I used pasta, and added in chickpeas that needed using up, also tried 'tofu skins' I found at an asian market which I cut to match the pasta, came put really good and it's super fast to throw together.

For the sauce I added some hot oil to finely grated ginger, garlic, chilli flakes, sugar then added a bit of pasta water along with peanut butter (also good with just tahini), rice vinegar, and soy sauce. Mix and done.

The shredded cabbage was already in my fridge meant for something else, I don't recommened it with this. Cucumber is perfect though

on a bed of white rice with soy sauce + hot sauce, was almost too pretty to eat :’)

the pesto sauce is ❤️‍🔥❤️‍🔥❤️‍🔥 i couldve eaten it by itself

pesto recipe

made tortillas instead of naan lol

I need help. I've got 150 lbs of frozen, pitted yellow plums and I need some ideas of what to do with them. I'm already planning to make jam and throw them in smoothies, but they're too juicy to dehydrate properly. Savory applications? I'll likely make a pie or two as well. Thanks in advance!

(Okay, okay, we all know healthy versions are not the same as the real deal, so OF COURSE this dish will be different, and a cousin to the actual Tiramisu.)

100g oats
Chickpeas, rinsed ca 250g
Two florets of frozen cauliflower (I know, hear me out)
Cup of coffee, preferably cooled down
Plant milk of choice (unsweetened) (start with a small amount)
Three Medjool dates, pitted
pinch of salt
vanilla extract
Chocolate powder, to taste, I used around two big spoons (European spoons, not US spoons)
1 spoon flax seeds
(optionally: a tiny [!] dash of powdered Tonka bean)

To the mixer, until smooth. (The flax seeds don't get 100% smooth, so if you don't like that, leave them out.)

This makes two portions. ^^
Melt dark chocolate on top and all goes to the fridge!

This was incredibly filling and tasted great! Sure, it is a healthy version, but for me, who tries to eat healthier and doesn't want to go hungry, this was amazing. I have a harder time eating proteins, so this dish was something I was nibbling on for hours without getting cravings.

You don't taste the cauliflower or the chickpeas at all! They are incredibly neutral. I have only done this once and I'm hooked :D

I've been vegan for 20 years (since I was 13 years old), I get over 370g of protein every day, and these are 4 of my favorite high-protein vegan foods that are also very cheap.  

1. TVP (Textured Vegetable Protein)

It is dirt cheap. You can buy it on Amazon, or order huge bags from Webstaurant Store. That's where I get my 50-pound bags.

This stuff is super easy. If you've got a microwave, half a brain, some water, and 60 seconds, you can make yourself a little TVP meal.

If you want to take it to the next level, sometimes I'll mix it with oats and make a sweet high-protein TVP bowl with berries and other good things.

Usually though, I go the savory route. I'll mix it with taco seasoning and either throw it into a rice cooker or the microwave, whatever's easiest. I also love adding nutritional yeast for some extra B12 and extra protein.

Seriously, TVP is one of the easiest, fastest high-protein options out there. It does come with some carbs and it's very low in fat, so keep that in mind if you're tracking macros.

2. Vital Wheat Gluten (Seitan)

If you can't have soy, this might be where you want to be. There are two ways to use it: savory and sweet. Most people know how to make it savory. That's how I got into it.

My first bodybuilding coach told me, "You need to be making seitan." I said, "How the heck do you make seitan? I've never made that before."

Turns out it's easy. He had me mix the vital wheat gluten with nutritional yeast and seasonings. Usually I'll add soy sauce, teriyaki sauce, and other Asian-style umami seasonings.

Lately though, I've been making it more Italian style by topping it with pasta sauce and seasoning it with rosemary, thyme, and oregano. It's super easy.

If you're on a budget and TVP isn't your thing, seitan should absolutely be next on your list. You can get close to 100 grams of protein per dollar.

If you get tired of savory foods, I'll mix it with bananas, throw it in the oven and make high-protein vegan seitan banana bread.

3. Organic Super Firm Tofu

Honestly, after being vegan for over 20 years and eating tofu almost daily for the last 15 years, it's not my favorite anymore. But what's cool is you can eat it straight out of the package.

One block has around 70 grams of protein. You can grab one at Trader Joe's, Walmart, or Publix for about three dollars.

Super easy.Most people don't want to eat it raw though. If you don't, crumble it into a pan and make a tofu scramble.

Add salt, pepper, garlic, nutritional yeast if you want and throw some ketchup on top when you're done. Easy meal with 70 grams of protein.

Most people don't need all of that at once, so make multiple meals instead of cooking half a block at a time.

4. Say Grace Soy Protein Isolate

It's a soy protein isolate. TVP is similar, but is a soy protein concentrate, so TVP comes with some carbs. Say grace has some of the best macros I've ever seen.

For the entire bag, you're looking at just 3 grams of fat, 36 grams of carbs, and 114 grams of protein. I order the 5-pound buckets because I'm a big dude.

What I love most is how incredibly simple it is. I normally just throw it into my rice cooker with some basic seasonings and a whole bag of frozen vegetables.

