This Incredible New Cookbook Makes It Easy to Eat Vegan on a Budget. Here’s a Taste.
Chef and food blogger Toni Okamoto has put together yet another amazing collection of recipes so you can eat plant-based without breaking the bank—Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal. From jackfruit carnita tacos to real-deal chocolate chip cookies, the book features 100 delicious, affordable, and easy-to-make recipes.
The publisher’s website explains:
Through her popular website, Toni has taught hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet—and your wallet.
Available on May 14, this new cookbook is sure to be a valuable addition to your collection. Preorder your copy today.
Here’s an excerpt:
Yields 4 to 6 servings.
Not familiar with Totchos? Let me introduce you. They’re tater tots with nacho fixings. Tot-chos. And they are so flippin’ good! I find them to be the perfect Friday night recipe. In my home, after a long work week, I’ll put on a Disney feel-good movie and pile high the Totchos and their toppings. This is comfort food at its best.
1 (32-ounce) bag frozen tater tots
1 batch Nacho Cheese (see below)
1 (15-ounce) can black beans, drained and rinsed
1 avocado, diced
2/3 cup diced tomato
Dollop of Cashew Cream (see below) or vegan sour cream
1 tablespoon minced cilantro
Squeeze of lime juice
1. Prepare the tater tots according to the directions on the package.
2. After they’re baked, top with the Nacho Cheese and black beans. You can transfer the Totchos to a plate or save an extra dish by serving them directly from the pan once it cools.
- With several other recipes in this book, it won’t hurt to add a bit more or less of a veggie. But here, I recommend measuring out the potato and carrot exactly rather than eyeballing their amounts. I found that adding more or less of each of these changes the consistency and makes the mixture seem less cheesy.
- “The day after I made this, I added a little over half of my Nacho Cheese to about 8 ounces macaroni noodles. It made a really nice and easy mac and cheese! Another day, I also used it as a topping on a baked potato, which was also delicious!” —Melanie S. from Warsaw, NY
Yields 3 cups.
This recipe made its debut appearance in my first book, The Super Easy Vegan Slow Cooker Cookbook. Since then, I’ve tweaked the measurements. Consider this the improved 2.0 version.
2 cups peeled and diced russet potatoes
1 cup sliced carrots
½ cup water
1 tablespoon lemon juice
½ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ cup salsa added in step 2
1. Fill a large pot with water and add the potatoes and carrots. Over medium-high heat, bring the water to a boil and keep cooking for 10 minutes or until the veggies are soft. Remove from the heat and drain the water.
2. In a blender, blend the boiled potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, and salt until completely smooth.
Yields 1½ cups.
I realize that cashews are a bit pricey, so I didn’t include them in any of the other recipes. But if you have some extra money to spend or have cashews in your pantry already, this cream makes a great topping for lots of the recipes in this book.
1 cup raw cashews, soaked overnight and drained
½ cup water
¼ teaspoon salt
1–2 teaspoons lemon juice (depending on your sourness preference)
1. In a blender or food processor, blend all the ingredients until creamy.
2. Store in an airtight container in the fridge for up to 7 days.
- Some stores with bulk sections sell “cashew pieces”—broken up cashews that are cheaper than their whole counterparts.
- You can make this a sweet cream by omitting the salt and lemon juice and adding 1 tablespoon agave or maple syrup and 1 teaspoon vanilla extract.
*Recipe courtesy of Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)