Vegetarian Meals on a Budget

Chickpea and Lentil Curry

This is a quick and easy, one-pot dish that doesn’t require many ingredients and is sure to be delicious and warming when served with rice.

What you will need:

• Coconut oil

• Diced onion

• Diced yellow and/or green pepper

• 2 chopped garlic cloves

• 1 tablespoon ground cumin
  1 teaspoon masala

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper

• 14 oz. of chopped tomatoes

• 14 oz. coconut milk

• Lemon juice

• 3.5 oz. green lentils

• 14 oz. chickpeas

• 3.5 oz baby spinach

How to prepare:

1. Heat the coconut oil in a deep pan and fry the onion and green pepper over medium heat until they soften.

2. Add the garlic and ginger and continue to cook for until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.

3. Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.

4. Stir in the spinach and cook until wilted, then stir in the lemon juice.

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Vegan Lasagna (with Walnut Meat)

What you will need:

• Food processor

• 1.5 cups raw cashews

• 1 tablespoon apple cider vinegar

• 1/4 cup nutritional yeast

• Garlic powder

• Sea salt

• 5 oz. baby spinach

• 1 teaspoon avocado oil

• Mushrooms

• 1 cup walnuts

• 1/2 cup sun dried tomatoes

• 6 cups tomato sauce

• 1/4 teaspoon dried oregano

• 1/4 teaspoon basil

• Zucchini

• Lasagna noodles

• Vegan parmesan cheese

How to prepare:

1. Wilt your spinach with a few drops of water and then remove from heat and pat dry.

2. Add cashews to food processor with apple cider vinegar, nutritional yeast, garlic powder, sea salt, and 1/2 cup of water. Process until smooth then add the spinach and pulse once or twice to incorporate it.

   • Transfer into a small bowl and refrigerate until needed. This will be your cashew ricotta.

3. Add your mushrooms to food processor and pulse until finely chopped.

4. Add avocado oil to hot pan and cook mushrooms until slightly reduced.

   • While your mushrooms are cooking, add the walnuts and sun-dried tomatoes in your food processor until they appear crumbly. Then add mixture to pan with mushrooms.

   • Add tomato sauce to the same pan with seasonings. Let sauce simmer for 20 minutes then set aside.

5. Bring a large pot of salted water to a boil and add lasagna noodles to boiling pot of water. Cook until softened.

   • Once finished cooking, remove lasagna noodles from heat and rinse in cool water.

6. Broil sliced zucchini and mushrooms for 4 minutes on baking sheet with avocado oil.

7. Preheat oven to 400 degrees F.

   • Use a glass tray to assemble the lasagna in the following order:

     Sauce—Noodles—Sauce—Ricotta—Zucchini—Sauce—Noodles—Sauce—Ricotta—Mushrooms—Noodles—Sauce—Vegan Parmesan Cheese

   • Cover your tray in aluminum foil and bake for at least 45 minutes.

   • Remove tray from oven and let sit for 10-15 minutes before slicing.

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