Snickles can eat the food
Come eat the food, Snickles
He doesn't like human food
Hey everybody, I'm Lauren Toyota from hot for food and I'm back
It is a brand new year and I'm coming at you with something very special today
Thank you so much to interact for sponsoring and collaborating with me on today's video. I am taking part in the Interac
$100 challenge and my challenge is to give you cheap lazy vegan meals for the week and all of the groceries for under
100 Canadian dollars what?
Yes, let's get shopping
Of course cheap and lazy not really two things
I keep as a priority when I'm making recipes for hot for food
But that's why this is a challenge for me and I'm very excited. I know I can do it
I'm about to prove that eating vegan doesn't necessarily mean complicated or expensive
And in fact, most of the inexpensive items at the grocery store are vegan. So let's do this
a
Couple things to keep in mind typically groceries are more expensive here in Canada
You're shopping on a budget you're gonna want to look for the no-name brands
Typically, it won't be able to buy organic on a strict budget
I'm doing cheap and lazy vegan meals. Yes, but I'm also keeping them elevated and super flavorful. It's still hot for food after all
It's super easy to make quick purchases under $100 with interact flash. It's just touch and go like this
I
use interact flash all the time when I'm running to the grocery store and working out and testing recipes for hot for food now just
A reminder, this is again 100 Canadian dollars, but I actually net it out at
88-92 for all of these groceries challenge accomplished
I'm gonna show you how to make ten unique recipes which you're gonna feed through 21 meals for the week
That's reckless lunch and dinner times seven days in the week, and I did it large portions for one person
But you could easily do this for two people and just to note
I'm assuming you already have cooking oil a few spices and baking powder in your pantry
So that isn't part of the grocery bill also some of these things stretch a lot further than a week like the rice the flour
The pasta you're gonna have leftover ingredients. So you're really getting more than I'm even showing you in this video
So let's get started. You're gonna prepare some elements in advance like cooked lentils
some jasmine rice
Krispy baked tofu, and you're gonna roast your kabocha squash
Day one your breakfast is peanut butter and banana overnight oats and a coffee for lunch
You're gonna have lentil and potato soup and for dinner a veggie and tofu stir-fry with rice
Your first breakfast is peanut butter and banana overnight oats
And we're gonna make three of them for three days out of the week in
three jars add half a cup of oats a pinch of cinnamon a teaspoon of maple syrup and
half a cup of non-dairy milk
Then pop the lids on and throw them in the fridge overnight when you're ready to eat your breakfast
You can add a tablespoon of peanut butter and some extra sliced banana and for the coffee lovers out there
I made sure to include whole bean coffee and vegan creamer in our grocery list
mmm coffee
You're gonna make a lentil and potato soup for a couple of your lunches during the week
Heat a large pot over a medium heat and add two tablespoons of mushroom broth
Once it's hot saute finely chopped onions for about two it's until softened add celery and minced garlic and continue cooking for about three minutes
If the pod starts looking dry on the bottom at all
You can add a little bit more broth to loosen it up. Once the celery looks cooked down a little bit
Add thyme oregano and some ground pepper and cook this for about another minute
Add in diced potatoes and stir and cook for about three minutes
This will let out some of the starch add in some cooked lentils and the remaining mushroom broth
Bring this to a boil and then simmer uncovered for about 10 more minutes or until the potatoes are tender
And cooked through at the very end add in some lemon juice
You're gonna reserve one cup of this soup to use in another soup
We're making and then you can portion out
Two servings for two lunches during the week and you will have some left over for an extra lunch or you can freeze the leftovers
For dinner, you're gonna have veggie and tofu stir-fry to make the stir-fry sauce combine soy sauce
peanut butter
mushroom broth
lemon juice
Chili flakes and a small handful of cilantro in a blender until it's very smooth heat a cast-iron skillet or non-stick pan over medium-high heat
with some vegetable oil
