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Easiest Left Over Tofurkey Soup Recipe Ever!
One of the best parts of Thanksgiving is left overs! But when you start to get to your last leg of left overs it can be hard to come up with a real meal, so we must (as we often do) turn to soup.
This recipe will be different for whatever left overs you have, but be adventurous!
I used:
peas
corn
kale
stuffing
gravy
tofurkey
pumpkin
Cut Tofurkey into bite-sized pieces and put in a deep pan or pot. 
Cover with just enough water to graze the top of the ingredients.
Add whatever left overs you think would taste good together; mashed potatoes, gravy, rice, corn, peas, kale, squash, whatever!
Then I added pumpkin puree and some cold water mixed with corn starch to thicken it all up.
I heated this up to almost a boil, then poured it in my big red cup.
Then I threw some stuffing in the pan to heat it and then put the stuffing on top of the soup (as pictured above)
Enjoy by the fire (or if you’re like me, the radiator…)

Easiest Left Over Tofurkey Soup Recipe Ever!

One of the best parts of Thanksgiving is left overs! But when you start to get to your last leg of left overs it can be hard to come up with a real meal, so we must (as we often do) turn to soup.

This recipe will be different for whatever left overs you have, but be adventurous!

I used:

  • peas
  • corn
  • kale
  • stuffing
  • gravy
  • tofurkey
  • pumpkin
  1. Cut Tofurkey into bite-sized pieces and put in a deep pan or pot. 
  2. Cover with just enough water to graze the top of the ingredients.
  3. Add whatever left overs you think would taste good together; mashed potatoes, gravy, rice, corn, peas, kale, squash, whatever!
  4. Then I added pumpkin puree and some cold water mixed with corn starch to thicken it all up.
  5. I heated this up to almost a boil, then poured it in my big red cup.
  6. Then I threw some stuffing in the pan to heat it and then put the stuffing on top of the soup (as pictured above)

Enjoy by the fire (or if you’re like me, the radiator…)

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Homemade pumpkin spice banana whip ice cream
Learn how to make a Banana whip Here!
You can make any flavor, but to make pumpkin pie you just add 1 and a half bananas, 2-3 tbsp Pumpkin puree, a 1/2 tsp of Pumpkin Pie spice and a splash of soy milk.
It’s amamzing.

Homemade pumpkin spice banana whip ice cream

Learn how to make a Banana whip Here!

You can make any flavor, but to make pumpkin pie you just add 1 and a half bananas, 2-3 tbsp Pumpkin puree, a 1/2 tsp of Pumpkin Pie spice and a splash of soy milk.

It’s amamzing.

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#Howto turn your vegetable soup into a #vegan pot pie!

#cheapvegan #potpie #homecookin #homemade #vegetablesoup #vegetarian #easy #bisquick #biscuits #baking #recipe #recipes #fromscratch

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#Howto make (leftover) vegetable soup!

Look for more soup tips in the www.cheapvegan.com archive! (Search “soup”)

#cheapvegan #vegan #soup #vegetablesoup #leftovers #sick #sickday #health #healthy #slowcook #veggies #soup #homemade #fall #cabbage #sopa #recipe #recipes #easy #athome

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I’ve had this article on the back burner for a while now, but because ramen noodles are so bad for you I haven’t wanted to write it. So this is an important note: YOU SHOULD AVOID EATING INSTANT RAMENIt’s bad for you. The noodles are deep-fried and the mix is full of fat, sodium and MSGs. This is NOT a health food by any stretch of the imagination.
But, if you are gonna eat it…
Here’s How to Dress Up Your Ramen Noodles
 Add veggies. Your noodle/veggie ratio should definitely higher on the vegetable side to at least try to get some nutrients out of your empty calorie meal. I like to use frozen vegetables to save money and for quick prep time. (see recipe ideas below)
Avoid the flavor packet.The only vegan 20cent ramen I know of is Oriental flavor Top Ramen. Feel free to buy this but avoid using the flavor packet as much as possible. Try using onions, garlic, ginger, soy sauce, bouillon, or any other flavor boosters instead of the high-sodium flavoring included. 
Remember a serving is 1/2 the package.I know how easy it is to eat a whole brick of ramen, but remember that on the back it says that a serving is 1/2 of the package. If you’re adding veggies you won’t need as many noodles anyway.
Eat ramen in moderation.Again, ramen is a junk food just as unhealthy as potato chips. Make sure that ramen is your short on time, bottom of your bank account fall back, not your first choice.
Ramen Recipe Ideas
Vegetable Soup Just follow the regular ramen instructions on the back and add your favorite frozen or fresh veggies! Substitute the flavor packet with a bouillon cube or soy sauce.
Ramen Lo Mein (photo above)Chop onion and garlic and stir fry until clear. Add any frozen/fresh veggies of your choice. In mine I used peppers, broccoli, cabbage, peas, spinach, and carrots. Add soy sauce to your liking, feel free to try other flavors like ginger, plum sauce, peanut sauce, or spicy red pepper flakes. Boil noodles then drain. evaporate water off of noodles in separate pan on low heat with a touch of olive oil to keep from sticking, then mix with veggies.
Ramen Pasta SaladAdd chopped cabbage, carrots, red pepper, and sliced almonds to a cold bowl of cooked and drained instant ramen. Mix with italian dressing/balsalmic/asian-style dressing of your choice. Serve chilled.

