Category Archives: Budget meals

Plant based 30 minute lunch meal prep

Plantbased meal

Purtassi is an auspicious time of the year for Hindus.We observe a vegetarian lifestyle for a month.This month I decided to follow a plant based lifestyle for a month and observe What happens to my body and spirituality.I am keeping a journal to diarise my journey and will share once it’s complete.

Being a working mum and wife, I knew that if I going to give myself a chance at success, then I need to plan and meal prep to ensure  I see this through the month. I don’t want to overload this post with too many recipes so I decided to phase it. My biggest challenge are work lunches for my husband, Jason, and myself. This is the driving reason I decide to meal prep a plant based lunch that you can eat cold or warm. This amount makes 4 servings and can be eaten by us for 2 lunches.

The quinoa goes on the stove first, while its cooking, I make the stir fry.

Turmeric vegetables and quinoa lunch
Turmeric vegetables and quinoa

Turmeric stir fry and quinoa

 

Quinoa

Cook according to package instructions.

Turmeric stir fry

1 tablespoon Coconut oil

1 teaspoon turmeric

1 packet Quorn savoury  pieces

1 cup Sliced peppers

1 cup Sugar snap peas

2 cups Chopped mushrooms

Pink Himalayan salt to taste

Pinch white pepper

Drizzle of lemon infused olive oil

Chopped chives to serve

2 Tablespoon Woolworths pepperdew and ginger relish to serve

Turmeric stir fry
Turmeric stir fry with Quorn savoury pieces

On medium heat, place coconut oil in non stick frying pan.Add Quorn savoury pieces and turmeric , fry until slightly brown.Turn heat to high, add all vegetables, salt and white pepper and stir fry until vegetables are cooked.I like mine crunchy so it cooks for about 5 minutes.Remove from heat and drizzle lemon infused olive oil.

When ready to eat, add Woolworths relish and sprinkle with chives.

Happy Eating!!!

 

 

 

 

Vegan baked beans and tofu curry – On a budget

Vegan curry In 30 minutes
Vegan curry on a budget

I used to enjoy eating baked beans but steer clear due to its high sugar content.I was happy to see KOO’s Lite version on the shelves, so naturally I had to try it ( taste test🙂).

A vegan recipe came to mind as I thought about how to prepare the baked beans. My colleague purchased tofu for me from a Chinese shop for an affordable price of less than R4 for a block. (Yeah you heard right!)

 

 

 

Given that I needed to use the tofu, I decided to make a baked beans and tofu curry.

baked beans and tofu curry
Ingredients less than R30

The curry cost me less than R30 in ingredients and can easily feed a family of 4 adults if served with some wholewheat pasta or brown rice, or simply enjoyed on its own. It took me a total of 30 minutes to prepare including the cleaning up.

The reduced sugar did not compromise the baked beans taste as we know it to be. The tofu provided protein and a lovely texture to the curry.

Recipe

1 small onion sliced

2 red chillies (depending on how spicy you want)  🌶

3 sprigs curry leaves 🍃

1 tablespoon coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp turmeric powder

2 small tomatoes

1 can KOO Lite baked beans

1 block tofu

Pink Himalayan salt for taste

Method:

Heat coconut oil in a heavy based pot over medium to low heat.Add onion, chillies, 2 sprigs curry leaves. After about 30 seconds, add mustard and cumin seeds, fry for 20 seconds.Add turmeric powder and tomatoes and salt.Cover pots with lids and let the tomatoes cooked until soft enough to mash up.Once tomatoes are mashed, add tofu and baked beans and last sprig of curry leaves.

Cook covered on very low heat for a total of 15 minutes while mixing lightly every 5 minutes to make sure it does not stick to the bottom of the pot.

Curry on a budget
Baked beans and tofu curry

Happy cooking!