CHEAP Vegan Meals (That Are Easy & Taste Really Good)

Today we're making two budget-friendly, one-pot vegan meals that you can rely on all winter to keep you warm. Both of these vegan recipes use easy to find, cheap ingredients that come together for a healthy meal!

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0:00 Intro
0:15 Tuscan Kale and White Bean Soup
4:42 Sponsor Message
6:38 Spiced Carrot and Lentil Soup
13:20 Outro

Sync ID: MB019JUTCBQX9Z8

FTC: This video is sponsored by Helix Sleep. This description may contain affiliate links. When you make a purchase through our affiliate/referral links, you occasionally allow us to earn a small commission at no extra cost to you. Thank you for supporting this channel!

[SarahsVeganKitchen]

Hope you all get some inspo from this week's video. Let us know if you make either of these recipes! We'd love to see. 🥰

[donikawilliams]

Hi Sarah! I usually don’t comment, but I must tell you I have been watching you a very long time and you have always been one of my favorite vegan YouTubers, your content, your food-Excellent!!! And your fella, very nice addition😉

[VeganonaBudget]

I just stumbled upon this video for CHEAP vegan meals that actually taste good and I'm so excited to try them out! The fact that they're one-pot meals makes them even more appealing. Plus, it's great to know that there are easy and affordable options for eating vegan. Thanks for sharing!

[ElizaSandra]

I really like how you explained the simple processes that are happening but are important to the process, like adding celery and onion together, the browning process, and cooking off the tomato paste for long enough. I love making soups, especially because having a big tub of soup in the fridge allows you to use it as a sauce, a soup, or make a soupy stir fry during the week! I will often make a tomato soup and then use a bit of it to make shakshouka for breakfast, have a bowl of soup for dinner, etc. So versatile!

[johnreynolds]

I love how down to earth you both are. This is real food you can cook everyday and not something that somebody on insta tells you you SHOULD be eating. I love fresh herbs but is do exactly the same, buy bunches with the best of intentions and only use half, currently starting a little windowsill herb garden, hoping its the answer, its going to be basil heavy because i REALLY love pesto! thanks for your content.

[AkashicEFT]

kale white bean soup is one of my all time favorite dishes.

[scandisnowgirl]

You could bring more of that zuppa toscana flavour into that soup with the addition of some fennel seeds when you put in the chili flakes and oil. That flavour of fennel seeds from the Italian sausage is important for that flavour profile in the soup

[varsharao]

As an Indian I am so impressed with your dhaal. It looks delish. Just one thing though if you are open to suggestions. In india we don't put tomato paste or vegetable stock cube in any of our curries. We use fresh tomatoes and puree it and use that instead. But if you are not looking for authentic flavors then yeah you can change it up. 😊 hope my comment didn't offend you. Btw I love your channel. I love to let it play in the background while I am cooking in the kitchen 🤗❤

[edprotas]

I make my soups in a very similar way. One thing I have grown to love is at the end, when you add the lemon to brighten the lentils, I use Umiboshi Plumb Vinegar. It is not expensive and it's always on hand.

[irismeeow]

i love adding a bit of majoram to soups like that, it works so well :)

[ashlynnhubbard]

i’m so glad you’ve been posting so much lately :) i missed you!

[jenniferwang]

This looks so good! I'm looking for things we can cook on Friday and eat over the weekend. The kale and white bean soup sounds perfect, if I can just get the kids on board.

[virginiaakrofie-bruce]

I love your videos, great content. Great recipes. I noticed you took the leaves off the Kale, all the nutrition is in the stalk. You can parboil it & make it tender. If you chop it finely it will cook tender. I'm a G/ F chef. I learned about the Kale stalk, from another chef on YouTube. 😊

[MsBeckly]

These recipes both look so delicious and cozy! Thank you for sharing different options; it’s nice to have both a shelf-stable and specialty/mock meat option.

Please don’t use Chaokoh; they’ve been linked to monkey labor as recently as this summer. I had no idea this was a thing either until I saw a shared article earlier this year.

Much love

[MsMadmax]

One way I can save my fresh herbs if I don't use them all is to lay them out flat on a lined baking sheet, set my oven on a very low temp (warm-120 degrees F.) and let them go for several hours until they are completely dried out. I either seal them in a Mason jar or if you have a vacuum sealer, you can seal them in small packets and label. Less expensive than buying them in little jars at the market.

[adriannschmitke]

I made the carrot lentil soup for a potluck at work today and it was delicious!! I had a bowl tonight and put a dollop of hummus on it! oh my goodness it's the bomb!!!

[chemistryflavored]

I’ve really fallen off the healthy wagon lately due to a busy schedule so this is much needed!

[nikkiplantbased]

Woooot best day when Sarah posts ❤ Hope everyone has a nice Sunday and a great week ahead 😊

[kathrynlouise]

Thank you for playing quiet music so we can hear you. ❤❤❤❤

[weett]

Thank you so much on the lentil tip! I always have tummy trouble after eating lentils. Bring on more eats on a budget! 💗