Chickpeas are a popular vegan ingredient, and for good reason! Not only are they a good source of protein and fiber, they’re also great in things like chickpea nuggets, hummus, even veganized omelettes (if you get your chickpeas in flour form, anyway).
With things being so tight these days for a lot of people, it may be hard to imagine eating vegan inexpensively. After all, a lot of products tailored towards vegans tend to be on the pricier side. Many cost-effective products (like ramen, mac & cheese, …
Growing up, sloppy joes were a staple meal in my house. That darling can of Manwich was a family favorite, not to mention an easy weeknight dish to prepare. As a vegan, my love for food–and the classics–has not changed.
Back in July, I embarked on a challenge I’d often seen on YouTube but never actually attempted myself: trying to make a week of vegan meals for just twenty dollars.
I would like to preface this by saying that yes, indeed everything is expensive nowadays. But it kind of bugs me when I hear people say, “I could never be vegan, vegan food costs too much,” because it doesn’t have to be that way.
Potatoes are often the love of a vegan’s life (like seriously, who doesn’t like potatoes?). In today’s Taco Bell-esque recipe, they are the star of the show.