Vegetarians, I need your help!
Grocery day is Tuesday! I need to plan my menu so I can keep $$ low!!!! I'm a beginner vegetarian cook and would really appreciate it if you could share your absolute favorite lunch and dinner recipes! Please! I want to hit my journey hard core and get under 200 by the end of September, that's 30lbs in 3 months!
Love anything I get! Thank you all so much!!!
Love anything I get! Thank you all so much!!!
0
Replies
-
You're welcome to add me if you want to see what I eat. Eggs, beans, salads, veggie burgers, cottage cheese and yogurt are all staples. Also whole grain quesadillas and nuts. Can't get any cheaper than rice & beans for meals!
eta, I also make veggie fried rice and veg soups a lot.0 -
I'm not veggie, but I'm poor and I effing love tofu. I'll sprinkle a fun seasoning mix (like Moroccan) on it, and throw it on the George Foreman grill while I cut veggies and prep the rest of the meal. It's also super helpful to cook a large pot of rice for the week, then reheat in a skillet with soy sauce, vinegar, whatever seasoning, nuts, seeds, and sometimes even nutritional yeast. You can throw your veggies on the grill with the tofu halfway through the cooking process, too. It's very customizable.0
-
Try this one:
Spicy Tomato & Mushroom Pasta
1 tsp olive oil 1 ½ lbs. Tomatoes, finely chopped
1 bunch green onions, cut into ½" lengths 1 tsp ground cumin
1 garlic clove, crushed Sea salt (sun-dried)
4 oz button mushrooms, halved Lemon & lime slices and cilantro leaves to garnish
1 fresh red chili, seeded and finely chopped
In a saucepan, heat oil and cook green onions, garlic, mushrooms and chili 5 minutes, stirring occasionally. Stir in tomatoes, cumin, sea salt and mix well. Bring to a boil, cover and simmer 15 minutes, stirring occasionally.
Uncover and simmer 10 minutes until sauce has thickened. Garnish with lemon and lime slices and cilantro leaves and serve with freshly shredded zucchini or cooked wholewheat pasta.
0 -
Thank you all so much
sistrsprkl, Vune, CookieBev I will friend you
Your recipes are very welcomed 0 -
lentils are a fav of mine and you can do loads with them. I like to make a dhal which is is really nice and have it with salad or brown rice.0
-
pink_daisychain wrote: »lentils are a fav of mine and you can do loads with them. I like to make a dhal which is is really nice and have it with salad or brown rice.
Thank you 0 -
Ramen and mac'n'cheese can stretch pretty damn far for lunches with the addition of fresh veg.
This is one of my wife's favourite lunches: I'll make up two packets of ramen noodles (ditch the seasoning packets - nothing but sodium), and stir fry about four cups of peas, onions, shredded carrots, and whatever other veg is in the freezer or fridge - celery, corn, zucchini, etc. I usually use mostly water to water-fry them, with a bit of vegetable oil or sesame oil. Then just add the cooked noodles, a bit of soy sauce, and fry it all together until the bottom layer is a little crispy. That makes enough for at least four lunches, vegetarian, for less than $5. And that's assuming you had to buy fresh veg and didn't just use up what was around.
Omelettes are a good option too, if you like eggs.
We're vegetarian, low-sodium, and low-carb, if you want to add for ideas. We make like 90% of our food, eat out very little (a combination of aforementioned dietary restrictions and budgetary restrictions).
Also, hie thee to a bulk food store as soon as you can and stock up on beans, rice, quinoa, nuts, nut butters, etc.0 -
Add me as a friend if you'd like some help/inspiration.
I get a LOT of my cheap, delicious recipes from www.budgetbytes.com. There's a whole section that's vegetarian/vegan and there are several recipes that you can make vegetarian by switching the chicken or whatever to a meat-free substitute.
I eat a lot of rice, beans, lentils, eggs, yogurt, pasta...and cheese. God help me if I don't get cheese.0 -
CanadianDaddyphant wrote: »Ramen and mac'n'cheese can stretch pretty damn far for lunches with the addition of fresh veg.
This is one of my wife's favourite lunches: I'll make up two packets of ramen noodles (ditch the seasoning packets - nothing but sodium), and stir fry about four cups of peas, onions, shredded carrots, and whatever other veg is in the freezer or fridge - celery, corn, zucchini, etc. I usually use mostly water to water-fry them, with a bit of vegetable oil or sesame oil. Then just add the cooked noodles, a bit of soy sauce, and fry it all together until the bottom layer is a little crispy. That makes enough for at least four lunches, vegetarian, for less than $5. And that's assuming you had to buy fresh veg and didn't just use up what was around.
