As a nod both to my vegan readers and to thrifty cooking, all the recipes in this list are vegan. These recipes are among my all-time favorites of all the recipes I’ve shared on this blog through four years of blogging. Though I don’t follow a vegan diet, there’s a lot of crosstalk between vegetarian and vegan cookery; obviously the latter is a subset of the former. I tend to gravitate toward vegan recipes that are heavy on the beans and vegetables—with some rice or bread on the side, a vegan meal can make me very happy.
To keep the ingredients for these recipes very affordable, I stayed away from the pricier items in the vegan pantry, such as canned artichokes or maple syrup. And of course, since the recipes are vegan, there’s no concern about buying organic, local, free-range eggs or milk from grass-fed cows, both of which are expensive (as they should be, in my opinion). These recipes build layers of flavor with not-too-pricy ingredients and a well-stocked spice cabinet.
* Roasted Chickpeas with Smoked Paprika (and I must add that this post is one of my all-time favorites. This time of year makes me very nostalgic for my old life in Evanston.)
Soups and Stews to Keep You Warm
A Lentil Dish
A Tofu Dish
Some Side Dishes to Eat with Your Legumes
And a Few Sweet Endings
* Walnut Wafers (yes, walnuts are an expensive ingredient, but this recipe only calls for 1 cup of walnuts and it makes a few dozen cookies)