What 3 Vegans With Different Budgets Eat In A Day

[Music] hey i'm rachel and today i'm going to show you what i make for breakfast lunch and dinner for a total of three dollars hey y'all my name is will edmund and today i'm gonna show you how to make three vegan meals for under nine dollars let's do this hey i'm may and i'm gonna be making breakfast lunch and dinner for 21 or under for breakfast i made some baked banana oatmeal first i added some ripe bananas to a mixing bowl and then just mashed them up until they were in a smooth consistency then for my dry ingredients i added some rolled oats salt baking powder cinnamon and a little bit of nutmeg and then mixed it up i chose to make this recipe because bananas and oats are some of the cheapest ingredients i could think of and they're both really healthy breakfast boots then i added two flax eggs some maple syrup coconut oil and vanilla extract then i added in some non-dairy milk and mixed it all together until it formed this liquidy consistency and i didn't have an eight by eight baking dish so i just made do with these two loaf pans i had and then i just baked them off at 350 for about 35 minutes then i decided i wanted to drizzle some sunflower seed butter on top but buying that in the store is expensive and since sunflower seeds are really cheap to buy in bulk i decided to make my own so i just blended up some sunflower seeds until they turned into a powder and then i added in a little bit of maple syrup for some sweetness sunflower seed oil to help smooth it out and a pinch of salt and then i just kept blending that for a long time and eventually it turned into this smooth and creamy consistency i'm not a huge fan of oatmeal but i love baking it because it kind of turns into the texture of granola bars and it just tastes so much better especially with the sunflower seed butter drizzled on top this turned out to be a very inexpensive delicious and filling breakfast for breakfast i made a vegan chickpea scramble all right first what you're going to do you're going to add your cup of chick-fil-a flour and then some water then some aquafaba that's the liquid reserved from the chickpeas and some nutritional yeast turmeric then you add some cumin chili powder sea salt black pepper put it in there like that and then you're going to stir it around look at that go stir it then you're going to put some coconut oil in your skillet add some red onions i love red onions some garlic then you're going to stir it around look at that sizzle look at that pop then you're going to add some green bell peppers you're going to stir it around i love using a wooden spoon some roman tomatoes add some romaine tomatoes then it's going to sizzle then you're going to add your chickpea flour look at that formation right there and you're going to wait every two minutes just stir it around because you don't want it to stick to your skillet but then also you want to dry out then you're going to add some parsley you can also add any other type of vegetables you want or you can add some spicy sriracha sauce that's going to be really good so for breakfast i'm having a green smoothie bowl i'm using some frozen bananas organic blueberries about a fourth of this coconut yogurt that i got for ten dollars some vanilla almond butter a nice handful of kale and then a tablespoon of mac powder spirulina and some almond milk i've heard so much about these superfood powders but i've never gotten them because they're definitely not cheap and they can add up pretty quickly but honestly i kind of got the ball out with my ingredients for this video which was really fun so i topped that with some organic blueberries hemp seeds chia seeds gluten-free organic granola and some more almond butter this bowl was honestly so good and even though some of the ingredients were on the bougier side making a bowl like this at home is still way cheaper than spending like 15 on a smoothie bowl at a restaurant here in la so i would probably say it's worth it for lunch i made some zucchini and lentil fritters with a vegan sour cream so first i grated up some zucchini and one tip to save money on buying fresh produce is to shop at your farmers market and if you go towards the end of the day a lot of the time they'll reduce the price of produce because they're just trying to get rid of it before they leave for the day and i've gotten some really great deals that way then i just transferred the zucchini to a dish towel and i squeezed out all the excess water because i don't want that extra moisture in the fritters then to that same bowl i added back in the zucchini some red lentils diced red onion some all-purpose flour salt garlic powder smoked paprika and cayenne the reason i chose to make these fritters is because red lentils and all-purpose flour are both some of the cheapest ingredients that i can think of and they really fill you up for not a lot of money then i just formed the batter into these cute little patties and i fried them in a little bit of sunflower seed oil for about four to five minutes on each side until they were nice and crispy for the vegan sour cream i added some soft tofu lemon juice a little bit of a neutral oil and some salt and then i just blended up until it was smooth and creamy i normally would use cashews to make vegan sour cream but those were too expensive for my budget so i went with tofu instead and for under a dollar per serving these fritters were so flavorful and delicious and i would definitely make them again for lunch i made a blt using benevolent bacon but i added arugula instead of lettuce so that makes it a b a t what you're going to do you're going to get your cast iron skillet and put a little coconut oil in there and add you about you know four to six pieces of the the vegan bacon and you're gonna get it crispy and brown on each side just like that look at that you see how crispy it is and then i get some wheat bread and i add me some vegan mayo to each side of the bread because i like vegan mayo then add some fresh tomatoes see i actually got these out of my garden you know put about three pieces of bacon on each side and that adds up to about a dollar and fifty so this is a really good tasty lunch and also just think about if you go to a restaurant this will cost you about twelve dollars and who wants to spend twelve dollars uh not me when you can make you a b-a-t at home how about that for lunch i'm making a vegan omelette using just egg first i'm sauteing some fresh broccoli and peppers with a couple of field roast sausages i wanted to make sure that these were cooked all the way through when i put them into the omelet then i coated my pan with some avocado oil and added about a third of the container of just egg i've never used this egg before so there was a bit of a learning curve here but we made it work then i'm adding in my veggies and sausage and topping that with miyoko's vegan cheddar i used to love eggs before i became vegan and it's honestly been pretty hard to find a good substitute i've