Eat to Live, don't live to eat

Here are a selection of simple and delicious recipes that are made mainly using the ingredients featured in my cheap vegan essentials list. The ingredients required which do not appear on this list are either cheap and widely available or are optional and easily substituted.

Soups and Salads

Spiced red lentil soup

Potato leek soup

Potato lentil tumeric soup

Vegetable and dumpling soup

Chunky potato split pea soup

Cream of broccoli soup

Spicy carrot soup

Baley and bean soup

Hot and sour soup

Lentil and turnip soup with lemon

Tomato and noodle soup with potatoes

Tofu noodle broth

Chickpea salad

Fresh tomato and basil salad

Light and healthy potato salad

Broccoli, red bell pepper and chickpea salad

Bulgar and lentil salad

Soba noodle salad

Tomato kachumber salad

Marinated kale, white bean and tomato salad

Mixed bean salad

Mediterranean lentil salad

Chipotle bowl

Mains

Chickpea curry with rice

Kadala curry

Mushroom and potato curry

Sweet potato, spinach and potato curry

Baked potatoes with spicy dhal

Chickpea tandoori with rissoto

Aloo gobi

Chana massala

Tahini lentils

Pasta with veggies and breaded tofu

Salt and pepper tofu

Tofu omelette

Orange and ginger tofu

Sweet coconut thai tofu

Caribbean tofu with coconut quinoa

Buffalo tofu slices

Spiced sesame tofu stir fry

Kale stir fry

Pad thai

Chow mein

Spicy tomato basil pasta

Cauliflower stew with white beans

Vegan chilli

Sweet potato and white bean chilli

Quinoa chilli

Quinoa casserole

Blackened sweet potato mash

Lentil bolognase

Veggie ramen

Cauliflower dhal

Cabbage stir fry with noodles

Garlic fried rice with crispy tofu and tomato salad 

Lemony tomato and cauliflower pasta

Lentil and onion sandwich spread

Black bean and onion pilaf

Chickpea broccoli casserole

Creamy baked sweet potato with mashed potatoes

Pea and cabbage patties

Baked falafel

Falafel burgers

Curried chickpea burgers

Sweet potato burgers

Griled lentil burgers

Veggie burgers with pea patties

Vegan burger

Macaroni and no cheese bake

Toasted tempeh burritos

Quick brown rice and bean burritos

Sweet potato burritos

Quinoa burritos

Soyrizo quesadilla

Mediterranean polenta scramble

Potato and rice stew with red lentils

Creamy cabbage and tomato pie

Chilli tomato & basil baked beans on toast

Baked pasta with creamy spinach and brussel sprouts

Pasta italiano

Lentil balls with tomato sauce

Mustard greens and tofu with rice noodles

Oriental rice noodles

Baked cauliflower with rye breadcrumbs

Oven-baked mexican quinoa casserole

Roasted veggie tacos

Quick and easy tofu sandwich

Falafel and hummus sandwich

Tempeh snack sandwich

Easy oven-baked risotto

Veggie sausage

Vegan quiche

Vegan mac ‘n’ cheese

Lentil tabbouleh

Ratatouille

Shephards pie

Turkish style couscous

Smoky red lentil stew

Sides and Small Plates

Olive oil baked potatoes

Spanish cauliflower rice

Pastatas bravas

Curried chickpeas

Curried lentils

Spicy tempeh bites

BBQ cauliflower bites

Fresh spring rolls

Cucumber tofu rolls

Crispy turnip and bean balls

Mexican rice

Street tacos

Chipotle lime tacos

Potato and chickpea tacos

BBQ cauliflower wraps

BBQ chickpea wraps

Roasted red pepper wraps

Tofu lettuce wraps

Kichari patties

Broccoli and onion pakora

Crispy carrot cutlets

Crispy breaded tofu nuggets

Taco skillet

Quinoa stuffed peppers

Roasted Cauliflower in Lemon-Tahini Sauce 

Easy hummus

Easy tomato chutney

Salt and cinnamon kale chips

Stuffed tomatoes

Crispy fried tofu tontons

Seasame potato puffs

Baked zucchini fries

Home made vegetable crisps

Sesame roasted kale

Carrot fries

Corn salsa

Sweet and salty tofu bites

Sesame soba noodles

Homemade meatless meatballs

Smoky mixed potato wedges

Quick and easy biscuits

Potato and rosemary focaccia

Tomato Bruschetta

French toast

Rice balls

Blackbean meatballs

Quinoa tater tots

Easy homemade calzones

Pita bread pizza

Pizza rolls

Snacks and Desserts

Gluten-free chocolate brownies

Gluten-free peanut butter cookies

Gluten-free chocolate peanut butter pancakes

Gluten-free banana bread corn stack 

Simple crumb cake with apple jam

Toffee apple upside down cake

Chocolate pudding

Apple cake

Apple pie

Apple pie burritos

Banana cheescake

Super fudgey brownies

Peanut butter banana bars

Bread and butter pudding

Crispy apple chips

Blueberry pancakes

Lemon poppy seed snack cake

Chai spiced popcorn

Creamy lemon ice pops

Vanilla fudge cupcakes

Peanut butter “nice” cream

Easy banana ice cream

Carrot cake bites

Berry lemon scones

Sweetheart short stacks

Chocolate banana bread muffins

Coconut oatmeal cookies

Cinnamon chocolate chip cookies

Peanut buttery sandwich cookies

California cookies

No-bake peanut butter cups

Strawberry oat bars

Chocolate peanut butter patties

Spinach & Avocado Lasagna Roll

For each roll:

Two cooked lasagna noodles Fresh spinach (or canned if you prefer) 1/3 to ½ avocado Vegan pasta sauce

Directions:

Lay out lasagna noodles in a cross shape with the horizontal noodle under the vertical noodle. Add spinach and avocado to center and fold the ends of the horizontal noodle in, then he vertical noodle. Flip so the closure is face down on a plate. Top with vegan pasta sauce.

Serve with:

Bow tie Pasta & Broccoli with Red Vodka Sauce

Steamed broccoli Cooked pasta

To make sauce:

1 can diced tomatoes without juice 1 small can V8 1 can organic tomato sauce 1 can organic tomato paste Herbs de Provence (to taste) Garlic/garlic powder (to taste) Cayenne pepper (to taste) Crushed red pepper (to taste) Sugar (to taste) Pop-Its Red Vodka Sauce (frozen dinner section at WalMart)

Creamy Spinach Garlic Sauce

Handful of fresh spinach Sriracha sauce (to taste) Garlic (to taste) Herbs de Provence (to taste) Soy milk (or any milk alternative)

I threw in some leftover broccoli as well!

Blend in blender, bullet or food processor until a thick sauce is formed, similar to pesto. Add in soy milk or milk alternative as needed to obtain texture and blend thoroughly.

Butternut Squash and cilantro rice (freezer friendly)

For 10 cups:

4 cups V8 1 cup butternut squash soup (Pacific brand, vegan and gluten free) Diced or chopped in food processor: assorted bell peppers, whole onion, ¾ bundle of fresh cilantro. ¼ bundle of whole cilantro Sriracha to taste Garlic to taste 5 cups minute rice

Peanut butter and banana shake

2 cups soy milk or any other milk alternative 1 cup peanut butter 2-3 bananas

Blend together until smooth. Add more soy milk to make it thinner and less to make it thicker!

Smoothie Time! For this smoothie I used:

1 small peach 1 medium nectarine 1 small plum 1/3 cup raspberries 2/3 cup blueberries 3 small stalks of fresh kale 2-3 tablespoons of minced ginger.