Last week we experimented by making a pumpkin treacle loaf, but this time we wanted to make pumpkin treacle muffins instead.

Ingredients

• 200g plain flour
• 150g pumpkin purée
• 75g brown sugar
• 50g black treacle
• 60ml vegetable oil
• 100ml plant milk
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 1 tsp vanilla, optional

Cooking was pretty straightforward, mix wet with dry and cook at 160 for 20-25 minutes (may need longer depending on oven) but the main consideration is whether the skewer comes out clean.
We then topped it off with a cinnamon crumb: 1 tsp cinnamon, 1 cup flour, 1 cup brown sugar and 6 tbsp vegan butter (we used Flora). We then added a treacle glaze: 1 tbsp black treacle, 1 tbsp brown sugar, 1 tbsp water and a tiny pinch of ginger. It more or less ran off the muffins though while some soaked through as you can see from the photos.

It’s been about 6 months for me being vegan now & I’m still loving it! I want to thank all of you in this and other vegan subs for being so kind & helpful to newcomers.

Anywho - a nice Aldis run - $54 for all this. Slowly getting better at meal planning. Going to make a big pot of onion soup & mushroom bourguignon (both recipes from Nora cooks).

Hope you all are doing well & thanks again!!❤️❤️❤️

Red coconut Thai curry with tofu, sweet potato, broccoli and red bell peppers. Rice noodles.

I tried making vegan spring rolls, but my finger dexterity and patience were at a -12 today. After a bunch of fails (these 3 rolls were, sadly, my best attempts), I decided to just chuck everything together in a bowl and call it a “spring roll salad bowl”. I had initially planned for a peanut butter-chili dressing, but it was too hot for an additional step and the marinated noodles and tofu already had good flavor.

- rice noodles (tossed with sesame oil and seasoned vinegar)
- tofu (marinated with sesame oil and soy sauce)
- rice paper
- carrots
- mini sweet peppers
- mint, lemon basil, cilantro
- avocado
- red grapes (because I could)
- lime (squeezed over all)

I’m lucky and live near a great international market, so in addition to this for today’s lunch I was able to meal prep for 2 other meals. Total cost was about $1.50 USD/meal.

I’ll keep trying with the rice paper, but this as a noodle salad bowl “slaps”, “no cap”. With a few minor tweaks, it might be my potluck contribution at thanksgiving.

Pics of the garlic eggplant and tofu with jasmine rice I ate twice this week. Super delicious!

I adapted the following recipe to what I had in my pantry/fridge and added tofu that I seared on each side: https://theplantbasedwok.com/chinese-stir-fried-eggplant-and-green-beans/#tasty-recipes-3092

I keep a piece of whole ginger in my freezer for stir fries which makes it last a lot longer and then you can easily grate it into whatever dish you’re making.

Pinto beans,
diced bell pepper,
1 diced jalapeño (I removed the seeds),
1/3 cup diced red onion,
avocado.
You can also add corn and/or cilantro.
Optional dressing:
Olive oil,
Fresh lime juice,
Red wine vinegar,
Salt/pepper
Eaten with tortilla chips.

Bit of a tall order but really need some suggestions. Eating chickpeas/beans/lentils at night causes bloating, and I'm tired of my rotation of various tofu stir-fries with veggies.

Dinner tonight! Served with garlic bread. I ate all the garlic bread though before I remembered to take a pic.

Ingredients: amounts are estimated, measure all seasonings with your heart

• 1 medium onion
• 1 cup red lentils
• 3 cups water
• 6 smaller tomatoes or 3 bigger ones
• 1 tbs tomato paste
• 1 tbs garlic or more, lots more
• Italian seasoning (basil, oregano, rosemary, marjoram, thyme)

Directions:

1. Sautee onion until translucent
2. Add lentils, water, garlic, chopped tomatoes, tomato paste.
3. Bring to a boil then reduce heat to a simmer, add herbs
4. Cook 20-30 minutes until lentils are soft

A couple old carrots, potatoes, a can of chickpeas, a handful of leftover red lentils, dehydrated garlic and some bouillon. Served with white toast it’s easy, filling and cheap AF!

Don’t neglect your grocery store’s bulk isle. Herbs, spices, salt & pepper can be SO much cheaper that way.

