Скачать или смотреть 3 Budget Friendly Recipes I Can't Stop Making | Vegan, Healthy, Easy

With the price of groceries these days I had to make a video showing some budget recipes that have been in my rotation lately!


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Mushroom & Tomato Rice Bowl:

8-9 portobello mushrooms or 1/2 Ib vegan ground meat
2 tbs avocado oil
1 yellow onion
2 cloves of garlic
1 14 oz can fire roasted tomatoes
1 14 oz can of chickpeas
1/2 cup vegetable broth
salt
black pepper
cumin
Oregano
crushed red pepper
1-2 tbs of vegan Worcestershire


Chilli Garlic Noodles:

8 oz baby Bella Mushrooms, sliced
8 oz brown rice noodles, cook as directed on package
1/2 red bell pepper, roughly chopped
2 shallots, sliced thinly
1 tbs minced garlic
1 tbs grated ginger
1 bunch of green onions sliced, (white part for cooking and green part for garnish)
1-2 tbs avocado oil

Spicy chilli sauce:
5 tbs coco aminos
2-3 tbs of crunchy chilli garlic sauce
1 tbs coconut sugar
1 tbs Sriracha
2 tsp rice vinegar
1 tbs sesame oil


Black bean Quesadillas:

2 Tbsp. extra-virgin olive oil (I used avocado oil)
¾ cup finely chopped red bell pepper
½ cup finely chopped red onion
1 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
2 garlic cloves, minced
¾ tsp. chili powder
½ tsp. ground cumin
1 (15-oz.) can black beans, drained but not rinsed
¼ cup vegetable broth
2 Tbsp. finely chopped fresh parsley
1 Tbsp. fresh lime juice
½ tsp. kosher salt
vegan shredded cheese
2 whole wheat flour tortillas





music from #Uppbeat (free for Creators!):


https://uppbeat.io/t/ottomp3/the-waves


License code: 6AIHDDQKRIS48SOZ






00:00 - Intro

01:09 - Mushroom & Tomato Rice Bowl

04:30 - Taste test

06:00 - Chilli Garlic Noodles

10:05 - Taste Test

11:27 - Black Bean Quesadillas

14:52 - Taste Test

13:27 - Vegetable Prep of Sauce




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