Hello hello hello! Today’s video features 4 delicious vegan budget meals, each one for under 2 dollars/euros. Some even only cost me 90 cents per serving: A super cozy cheeseless pasta bake made with cauliflower, a spicy Korean inspired stew, a crispy stovetop only potato bowl and my new favorite one pot gnocchi meal.
Check out my EBOOK:
More Budget Friendly Recipes:
Zucchini Spaghetti:
Cinnamon Raisin Oatmeal:
Vegan One Pot Bolognese:
Chickpea Breakfast Tacos:
Instagram: @mina_rome
Shop my Meal Planner:
Check out my 50+ Recipe Ebook:
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
INGREDIENTS & NOTES:
#1 One Pot Pumpkin Gnocchi
350g-400g hokkaido pumpkin (½ smaller pumpkin or 12.3oz – 14.1 oz)
1 tbsp veg oil
1 onion
a pinch of red pepper flakes
⅔ zucchini
2-3 cloves garlic
2 cups veggie broth
400g vegan gnocchi (14.1oz)
1 heaping tbsp hummus
2 cups veggie broth (500ml)
lots of spices: couple dashes each: cumin, sweet paprika, smoked paprika, pepper, dried herbs … whatever else you want to add
juice of 1 lemon
a few tbsp frozen or fresh parsley, chopped
optional: 2 tsp miso paste taste really good here as well
sprinkle of sesame seeds for serving
→ 2-3 servings
#2 One Pot Korean Inspired Veggie Stew
210g long grain rice (1 cup)*
⅓ zucchini
150g pumpkin or carrot or (sweet) potato (5.3oz)
200g mushrooms (70z)
2-3 spring onions
2-3 cloves garlic
1 tbsp oil
2 cups veggie broth (500ml)
3 tbsp vegan kimchi
1-2 sheets of roasted seaweed
80 g semi firm tofu
1 heaping tbsp vegan fermented soybean paste (miso paste also works)
1 tsp gochujang or to taste!
1 tbsp rice vinegar
1-2 tsp agave syrup
salt and spices of choice to taste
sprinkle of sesame seeds
→ serves 3
*how I cooked the rice:
Add 1 cup of rice (210g) + 2 cups water (500ml) to a medium sized pot. Place a ventilated lid on top. Bring it up to a boil. Then reduce the heat to medium low, letting it simmer for 15-20 minutes. The water should be all evaporated by then. Take the pot off the heat. The rice can steam through for another 5 minutes or so, keeping the lid on.
#3 Cauliflower Pasta Bake
1 head of cauliflower, small to medium sized ~ 500g, cut into florets
2 1⁄2 cups veggie broth (625ml)
1 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp tomato purée
1 tsp agave
1⁄4 cup water (60ml)
1 cup non dairy milk (250ml)
2 1⁄2 tbsp nutritional yeast
juice of 1⁄2 lemon
1 ¼ tsp salt
300-350 g small cut pasta of choice (10,58oz-12.3oz)
1⁄4 cup bread crumbs (25g)
→ serves 4
#3.5 Quick Pickled Red Onions
4 red onions, cut into rings
3 tsp maple, agave syrup or sugar
1 ¼ tsp salt
¼ cup apple cider vinegar (60ml)
½ cup white wine vinegar (125ml)
1 cup hot or room temp water (250ml)
→ use a heat proof glass jar that’s able to hold more than 2 cups of water (over 500ml)
#4 Crispy Potato Bowl w Tofu Tahini Dip
220g potatoes
2-3 cloves garlic
1 tbsp oil
for the sauce:
150g semi firm tofu* (5.3oz)
juice of ½ lemon
1 tbsp white tahini
optional: 1 tbsp nutritional yeast
1 tsp agave syrup
salt, spices to taste
for serving:
lamb’s lettuce
a few tbsp pickled onions
→ serves 2
MUSIC:
intro by Dreamer Boy:
flughand:
soho:
Mr.Bennou:
loopschrauber:
stevedoesmusic:
culpeo:
trees and lucy:
outro by cancel culture:
Much love,
Mina
This video is not sponsored