I am a cashier in a grocery store and I can tell you that meat is so much more expensive than plant foods, even chicken. One man filled the conveyor belt with only meat and the price came up to over $900. Another time, a lady filled the conveyor belt with nothing but fresh produce and the price was under $60. Fresh and frozen fruits and vegetables, pastas, beans, rice, cereals, breads, etc. are staple foods that are vegan.
You know what happened when you go vegan? You SAVE money. Even if you’re limited to fast food, you can get Taco Bell instead of Mcdonald’s and substitute beans for meat and ask for no cheese. You don’t need to buy frozen microwave vegan dinners or Tofurky or Vegenaise or any other product that is specifically marketed for vegans in order to be vegan. Even if you can’t afford almond milk you can easily make your own!
I eat on $25 a week. I eat vegan. I am healthy. My blood test results are perfect. I have more energy than I ever did before being vegan. I am motivated to exercise. And I don’t need to spend as much as a vegan to get the same amount of food as I used to get.
You can do it.
And if anyone needs help affording an ethical diet, visit my inbox because I have answers.
The Best Vegan Mac and Cheese (v/gf/nut-free/soy-free)
That’s right - a vegan, gluten-free, nut-free, soy-free mac and cheese that is the absolute best that I’ve ever had. I made this for Christmas Eve, and my whole extended, non-vegan family loved it. This is a biiiiiig batch that makes about 2 party sized trays, so definitely half this recipe if you are making it for a dinner-casserole size. I was going to do this recipe again in a smaller batch and post it another time, but I just had to share it with you all. I hope you really give it a try! I’ve done mac and cheese in the past with a roux and daiya, and I’ve seen it before done with potatoes, carrots, and cashews… So I thought I would combine the roux method and with potatoes and carrots to make this incredibly creamy, deceptively vegan, mac and cheese. Next time I do this, I’m going to find a way to not use onion powder and garlic to make it fodmap-friendly.
Remember, this makes two large casseroles - cut this recipe in half if you are making it for an average dinner
Ingredients: - 1 900g bag of macaroni (use gf if needed) - 4 tbsp olive oil - 4 tbsp All-Purpose flour (use gf if needed) - 1 946ml box of original rice milk (or use any unsweetened plant-based milk) - 1 cup of diced carrots (boiled til soft) - 2 ½ cups of diced white or yellow potatoes (peeled, and boiled til soft) - 2 cloves finely minced garlic - ½ tbsp onion powder - 1 cup nutritional yeast - salt and pepper to taste (maybe ½ tbsp each) - bread crumbs and vegan cheese shreds for baking (optional)
Instructions: 1) Prepare your noodles according to the package instructions, set aside until needed 2) In a large sauce pan on medium heat, add oil and flour and whisk until smooth. Add half of your rice milk. Increase heat to medium high and continue to whisk until smooth. Add the garlic, and remove from heat. 3) In a food processor or blender, blend the carrots and potatoes with some rice milk until smooth. You don’t have to be too precise with the rice milk because it will all end up going in the sauce. 4) Put add the blended veggies into the sauce pan, and return to medium heat. Add salt, pepper, onion powder and nutritional yeast. Also add any remaining rice milk. Continue cooking until fully warm. If it is looking too thick, you can add about ¼-½ cup of water to thin. At this point, you can add in your noodles and mix. Serve warm. 5) If you wish to bake your mac and cheese, add the pasta to a lightly greased casserole dish, sprinkle with bread crumbs and vegan cheese (if using), and bake at 400 degrees for about 20 minutes, until the edges are brown and the bread crumbs are toasted. 6) ENJOY!!