I’ve had this article on the back burner for a while now, but because ramen noodles are so bad for you I haven’t wanted to write it.
So this is an important note: YOU SHOULD AVOID EATING INSTANT RAMEN
It’s bad for you. The noodles are deep-fried and the mix is full of fat, sodium and MSGs. This is NOT a health food by any stretch of the imagination.

But, if you are gonna eat it…

Here’s How to Dress Up Your Ramen Noodles

  1.  Add veggies. 
    Your noodle/veggie ratio should definitely higher on the vegetable side to at least try to get some nutrients out of your empty calorie meal. I like to use frozen vegetables to save money and for quick prep time. (see recipe ideas below)
  2. Avoid the flavor packet.
    The only vegan 20cent ramen I know of is Oriental flavor Top Ramen. Feel free to buy this but avoid using the flavor packet as much as possible. Try using onions, garlic, ginger, soy sauce, bouillon, or any other flavor boosters instead of the high-sodium flavoring included. 
  3. Remember a serving is 1/2 the package.
    I know how easy it is to eat a whole brick of ramen, but remember that on the back it says that a serving is 1/2 of the package. If you’re adding veggies you won’t need as many noodles anyway.
  4. Eat ramen in moderation.
    Again, ramen is a junk food just as unhealthy as potato chips. Make sure that ramen is your short on time, bottom of your bank account fall back, not your first choice.

Ramen Recipe Ideas

  • Vegetable Soup 
    Just follow the regular ramen instructions on the back and add your favorite frozen or fresh veggies! Substitute the flavor packet with a bouillon cube or soy sauce.
  • Ramen Lo Mein (photo above)
    Chop onion and garlic and stir fry until clear. Add any frozen/fresh veggies of your choice. In mine I used peppers, broccoli, cabbage, peas, spinach, and carrots. Add soy sauce to your liking, feel free to try other flavors like ginger, plum sauce, peanut sauce, or spicy red pepper flakes. 
    Boil noodles then drain. evaporate water off of noodles in separate pan on low heat with a touch of olive oil to keep from sticking, then mix with veggies.
  • Ramen Pasta Salad
    Add chopped cabbage, carrots, red pepper, and sliced almonds to a cold bowl of cooked and drained instant ramen. Mix with italian dressing/balsalmic/asian-style dressing of your choice. Serve chilled.
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Cheap and Easy Homemade Salsa!
Because People Like to say, “Salsa

Buying salsa kills me. For a simple mix of onion and tomato it costs $3.50. This measly 15.5oz jar lasts about 10 minutes, 5 minutes if I share it with friends. Plus! That’s not even the good salsa! I’m just talking the run of the mill Tostido nonsense you get at the 711!

I never thought I could master the art of salsa so I begrudgingly complied to the salsa injustice I faced. That is until I went to Spain. In Spain, Mexican food basically does not exist. I know, I know, they’re Spanish! Shouldn’t they eat exactly like Mexicans?! No. Unfortunately, there is nothing about Spanish cuisine that even comes close to Mexican.

Like all globalized nations, they do have Mexican food. But frankly, it’s awful and it costs double the price of the same products you’d find in the states. So my little 15.5oz Tostido jar of salsa turned into an even smaller jar for $2 more and an even worse flavor!

No thankyou.

