EXTREME BUDGET MEAL PLAN & GROCERY HAUL | $15 Weekly Budget 2 Adults | 5 Dinners & 5 Lunches for $15

#extremebudgetmeals #veganonabudget #plantbased

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The bread recipe I used today was from Frugal Fit Mom:
3 cups flour
1 1/2 cups warm water
1 tsp salt
1/2 tsp yeast

*make dough and let rest for at least 3 hours
Oven set to 450 Put your bread tin in the oven while it’s pre heating. Once oven is preheated, remove pan and put in dough
Bake at 450 cover for 30 minutes, remove cover and bake for an additional 15 minutes
If you don’t have a Dutch oven, use two bread tins. One as the cover works perfect

INSTANT POT BEANS:
-Add any bean or lentil + 3 1/2 cups of water to your instant pot. Cook on manual for 30 minutes. You can add salt or any seasonings you may like.

Kale and white bean soup:
Ingredients:
-4 potatoes
-1 bundle of kale
-4 carrots
-2 cups white beans
-1/2 white onion
-1 large can petite tomatoes
-32 oz water
-garlic seasoning
-sea salt
*I washed and chopped my veggies, added them to a large pot with my water, tomatoes and seasonings. Once they came to a boil, I reduced the heat and let them simmer for 45 minutes. Rinse and chop your kale, add and let it cook for 2-3 minutes than serve.

Creamy cheezy broccoli pasta:
Ingredients:
-8 oz whole wheat pasta
-1 bag frozen broccoli
-2 cups white beans
-1/4 cup nutritional yeast
-2 tbl Dijon mustard
-2 tbl lemon juice
-3/4 cup water
sea salt
garlic powder
*Cook pasta according to your box directions. Add all the ingredients (except your broccoli!) to a high speed blender or food processor and blend until creamy and smooth. Layer your ingredients in a 9x9 baking dish: broccoli, pasta than sauce and stir to combine. Bake at 350 degrees for 30-35 minutes.

Taco Soup:
Ingredients:
-8 oz whole wheat pasta
-1 can corn (drained and rinsed)
-2 cups black beans
-1 large can petite tomatoes
-1/2 onion cut and chopped
-32 oz water
garlic powder
sea salt
*I cooked my pasta on the side and added the rest of my ingredients to my insta pot for 7 minutes and combined once they were both done

Lentil shepard's pie: (This is for 2 full pies, cut recipe in half to make 1)
-3 cups lentils
-6 potatoes
-2 tbl tomato paste
-1/2 onion
-1 bag frozen mixed veggies
-1/4 cup nutritional yeast
-sea salt
-garlic powder
-3/4 cup water (from the potatoes!)
-3 tbl soy sauce
-1/4 cup ketchup
-3 tbl mustard (any works!)
-1/2 cup water

**How to make the lentils: to a skillet add:
Lentils, seasonings on your choice, chopped onion, tomato paste, soy sauce, ketchup, mustard and 1/2 cup water. Let simmer and make sure to continue to stir to fully combine the flavor. Cook until the onion is soft

**Mashed potatoes:
I cooked my potatoes in the IP for 10 minutes with 2 cups of water. I reserve at least 1 cup of the cooking water to cream up my potatoes. Add your seasonings of choice and 1/4 cup nutritional yeast and blend with a hand blender until smooth and creamy

Layer your pie: lentil, frozen veggies than mashed potatoes. Bake at 400 degrees for 25 minutes

Stuffed lentil baked potato:
*I took the leftover lentils from the shepard's pie but you can also just make them as above
Bake potatoes and stuff with the lentils. Serve with a side of broccoli
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