Omelettes are a good option too, if you like eggs.
We're vegetarian, low-sodium, and low-carb, if you want to add for ideas. We make like 90% of our food, eat out very little (a combination of aforementioned dietary restrictions and budgetary restrictions).
Also, hie thee to a bulk food store as soon as you can and stock up on beans, rice, quinoa, nuts, nut butters, etc.
Wow that sounds really good! Thank you so much for this love! I think my kids would love it too! 0 -
Add me as a friend if you'd like some help/inspiration.
I get a LOT of my cheap, delicious recipes from www.budgetbytes.com. There's a whole section that's vegetarian/vegan and there are several recipes that you can make vegetarian by switching the chicken or whatever to a meat-free substitute.
I eat a lot of rice, beans, lentils, eggs, yogurt, pasta...and cheese. God help me if I don't get cheese.
love it
I'm totally checking out that website!
Thanks love 0 -
I get a LOT of my cheap, delicious recipes from www.budgetbytes.com. There's a whole section that's vegetarian/vegan and there are several recipes that you can make vegetarian by switching the chicken or whatever to a meat-free substitute.
Second this recommendation. BudgetBytes is amazing. Her tomato soup recipe is a staple in our house.
0 -
So glad I stumbled on this - have bookmarked budgetbytes! Looks good....and just the thing for new ideas! I have already seen a recipe for lemon and pepper zucchini,,,,which looks pretty tasty!0
-
Mujadra. 1 cup lentils, 1/2 cup bulgur and a couple of deeply browned onions. Garnish with yoghurt. Simple, delicious and can be made in quantity.0
-
If you Google vegetarian recipes, you will find a lifetime supply to choose from.0
-
sheldonklein wrote: »Mujadra. 1 cup lentils, 1/2 cup bulgur and a couple of deeply browned onions. Garnish with yoghurt. Simple, delicious and can be made in quantity.
I just made mujaddara from Budget Bytes on Friday night! Omg, so delicious! I used chili-infused olive oil for carmelizing the onions to add a little subtle heat. I didn't think to garnish it with a yogurt, though. Maybe sour cream? Mmm...there's one serving left in the fridge. I'll have to make it again and try more garnishes.
0 -
Also, my favorite favorite FAVORITE recipe right now is the Black Bean & Avocado enchiladas. It's one of those vegan meals that you would never realize is vegan until someone told you. So filling, so delicious, and depending on the tortillas you use, really reasonable in the calorie department.0
-
Also, my favorite favorite FAVORITE recipe right now is the Black Bean & Avocado enchiladas. It's one of those vegan meals that you would never realize is vegan until someone told you. So filling, so delicious, and depending on the tortillas you use, really reasonable in the calorie department.
Is this recipe off Budget Bytes too? Amazingly yummy sounding!!! 0 -
Thank you everyone for the support 0
-
Skinnytaste has tons of really good vegetarian recipes. I drink a yogurt smoothie for breakfast every day (yogurt, frozen strawberries and blueberries banana, splash of milk). If you use Greek yogurt, you can really increase your protein intake. For lunch, I often eat Skinnytaste's Carmelized Onion, Red Pepper, and Zucchini Frittatas. I will often snack on ricotta with a few slices of bananas or strawberries or add ricotta to pasta and marinara (fills me up without eating a ton of pasta and adds some protein). I also like to snack on nuts (use the 100 calorie packs). I also add veggie sides to most of my meals (roasted veggies).0
-
ediewharton wrote: »Skinnytaste has tons of really good vegetarian recipes. I drink a yogurt smoothie for breakfast every day (yogurt, frozen strawberries and blueberries banana, splash of milk). If you use Greek yogurt, you can really increase your protein intake. For lunch, I often eat Skinnytaste's Carmelized Onion, Red Pepper, and Zucchini Frittatas. I will often snack on ricotta with a few slices of bananas or strawberries or add ricotta to pasta and marinara (fills me up without eating a ton of pasta and adds some protein). I also like to snack on nuts (use the 100 calorie packs). I also add veggie sides to most of my meals (roasted veggies).
FABULOUS!! Thank you love!0 -
Hi I haven't read all the posts but I can say this. 30 pounds in three months is totally doable. you don't even need to live with hunger if you eat well and eat enough. You don't need to cut calories a lot to lose 30 pounds. I did it.
As to recipes. Learn to eat beans and lentils and stuff like that.
Last year i was big on the soups. Mediterranean cuisine has a lot of good ways with them.