heard great things about just egg but it always seemed a little pricey for me so getting to try it for this video was super exciting because don't get me wrong i love a good tofu scramble but it's like not the same but oh my god just egg blew me away i would have sworn i was eating real eggs if i hadn't made this myself i paired this with some avocado toast and had by far the best lunch i've had in a while for dinner i made some hearty vegan chili i decided to use dried beans in this chili because they were the cheapest option where i live i can usually find a can of beans for about a dollar but i realized i could make the same amount of beans when i used dried for about half the price i just let those cook for about an hour and then they were ready to go then to a big pot i added a little bit of oil and one diced yellow onion and i just stirred that up until it was translucent then i added some minced garlic and i let that cook for a few more minutes then my spices which were chili powder cumin powder paprika salt and a little bit of cayenne for some heat then i sauteed this again to activate the spices in the oil then i added in my beans from earlier and some fire roasted diced tomatoes then i added some frozen yellow corn because i love corn and it's cheap and some vegetable broth using some veggie bullion if you want to make this even cheaper you can make your own vegetable broth by saving up your vegetable peelings and then boiling and straining them then i brought this all to a boil reduced it to a simmer and let it cook for about 15 minutes now normally i would add some baked and seasoned tofu crumbles to this chili but i was trying to keep it to about a dollar per serving so i decided to go with some tbp instead tvp is just soy flour that's had the fat removed and when you rehydrate it in a liquid it has a great meaty texture so i just let this cook for about another 15 minutes to let the crumbles fully rehydrate and then i served it with some of that tofu sour cream from earlier and it's a great example that vegan cooking does not have to cost you a lot of money for dinner i made my famous nashville hot not chicken sandwich first you're going to start off with you some almond milk and you're going to add some lemon juice that's how we're going to make our vegan buttermilk then you're going to whisk it around then you're going to add some pickle brown for flavor and then a little bit of louisiana hot sauce and then aquafaba mm-hmm and then you're gonna stir it around real good this is gonna be a marinade then you're gonna put some mushrooms in another fresh clean bowl you're gonna situate them around here and then you're going to pour that marinated over and then you're going to sit it away in the refrigerator for about two to four hours and then next you're gonna get another bowl and gonna mix some flour and then you're gonna add some pink sea salt and then you're gonna add a little garlic powder and then a little pepper then you're gonna mix it around then you're gonna coat your mushrooms and your flour and then you're gonna coat your mushrooms and your marinade you're gonna do that two times and then if you have a wire rack you're gonna let these sit out for and dry for about 10 to 15 minutes and then next in your cast iron skillet you're gonna mix a little butter and coconut oil and then you're gonna mix some cayenne peppers and garlic powder pink sea salt and some black pepper and some brown sugar and then you're gonna cook it on medium heat until the butter and the coconut oil melts and then you're going to add your mushrooms to your skillet and you're going to fry them up real good until they're crispy and then you allow them to cool on a nice plate then you're going to brush them with the sauce that's going to give it a nice nashville hot spicy taste and then i like to drizzle me some agave on it and look how good that looks i mean i've made this for so many people and people love it because the crispy the texture because it reminds them of eating something really tasty but also healthy and flavorful you gotta add your little you know sweet butter pickles on the top and then remember to add your little louisiana hot sauce for some more flavor some added heat and you'll be good hope y'all enjoy for dinner i'm making a chili mac using beyond beef first i'm making a spice mixture of cornstarch chili powder oregano paprika and salt and pepper then i'm salting some water bringing that to a boil and adding in two cups of bonza chickpea pasta i went with this brand because it's a great source of protein that you don't normally get with regular pasta i'm cooking this for a little less time than the package says because it's gonna finish cooking later on about a minute before the pasta is ready i'm adding in some broccoli to blanch that before putting the rest of the dish together pour those into a strainer and rinse with cold water to stop them from overcooking next i'm adding some oil into a big pot and then adding half of a white onion and three cloves of minced garlic once those have had a chance to soften i'm adding in one pound of bion ground beef i've had beyond burgers at restaurants before and i love them but i've never gotten it for myself because it's honestly pretty expensive cooking this stuff was crazy though it cooks just like the real thing it was kind of scary how legit it looked once it looked well cooked i added in the cornstarch and spice mixture and one cup of both vegetable broth and almond milk then i added in the pasta and broccoli a little more cornstarch to thicken it up and about a cup and a half of miyoko's cheddar i've tried a lot of vegan cheeses but i found that myokos in particular melts super well compared to other brands and it was perfect for this recipe i used to love things like this before i was vegan and especially being a relatively new vegan having these mean cheese alternatives that are so close to the real thing makes the transition a lot easier this dish turned out so well i shared with my roommates who aren't even vegan and they said they would have never guessed that it wasn't real meat and cheese if i didn't tell them so i would say this was a success even though some of these ingredients were pretty expensive buying and cooking with these products is still way cheaper than going out to eat so maybe splurging every now and then isn't such a bad thing [Music] you

Channel: Goodful

Views: 2,251,377

Rating: 4.9394875 out of 5

Keywords: K_fe, KtKp, budget, budget friendly, cheap, easy vegan, easy vegan meals, full day of eating, plant based, plant based diet, vegan, vegan cooking, vegan diet, vegan food, vegan lifestyle, vegan meals, vegan on a budget, vegan recipe, vegan recipes, vegan what i eat in a day, veganism, what i ate today, what i ate today vegan, what i eat, what i eat in a day, what i eat in a day healthy, what i eat in a day vegan, what i eat in a day vegan healthy, whole food plant based

Id: c31Ij5s-Tj0

Length: 12min 40sec (760 seconds)

Published: Sun Jul 26 2020