So I decided it was time to take matters into my own hands and my little kitchen in Barcelona was the birth place of Cheap Vegan Salsa. It has been a while since I talked salsa on here so I decided to re-share my recipe with you.

But first, recognize that no two home made salsas are identical and you can be as creative with this recipe as you like. Want to add Garlic? Mango? Black beans? Jalepenos?! Go for it! I’m providing the cheapest salsa building blocks, it’s up to you to make it your own.

Cheap Vegan Salsa

  • 1 large can crushed tomatoes - $1 
    (fresh tomatoes blended are even better)
  • 1 green bell pepper - $0.35
  • 1/2 large onion - $0.20
  • 1/4 lime - $0.10
  • 5-10 cilantro leaves - free from your herb garden
    (a $3 cilantro plant is an investment, it will last as long as you water it) 
  • salt
  1. Pour crushed tomatoes into a jar.
  2. Dice the onion and green pepper and put them in the jar as well.
  3. Rip up the cilantro leaves and throw them in too.
  4. Squeeze lime on top.
  5. Salt to taste, I think the salsa in this photo probably had 1-2 tsp
  6. Let salsa sit in fridge overnight.
    You can eat it right away but it will improve the longer it sits.

There you have it! 2 and a half times the salsa for under $2!

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Cheap Vegan Left Over Revival Guide to Last Night´s Chinese Food
Have you ever looked at your left over Chinese and just thought, ¨hmm don´t really want to eat this…¨ You probably eat it anyway, but nothing is as good as the fresh Lo Mein you had the night before. But lucky for us there are ways to revive your left overs to the point that they seem like a brand new meal.
Since we are dealing with vegan Chinese food, it´s safe to say the main ingredients of your meal are vegetables and rice (maybe noodles if they´re egg free). So what you´re looking at for Chinese food on day 2 is a stir fry that can bring some pizazz back to your grease soaked brocoli.
The biggest challenge with these left overs is that Chinese food seems to double in moisture overnight to a point where all of the vegetables have all sort of turned the same color… I´m going to try to help you make this appetizing!
Make some extra brown rice. This will help soak up the flavor and give us a base of our meal. You might even have some left over with your main dish.
Get a pan hot and throw on some onions, ginger, and garlic. This combo can accomodate sweet, spicy, or soy saucy tastes.
Next, add the left overs to your pan. Try to simmer off some of the excess water. 
Then we add any fresh veggies that match what was already in the dish. Some staples of most vegan chinese food dishes are cabbage, cashews, brocoli, tofu, carrots, and peas. These are pretty safe places to start.
You´ll need to add some flavor so your fresh ingredients match your left overs, so make sure everything is soaked pretty well. To do this, try to mimic whatever sauce was on there before.SALTY: Hoisin, Teriaki, Soy, even salt or vegetable brothSWEET: Add some fruit like pineapple or orange juice SWEET AND SOUR: try a pineapple, soy sauce and vinegar combo* IF YOU LIKE SPICE: Add some red pepper flakes or sriracha **NOTE: Adding a bad sauce to your stir fry is guaranteed to ruin your meal. Make sure that if you´re experimenting do so in a separate bowl. Then, dip a vegetable from the original left over to taste if it compliments your dish the way you intended. Always add sauces slowly, there´s nothing worse than too much of a good thing.AFRAID OF SCREWING UP THE FLAVOR? If you aren´t a wiz in the kitchen and you really just want to keep this simple, season with the free packets of soy and duck sauce you got with your meal. Maybe add a little red pepper if you´re feeling crazy. If you still seem to have gone a little too far justpour out some of the excess sauce, add some water, and sautee for an extra minute or 2. 
Add your Stirfry to the rice and enjoy your Chinese food´s 2nd life.

Cheap Vegan Left Over Revival Guide to Last Night´s Chinese Food

Have you ever looked at your left over Chinese and just thought, ¨hmm don´t really want to eat this…¨
You probably eat it anyway, but nothing is as good as the fresh Lo Mein you had the night before. But lucky for us there are ways to revive your left overs to the point that they seem like a brand new meal.

Since we are dealing with vegan Chinese food, it´s safe to say the main ingredients of your meal are vegetables and rice (maybe noodles if they´re egg free). So what you´re looking at for Chinese food on day 2 is a stir fry that can bring some pizazz back to your grease soaked brocoli.