Add your sliced white onion when it's hot and cooked for two minutes getting some light brown
caramelization lower the heat to medium and add in your ginger garlic and the white parts of a chopped green onion and
Saute for about two more minutes. I didn't sliced cremini mushrooms and cook these down for about three to four minutes
Then turn your heat back up to medium-high heat and add your sliced red peppers and some broccoli
I also included the stems toss this occasionally while stir frying for about another three minutes
adding all the stir-fry sauce and stir to combine for one minute on the heat and your pan should be quite hot so you can
Take it off the heat to thicken a little bit more and coat the veggies nicely
I have your veggie stir-fry to your warmed up. Jasmine rice add some crispy tofu and garnish with some green onion and cilantro
Breakfast on day two is coffee with banana oatman's for lunch
You'll have chickpea fritters with a dipping sauce and pita wedges and for dinner. We're making lentil Bolognese
You can make up these simple banana oatman's in advance
It makes 12 mini muffins first open up your can of chickpeas. Drain it from the brine
You're gonna reserve all of the brine for some other recipes as well as the chickpeas for the muffins add a quarter cup of chickpea
Brine to the under with rolled oats two bananas
maple syrup sea salt baking powder and cinnamon one this until it's really smooth and
Pour it into a lightly oiled mini muffin pan
Top it with a few more rolled oats and bake at 350 for 15 to 17 minutes
We're gonna make chickpea fritters by mashing up our drained and rinsed canned chickpeas add the zest and juice of half a lemon
Olive oil finely chopped white onion finely chopped celery finely chopped cilantro a little bit of chili powder sea salt and ground pepper
Then take a heaping tablespoon
full and form balls with your hands
place these on a lightly oiled baking sheet and then spray them lightly with a little bit more oil and bake them at
425 Fahrenheit for 30 minutes
We're gonna make a dipping sauce for these made out of some of the roasted kabocha squash some tomato sauce some mushroom broth
non-dairy milk olive oil lemon juice
Soy sauce sea salt and a pinch of ground cumin and then blend that till it's very smooth for lunch
You're gonna have the chickpea fritters with the dipping sauce and some pita wedges
for dinner
You're gonna have lentil balinese
Heat a pan over a medium heat with a little bit of olive oil
Once it's hot saute some chopped onion for 2 minutes until it's nice and soft and fragrant then add chopped celery minced garlic
chili flakes and
Oregano and saute this for about another 5 minutes until the celery looks quite soft and cooked down then add in your cooked lentils
Some mushroom broth a little bit of soy sauce and simmer this for 3 minutes
Then stir in your tomato sauce and combine reduce the heat to medium-low and let it simmer for about another 10 minutes stirring occasionally
This lentil bolognese is for two of your dinners during the week
On day three for breakfast, you will have another peanut butter and banana overnight oats with coffee
You'll have leftover lentil and potato soup and you can add some noodles in the mix and for dinner
You'll have leftover veggie and tofu stir-fry with rice on day 4 breakfast is going to be a coffee
Obviously and more banana oatman's for lunch
You can have leftover chickpea fritters the dipping sauce and pita wedges as well as some more lentil and potato
Soup if you like and for dinner, we're making a veggie pizza with homemade beer pizza dough. It's super easy
You're gonna take all purpose flour and sea salt and combine that in a large mixing bowl
create a little well in the middle of the flour and add vegetable oil and cold beer combine that with a spatula until it's mostly
Formed into a dough dump it out onto a lightly floured clean surface and flour your hands lightly and then knead this
About 20 or so times until you get a nice slightly sticky smooth ball of dough
Flour a rolling pin and roll this out into a 12-inch pizza crust
Transfer it onto an aerated pizza pan and build your pizza with tomato sauce
The vegan mozzarella some sliced mushrooms sliced white onion. Finely chopped broccoli
Finely chopped red pepper and a little bit of chili flakes and dried
oregano now bake this in an oven preheated to
475 Fahrenheit for about 15 to 18 minutes or until the edges are golden brown and the bottom is slightly crispy
You can drink the rest of that beer with this pizza for dinner. And then the next day you'll have some leftover pizza for lunch
