Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal

Plant-based meals are often perceived as being expensive and time consuming. However, the vegan recipes in this book are made from familiar ingredients found in any conventional grocery store, and they are easy to make in about half an hour. That’s pretty remarkable.

While many of the recipes rely on ingredients such as tempeh and tofu, many others, simply by leaving out any non-vegan ingredients, make familiar meals that much healthier. For example, a beautiful recipe for blueberry muffins uses mashed banana instead of egg, giving the muffins a great flavor as well as a potassium boost. But author Okamoto doesn’t nag or scold about nutrition – she wants you to enjoy this delicious food without breaking your budget.

Accompanied by beautiful photos, the recipes are for snacks, breakfasts, suppers, desserts, and more, and they are all pretty quick and easy – some only have two or three ingredients! Try the quinoa salad, or the pumpkin curry over brown rice. And make sure to keep some homemade hummus in the fridge for a quick snack – it’s incredibly easy and delicious, and much cheaper than the store-bought kind!

Also included are directions for preparing pantry staples such as beans and grains ahead of time, so you are always ready to throw together a quick meal.