The biggest challenge with these left overs is that Chinese food seems to double in moisture overnight to a point where all of the vegetables have all sort of turned the same color… I´m going to try to help you make this appetizing!

  1. Make some extra brown rice. This will help soak up the flavor and give us a base of our meal. You might even have some left over with your main dish.
  2. Get a pan hot and throw on some onions, ginger, and garlic. This combo can accomodate sweet, spicy, or soy saucy tastes.
  3. Next, add the left overs to your pan. Try to simmer off some of the excess water. 
  4. Then we add any fresh veggies that match what was already in the dish. Some staples of most vegan chinese food dishes are cabbage, cashews, brocoli, tofu, carrots, and peas. These are pretty safe places to start.
  5. You´ll need to add some flavor so your fresh ingredients match your left overs, so make sure everything is soaked pretty well. To do this, try to mimic whatever sauce was on there before.
    SALTY: Hoisin, Teriaki, Soy, even salt or vegetable broth
    SWEET: Add some fruit like pineapple or orange juice
    SWEET AND SOUR: try a pineapple, soy sauce and vinegar combo* 
    IF YOU LIKE SPICE: Add some red pepper flakes or sriracha 
    **NOTE: Adding a bad sauce to your stir fry is guaranteed to ruin your meal. Make sure that if you´re experimenting do so in a separate bowl. Then, dip a vegetable from the original left over to taste if it compliments your dish the way you intended. Always add sauces slowly, there´s nothing worse than too much of a good thing.
    AFRAID OF SCREWING UP THE FLAVOR?
     If you aren´t a wiz in the kitchen and you really just want to keep this simple, season with the free packets of soy and duck sauce you got with your meal. Maybe add a little red pepper if you´re feeling crazy. 
    If you still seem to have gone a little too far justpour out some of the excess sauce, add some water, and sautee for an extra minute or 2. 
  6. Add your Stirfry to the rice and enjoy your Chinese food´s 2nd life.
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Tofu RedemptionNow in my last article I know I hated on tofu a little, but like it or not, tofu is a great source of iron and protein. My philosophy as a vegan is to force myself to learn to like everything (healthy) I can eat. Following a vegan diet means that you cut yourself off to a lot of “normal” foods, so it’s harder for people to be as tolerant of a picky vegan. Plus, it’s harder on yourself to be picky. There are less opportunities to get the proper nutrients and gives you even less options when you go out to eat.
While tofu isn’t my favorite food, it can actually be pretty fun to experiment with in the kitchen. Tofu’s unique lack of almost any flavor makes it kind of gross on its own, but also makes it a really easy incorporate into almost any recipe.
You can add tofu to almost anything, savory or sweet. One of my favorites is the ever popular tofu scramble.
The Cheap Vegan Southwest Tofu Scramble(3-4 servings)
In 1st pan:
1 14oz cube tofu
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp tumeric (mostly for yellow color)
salt and pepper to taste
In 2nd pan:
1 onion
2 chopped green peppers
5 small red potatoes
3 chopped plum tomatoes
1/2 cup black beans
1 tsp garlic powder
3/4 tsp thyme
2 tsp cumin
1/2 tsp crushed red pepper
sprinkle of chilli powder
In 1st pan:
Pinch off bite size pieces of tofu and put on medium heat. Allow water to evaporate off.
Once the water is mostly gone mix in the nutritional yeast, garlic, salt, pepper, and tumeric.
Leave on low heat stirring occasionally while the other pan is cooking.
In 2nd pan:
Bake, microwave or pan fry potatoes until they are soft, cut in quarters and set aside.
Dice onion and put into pan with about a tablespoon of olive oil. I try to use as little olive oil as possible but enough to get my onions clear.
Once onions have cleared add the green pepper and potatoes.
Once the potatoes and peppers have been evenly coated with the rest of the mixture add tomatoes, black beans, garlic, thyme, cumin, crushed red pepper, and chilli powder.
Combine Pan 1 and 2. Add salt to taste.
Serve in a bowl as a skillet, on bread as a sandwich, or in a burrito. I suggest serving with avocado and salsa on the side.
This recipe incorporates 3 items from our list of iron and protein foods as well nutritional yeast which is a great source of vitamin B12.

