5 Budget-Friendly,Tasty Plant Based Recipes

​I thought it would be really useful to share with you five tasty recipes that are low cost, easy-to-make and of course plant based. At the time of writing this blog, there is a possible second lockdown coming to the UK where I live. In addition there is mass unemployment and many people working from home.

According to an article in the Independent Newspaper, more than a fifth of people in the UK are cooking every meal from scratch due to the coronavirus lockdown. 

I understand the struggle, so I've put together 5 plant-based budget-friendly recipes
These meals are great for

• Those who are frugal
• University / College students
• Avoiding waste
• Using up leftovers

 
With that in mind I wanted to share some recipes with you that can add to your recipe bank of midweek meals. The meals I have for you today are as follows:

1. Butterbean & Lentil Curry
2. Sweet Potato Roti
3. Vegan Jamaican Pulled Jackfruit
4. Chickpea Nuggets
5. Vegan Brownie​

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​Butterbean & Lentil Curry 

INGREDIENTS
1 onion chopped
1 inch piece of ginger minced
2 cloves of garlic
1 medium tomato
1 teaspoon all purpose seasoning
1 teaspoon curry powder
1/2 a vegetable stock cube
I tin butter beans
1/2 cup red lentils
Coconut cream to taste
METHOD

• Cook onion, ginger, garlic and tomato in a little water. Cook until soft

• Add vegetable stock cube Cook until stock cube has dissolved

• Add butter beans, lentils, all purpose seasoning, curry powder and coconut cream

• Add a little water (about 4-5 ounces )

• Cook on a low heat for 20-30 mins until the lentils are soft

• Remove from heat and serve

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​Sweet Potato Roti 

INGREDIENTS (5-6 roti)

• 1 cup plain flour
  
• 1 teaspoon baking powder
  
• 1 cup sweet potato, cooked, peeled & mashed and hot (reheat if using leftover sweet potatoes)
  
• ​​More flour for dusting as required 

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​Vegan Jamaican Pulled Jack fruit 

INGREDIENTS
• 1 400g tin of young jackfruit
 • 1 medium onion chopped
• 1-2 inch piece of ginger
• 1 teaspoon season all (all purpose seasoning)
• 1 spring onion (scallion) chopped
• 2 teaspoons coconut aminos (can also use soy sauce)
• 1 vegetable stock cube ( I use the low salt ones)
• a dash of black pepper
• ½ cup of water
METHOD

1. Place garlic and ginger in a blender and blend until minced
2. Place the jackfruit in a bowl and add the blended garlic and ginger
3. Add the season all, spring onion, coconut aminos, tomato puree and black pepper
4.  Using clean hands mix together until fully combined
5. Cover and place in the fridge to marinate for 1-2 hours or overnight
6. Once the jackfruit has been marinated then cook the onion in a little water until the onions are soft.
7. Add the marinated jackfruit and stir
8. Add the vegetable stock cube and half a cup of water
9. Add a scotch bonnet pepper ( as long as it is NOT open then this will give a lovely flavour and NO peppery burn)
10. Cover and gently cook on a low heat for 20-30 mins
11. Serve with whole grain rice and baked plantain

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​Chickpea Nuggets 

INGREDIENTS

• 1 can chickpeas (15.5 oz or 400g), drained
• ½ tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp nutritional yeast (optional)
• 1 teaspoon all purpose seasoning
• 1 Tbsp bread crumbs

Coating Ingredients

• ⅓ cup bread crumbs for coating
• ½ teaspoon turmeric

METHOD

1. Preheat oven to 350f / 180c or gas mark 4
2. Pour the drained chickpeas into a food processor and process for a few seconds.
3. Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
4. Scoop up teaspoon sized globs and roll them into balls then press them into nugget shapes.
5. Pour bread crumbs and turmeric into a bowl and coat each nugget.
6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
7. Bake for 20 minutes, then flip and bake for 10 more minutes.
8. Allow nuggets to cool before eating.

 

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VEGAN BROWNIES

INGREDIENTS

• 250g plain flour
• 100g Demerara sugar
• 65g plain cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 250ml water
• 250ml light oilve oil (or any good flavourless oil)
• 1 tsp vanilla extract
• 64 g vegan chocolate chips
  METHOD

1. Preheat the oven to 180 C / Gas mark 4.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
3. Pour in water, oil and vanilla; mix until well blended.
4. Fold in the vegan chocolate chips
5. Grease and line a 23x33cm (9x13 in) baking tin.
6. Spread mixture evenly in the baking tin
7. Bake for 35 to 40 minutes in the preheated oven, until the top is no longer shiny.
8. Let cool for at least 10 minutes before cutting into squares.

 
So those are my 5 budget friendly plant based dishes,
I love, love, love  to see photos of my recipes, so if you make any of them please take a photo, post it on social media and tag me please
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