3 Easy Budget-Friendly Vegan Recipes
1. Oven-Roasted Broccoli
We all love broccoli and if you’re someone who doesn’t, it’s probably because you’ve never tried our oven-roasted broccoli yet!
This is one of my favorite budget-friendly vegan recipes because it’s A) insanely delicious and B) easy. It’s so delicious that I could eat a pound all by myself!
A few tips to keep in mind before you start cooking:
- Ensure that the broccoli is properly coated in oil.
- Ensure that the broccoli is spaced out on the baking sheet. This helps get crispier and brown broccoli.
- Avoid large florets as they take more time to bake.
To season:
There are several ways you can season your broccoli. Here are some of my favorite seasonings to add to your broccoli:
- Steak seasoning
- Parmesan cheese
- Curry powder
- Lemon juice
- Good old salt and pepper!
Serves: 4
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Ingredients:
¼ tsp pepper
¼ tsp salt
6 tsp olive oil
2 lbs broccoli, washed and cut into bite-sized florets
Directions:
Preheat your oven to 400ºF.
Lign your baking tray with parchment paper and spread out the florets. Drizzle olive oil and sprinkle pepper and salt. Give the broccoli a good toss so that it’s well coated.
Roast the broccoli for 20 minutes or until it has browned enough, stirring once every 10 minutes.
Serve immediately with a dip of your choice.
2. Tomato Herb Soup
I love including tomatoes in my recipes. Soups are an excellent option when you’re on a plant-based diet or looking for a meal that can be made in a jiffy.
This herb-infused, deliciously tangy soup makes for an excellent meal all by itself!
The best part about this soup is that it’s freezer-friendly. Stash a few servings in your freezer for later!
You can serve this soup with a variety of dishes such as a simple salad, homemade croutons, pesto cheese toast, or garlic bread.
Serves: 5
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients:
3 cups vegetable broth
1 28 oz. can of crushed tomatoes
3 tsp brown sugar
A 6 oz can of tomato paste
¼ tsp freshly ground black pepper
A pinch of crushed red pepper
¼ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
2 cloves of garlic, minced
½ tsp dried oregano
¼ cup olive oil
Directions:
- Add the minced garlic, pepper, red pepper flakes, rosemary, thyme, basil, oregano, and olive oil into a saucepot. Keep the heat medium-low and saute for 1-2 minutes or until the garlic is softened.
- Add brown sugar and tomato paste and stir until everything is well combined. Continue to cook the mixture until the tomato paste is burgundy in color or for 3-5 minutes.
- Stir in the vegetable broth and crushed tomatoes. Whisk the mixture together until smooth. Turn the heat to high and stir in between. Serve hot with freshly-made croutons.
3. Balsamic Roasted Mushrooms
Whether you’re digging in with a toothpick as an appetizer or eating this as a side dish with your dinner, they’re so tasty that you’ll look for excuses to make them for every occasion.
These incredibly tasty little mushrooms make for a great appetizer, side dish, or a part of a bowl meal. Pair them with a vegetarian bowl meal such as kale and mashed potatoes or a non-vegetarian bowl meal such as herb-roasted pork chops.
Soaked in tangy balsamic vinegar, herbs, and garlic, these mushrooms are guaranteed to delight everyone!
Serves: 4
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Ingredients:
¼ tsp freshly ground pepper
¼ tsp dried thyme
3 tsp olive oil
2 cloves of garlic, minced
3 tsp soy sauce
3 tbsp balsamic vinegar
1 lb Baby Bella or white button mushrooms, washed and sliced
Freshly chopped parsley, for garnish
Directions:
Preheat your oven to 400ºF.
Mix together pepper, thyme, garlic, soy sauce, brown sugar, balsamic vinegar, and olive oil in a bowl.
Take a ceramic baking dish and line the mushrooms in a single layer close to each other. Drizzle the marinade on top and stir to evenly coat the mushrooms.
Roast them for 40-45 minutes, stirring once every 15 minutes. The mushrooms will release a lot of liquid as they roast until the last 10 minutes or so. If the liquid dries up before the last 10 minutes, then cover them using a foil to prevent burning or more evaporation.
Give them a final stir at last and sprinkle freshly chopped parsley before serving.
In Conclusion
We hope you liked these 3 super easy budget-friendly vegan recipes. Experiment a little to make your own version of our recipes until you have found what you love the most!
Featured Image Credits: Pixabay
Shristi Patni
Content Writer
Shristi is a content writer and owner of F and B Recipes. When not writing, she can be found reading or trying new recipes.