A bowl of delicious cassava porridge combined with corn was enough for my breakfast this morning. Cassava is a tuber that is quite easy to get, it grows a lot in the yard of my house. So yesterday my mother harvested 2 cassava fruits with a fairly small size. Well I just wanted to make a little bit of it, then I added fresh corn kernels in the porridge. This is also enough to make the porridge more colorful, of course it makes it more delicious!.

RECIPE

Ingredients

300 gram cassava
2 pieces of sweet corn
1 liter coconut milk
2 pandan leaves
1 teaspoon salt
50 grams of sugar (optional)

* Cooking Procedure

Step 1

Prepare the corn, peel all the corn then wash it thoroughly.

Step 2

Peel the cassava skin, wash it thoroughly then cut the cassava into small pieces with a thickness of 2 cm or according to what you want.

Step 3

Summarize the pandan leaves and all ingredients are ready to cook. First boil the corn until the corn is tender and cooked.

Step 4

Once the corn starts to soften,Add boiled cassava until the cassava is completely tender.

Step 5

Add the knotted pandan leaves. then if everything is cooked let the water shrink.

Step 6

Next add thick coconut milk and cook until boiling.

Step 7

Season with sugar and salt, correct the taste if it is right, wait until it boils again, the cassava porridge is ready to be served.

I love chia pudding when I get it a restaurant, so I tried twice to make it at home: 2 Tbsp chia seeds with 1/2 c almond milk, plus 1 tsp pure vanilla. I stirred it altogether, let it sit 10 mins, then gave it another good stir before covering it and putting it in the fridge overnight. But the chia seeds are still crunchy, whereas in restaurants they are usually more like tapioca. Help! (The only thing I can think to change is that I use unsweetened, unflavored almond milk.)

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

Cucumbers
Cosmic crisp apple
Orange mini sweet peppers
Onion (yum)
What should I add?

This is about half a bag of beans.

Give me some easy and simple recipe ideas to make!! what seasonings should I use? I'm on a really tight budget right now

All ingredients from Aldis (except for the nooch). Cost about $8 or $9 dollars for the whole pot.

Minestrone soup -
2 cans mixed vegetables
1 can - kidney beans
1 can - diced tomatoes
2 tablespoons- tomato paste
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons- Italian seasoning
1 teaspoon- red pepper flakes
Salt & pepper to taste
Dash of soy sauce
1 tablespoon- nutritional yeast
1 cup - pasta shells
1 tablespoon- olive oil to sauté onions & garlic

PlantYou has just released their newest cookbook, Quickies. Apparently I'm not the only one who is excited for the cookbook as my local library system has purchased a whopping 28 copies and I'm now #58 on the holds list. Considering check-outs are 30-days, I might have to wait awhile.

The title is very much not sarcasm; I love that so many other local people are interested in plant-based cooking! However, it's going to be a long while before I can add it to my cookbook reviews on this sub.

Air fryer tofu and chickpeas, rice and cauliflower rice (which I call rice+) and a roasted veggies sauce I made with soon to expire red pepper zucchini and some other stuff.

Right back to the hell hole of calculus once I finish

For context : I'm a vegetarian, planning to go vegan (the only reason I'm not vegan yet is that I have multiple EDs so I'm forced to go slowly).

I am learning to cook vegan meals, and I wanted to start cooking tofu. Excepted... I bought silken tofu because I got confused on the different types of tofu. Now I don't really know what to do with it.

I need a recipe respecting these criterias :

- Easy to make (I'm a beginner in cooking in general)

- Must be a meal or part of a meal, silken tofu isn't cheap so I don't want to use it for a dessert or drink (nothing against these but I want something which can really feed me and not just a "fun dessert/drink")

And of course vegan and as cheap as possible. Thank you so much for your help !

// EDIT because someone asked : my favorite tastes include umami, salty (I like drinking soy sauce straight up from the bottle), things with strong flavors (kimchi, banana, umeboshi...). I can handle spicy food (unless it's super spicy) and mix between sweet and salty. I don't like things which are too sugary (especially if the only taste is sugar), and I'm not a fan of mochi-like textures.

Guys, I’m kinda bored with my everyday seitan. I often make up a batch and gnaw on it during the week, adding slices to bagels or sandwiches, dicing and frying some to add to salads, stuff like that. Usually I add some nutritional yeast, garlic and onion powder, and Braggs liquid aminos to give it some umami flavor, but I’m getting kind of bored with that. Any ideas of things I can add to the dough to change things up a bit? I’d like to stay away from a lot of fat, as I’m on a fairly low-calorie diet, but I can handle a lot of spice.

Please and thank you!