One day five you're gonna have peanut butter in banana overnight oats again and coffee
You can have leftover pizza for lunch and for dinner
We're making Thai curry noodles and tofu to make the Thai curry noodles and tofu
You're gonna take your can of instant green curry and add it to a blender with the zest and juice of half of a lime
And one cup of fresh cilantro
Blend that until it's very smooth and set it aside heat a large pan or cast-iron skillet over
Medium-high heat with a tablespoon of coconut oil once it's hot add in sliced white onion and cook these for about five minutes tossing
occasionally you're trying to get a bit of a
Caramelization on the onions so they should be slightly browned up add the white parts of a green onion chopped up some minced ginger
And minced garlic lower the heat to medium and saute this for about three minutes
I'm sure not to burn the garlic and if anything is sticking to the pan you can add a little bit of mushroom broth add
Cremini mushrooms and coat this for about two minutes until the mushrooms and onions are mostly cooked through add sliced red pepper and chopped broccoli
And saute this for five minutes stirring occasionally when I'm doing stir Fry's or curries
I like to keep my vegetables
Slightly crisp and not overcooked take a cup of diced roasted kabocha squash and mash it up with a fork
This is going to help thicken the curry then
All of the green curry you blended earlier the remaining mushroom broth and the crispy tofu
You baked earlier
also
Toss this to combine really well lower the heat and cover the pan with a lid cooking for about five more minutes
Toss the entire curry in the pot you cooked your pasta in and plate with green onion chopped cilantro and extra slices of roasted
Kabocha, squash. Ooh, this looks so good
Day six is the weekend. So breakfast is gonna be some more of the banana oatman's with coffee for lunch
We're making creamy kabocha squash soup and for dinner, you can have leftover lentil Bala neighs
We're gonna make a really easy creamy kabocha squash soup in a blender add one and a quarter cups of the roasted kabocha squash
Diced up some roughly chopped ginger that cup of leftover lentil and potato soup some non-dairy milk some tomato sauce
Mushroom broth the zest and juice of half of a lime and sea salt run this until it's very smooth
heat it up before serving and add some more diced roasted kabocha squash on top and garnish with some green onions and
A seven we're making banana pancakes for Sunday breakfast with coffee for lunch
You can have your choice of either of the leftover soups and for dinner
You're gonna have leftover Thai curry noodles and tofu
Your Sunday breakfast is gonna be simple banana pancakes in a blender combine two bananas rolled oats
Non-dairy milk some more of the chickpea Bryan you reserved earlier and cinnamon blend that up until it's very smooth
heat a nonstick pan or cast-iron skillet over medium heat and add some coconut oil in an even layer pour about 1/2 cup of the
pancake batter into the center of the pan and let it cook on one side for one-and-a-half to two minutes only flip it when the
Batter starts to bubble like this on the surface and the edges are looking a little bit cooked flip it and cook on the other
Side for another one and a half to two minutes serve with sliced bananas and some extra maple syrup
Ah
There you have it a week's worth of cheap lazy vegan meals for a grand total of $80 and 92 cents Canadian
Can you believe it?
let me know what you think of this video and the recipes and
Let me know in the comments below what you would buy if you had to do your own 100 dollar challenge
Everything that I've made and all the recipes the entire meal plan and everything is on hot for food vlog comm so check that out
And click the iCard here and check the link in the description because I have linked to a playlist of even more challenge videos
DIY home decor fashion the whole thing. It's so fun
And thanks so much to interact for sponsoring and collaborating with me on today's video. It was so fun
They gave me the biggest challenge of my career so far. I think I did a pretty
Good job
And I had a lot of fun actually doing this. So even though I swore I would never do a meal plan
I'm glad I did and I might just do it again
I might I don't know follow me on social media hot for food at Laurent Oda
And I'm here every Wednesday so subscribe to Hot For Food
We're cooking up vegan love every single week, and I can't wait to do more in 2019. See you guys soon. Bye!