Tofu Redemption
Now in my last article I know I hated on tofu a little, but like it or not, tofu is a great source of iron and protein. My philosophy as a vegan is to force myself to learn to like everything (healthy) I can eat. Following a vegan diet means that you cut yourself off to a lot of “normal” foods, so it’s harder for people to be as tolerant of a picky vegan. Plus, it’s harder on yourself to be picky. There are less opportunities to get the proper nutrients and gives you even less options when you go out to eat.

While tofu isn’t my favorite food, it can actually be pretty fun to experiment with in the kitchen. Tofu’s unique lack of almost any flavor makes it kind of gross on its own, but also makes it a really easy incorporate into almost any recipe.

You can add tofu to almost anything, savory or sweet. One of my favorites is the ever popular tofu scramble.

The Cheap Vegan Southwest Tofu Scramble
(3-4 servings)

In 1st pan:

  • 1 14oz cube tofu
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp tumeric (mostly for yellow color)
  • salt and pepper to taste

In 2nd pan:

  • 1 onion
  • 2 chopped green peppers
  • 5 small red potatoes
  • 3 chopped plum tomatoes
  • 1/2 cup black beans
  • 1 tsp garlic powder
  • 3/4 tsp thyme
  • 2 tsp cumin
  • 1/2 tsp crushed red pepper
  • sprinkle of chilli powder

In 1st pan:

  1. Pinch off bite size pieces of tofu and put on medium heat. Allow water to evaporate off.
  2. Once the water is mostly gone mix in the nutritional yeast, garlic, salt, pepper, and tumeric.
  3. Leave on low heat stirring occasionally while the other pan is cooking.

In 2nd pan:

  1. Bake, microwave or pan fry potatoes until they are soft, cut in quarters and set aside.
  2. Dice onion and put into pan with about a tablespoon of olive oil. I try to use as little olive oil as possible but enough to get my onions clear.
  3. Once onions have cleared add the green pepper and potatoes.
  4. Once the potatoes and peppers have been evenly coated with the rest of the mixture add tomatoes, black beans, garlic, thyme, cumin, crushed red pepper, and chilli powder.
  5. Combine Pan 1 and 2. Add salt to taste.
  6. Serve in a bowl as a skillet, on bread as a sandwich, or in a burrito. I suggest serving with avocado and salsa on the side.

This recipe incorporates 3 items from our list of iron and protein foods as well nutritional yeast which is a great source of vitamin B12.

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(Eggless) Banana Walnut French Toast Recipe

French toast is a great inexpensive food, but traditionally it’s not vegan. This is a tasty recipe for cheap vegan french toast using bananas instead of eggs.

  • Bread of choice 
  • 1 banana (a little ripe is better)
  • about 1/3 cup soymilk
  • 1 tsp cornstarch
  • dash of cinnamon
    (makes about 6 pieces of French toast)
  1. In a blender combine all ingredients besides bread and mix on high until uniformly liquid. Should be the consistency of thin pancake batter.
  2. Pour mixture on to a plate and dip both sides of the bread in the batter. Be sure that the entire surface of the bread gets coated with mixture.
  3. Place bread on heated and greased pan and sprinkle with a little cinnamon.
    NOTE:
    -The cooking process will take a little longer than regular french toast.
    -Make sure the pan is well greased. Pam has given me the best results.
    -When flipping toast, make sure you slowly scrape under the bread so the banana doesn’t stick to the pan. The mixture tends to cling especially to older pans.
  4. (optional) If you find that your toast is a little soggy toast it in the toaster oven like regular bread. It definitely differs depending on what kind of skillet you use. This flat skillet gives me the best results
  5. Top with sliced banana and walnuts and enjoy!
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Too Easy Cool as a Cucumber Salad(serves 1-2 people)
1/2 cold cucumber (cubed)
1 tomato (cubed)
about 1 tbsp finely diced onion
red wine vinegar
1 chop cucumber and tomatoes to be bite size (not tiny)
add onion, vinegar, and a little salt to taste
serve chilled
This is a great summer side dish and you can make it in 5 minutes for very cheap.

Too Easy Cool as a Cucumber Salad
(serves 1-2 people)

  • 1/2 cold cucumber (cubed)
  • 1 tomato (cubed)
  • about 1 tbsp finely diced onion
  • red wine vinegar
  1. 1 chop cucumber and tomatoes to be bite size (not tiny)
  2. add onion, vinegar, and a little salt to taste
  3. serve chilled

This is a great summer side dish and you can make it in 5 minutes for very cheap.