Vegan on the Cheap : Great Recipes and Simple Strategies That Save You Time and Money

You don't have to blow your budget to eat great meatless and dairy-free meals every day. With Vegan on the Cheap , you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals. This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers. Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen. Vegan on the Cheap......Page 5 Acknowledgments......Page 9 Contents......Page 11 Introduction......Page 13 Tips for Saving Money and Time......Page 18 Time Is Money: Striking a Balance......Page 28 Eating Right and Eating Well......Page 32 Ingredient Substitutions......Page 33 Menus on the Cheap......Page 36 Average Cost of Recipes......Page 38 The Big Picture......Page 17 Cooking Basics......Page 42 Creamy Mushroom Gravy......Page 47 Marinara Sauce......Page 48 Oven-Dried Tomatoes......Page 49 Salsa in Season......Page 50 Cheapamole......Page 51 Cheezee Sauce......Page 52 Tofeta (Tofu Feta)......Page 53 Faux Parm......Page 54 Cheapskate Chutney......Page 55 Easy Peanut Sauce......Page 56 Make-Your-Own Mayo......Page 57 Vegan Sour Cream......Page 58 House Salad Dressing......Page 59 Handy Hummus......Page 60 Vegetable Stock......Page 61 A Pot of Beans......Page 62 Rice Two Ways......Page 63 Three-Grain Bread......Page 64 Simple Simmered Seitan......Page 66 Baked Seitan Loaf......Page 67 Cutlets on the Cheap......Page 68 Close to Mom’s Sausage Patties......Page 70 Big Stick Pepperoni......Page 72 Wheatballs......Page 73 Smoky Tempeh Bits......Page 74 Double Pie Crust......Page 75 Soup and Stew Savvy......Page 76 Red Bean Gazpacho Anytime......Page 78 Almost-Instant Chickpea-Tomato Soup......Page 79 Pasta e Fagioli......Page 80 Mom’s Bread and Cabbage Soup......Page 81 Minestrone Soup with Tiny “Meatballs”......Page 82 Caldo Verde......Page 83 Southwestern Black Bean and Corn Chowder......Page 84 Summer Garden Soup......Page 85 Asian Noodle Soup......Page 86 Peanutty Pumpkin Stew......Page 88 Vegetable Lentil Stew......Page 89 Call It Cassoulet......Page 90 Southern New Year’s Stew......Page 92 Sweet Potato Succotash Stew......Page 93 Black and White Bean Chili......Page 94 French Lentil Chili......Page 95 Cincinnati Suburb Chili......Page 96 Satisfying Salads......Page 98 Garden Rotini and Chickpea Salad with Inner Goddess Dressing......Page 101 Curried Vegetable Salad......Page 102 Orange-Chipotle Dressed Salad with Black Bean Salsa......Page 103 Roasted Root Vegetable Salad with French Lentils and Walnuts......Page 104 Bean and Barley Salad with Creamy Dijon Dressing......Page 106 Pasta Slaw......Page 107 Roasted Sweet Potato Salad with Cashews and Kidney Beans......Page 108 Nacho Taco Salad......Page 110 Red Bean and Corn Salad......Page 111 Tabbouleh Chickpea Salad......Page 112 Thai-Style Pineapple Rice Salad......Page 113 Skordalia Potato and Green Bean Salad......Page 114 Tempeh Lettuce Cups......Page 116 Peanut Noodle Salad......Page 117 Korean Cabbage Salad with Tofu......Page 118 Noodle Know-How......Page 120 Linguine with Variations on a Pesto......Page 122 Blushing Alfredo Fettuccine......Page 124 Rotini with Spicy Vegetable Ragu......Page 125 Spaghetti Marinara with Wheatballs......Page 126 Radiatore with Escarole and White Beans......Page 128 Ziti with Green Olives, White Beans, and Oven-Dried Tomatoes......Page 129 Linguine with Lentils and Roasted Butternut Squash......Page 130 Farfalle with White Beans and Cabbage......Page 132 Orzo Pilaf with Tofu Feta......Page 133 Penne and Broccoli with Tomatoes, Walnuts, and Raisins......Page 134 Fusilli with Potatoes, Green Beans, and Lemon Basil Crème......Page 135 Walnut-Dusted Fettuccine with Caramelized Vegetables......Page 136 Penne-Wise Peanutty Pasta......Page 138 Quick Lo Mein......Page 139 Dan Dan–Style Linguine......Page 140 Skillet Sense......Page 142 Sunday Supper Frittata......Page 144 Skillet Hash......Page 145 Stovetop Cheezee Mac......Page 146 Skillet Chili Mac......Page 147 Salsa Rice and Red Beans......Page 148 Curried Red Bean Pilaf with Walnuts and Raisins......Page 149 Coconut Curry Rice......Page 150 White Bean and Barley “Risotto” with Kale and Tempeh......Page 151 Moroccan Chickpeas and Couscous......Page 152 Polenta with Pan-Seared Mushrooms and Tomatoes......Page 154 Indian-Spiced Lentil Ragu......Page 155 Penny-Pinching Pinto Picadillo......Page 156 Savory Sausage and Peppers......Page 157 