Today’s giveaway: Vegan on the Cheap

One way to save money on your grocery bill is to cut the amount of meat you consume. “Vegan on the Cheap,” written by Robin Robertson, will help you do just that with tasty meatless recipes. For a chance to win this book, see below.

Robertson said she wrote “Vegan on the Cheap” to help individuals save money and time. She writes:

These days, most of us are on an ever-tightening budget. With skyrocketing food prices, even buying the basics has our grocery bills reaching new highs. A steady stream of newspaper and magazine articles and other media reports suggest many ways to save money on food, and interestingly, “eating more vegetarian meals” is one of the primary suggestions.

In her 258-page cookbook, Robertson shares 150 mouth-watering recipes that cost less than $2 per serving. There are chapters on soups and stews, slow-cooker recipes, skillet recipes, desserts and much more. Each recipe includes a cost comparison chart. A 16-ounce jar of salsa costs $2.89 to buy but if you make it, you can save $1.42.

The tabbouleh-stuffed peppers recipe was to die for and it only cost me $2 per serving to make. The cheapamole was also delicious and it cost $0.55 per serving. The secret to making the guacamole inexpensive — peas!

To win one of two copies of Robertson’s cookbook, comment letting us know what your favorite vegetarian meal is. The winner will be announced tomorrow! If you can’t wait, “Vegan on the Cheap” is $10.34 on Amazon.

You can also win one of 8 copies we are giving away as door prizes at Frugal Festival Food! on June 25 in LA. Come early and have your pick of all the door prizes!


30 responses to “Today’s giveaway: Vegan on the Cheap

  1. My favorite vegetarian recipe is a bean and rice burrito I make with my own recipe of homemade Spanish rice and semi-homemade refried black beans. You can change it up by using a different salsa, different kind of bean, or different toppings.

    Can of black beans, drained and rinsed
    3 cloves of garlic, minced

    Saute garlic in oil until soft. Add black beans and mash with a fork. Add oil or water as you heat the beans until you get the desired consistency.

    ½ cup rice
    8 oz can of tomato sauce
    ½ cup water
    1 can green chiles or ¼ cup of your favorite salsa
    1 bell pepper, chopped
    1 small onion chopped

    Saute bell pepper and onion in oil until soft. Add rice and saute another minute or so. Add tomato sauce, water and green chiles or salsa. Bring to a boil. Reduce to a simmer, cover and simmer 15-20 minutes or until rice is soft.

    Spread the beans and rice onto a flour tortilla or fried corn tortilla. Top with whatever you like: cheese, tomato, lettuce, sour cream, guacamole, etc.

    • One of my fave Veg meals is simple hummus on a wheat pita with tomatoe and greek dill sauce..add some baby carrots and soy yogurt..Makes an awesome lunch/dinner..Would love to win a copy of this book.

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  4. My favorite vegan recipe is Quinoa with black beans. Our whole family enjoys this meal.

    Quinoa and black beans

    1 onion, chopped
    3 cloves of garlic, chopped
    1 vegetable broth bouillon cube
    1.25 water
    1/2 tsp cumin
    1/8 tsp cayenne
    1/8 tsp black pepper
    1/2 cup quinoa
    2 cans black beans, drained and rinsed
    1 cup frozen corn

    Spray skillet with cooking spray and add as needed to saute onions. Add garlic once the onions are sauteed along with the bouillon, water, spices and quinoa. Bring to a slight boil and turn to medium heat. Cook for 15 minutes. Add beans and corn, cook for five more minutes and serve. 8 servings and YUMMY!

  5. My Best friend is Vegan and she makes these awesome Chocolate Avocado muffins! I was shocked they were so good!

  6. Black beans, whole grain pasta (cooked), chopped up fresh vegetables & olive oil & vinegar !

  7. Mine is but more like a “throw together”. I make super easy tacos. I don’t put the amount needed for each ingredient because it just depends on how many people you are feeding.
    My 3 kids (ages 2, 4, 7) are very picky eaters and are NOT vegans. My 7year is a proud “meat-eater” but they all love this dish. Super easy when I want to make a fast simple dish that is filling and full of flavor.

    Tortillas of your choice
    Soyrizo (vegan chorizo)
    Frozen roasted corn from Trader Joes- Or any can or frozen corn.
    Chopped up Tomatoes
    Sliced Avocados
    Chopped green onion
    Chopped up Cilantro
    Shredded Cabbage
    Red onion
    Splash Apple cider vinegar
    Lime juice
    Canned Black beans or homemade
    Vegetable oil
    I make a fresh cabbage topping for the tacos by tossing the cabbage, lime juice, apple cider vinegar and red onion. I let that soak in a bowel in the fridge while I put together the tacos.
    I cook up the soyrizo by mixing in the roasted frozen corn in a large pan, while that is cooking, warm up the tortillas on the griddle. Stuff the Soyrizo/corn mix in the warmed up tortillas. Depending on how much time you have you can make a soft taco or you can fry the taco in a pan of oil. Fry in the vegetable on medium high about 30seconds for each side. I top the taco with the tomatoes, cilantro, onions, & avocado. Then I serve it with a side of the beans and the cabbage mix (you can even stuff the tacos with the beans).
    Enjoy 🙂

  8. Here’s a vegan recipe that I’ve made in the past. It’s borrowed from Chef Giada DeLaurentiis of the Food Network and modified to make it vegan:

    Butternut Squash Soup
    2 tablespoons vegan butter, at room temperature
    2 tablespoons extra-virgin olive oil
    1 medium onion, chopped
    1 medium carrot, peeled and chopped
    3 cloves garlic, minced
    3 1/2 pounds butternut squash, peeled, seeded, and cut into small pieces
    6 cups low-sodium vegetable stock
    1/4 cup chopped fresh sage leaves
    Salt and pepper to taste

    In stockpot melt butter and oil over medium heat. Add the onion and carrots, cook until onion is soft. Stir in garlic. Add squash and chicken stock. Bring to boil, add sage. Continue to boil until all vegetables are tender (20 min roughly). I have a Ninja, so I toss everything in there, but you can use an immersion blender or regular blender – but place everything in blender, blend until smooth. Season to taste. Serve. Easily serves 6.

