What if I told you that you could enjoy a Vegan lunch for less than $2.00? I have a Vegan on a Budget recipe that will save you uber-money AND uber-time!
Most believe that being Vegan or more plant-based also means spending mucho-dinero! That is the biggest misconception besides the myth that Vegans don’t get enough protein. In Part 1 of our 2-part post – Spring Cleaning, we focused on your pantry. Spring Cleaning – Part 1: Vegan Pantry Staples details a tip for storing your grains and beans and features EP4L’s Vegan Pantry Staples list. Click the post title if you’ve missed it.
This week, we’re focusing on your mucho-important wallet. If you’re budget conscious, you’re always looking for a cheap Vegan meal. If you work outside the home, eating out every day can cost a lot! A Vegan lunch in a restaurant can set you back $12-15 per day. That adds up an average of over $3000 per year! Yup, mucho-dinero!
But, if you have a Vegan on a Budget recipe at your fingertips, you can spend less than $500 a year on lunch. Big difference, right? Mucho!
My Vegan Vegetable Soup & Vegan Cornbread is a budget-friendly, easy-to-make Vegan lunch option. If you’re into saving money and time, try making EP4L’s Vegan Vegetable Soup recipe & Vegan Cornbread recipe on a Sunday, distribute the soup in individual, microwaveable containers (like the containers you can get in the link below) and take it with you to work along with my melt-in-your-mouth Vegan Cornbread, which you can also make in bulk and freeze until needed!
Total cost to make these recipes? Only $1.86 per Vegan lunch (including the Vegan Cornbread muffin) if using non-organic ingredients and only $2.47 per Vegan lunch (including the Vegan Cornbread muffin) if using mostly organic ingredients.
Now, that’s a mucho cheap Vegan meal deal!
As a matter of fact, it is even cheaper than most non-Vegan fast-food meals and waaaaaaay healthier! Packed with heart-healthy vegetables and a 10-16 bean soup mix, Vegan Vegetable Soup is a top pick if you’re like me – a busy, Vegan on a Budget.
And don’t forget my take on a Southern staple – Vegan Cornbread is one of my husband’s favorites. They will melt in your mouth! I make a huge batch of 16 muffins, individually wrap them in cellophane and place them in gallon-size Ziploc freezer bags. I freeze them and he can pull one out as he so pleases.
Check out the recipe video for my Vegan Cornbread and my Vegan Vegetable Soup! Let’s start the Spring season off right and save mucho-dinero!