HOW TO EAT FOR $10 A WEEK | EXTREME Budget Grocery Haul & FULL Meal Plan | Vegan On A Budget

#extremebudget #lowcaloriedensity #plantbased

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MY GROCERY HAUL:
-1lb black beans
-1lb small red beans
-1lb great northern beans
-5lb potatoes
-2lbs brown rice
-large bag frozen veggies
-1 large onion
-3 bananas
-1 bag corn tortillas
-1 can el pato
-1 large tot of oats
-1 pack celery
-2lb carrots
-2 cans corn
-1 can stewed tomatoes
-3 yams

BREAKFAST: 7 days
Yam Breakfast Bread & Banana Donuts (**Same recipes, just swap for bananas or yams)

Yam Oat Breakfast Bread
-1 large yam, skinned (pre baked or toss it in the microwave to bake) **Or sub 3 bananas
-2 cups oats (I like using quick oats for this recipe)
-1/2 tsp baking soda
-1/2 tsp baking powder
-1 tbl cinnamon
-1/4 cup water (may vary on how large your yam is)
*Mix all of your ingredients and let the oats “bloom” a bit with the yam and water. This softens them before baking so your bread has a really nice dessert texture and flavor

After about 10 minute, put your dough into a loaf pan sprayed with a touch of coconut spray so it doesn’t stick

Bake at 350 for 30-35 minutes or until firm (the top will look a tad dry, but the instead will be super moist!)

Let it cook a bit before slicing and enjoying!
**You can put this also in a donut pan or a muffin tin!

Lunch: 4 days (+paired with leftover soup)
-3lbs white potatoes
-2 yams
-1/3 onion
-1/2 bag frozen veggies
*I roasted both pans in the oven at 450 degrees for about 30 minutes

**We also utilized leftovers and the beans and rice dish for lunches for the other 3 days

DINNERS:
3 beans chili
-1 cup white beans
-1 cup black beans
-1 cup kidney beans
-3 cups chopped celery
-3 cups chopped carrots
-1/2 white onion chopped
-1 can stewed tomatoes
-cummin, garlic and salt
-4 cups water

**I added my celery, carrots and onion to a pot with a cup of water and cooked until soft. Than I added my tomatoes and extra water, seasonings and beans
Ramen:
3 cups rice
1/3 of the veggie blend (carrots, onion and celery)
1/8 cup soy sauce
3 tbl dijon mustard
veggie broth

ENCHILADA BAKE:
-1/2 bag corn torillas
-1 can el pato
-1/2 of the veggies blend (carrots, onion and celery)
-3 cups brown rice
-3 cups black beans
-1 can corn
*I stuffed my corn torillas with the rice corn black bean blend and topped it with the remaining
Bakes at 350 for about 25 minutes

NACHOS:
-1/2 bag corn tortillas (Cut up and tossed in my air fryer at 400 for 9 minutes)
*Topped with rice, black beans at air fried cauliflower (400 degrees for 8 minutes)

*Not shown:
Stuffed potatoes with the leftover soup & a baked potato

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