Simple vegan meals that won’t break the bank

Hey there, friends! 🌱 Are you ready to jazz up your weekly meal plan with some mouthwatering vegan recipes? Even if you’re not going full vegan, adding a few meatless meals can really benefit your health and save you some cash. Let me share some easy recipes that I’ve been loving lately!

Why Go Vegan, Even Just for a Few Days?

Unpopular opinion: You don’t need to commit to a full vegan lifestyle to reap the rewards of plant-based eating! With processed foods on the rise, balancing our plates with fresh produce is more important than ever. Trust me, your body will thank you! Plus, with gardens sprouting up everywhere, growing some herbs or tomatoes can greatly enhance your health. 🌿 Are you growing anything in your garden?

These recipes I’m sharing are fantastic for meal prep, lasting up to five days in the fridge. That means less time slaving over the stove and more time enjoying meals with your loved ones! So, let’s dive into the first recipe.

Vegan Pasta Salad

Ingredients:

• 1/4 cup olive oil
• 2 tbsp wine vinegar
• 1/4 cup water
• 12 oz pasta (make sure it’s vegan!)
• 1 cup chopped onions
• 1 cup chopped broccoli
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• 5 roma tomatoes, chopped
• Spices: 2 tbsp each of oregano, basil, tarragon, garlic powder, and lemon pepper

Directions:

1. Cook the pasta according to package instructions.
2. In a large bowl, mix olive oil, wine vinegar, and water.
3. Add the chopped veggies and spices, then toss well.
4. Once the pasta is cooked and cooled, mix it in with the veggies. Enjoy!

Chickpea Curry Delight

This one is a personal favorite of mine! It’s hearty, savory, and bursting with flavor. Here’s what you’ll need:

• 1/3 cup sesame seed oil
• 1/2 cup sesame seeds
• 2 cans of organic chickpeas, drained and rinsed
• 1 cup thinly sliced carrots
• 1 sliced potato
• 1 cup chopped sweet red peppers
• 1/4 cup chopped fresh parsley
• 1 cup coconut milk

Spices:

• 1 tbsp turmeric
• 1 tbsp coriander
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp black pepper
• 1 tsp red pepper flakes (optional)

Directions:

1. Heat sesame oil in a pot and add the sesame seeds, cooking until golden.
2. Add in the chickpeas, carrots, potato, and peppers.
3. Stir in the coconut milk and spices, then let simmer until the veggies are tender.
4. Serve with rice or bread, and enjoy the rich flavors!

Let’s Chat!

So, who else is hopping on the plant-based train? 🚂 Do you have any recipes of your own that you love? I’d be thrilled to hear about your experiences with vegan food! And if you’re cultivating your own veggies, what’s currently thriving in your garden? 🌻

As for me, I try to sneak in a few meat-free days each week. I once attempted a month of vegan eating but had to tap out after three weeks due to some gut issues (thanks, gallbladder removal!). Now, I find balance with lentils, pulses, and scrumptious falafel wraps. But I’ve had to say goodbye to mushrooms, which is such a bummer because who doesn’t adore a good mushroom stroganoff? 😢

I’ve also noticed that my niece, who went vegan at a young age, has faced some health struggles due to a diet lacking essential nutrients. It’s crucial to remember that while being vegan is great, we should focus on being healthy too. Let’s make sure we’re nourishing our bodies!

I can’t wait to hear your thoughts and recipes! Let’s keep this conversation going! 💬✨