  9. Favorite vegan recipe is Couscous with vegetables. Delicious and healthy and is loved by our kids and their friends.

    Couscous and zucchini (or your favorite vegetable in season)

    1 onion, chopped
    2 zucchinis, chopped
    1 yellow zucchini, chopped
    2 cloves of garlic, chopped
    1 vegetable broth bouillon cube
    1 1/2 water
    1/2 tsp salt
    1/8 tsp black pepper
    1 cup couscous
    Garnish with basil leaves

    Spray skillet with cooking spray and add as needed to saute onions. Add garlic once the onions are sauteed along with zucchinis, the bouillon, water, spices and couscous. Bring to a slight boil and turn to low heat. Cook for 15 minutes. Garnish with basil for added aroma and taste. Serves 8. Enjoy!

  10. Maybe there should be a book called Lazy Vegetetarian. I like mixing crumbled feta cheese with chopped tomatoes, lemon juice, salt, pepper in pita bread for a fast sandwich.

  11. Biscuits & ‘Gravy’

    Here is great easy YUMMY breakfast.–Again sorry for no exact measurements. I’m an ‘eyeball’ person.

    1 Can of refrigerated Biscuit dough
    Vegetable broth
    Vegan Butter (I use Earth Smart)
    Fresh ground Black Pepper
    Soy creamer
    Boca breakfast sausage

    Bake the biscuits as directed. Meanwhile make a rue with a medium high heat pan. Add about a 2Tablespoon of butter and let that melt on a deep pan. Wisk in about 4tablespoons of flour and let that thicken. Slowly add in about 1/4cup of the broth while whisking it in. Continue adding the broth till you get the desired thickness of your gravy. Add about a 1/4 cup of the soy creamer. Grind fresh black pepper to taste.
    Warm up the sausages in a pan or microwave. Crumble up the sausage and throw them in the gravy.
    Top the gravy onto your fresh biscuit. Yum!

  12. I love to eat Veggie burgers or veggie hot dogs with swet potato fries

  13. My favorite current vegetarian recipe is a salad made with the following:
    cooked quinoa
    red onion
    black beans

    Whip up a mango dressing in the Cuisinart with mango, olive oil, white vinegar and you’re done!

  14. My favorite vegetarian meal is black bean enchiladas!

  15. I would love to win this book, to start eating healthy

  16. I have too many favourite vegetarian meals to mention! These days I think I can confidently say I am stuck on lentil burgers with sweet potato and butternush squash mash. It’s heaven on a plate!

  17. that’s butternut squash!

  18. My husband and I want to eat more vegan

  19. My favorite vegetarian meal is black beans and rice with grilled onions and bell pepper. The smoky taste from the grilled veggies gives the meal awesome flavor.

  20. I sometimes prepare vegetarian/vegan main or side dishes when I need a change of pace in my daily fare. One of my friends is a vegetarian, and another a vegan. Since they are related through marriage, and come to my home for holiday meals, I’d like to have a copy of this book to give me more of a variety of choices in preparing food than both of these ladies can eat. I do have a grasp of the basics, but really need some help in getting more creative.

  21. I recently joined PETA and am doing the “baby steps” sugestion. I have been substituting Portabello Mushrooms for 1/2 of the meat in a receipe. And I am learning new ways with Tofu. I would love the cookbook to help me in my process of going fully vegan.

  22. My favorite vegetarian meal is black bean and sweet potato enchiladas.

    My favorite vegetarian meal is super-easy to make, healthy, and – best of all – children love it! It’s simply rice with lentils. Peel 2 medium potatoes and cut into approximately 1/8-inch round slices. Cook 1 cup well-washed lentils in salted water until “al dente”, drain and set aside. Wash 1-1/2 cups rice in a bowl, drain. Boil about 2 inches high of salted water in a medium-sized pan. Toss the rice into the water and cook on high until “al dente”, then drain the rice. Coat bottom of the pan with canola oil, and neatly cover the pan bottom with the potato slices. Mix the rice and lentils together, then pour over the potatoes to evenly fill out the pan. Cover and cook on high until steam collects in the pan, then lower the heat and let it cook slowly for about 20 minutes.
    The bottom of the pan is a delicious crisp layer of potatoes. Serve the rice onto a serving dish, then carefully break up the crisp bottom potato layer with a flat ladle over the rice on the dish. Delicious served with roasted chicken (ready-made store bought!) if you wish. Or just serve with salad – the lentils provide protein.

  24. Shannon Bennett

    My favorite veggie meal (which could be made vegan too) is Veggie Lasagna. It is sooo simple because you can really put anything you have in the fridge in it. It is a great improv meal! I tend to use my veggies that are about to turn if not used soon. But, it is especially good with fresh spinach leaves, eggplant & squash. If you want it vegan, just use vegan cheese instead of milk based. I have a friend that would live on meat alone & he loved my veggie lasagna so much he has asked for it several times since. 🙂 Oh, I would also love to win this book, lol!

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  26. My fav vegan meal is a butternut squash macaroni and “cheese.” It’s different every time, depending on what veggies are in the house. But it always has a butternut squash puree, onions, garlic, and tomatoes! Yum!

  27. LaDonna Hopkins

    I am 69 yrs old and could use some cost saving recipes as I am on a fixed income. My favorite recipe is red beans and rice.

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