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

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

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!✨


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 –

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