Better-Than-Takeout Tofu Stir-Fry......Page 158 Tofu Fried Rice......Page 159 Walnut-Crusted Tofu with Spinach and Orange......Page 160 Barbecued Black Bean and Tofu Burritos......Page 162 Tropic of Tempeh......Page 163 Mu Shu Burritos......Page 164 Smoky Tempeh with Cabbage and Potatoes......Page 165 First-Class Bakes and Casseroles......Page 166 Smoky Southwest Sweet Potato Shepherd’s Pie......Page 169 Comfort Loaf......Page 170 Three-Bean Loaf......Page 171 Tortilla Strata......Page 172 Essence of Porcini–Stuffed Dinner Mushrooms......Page 173 Deconstructed Enchilada Bake......Page 174 Mexican Rice and Bean Bake......Page 175 Baked Ziti......Page 176 Cacciatore Noodle Bake......Page 177 Deluxe Vegetable Lasagna......Page 178 Tempeh Bobotee......Page 180 White Beans and Lemon Potatoes with Olives and Tomatoes......Page 181 Savory Vegetable Cobbler......Page 182 Vegetable Crisp......Page 184 Rice Island Casserole......Page 186 Spinach Pie......Page 187 Torta Rustica......Page 188 Samosa Pie......Page 190 Better Bean Burgers......Page 194 Very Veggie Burgers......Page 195 Lemony Garlic Chickpea Patties......Page 196 Cajun-Spiced Seitan Po’ Boys......Page 197 Roasted Vegetable Sandwiches with Creamy White Bean Spread......Page 198 Curried Tofu Wraps......Page 199 Smoky Joes......Page 200 Wheatball Sandwiches......Page 201 Salsa Tofu Burritos......Page 202 Bean and Cheezee Rice Burritos......Page 203 Build-Your-Own Fajitas......Page 204 Pepperoni-Mushroom Pizza......Page 206 Tuscan White Bean Pizza......Page 208 Polenta Pizza with Roasted Vegetables......Page 210 So Easy Vegetable Soup......Page 214 Black Bean Soup with Kale and Rice......Page 216 Moroccan-Inspired Lentil Soup......Page 217 Curried Yellow Split Pea Soup......Page 218 Three Spicy Sisters Stew......Page 219 Barley Vegetable Stew......Page 220 Positively Pantry Chili......Page 221 Smoky Red Bean Chili with Chipotle-Cornbread Dumplings......Page 222 Seitan and Mushroom Goulash......Page 224 Four-Grain “Polenta”......Page 225 Tempeh Pot au Feu......Page 226 Tabbouleh-Stuffed Peppers......Page 228 Slow-Cooker Seitan Pot Roast......Page 229 Corned Seitan and Cabbage......Page 230 Sweet Delights......Page 232 Gold Bar Cookies......Page 234 Sesame Shortbread Cookies......Page 236 Chocolate Oatmeal–Peanut Butter Cookies......Page 237 Chocolate Cupcakes with Peanut Butter Frosting......Page 238 Italian Polenta Cake......Page 240 Chocolate Surprise Brownies......Page 241 Pumpkin Spice Cake with Chocolate Glaze......Page 242 Great Northern Apple Cake......Page 244 Apple Clafouti......Page 246 Fresh Pear Galette......Page 247 Mixed Fruit Cobbler......Page 248 Chocolate-Blueberry Crumble......Page 249 Tropical Betty......Page 250 Chocolate-Cherry Bread Pudding......Page 252 Tiramisù Bread Pudding......Page 254 Chocolate Chip– Walnut Rice Pudding......Page 255 Caramel Baked Apples......Page 256 Vegan Whipped Cream......Page 257 Online Resources......Page 259 Index......Page 263

You don't have to blow your budget to eat great meatless and dairy-free meals every day.

With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.

This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.

• Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette

• Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish

• Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen.

**You don't have to blow your budget to eat great meatless and dairy-free meals every day.**With __Vegan on the Cheap__, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals. This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers. Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen. You can eat great meatless and dairy-free meals every day—and stay on your budget—with these 150 recipes and smart money-saving tips. With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Robin Robertson, “an acclaimed authority on vegan cooking” (Publishers Weekly), provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving—hefty savings to go with hearty vegan meals. Find options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches—and a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers. Including recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette, it also features cost-per-serving icons that highlight the cost of each affordable dish—and even shows how you can make your own meat alternatives at a fraction of the cost of packaged proteins.