Vegan Budget Recipes

Coconut & Chickpea Curry 

Ingredients:

1 can of chickpeas

1/2 can of coconut milk 

1/2 can of chopped tomatoes 

1 onion – finely chopped 

2-3 garlic cloves – minced 

1 tsp of turmeric powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

Salt to taste 

To serve: rice and veggies of your choice ( I went for steamed broccoli)

Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.

Butter Bean Minestrone Soup 

Ingredients:

1 onion – finely chopped 

2-3 garlic cloves – minced 

1 white potato – peeled and chopped into cubes 

1 carrot – chopped into small pieces 

2 cups of mixed frozen vegetables ( I used a mix of peas, sweetcorn, carrot and green beans)

1 can of butter beans 

1 veggie stock cube 

Optional: 1tsp of smoked paprika 

About 1 litre of hot water to cover 

Salt & pepper to taste.

Add a dash of oil to a large pan and once hot add in the chopped onion and chopped carrot. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in the garlic cloves + smoked paprika (if using). Cook for another minute and continue stirring to avoid burning. Add in the chopped potato, frozen vegetables and drained butter beans. Cover with boiling water and add in the veggie stock. Put the lid on and cook on a low heat for 20-25 minted. You want to makes sure the potatoes are really cooked through so they go all mushy and makes the soup creamier. Serve straight away and enjoy! 

Lentil & Pea Pasta 

Ingredients:

1 cup of rinsed split red lentils 

1 onion – finely chopped 

1 carrot – grated 

2 garlic cloves – finely minced 

1/2 cup pf frozen peas

1 tin of chopped tomatoes

Salt & pepper to taste 

To serve: pasta of your choice ( I have used whole-wheat fusilli)

Add a dash of oil to a large pan and once hot add in the chopped onion and grated carrot.  Season with salt & pepper.Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add in the tinned tomatoes. Cover with a lid and cook on a low heat for 15-20 minutes. Cook the pasta according to the packet instructions. Just before serving add in the frozen peas and cook for another minute. Drain the pasta and drizzle with some olive oil to prevent from sticking. Stir in the sauce and enjoy! 

Lentil & Potato Dahl

1 1/2 cup of rinsed red split lentils 

1 onion – finely chopped 

2-3 garlic cloves minced 

1/2 tin of chopped tomatoes 

1/2 tin of coconut milk 

1 white potatoes – peeled and chopped into small pieces 

1 tsp of turmeric powder 

1/2 tsp of cumin powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

A splash of water 

Salt to taste 

Add a dash of oil to a large pan and once hot add in the chopped onion.Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices and the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add in the rinsed lentils, coconut milk, chopped potato and tinned tomatoes.Add in some hot water until everything is covered. Put the lid on and cook on a low heat for around 25 minutes. You want to make sure you check it from time to time as the lentils will gradually absorb the water so you might need to add a bit more as you go along. Season with salt and when it’s all mushy and creamy it’s ready! Serve with some rice and enjoy! 

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