Indian cuisine is great with them also.
AT the moment I am experimenting with rissoles/burgers/patties and I'm really enjoying myself.
This is the basic recipe and you can vary it a lot from there. It should make enough for two or three meals. They also make great snacks.
1 cup or 1 can of cooked lentils or beans or chickpeas.
1 medium finely chopped onion/shallots
1-2 cloves of garlic
2 tbsp of seeds or nuts, especially pumpkin seeds
1 tsp dried herbs or some type of spices such as cumin or whatever.
optional - add in other vegies like grated carrot, zucchini, chopped parsley or other fresh herbs.
good pinch of salt
Blend all
add 1 egg
Mix.
add about 2/3 to 1 cup of wholemeal flour or breadcrumbs.
Mix. It will be sticky but not sloppy. Test for saltiness. Add more if it tastes bland. It won't be yummy at this point but you should be able to determine the salt level. when you are eating them, they should not taste bland. If bland, there's not enough salt.
pick up dessertspoon of mix and drop it into a bowl of flour. Coat and roll into a ball.
Put peanut oil (because its nice) into a heavy based frypan. A fair bit, no need to be shy. Heat on mid heat. drop in balls and flatten with egg flip. Cook to brown on each side.
Recently i've just started making my own pasta. Why don't you have a go. Its not difficult and its fun and yummy. I was inspired by watching them doing it on masterchef. I don't use a machine. I just roll it out. The key thing is get the right flour. 00 italian flour is what to use for pasta. My first batch i made spinach and pumpkin pasta.
There are some tips around to make it better than just mixing and cutting. but my hands are all tired out now so look at a few videos on pasta making.0 -
We aren't vegetarian, but I like making frequent meatless meals. My go to for a busy day after work is black bean soup. Two cans of black beans, rinsed. About 2 1/2c veg broth. 1/2 to 1c salsa of choice- we keep is milder because of the toddler. 1tbs minced garlic. 1tsp ground cumin. Throw it all in a pot after starting rice and let it heat through. Once cooked, blend with immersion blender or stand blender. Serve over rice. We add cojita cheese crumbles for saltiness and bite.0
-
Patttience wrote: »Hi I haven't read all the posts but I can say this. 30 pounds in three months is totally doable. you don't even need to live with hunger if you eat well and eat enough. You don't need to cut calories a lot to lose 30 pounds. I did it.
As to recipes. Learn to eat beans and lentils and stuff like that.
Last year i was big on the soups. Mediterranean cuisine has a lot of good ways with them.
Indian cuisine is great with them also.
AT the moment I am experimenting with rissoles/burgers/patties and I'm really enjoying myself.
This is the basic recipe and you can vary it a lot from there. It should make enough for two or three meals. They also make great snacks.
1 cup or 1 can of cooked lentils or beans or chickpeas.
1 medium finely chopped onion/shallots
1-2 cloves of garlic
2 tbsp of seeds or nuts, especially pumpkin seeds
1 tsp dried herbs or some type of spices such as cumin or whatever.
optional - add in other vegies like grated carrot, zucchini, chopped parsley or other fresh herbs.
good pinch of salt
Blend all
add 1 egg
Mix.
add about 2/3 to 1 cup of wholemeal flour or breadcrumbs.
Mix. It will be sticky but not sloppy. Test for saltiness. Add more if it tastes bland. It won't be yummy at this point but you should be able to determine the salt level. when you are eating them, they should not taste bland. If bland, there's not enough salt.
pick up dessertspoon of mix and drop it into a bowl of flour. Coat and roll into a ball.
Put peanut oil (because its nice) into a heavy based frypan. A fair bit, no need to be shy. Heat on mid heat. drop in balls and flatten with egg flip. Cook to brown on each side.
Recently i've just started making my own pasta. Why don't you have a go. Its not difficult and its fun and yummy. I was inspired by watching them doing it on masterchef. I don't use a machine. I just roll it out. The key thing is get the right flour. 00 italian flour is what to use for pasta. My first batch i made spinach and pumpkin pasta.
There are some tips around to make it better than just mixing and cutting. but my hands are all tired out now so look at a few videos on pasta making.
Thank you, thank you, thank you love!
0 -
We aren't vegetarian, but I like making frequent meatless meals. My go to for a busy day after work is black bean soup. Two cans of black beans, rinsed. About 2 1/2c veg broth. 1/2 to 1c salsa of choice- we keep is milder because of the toddler. 1tbs minced garlic. 1tsp ground cumin. Throw it all in a pot after starting rice and let it heat through. Once cooked, blend with immersion blender or stand blender. Serve over rice. We add cojita cheese crumbles for saltiness and bite.
