vegan meals on a budget | what I ate in a few days 🍓


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More vegan recipes on my website:

Bagel recipe:

Tortilla recipe:

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
– 1 cup dairy-free choc chips

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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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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  1. To help save money I buy all of my berries frozen. It’s still a bit pricey, but considerably more affordable than buying fresh! Also where I live there’s a few organizations that do what’s called good food boxes, so 1-2 times a month you have order these boxes (which consist of fruits and veggies) for $25 (20-25 lbs), $30 (30-35 lbs) or $35 (40-45 lbs). These prices are from my university so prices may vary from different organizations. But it’s very helpful getting your produce for much less than at the store, and is definitely worth seeing if your city does something similar! Another thing I do is I only buy milk when it’s on sale (because plant milk right now is insanelyy pricey!) and I try to only use milk for my tea/coffee, meaning that if I can, I’ll avoid making recipes that call for 1+ cups of milk, because I simply cannot afford that. Also, I generally buy legumes dry because those a really affordable, but as a student I don’t have time to be cooking chickpeas every time I need them, so I generally buy canned legumes that take a long time to cook. BUT! That being said, I typically only stick to legumes and try and stay away from the fun meat alternatives, because those go for $8+ for a tiny package at the moment, and buying legumes is wayy more cost friendly.

    I live in west Canada, for anyone wondering!

  2. A budget friendly option for vegan “mince meat” = textured vegetable protein, it’s got an incredibly high protein content and is $5 for a 400g bag at coles!

    ps Amanda I’ve found masa Harina for corn tortillas at Wholelife pharmacy & health foods if you have one in the Gold Coast? We’ve got a few on the sunny coast 😊

  3. My budget tip is buying dry lentils, beans, and chickpeas. One cup of dry brown lentils can make at least 2 meals for 2 (I usually make 3 meals). I soak the lentils for 2 to 4 hours, cook, then make a bolognese sauce. I use this sauce with pasta. Also, you can make lasagne, shepherd's pie. I use a pressure cooker for chickpeas and beans, I bought one last year, and I use it a lot, I've never regretted buying it.

  4. Great video Amanda…newish follower here, only just discovered you (DUH!!) and have been binging your videos – love them! Here in NZ the price of fresh fruit and veges is absolutely NUTS. We were in Aussie in January (Sunny Coast) and I nearly fell over when I saw $2kg nectarines and $2 punnet blueberries. in NZ… $7.99 kg !!!! So seasonal is not even cheaper over here, sadly. Also my vege garden which is normally abundant right now, for that very reason, is NOT due to all the rain and crappy summer we have been having. Anyway, extremely greatful to have our home and our lives compared to a lot of other Kiwis right now 💖 So I will live vicariously through you and your cheap fruit and vege! Youve been inspiring me to experiment more and get that Tahini jar out from the back of the pantry!😆

  5. I make a homemade 'just egg' vegan egg (mung bean based) in bulk and freeze in silicone cupcake molds, then store in zip lock bags once frozen. Then can fry up from frozen with each cake being about the same size as one egg.
    I do similar with rice.. cook a big batch and freeze portions, then microwave for a single serve of rice.
    I also buy veg cheap from a local veg shop, then chop it all and flash freeze then store in bags. Much cheaper than buying frozen veg.
    And have been experimenting with frozen par boiled potatoes too, but the texture isn't great.
    Buying tinned or fermented means longer shelf life.
    It's also much cheaper to buy rice in bulk when on special 🙂
    And I highly recommend an air fryer, have used mine daily 👍

  6. love the emphasis on seasonal veggies and fruit! I've been eating a ton of tangerines cause they're so cheap during winter here in northern europe. also it's kinda obvious but using lentils, beans and chickpeas etc is more affordable than meat substitute thingies – that doesn't mean you can't treat yourself and get those sometimes though!

  7. Thanks for making a budget meal video Amanda and it's appreciated. Making a meal plan or menu and do your shopping list from that helps ( Don't Impulse buy products that aren't on the list).Buying cheaper brands or going to budget stores is a good way to cut costs. Love 🥰 the video and love 💕 Amanda.

  8. A cheap alternative butter is oil, homemade oat, or sunflower milk is way cheaper than cows milk, milk can also sometimes be substituted for less water or more dry ingredients, chickpea flour with black salt and water (or flax eggs for baking) works out to way cheaper than eggs if this is useful to anyone who reads this..

  9. My best tips to save money is to decrease your food waste (also a big bonus for the climate crisis). If you are the only vegan in your household like I am and always cook a few portions which makes leftover, make sure to freeze the food in portions the same day as cooked. Then you know that the food is fresh and will keep for up to 7 days in the fridge (4°C !!! , optimal temp if you want to have the food stay fresh and minimise your waste). When freezing portions like that, after a while you have a couple of different dishes to choose from and you ca alternate and eat fresh homemade and nutrituois meals whenever you need a quick meal. I often freeze stews and pasta sauces. Then I just cook myself some fresh pasta or grains to serve with the thawed dish. Also cooked grains freezes well.

    If you got the time, leftovers such as beans, grains, yoghurts, coffee, sad looking fruit and vedge. etc can be put in to a dough for homemade bread.

    And to not waste food, make sure to eat the whole vegetable and eat it according to how it lasts. You can eat the stem from the herbs, just chop them finely and add to your soup or extra flavour. You can eat the stem and the haulm from the cauliflower, just shop it finely since it is a bit fibrous.

    Cook your own beans and freeze in portion sizes, I often go by the same weight as a can of beans to easy mach recipes. They are both more nutritious but also better tasting.

    Those are my tips for now, hope anyone find them helpful. 🥰😃
    Regards from Sweden! 🇸🇪

    Thank you for always sharing such lovely content Amanda! 💚💚🙏