* $30 BUDGET * vegan what i eat in a week – ( full grocery haul + simple & easy meals )

49
244



Hi friends! 🌞 So excited to share this $30 budget what i eat in a week video! I wanted to show you a full grocery haul on everything i got and show you all the recipes I made with those ingredients! These meals are simple and easy to throw together but still nourishing and delicious!

My heart goes out to everyone struggling with money and to put food on the table. Remember there is no shame in not being able to afford food, the world is a difficult place. However there are food banks, soup kitchens and other resources available that can help you!

As always I’m sending you all so much love!💛✨💛

*Note: I forgot to mention I had over half a pack of pasta left and 3/4 a bag of oats!

✨Connect with me!✨
IG:

Tiktok

What I use to film : iPhone 12 Pro
What I use to edit: iMovie ( on my Macbook )

Pickled Red Onion Recipe:

Carrot Soup Recipe:

10 medium – large carrots
1/2 can coconut milk
2 cups water
1 tbsp olive oil
2 tsp salt
1 tsp black pepper ( more to taste )
2 tsp onion powder
1 tsp garlic powder
1 tsp cinnamon
1/8 tsp clove
1/4 tsp fennel
8-10 whole coriander seeds
1 tsp turmeric
1/4 tsp nutmeg
1 tsp cumin
1/4 lemon
1 – 2 tbsp maple syrup ( optional : sub sugar, coconut sugar or even molasses )

– Preheat oven to 400F. Wash and peel your carrots.

– Place your carrots into a large baking dish and cover with oil, 1 tsp salt and pepper. Using your hands rub that into the carrots and then place in the oven for 30-35 minutes or until carrots are completely tender

– Once carrots are cooked place into your high powered blender with coconut milk, all spices, lemon and maple syrup. Blend until completely smooth ( 3-4 minutes )

– transfer into a pot and warm threw. Plate and top with cilantro, red onion, croutons ( if you have them ), coconut yogurt or whatever else you think would be delicious!

Hummus Recipe:

1/2 can chickpeas ( take the skins off, it makes a creamier hummus )
3 cloves garlic
2 tbsp olive oil
1/2 lemon juice
3-4 tbsp aquafaba ( juice in the can of chickpeas )
1 tsp salt
1 tsp onion powder
chilli flakes to taste

Warm a pan on very low heat, add olive oil. Using the side of a knife smash the garlic open and peel away the skin. Place in the pan with the olive oil and cook for 10-15 minutes or until garlic slightly browns and is very fragrant

Place all ingredients including the olive garlic mixture into a high powered blender and blend until smooth ( add more aquafaba as needed )

#budgeteats #budgetmeals #cheapveganfood

Music by Wes Leslie – That’s So Raven –
Music by Carter Vail – On/Off –
Music by Juniper – JBJ –
Music by Kissmykas – Chill with me –
Music by Fiji Blue – Day by Day –
Music by Joey Howard – Game –
Music by Jess Josie Lee – If –
Music by Dylan Rockoff – Magic –
Music by Dan and Drum – Mona Lisa –
Music by Eric Reprid – June Blues –
Music by Zachary Friederich – Little Ray Of Sun (Instrumental) –
Music by Jonny Glenn & Ally Hills – Woah –
Music by HOAX – Indian Summer –
Music by Abby Cole – The Other –
Music by clay house – coming undone –
Music by Ashes to Amber – Iris –
Music by Hayden McHugh – Smile –

source

Comments

comments

49 COMMENTS

  1. I am a vegan neophyte trying to cook on a budget and this gives me inspiration! Still trying to learn how to cook and eat tofu as my first attempt was NOT successful. Very open to learning more. Also, I have to admit that the kale bouquet and cute puppy dog checking things out puts it over the top. New subscriber here!

  2. Your sweet potato "thingamabob" reminds me of the sweet potato paratha my grandma makes.The method followed is very similar. You might want to check out paratha recipes — potato (aloo) paratha is super popular here in India, and it's budget friendly too. 🙂 There are a lot of different "flavours" you can choose from for the parathas, and if you skip the butter/ghee and use oil instead, it becomes vegan. My personal favourite is mixed veg paratha — you use up all the leftover veggies in the fridge to make it, and it always tastes great!

  3. Sooo glad I stumbled onto this video. I'm genuinely excited to try out some of these recipes! I'd fallen out with cooking because it seemed like too much work, and all the recipes I'd been cooking got kind of boring. Plus I've been ordering out way too often. Everything you made seemed easy and not time consuming, with fresh, easily attainable ingredients. Thank you!

  4. Noted down some of these meals to try! Where I am in Canada, we spend at least half of the year in the snow and with REALLY expensive produce (like a $3 cucumber or $7 for 2 bell peppers). I lived with some girls from Cali during my degree, and they were HORRIFIED at how much I used frozen/canned veggies, but they had never thought about living in places where tons of fresh veggies weren't always available.

  5. I appreciate the idea here, but honestly in practice, the budget you presented and then the meals you created weren't exactly proof of concept. Especially with the admission that you weren't feeling full or fueled, even with using produce from previous trips and not including spices and condiments.

  6. Thanks for showing the possibilities! Wouldn't have been enough food, esp. not enough protein for me :'D
    Would have maybe not bought as many limes and got a bag of rice or flour instead. Way more sustenance for the same amount of money.

  7. I wish the fresh produce was as cheap where I live (Quebec, Canada)! The same vegetables and fruits, even bought in the cheapest asian groceries, will cost about 50-60, so double. You're very lucky to spend so little on your food and yet eat so well! Loved your recipes, will try them 🙂

  8. I don't know if I missed it at the beginning where she was showing us what she bought, but I didn't see a lot of fruits, nuts, seeds, dried fruits, etc. I understand it's a $30 budget, but those things are quite needed for vegans especially athletes and dancers.

LEAVE A REPLY