Mmmm, so trying this love! Do you think goat feta would work?0 -
Oh yeah. It would sub fine! I just happen to have a block of cojita that I am trying to work my way through so I always use that.0
-
DH is veg, I'm an omnivore but eat about 80% vegetarian. One thing that's helped a lot is to use beans. I buy dried black beans and cook them in a crockpot (without soaking them) you can google this and it's so easy. Then I freeze 1.5 cups per baggie and they're ready to go when I need them for a recipe. I make batches of black bean enchilada filling, use brown lentils for taco filling, baked tofu slabs are delicious in sandwiches. Check out skinnytaste, no meat athlete, kalyns kitchen, oh she glows websites are just a few of my favorites. Go to the library and check out vegetarian cookbooks. My favorite for flexible recipes is Veganomicon and any of the Moosewood recipes.
When you make vegetarian lasagna, use silken tofu as part of the ricotta filling to boost the protein content.
Another trick is to use pureed white beans as a base for "cream" sauce- it's wonderful over pasta or spaghetti squash when mixed with diced tomatoes or any of your favorite ingredients. I also really like to use nutritional yeast flakes ground up to sprinkle on anything- roasted veggies, popcorn, etc. to up the flavor and protein content. It's got a nutty/cheesy taste and vegans use it for "cheese" sauce, but we do eat real cheese also. Easy snacks are a hard boiled egg, yogurt, cottage cheese mixed with fruit, or pumpkin puree with cinnamon, etc.
Good luck to you!0 -
labbielove wrote: »DH is veg, I'm an omnivore but eat about 80% vegetarian. One thing that's helped a lot is to use beans. I buy dried black beans and cook them in a crockpot (without soaking them) you can google this and it's so easy. Then I freeze 1.5 cups per baggie and they're ready to go when I need them for a recipe. I make batches of black bean enchilada filling, use brown lentils for taco filling, baked tofu slabs are delicious in sandwiches. Check out skinnytaste, no meat athlete, kalyns kitchen, oh she glows websites are just a few of my favorites. Go to the library and check out vegetarian cookbooks. My favorite for flexible recipes is Veganomicon and any of the Moosewood recipes.
When you make vegetarian lasagna, use silken tofu as part of the ricotta filling to boost the protein content.
Another trick is to use pureed white beans as a base for "cream" sauce- it's wonderful over pasta or spaghetti squash when mixed with diced tomatoes or any of your favorite ingredients. I also really like to use nutritional yeast flakes ground up to sprinkle on anything- roasted veggies, popcorn, etc. to up the flavor and protein content. It's got a nutty/cheesy taste and vegans use it for "cheese" sauce, but we do eat real cheese also. Easy snacks are a hard boiled egg, yogurt, cottage cheese mixed with fruit, or pumpkin puree with cinnamon, etc.
Good luck to you!
Thank you so much for this love! I really appreciate your ideas with the crockpot! Makes this heat easier to cook in. I've never heard of nutritional yeast flakes, I'll have to Google it. Would I be able to get it a my local grocery store or do I have to get it from the health foods? Thanks again for everything! 0 -
I really love Indian vegetarian recipes because they are high in protein, very easy on the hip pocket and flavoursome. The Indian culture is also a massive veteran at vegetarian cuisine because of its thousand plus years of evolution, so the depth of flavour really shines. There's also a big use of pulses and dairy such as yoghurt (avoid the cream ones), which if you leave out ghee, is very healthy!
Some of my favourites are:
- Spinach Dhal (Spinach lentil thick soup)
- Paneer Palak (Cottage cheese cubes with spinach)
- Vegetable Sambar (Vegetable thick soup)
- Tomato Rasam (Spicy thin vegetable soup - great for digestion and good for winters)
- Tomatar Ki Chutney (Spiced Tomato Chutney - a delicious side with rice)
- Eggplant & Mushroom Curry
- Vegetable koftas in yoghurt curry
You can find the videos and the recipes on showmethecurry.com. The authors healthify Indian food and they had a massive selection of curries which keep very well in the fridge and are great even when frozen.
A favourite other dish of other Asian cuisines are:
-Mapo Tofu (replace the minced meat with any soy protein of choice, preserved mustard green bits or chickpeas)
-Stuffed cabbage rolls with 'cauliflower rice'
-Stuffed vegetables with 'cauliflower rice'
- Cauliflower fried rice allrecipes.com/recipe/cauliflower-fried-rice/
0 -
Great ideas on here! Thanks all!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 427 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions