This is a cheap and easy vegan recipe for all of you which struggle with:
- Not having enough recipes for the “weekly rotation” meals;
- Not having time for cooking;
- Thinking that vegan food is out of their budget;
- Just wanting some diversification and delicious recipes.
I believe that everyone wants to have some meals which are very simple to make and require a few ingredients.
So, in a busy lunch time or lazy dinner evening, you can enjoy them right away.
In case you agree with me, then this meal is exactly what you were looking for.
It has been one of my favorite meals since I’ve become vegan.
And I love this recipe not just because it’s easy and cheap, but also because I can get all my nutrients out of it: vegetables, grains, fats (if you top with sesame seeds), and proteins.
Oh yeah, and the ingredients are very accessible.
So, I truly hope that this recipe will become one of your favorites as well.
Another benefit of this cheap and easy recipe: vegetable and tofu noodles
Besides what I listed above; this meal is very flexible.
For example, for vegetables I used mushrooms, zucchini, and bell pepper; but you could easily replace or add some vegetables like carrots, shiitake mushrooms (which I advise you to use instead of normal mushrooms, they are so delicious), broccoli, cabbage.
As about tofu, you can use instead tempeh if you wish, frozen spring rolls if you love them and you don’t mind eating some pre-made frozen food, a salad… whatever.
CHEAP AND EASY VEGAN RECIPE – VEGETABLES AND TOFU NOODLES
Ingredients: cheap and easy vegan recipe – Vegetables and tofu noodles
- 7 oz (200 g) dried rice noodles
- 7 oz (200 g) firm tofu (make sure not to buy silken tofu)
- 1/3 tsp salt
- Paprika powder
- 1-2 tbsp coconut oil
- One medium chopped onion
- 1 ½ cups (150 g) chopped mushrooms
- One small chopped bell pepper
- 1 chopped zucchini
- 4 tbsp soy sauce
- Salt to taste
- Prepare the noodles as written on the package instructions. For me, it was placing noodles in hot water and let sit for 10 minutes (I also added 1 tsp salt in the water).
- Regarding tofu, slice it as you prefer (I sliced it in sticks about ½ in or 1,5 cm). Place them on a baking sheet along with 1/3 tsp sea salt, paprika powder, and 1 tbsp soy sauce. Make sure to cover all the tofu with seasonings. Bake for 20 min at 360 F or 180 C.
- In a large pan, on medium-high heat, add the coconut oil along with onion and mushrooms. Cook for about 7-10 min, stirring constantly.
- Add the bell pepper and zucchini along with ½ cup of water and 3 tbsp of soy sauce. Cook for another 7 minutes or so. Add salt to taste (1/4 tsp should be enough, but it depends on how much salt your soy sauce has).
- Assemble the plate: add noodles, vegetables, and tofu.
- I sliced all the vegetables and tofu in sticks. But if you prefer another way – go on:)
- You can add more vegetables or replace the ones that I used. Shiitake mushrooms would work really well in this recipe. Also, broccoli, carrots, bean sprouts, cabbage.
- You can definitely make this recipe without tofu. I use it to get more nutrients (proteins) in my diet.
- If you have sesame seeds, please add them to the top of your plate. They have a lot of calcium and healthy fats. And they are delicious. Win-win. 😉
Calories per serving: 345 cal
Fiber: 20% of your daily dose
Iron: 30% of your daily dose
Calcium: 22% of your daily dose
Vitamin A: 70% of your daily dose
Vitamin C: 75% of your daily dose
Folate: 41% of your daily dose
Potassium: 40% of your daily dose
*please note that these numbers are estimated
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