Okay guys, we’ve got a cheap vegan dinner recipe to drool over today.
Let me set the scene…
It’s rainy, miserable and cold.
I feel like the average person would spend their day in bed watching Netflix or reading….
But, nah uh honey. Not me.
I wish I was actually the latter but I have serious problems of having to be busy 24/7.
Seriously, I can turn doing laundry into a six hour stint. Just try me.
So, what does a rainy day for me entail?
Cheap vegan dinner idea testing. Can I get a hell yeah?
I think we can all agree that anything Thai inspired is always a winner. In particular, anything with bulk noodles.
Alas, I call this recipe: “throw things in a pot and get distracted by something else while it cooks”.
If you’ve been following any of my other recipes, then you’ve probably realised that quick minimal ingredient recipes are my thing.
We all want to save a buck when we can. Am I right?
This is why I try and create cheap vegan dinner recipes that utilise most people’s pantry basics.
I also like to keep my recipes customisable…
What works for some, won’t always work for others. In fact, I encourage people’s freak flag to fly in the kitchen.
Don’t like coriander? (Oh, so trendy of you) Well see ya later. Swap for parsley/cumin/tarragon.
OTHER SWAPS IN THIS RECIPE:
- Tofu with chicken, beef or prawns
- Vegetable stock with chicken stock
- Flat noodles with vermicelli noodles or rice
- Mushrooms with sweet potato or broccoli
- Soy sauce with fish sauce
I highly suggest grabbing your ingredients from an Asian grocer if you have access. You can grab really cheap and good quality ingredients.
CHEAP VEGAN DINNER IDEA: THAI CURRY NOODLE SOUP
- Cooking oil
- 1 tbsp fresh ginger
- ½ punnet mushrooms
- 1 large bunch baby bok choy
- 1 can coconut milk
- 2 garlic cloves
- ½ tbsp brown sugar
- 2 tbsp thai red curry paste
- 1 block tofu
- 4 cups (1L) vegetable stock
- 1 packet flat noodles
- 2 tbsp soy sauce
- ½ red onion
- 1 lime
- Fresh coriander
- Salt + pepper
- Prep the vegetables and tofu (thinly slice mushrooms, crush garlic, slice onion, grate ginger, slice tofu into squares and separate bok choy stalks from green leaves.
- Drizzle oil into saucepan and sauté crushed garlic, ginger and curry paste.
- Add mushrooms and bok choy stalks to pot.
- Add stock and let simmer for 5 minutes.
- Whilst waiting, bring a pot of water to a boil for the noodles. Add noodles then drain once cooked. Set aside.
- To the pot, add the coconut milk, soy sauce, brown sugar and bok choy leaves. Let simmer on low.
- Meanwhile, heat a fry pan and cook sliced tofu with salt and pepper seasoning. Alternatively, season and place tofu slices in a sandwich press to cook faster.
- Serve soup over noodles and top with tofu, chopped lime, coriander and onion.
Let me know if you guys make this recipe and let me know what you think xo