Ramen noodles, frozen pizzas, hot dogs, and taquitos… the necessities of the stereotypical “starving college student.” But I have made it a mission of mine since going to college to find budget-friendly ways to eat quality meals that keep my body and my wallet happy. All of these options start Vegan/Vegetarian but can be customized to your tastes! So long stereotypes!
1. Overnight Oats
Let’s start with breakfast. Overnight oats have taken the internet (and Instagram feeds) by storm for years, but I have found that most of the recipes I wanted to try were just too complicated and/or expensive. I have developed a basic version of overnight oats using inexpensive ingredients that you may already have in your cabinet! It has yet to let me down!
Ingredients:
- ¼ Cup Plain Oats
- ¼ Cup Milk of Choice
- Honey or Maple Syrup (to taste)
- Cinnamon (to taste, optional)
Yes, it is that simple! Add your oats into a small tupperware container, or your vessel of choice, and if you would like to add cinnamon, mix it in with the dry oats. Add your milk and stir until all of the oats are saturated. I use oat milk, but any milk will work in this recipe! Finally, add your sweetener, mix until combined, and stick it in the fridge overnight. I have also topped my finished oats with fresh blueberries before, which is a delicious option but they are a great breakfast on their own as well!
2. Black Bean Vegan Tacos
Lunch Time! I discovered this recipe when I was trying to figure out how to use up some canned veggies in the cabinet and some nearly-expired tortillas, and it has since become a useful and delicious quick lunch option!
Ingredients:
- 1 Can of Black Beans
- 1 Can of Diced Tomatoes
- 1 Can of Corn
- Jalapeño Salsa Verde OR Hot Sauce of Choice (to taste)
- Tortillas
- Avocado (optional, but delicious)
- Salt and Pepper (to taste)
All you have to do for this recipe is drain all three cans as much as possible, add them all in a pot along with your salsa or hot sauce if you like spiciness, and set to medium heat. Stir to combine with a slotted spoon, and season to taste with salt and pepper if needed. The slotted spoon will allow you to remove more liquid when transferring your taco mixture to a bowl for storing. Less liquid means your tortillas won’t get soggy. Once heated, spread some avocado on your tortillas if so desired, add the black bean filling, and enjoy! This recipe makes plenty of extra, so you can even use this on top of rice or as a topping for nachos!
3. Chickpea Mash
What’s for dinner? A creation that I have dubbed “Chickpea Mash.” This was once again a recipe born from me trying to use up cans in my cabinet. It’s largely built on “dumping in a pan and heating” like the taco filling recipe, which is where the term “mash” comes from. “Mashing” all of the different ingredients together in one pot as a sort of cooking experiment. It’s not the most culinarily professional technique but it sure is easy, inexpensive, and yummy!
Ingredients:
- 1 Can of Chickpeas
- 1 Can of Diced Tomatoes
- 1 Can of Mushroom Pieces
- Olive Oil
- Minced Garlic (to taste)
- Italian Seasoning (to taste)
- Salt and Pepper (to taste)
Start by heating enough olive oil to lightly coat the bottom of a pan, and place on medium heat until sizzling. Once the oil is heated, add as much minced garlic as you would like and sauteé until the garlic is fragrant. Then drain the chickpeas and add them to the pan. While pan-frying the chickpeas add your seasonings to taste. Once the chickpeas are your desired texture, drain and add both your cans of mushrooms and tomatoes. Stir to combine and heat, adjust seasonings to taste, and enjoy alone or as a side dish!
4. Roasted Veggies
Finally, I wanted to add a multipurpose recipe that can be used as a healthy snack, side dish, salad topping, etc. That is roasted vegetables! Hearty veggies like broccoli, sweet potatoes, and squash are great to roast because they hold their shape due to their lower moisture content.
Ingredients:
- Vegetable(s) of Choice
- Olive Oil
- Garlic Powder (to taste)
- Salt and Pepper (to taste)
Preheat your oven to 450°F. Then wash, dry, and chop up all of your vegetables into bite-sized pieces and spread them on a baking sheet. Toss the veggies in enough olive oil to coat and season to taste with salt, pepper, and garlic powder. Once your oven is finished preheating, roast the vegetables for 30 minutes or until they are tender and ever so slightly charred.
I love experimenting with cooking because it helps me to learn new tips and tricks and allows me to be creative. I hope that these recipes were as helpful and/or inspirational for you as they have been for me! I would love to be able to see all of the variations that may come from people trying out my recipes and adding their own creative flair! Stay happy, stay healthy, and get cooking!