Vegan meal for $2 Vegan meal for $2

Meal prep on a budget: $2 vegan meals

Pick Up Limes Channel: Welcome to the PUL channel! Welcome foodies, minimalists, travellers and all beautiful souls. Get inspired or find a calm and relaxing space with the collection of videos that help to nourish the cells and the soul.

This Sadia's vegan recipes are incredible and at a very low cost, so you should try them at home to taste something different, and don't forget to subscribe to her YouTube channel and her website. Enjoy the video:


"Macaroni Chili:


2 cups (285 g) dry whole wheat macaroni noodles (GF if desired)

1 Tbsp (15 mL) vegetable oil

1 onion, diced

2 cloves garlic, minced

1 can (400 g) diced tomatoes

2 Tbsp (70 g) tomato paste

1 vegetable bouillon cube

1 tsp (4 g) hot chili powder

1 tsp (4 g) paprika powder

1 tsp (4 g) salt

½ tsp fresh ground black pepper

1½ cups (200 g) soy veggie ground

2 medium carrots, diced

1 red bell pepper, seeded and diced

1 can (310 g) kidney beans, rinsed

3 cups (100 g) fresh spinach

Optional Toppings

Fresh chives

Fresh jalapeño slices



Storage: keep in an air-tight container in the fridge for up to 4 days. Store in the freezer for up to 2 months.

Variations: use black beans, lentils or mixed beans. Add in corn, jalapeño, or kale.

Tofu Vietnamese


1 block (450 g) firm tofu

3 cloves of garlic, crushed

2 Tbsp (30 mL) sodium-reduced soy sauce (sub to tamari if GF)

2 tsp (10 mL) Sriracha hot sauce (or other hot sauce)

2 tsp (8 g) sugar

1 tsp (5 mL) sesame oil

1/2 lime, juiced

2 medium carrots, julienned

½ cup (120 mL) white vinegar

1½ Tbsp (18 g) sugar

1 tsp (4 g) salt

1 tsp (5 mL) vegetable oil

2 medium whole-grain baguettes (GF if desired)

2 Tbsp (30 mL) vegan mayo

2 tsp (10 mL) Sriracha hot sauce

1 English cucumber, sliced

1 fresh red chili pepper, thinly sliced

½ cup (15 g) fresh cilantro

2 Tbsp (32 g) hoisin sauce



Storage: Best if enjoyed immediately. Tofu can be made ahead of time and stored in an air-tight container in the fridge for up to 3 days. The pickled carrots can be made ahead of time and stored for up to 2 weeks

Coconut Chana Dal: 


1 Tbsp (15 mL) vegetable oil

2 medium yellow onions, finely chopped

4 cloves garlic, minced

1 Tbsp (7 g) fresh ginger, peeled, minced

1 chili pepper, minced

1 Tbsp (12 g) curry powder

2 tsp (8 g) turmeric powder

1 tsp (4 g) garam masala

1½ cups (300 g) dry chana dal (split chickpeas), soaked overnight

1 vegetable bouillon cube

1½ cups (260 g) dry brown rice, soaked for 2 hours or overnight

1 can (400 mL) coconut milk (reserve some for serving)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup (18 small) cherry tomatoes, sliced in half

Optional toppings

Coconut cream

Cilantro, chopped

Lemon wedges

Chilli flakes



Storage: keep in an air-tight container in the fridge for up to 3 days.

Variations: Add any other vegetables you like, such as zucchini, cauliflower, potato, sweet potato or mushrooms. This is a very versatile recipe!"

If you want to see more Sadia's videos, here's her YouTube Channel.

See also: Smart tips to achieve big savings

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