3 budget vegan recipes for under £1 per serving
Chef and author of ‘One Pound Meals’, Miguel Barclay creates 3 simple and mouthwatering recipes proving Veganuary can be both delicious and affordable.
Image: Miguel Barclay
One of the biggest rising motivations for reducing meat consumption is to save money on your weekly shop, and more people than ever are predicted to be cutting down on meat-eating in 2020.
If you’re keen to shake up your routine and try some exciting new flavours, as well as aiming to reduce your carbon footprint – award-winning chef and author of ‘One Pound Meals’, Miguel Barclay, has got you covered. Miguel has also shared his top tips for going meat-free, so you can get involved whatever your budget, with 3 delicious recipes all costing under £1 per serving.
Image: Miguel Barclay
Linda McCartney’s vegetarian shredded pork ramen with rice noodles
Image: Miguel Barclay
Ingredients
- 1 clove garlic, sliced
- Splash of sesame oil
- 50g Linda McCartney’s Vegetarian Pulled Pork
- Pinch of dried chilli flakes
- Squirt of golden syrup
- 1/2 vegetable stock cube
- 400ml water, boiling
- 1/2 pak choi
- 1 sheet dried rice noodles
- Pinch sesame seeds
- Splash soy sauce
Method
- Fry the sliced garlic in sesame oil over a medium heat for 1 minute, then add the frozen Linda McCartney’s Vegetarian Pulled Pork and continue to fry for around 4 minutes before adding a pinch of chilli flakes and a squirt of golden syrup.
- Continue to fry for a few more minutes until the pork is lovely and sticky and add a splash more sesame oil.
- Meanwhile, boil the water in a pan and dissolve the stock cube, then throw in the pak choi in for a couple of minutes before adding the dried noodles and boiling for a further minute.
- Pour the broth along with the pak choi and noodles into a bowl, top with the sticky pulled pork then garnish with sesame seeds and a splash of soy sauce.
Linda McCartney’s vegetarian sausage and cannellini bean cassoulet
Image: Miguel Barclay
Ingredients
- 3 frozen Linda McCartney’s Vegetarian Red Onion & Rosemary Sausages
- Splash of olive oil
- 1/2 red onion, sliced
- 1 clove garlic, sliced
- 200g chopped tomatoes
- 200g cannellini beans, drained
- Pinch of salt & pepper
- 2 pinches oregano
- 1/2 veg stock cube
- Chunks of bread, to serve
Method
- Start by heating the oven to 190°c.
- Then begin to fry the frozen sausages over a medium heat in an ovenproof pan for about 5 minutes, before adding a splash of olive oil and sliced red onion and garlic. Fry for a few more minutes before adding the chopped tomatoes, cannellini beans, salt, pepper, oregano and half a stock cube.
- Simmer for 3 minutes before scattering over the torn chunks of bread and drizzling some olive oil over the top.
- Place in the oven for about 20 minutes or until the bread is a lovely golden brown colour.
- Place on a medium heat, until the sugar has dissolved. Simmer for about 20 minutes. Remove from the heat and allow to cool.
Linda McCartney’s vegetarian Mexican shredded chicken and rice enchiladas
Image: Miguel Barclay
Ingredients
- 1/2 mug rice
- 1 mug water
- 1 clove garlic, sliced
- 1/2 red onion, sliced
- Splash of olive oil
- 50g Linda McCartney’s vegetarian pulled chicken
- 1 tsp cumin
- 200g black beans, drained
- Pinch of salt and pepper
- 2 small tortillas
- 1/2 tomato, roughly diced
- Handful of chopped coriander
- Squirt of Sriracha
Method
- First rinse the rice, then place in a lidded pan, add water and bring to the boil, then pop the lid on and simmer over a medium heat for around 20 minutes or until the rice is cooked.
- Meanwhile, pan fry the garlic and onion in a splash of olive oil for a few minutes before adding the pulled chicken and cumin.
- Continue frying for a few more minutes until nicely browned, then add the black beans and salt and pepper.
- Make the salsa by roughly chopping the tomato, and mixing with chopped coriander and a squirt of sriracha.
- Toast the tortillas in a dry frying pan for 30 seconds on each side, then assemble by spooning the rice and shredded chicken over one half of the tortilla then folding the other half over and topping with the salsa.
Miguel’s top five tips on eating healthily on a budget:
1. Plan your whole week – take a sheet of paper and write down the days of the week, then write down what you’re going to eat. This means that when you’re hungry, you won’t have to stop and think about what you’re making, you can just get cooking, and you’ll be able to see which ingredients you can overlap and make use of later in the week.
2. Look for simple recipes – there are loads of delicious recipes that use only 3 or 4 ingredients, so you don’t need a kitchen full of exotic, pricey things to make a meal. Eliminating unnecessary ingredients like extra spices and garnishes can help cut costs too.
3. Keep things hearty – Sometimes when people first make the switch to meat-free, they can feel they like they’re missing that ‘main’ component from their plate. Use kidney beans and lentils to make your meals feel substantial, or try Linda McCartney’s for tasty, satisfying alternatives.
4. It doesn’t need to be complicated – You don’t have to learn a whole new set of recipes to go vegan – it’s easy to make everyday day dishes vegan by replacing chicken or other meats with vegetarian alternatives. Linda McCartney’s have some great options that make everyday cooking so much easier.
5. Make friends with your freezer! Frozen food can be cheaper, it means you can use exactly the amount you need and keep the rest frozen to cut out waste. Plus, you can stock up ahead of time so there’s always something good to eat!
Follow Miguel Barclay on Instagram for more budget-friendly recipe inspiration:
https://www.instagram.com/p/B6le1UPFAzx/
Buy the recipe book
Miguel’s Meat-free one pound meals is available to buy on Amazon at the promotional price of £10.72
Are you taking part in Veganuary? We’d love to see your creations! Tweet your meals @goodhomesmag, tag us in your Instagram posts, using the hashtag #thisgoodhome for your chance to be featured on our Instagram feed or share your creations on our Facebook page.