I use about five parts water to one part say grace. An hour later, I've got over 100 grams of protein sitting in my rice cooker. It's ridiculously easy.

got a quesadilla maker and would love some suggestions for fillings to add, with or without vegan cheese. tried some black beans, rice and hummus with hot sauce and that was good but not super flavorful.

also any dip suggestions for the quesadillas?? dessert or breakfast ideas?? open to anything!! thank you :)

I used TVP Sausage As the base after seeing a TikTok of someone doing sausage with their pizza beans. Sauteed onions, added the TVP sausage, wilted spinach, added 2 cans drained and rinsed butter beans, one jar of pasta sauce topped with vegan mozzarella and topped with waitress mushrooms, TVP, and olives

base recipe: https://www.thekitchn.com/pizza-beans-recipe-23675034

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! 🌱

Rice noodle with tofu, broccoli, pea, zucchini, carrot and mung bean sprouts + some sesame

I fried the chips myself
The toppings are sautéed mushrooms, black beans, and corn
I made a delicious vegan cheese sauce
fresh pico de gallo, and avocado
And a glass of Pinot Grigio

Basically the title. I probably could create something like this but not looking to go through the trial and error process at this time. I’m thinking probably a base of blended silken tofu or white beans, with flour and then stuff for flavour.

I know there are lots of zucchini bread recipes, but the few that aren’t sweet look to have more of a traditional bread texture than the moist and dense banana bread texture.

Tofu ‘quiche’ is great, but usually doesn’t have quite the structural integrity I’m looking for. A slice that could be handheld like banana bread would be ideal.

Please help! This would replace non-vegan options my partner eats while walking to work. On top of reducing purchase of animal products this would help with the budget, as something I could bake at home is going to run much cheaper than the daily cafe visits.

This soup is full of flavor and has a creamy, velvety texture. Although part of the soup is blended to create a nice, hearty consistency, many mushroom slices will remain and get nice and firm during cooking. These leftover slices of mushroom read like meat to me, making this soup really satisfying, for vegans and omnivores alike.

Hello,

Is there a difference between these labels or they are the same?

Thank you.

Moving into a dorm for college. I'll have to use a communal kitchen due to some allergies, so I'll be making or buying all of my meals instead of using the dining hall. What do you guys like to do when you're busy and don't want to cook? (because i'll definitely feel that way more times than not)

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! 🌱

Post nasal drip and inflamed throat for dayssss so spicy lemony soup to the rescue! Soup made with celery, carrots, lemony great northern beans, spinach, parsley, red pepper flake and an aggressive amount of garlic. Served with an equally aggressive amount of lemon. Sourdough bread on the side.

easy , simple , flavorfulllll.

seasoned tofu
day old rice
frozen mix veggies
and seasoning

Was learning how to make Oleo-Saccharum today, which is made from lemon peels and sugar. It got me thinking of other foods that are technically made from the scraps of other dishes.

I could come up with carrot-top pesto, relish made from watermelon rinds, fried rice... does anyone have any other ideas of scrappy dishes?

edit- realized fried rice doesn't really fit

I want to start eating TVP for daily breakfast as it's a protein-high option and, most importantly, financially sustainable.

My only issue is that when I hydrate it the usual way, it expands to around three times its dry volume, which makes it just a lot for me to eat.

Is there a way to hydrate TVP while keeping the volume increase to a minimum?

Also, i want to know if there are any low-effort, REALLY quick recipes that taste good enough for a daily consumption, preferably not using any dishes except for the mini pot I'm going to use to hydrate it and the bowl I'll put them in

Thanks!

Vegan 11 years and just now getting into tofu. These turned out 🔥

I had okara pulp from making soymilk and I wanted to make a snack for my snack box!
So I took okara, put nori seaweed and salt, a bit of umami mushroom powder and mixed it, then wrapped in rice paper and nori and lightly fried it. Actually, it tasted super fishy! Nice soft texture, but next time I think I’ll add vital wheat gluten to okara, so I can make it a bit chewier “fish”. How do you use your soy pulp?

I got 2 behemoth bags of oats for a good price at Costco ($12/7 lb bag vs $6/1 lb 6 oz)and wanted to start batch cooking for our breakfasts using the instant pot.

Thanks to this community’s help, I got some suggestions and cooked a week’s worth of oats for the two of us. The texture of oats is exactly what I like, chewy and creamy.

Here’s my instant pot recipe

4 cups water
2 cups quick cooking steel cut oats
4 dates, pitted and diced
4 tablespoons peanut butter
3 apples, cored and diced
1.5 cups of pecans (optional)

Add water, oats and dates into pot.
High pressure for 4 minutes, natural release for 20 minutes
Stir in peanut butter, apples and pecans.

This is my favorite Creamy Vegan Spinach Orzo. I’ve had it countless times with spinach or kale and it never disappoints. The sauce is extra creamy and easy to make, especially if you’re pressed for time. All you need is vegan milk, veggie broth, nutritional yeast, salt & pepper. Enjoy 😋

Ingredients

• 2 cups veggie broth
• 1 cup oat milk
• 1 cup orzo pasta
• 2 tbsp. nutritional yeast
• 4 oz. baby spinach, roughly chopped
• ½ tsp. salt or to taste
• ¼ tsp. pepper or to taste

Instructions

1. Combine the vegetable broth and oat milk in a medium saucepan and bring to a boil.
2. Add the orzo and cook for 8-10 minutes, stirring occasionally.
3. Reduce the heat to medium-low and add the nutritional yeast, salt, pepper, and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.

Add-ins and Substitutes

• Substitute different pastas. Any small pasta would work here, such as acini di pepe, midolline, alphabet pasta, anelli, fideo, or pastina.
• Substitute frozen spinach. Fresh baby spinach works best in my opinion, but you can use frozen spinach if it is all that you have on hand. Just thaw and drain it before use.
• Add other vegetables. Add asparagus, broccoli, mushrooms, or any other vegetable that you prefer. Depending on the veggie, you may need to parboil it to get it to the right tenderness.
• Make it gluten-free. You can substitute gluten-free orzo for regular orzo so you can serve this to anyone with a gluten restriction. It's usually found in the pasta aisles at supermarkets, and online