Vegan Meals On A Budget | What I Ate In A Few Days ????
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More vegan recipes on my website: https://www.amandaducks.com/
Bagel recipe: https://sweetsimplevegan.com/new-york-bagels/
Tortilla recipe: https://www.isabeleats.com/authentic-mexican-flour-tortillas-white-whole-wheat-versions/
Baked beans:
(makes 4 servings)
– 2 x 400g cans of cannellini beans, drained and rinsed
– 2 x 400g cans of crushed tomatoes
– 1 tbsp soy sauce
– 2 tbsp bbq sauce
Pasta salad:
(makes 6 servings)
– 1 zucchini, chopped
– 1 head of broccoli, florets cut off
– 1 x 400g can of chickpeas, drained and rinsed
– 1 tbsp olive oil
– 400g pasta, cooked al dente
– 1 cucumber, chopped
– 250g cherry tomatoes, cut into quarters
– 1/2 red onion, finely sliced
– 1 tbsp white wine vinegar
– juice of 1/2 a lemon
– salt and pepper, to taste
Peanut chickpea stew:
(makes 4 servings)
– 1 red onion, roughly chopped
– 1 tbsp coconut oil
– 2 cloves of garlic, crushed
– 1 x 400g can of crushed tomatoes
– 1 x 100ml can of coconut milk
– 1/2 cup smooth peanut butter
– 1 x 400g can of chickpeas, drained and rinsed
– 1/2 cup water
– 1 tbsp veggie stock powder
Served with rice
Sweet potato wedges:
(makes 2 servings)
– 1 sweet potato, cut into wedges
– 1 tbsp olive oil or coconut oil
– 1 tsp veggie stock powder
– 1/2 tsp onion powder
– 1/2 tsp garlic powder
Lemon tahini dressing:
– 2 tbsp tahini
– juice of 1/4 lemon
– water to desired consistency
optional: add 1 tsp maple syrup
Capsicum & black bean mix:
(makes 3 servings)
– 1 red onion, finely diced
– 1 red capsicum, finely diced
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 x 400g can of black beans, drained and rinsed
– 1 x 400g can of crushed tomatoes
Tofu bacon:
(makes 5-8 servings)
– 300g firm tofu, finely sliced
– 2 tbsp olive oil
– 1 tbsp soy sauce
– 3 tbsp bbq sauce
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
Roast in the oven for 180°C fan-forced for 20-25 minutes
Banana muffins:
(Makes 6-8)
– 2 + 1/2 cups soymilk
– 2 tbsp apple cider vinegar
– 2 bananas, mashed
– 1/3 cup vegan butter, melted
– 1 tbsp vanilla extract
– 3 cups plain flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/4 tsp salt
– 1 cup brown sugar
Optional:
– 1 cup dairy-free choc chips
Method:
1. Preheat the oven to 200°C fan-forced (390°F). Grease a 6-hole muffin tin with olive oil spray or vegan butter.
2. In a medium bowl, combine soy milk and apple cider vinegar. Set to the side. Mash bananas in a seperate bowl and set to the side.
3. Sieve flour, baking powder, baking soda and salt into a large mixing bowl. Add brown sugar and mix lightly for 30 seconds.
4. Create a well in the centre of the dry ingredients, before adding soy milk/apple cider vinegar, vegan butter, bananas and vanilla extract. Mix well with a spatula.
5. Add choc chips, if desired, and mix lightly before transferring the muffin batter evenly between the 6 holes in the muffin tin.
6. Top with extra choc chips, sea salt flakes or brown sugar if desired. Place in the oven and bake for 28-30 minutes.
7. Once cooked, remove from the oven and transfer to a wire cooling rack. Enjoy warm with vegan butter for an extra delicious treat.
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website: https://www.amandaducks.com/
podcast: https://podcasts.apple.com/au/podcast/to-be-honest/id1533407790
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hello@amandaducks.com
???? FAQ
what diet do you eat?
i am vegan!
what equipment do you use?
– canon m50
– rode videomic pro
how do you edit your videos?
final cut pro
where do you live?
gold coast, queensland, australia
how long have you been vegan?
7 years
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