5 Vegan Recipes for Broke College Students
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5 Vegan Recipes for Broke College Students

Save the animals! (and your wallet too!)

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5 Vegan Recipes for Broke College Students
St00pid Easy Vegan Meals by Chase Overholt

Lets be honest, college is financially straining. You know what else puts a damper on my wallet? Eating out.

Save your hard earned cash with out compromising on taste, quality or your morals with these simple recipes geared towards college students on the go!

1 Breakfast Casserole

1 lb. Red Potatoes

1 Sweet Onion

1 Large Head Kale

2 Cups Crimino Mushrooms

1 Cup Vegan Cheddar Cheese

½ Vegan Breadcrumbs

2 tbsp. Minced Garlic

2 tbsp. Vegan Butter

2 tbsp. Dried Basil

Preheat oven to 350∞F. Chop potatoes, onion, kale, and mushrooms into 1-inch-sized pieces. In a non-stick skillet, sauté potatoes, onion, garlic, and basil with butter until potatoes begin to develop a golden brown color. Remove from heat and add kale, mushrooms, cheese, and breadcrumbs. Stir until well incorporated, then transfer to a deep, greased 9”x13” casserole pan and cover with foil. Bake for 20 minutes, then remove foil and broil until the top forms a light golden-brown crust. Enjoy!


2 Cheap Vegan Stir-Fry

¼ Purple Onion Chopped

4 Cloves of Garlic Sliced

1 Stir-Fry Veggie Mix

5 Packs of Ramen Instant Noodles

¼ Cup Hoisin Sauce

3 tbsp. Chili Garlic Sauce

1 tsp. Ground Ginger

¼ Cup Chopped Green Onions

1 Package of Pressed Extra Firm Tofu Chopped into ¼ Inch Squares

4 tbsp. Olive Oil

3 tbsp. Rice Vinegar

Fry tofu in olive oil until golden brown. Add veggies, onion, ground ginger, chili sauce, and vinegar. Sauté until veggies reach desirable tenderness. Then, in a separate pan, cook ramen according to instructions, omitting the seasoning packet. Drain noodles and add to stir-fry. Top with hoisin and green onions and enjoy!


3 Sweet Potato Soup

3 Large Sweet Potatoes

3 Large Carrots

1 Sweet Onion

¼ Cup Nutritional Yeast

3 tbsp. Minced Garlic

1 tsp. Salt

2 tbsp. Vegan Butter

1 tbsp. Cracked Black Pepper

Peel and chop potatoes, carrots, and onion. Boil over high heat until carrots are completely tender. Drain vegetables and blend until smooth along with nutritional yeast, garlic, salt, butter, and pepper. Transfer to a pot and bring to a simmer. Serve with my “Guilt-Free Garlic Bread” recipe from the Snack section of my cookbook, "St00pid Easy Vegan Meals."


4 Enchilada Casserole

½ lb. Tortillas

½ Vegan Cheese

2 Cans Black Beans

1 Can Whole Kernel Corn

1 Can Diced Green Peppers

1 Red Bell Pepper

1 Sweet Onion

1 ½ Cups Water

2 tbsp. Coconut Oil

1 tsp. Corn Starch

4 tbsp. Chili Powder

1 tsp. Crushed Red Pepper Flakes

1 tsp. Garlic Powder

½ tsp. Salt

½ tsp. Cumin

Preheat oven to 350∞F. Chop onion and Bell Pepper into ½ inch pieces. In a large non-stick skillet, water-fry onion and bell pepper until the onions turn translucent. The drain and rinse black beans, corn, peppers. Add to skillet and continue to water-fry until heated through. Then, in a blender combine water, coconut oil, cornstarch, chili powder, crushed red pepper flakes, garlic powder, salt, and cumin. Blend until smooth. In a deep 9”x13” greased casserole pan, layer ingredients… Tortilla, Filling, Sauce, Cheese. When the pan is full, cover with foil and bake for 20 minutes. Remove foil and broil for 5 minutes. Serve with my “Rockin Guac” recipe from my cookbook and enjoy!


5 Tagliarini

1 lb. Vegan Bow Tie Pasta

1 Can Tomato Sauce

1 Can Diced Tomatoes

1 Small Can Tomato Paste

3 Cups Water

1 Can Creamed Corn

1 Sweet Onion

3 tbsp. Minced Garlic

2tbsp. Olive Oil

1 tbsp. Dried Basil

1 tbsp. Dried Thyme

1 tbsp. Dried Oregano

½ tbsp. Dried Marjoram

1 tsp. Crushed Red Pepper

1 tsp. Salt

1 tsp. Cracked Black Pepper

Preheat oven to 350∞F. Finely chop onion. In large pot, add onion, garlic, and oil. Cook until onions turn translucent. Then, add tomato sauce, diced tomatoes, tomato paste, water, corn, herbs, crushed red pepper, salt and pepper. Bring sauce up to a boil, then add dry pasta. Simmer on medium-high heat for 5 minutes, then transfer the entire mixture into a deep 9”x13” casserole pan. Bake for 10 minutes, then broil for until the top develops a golden brown crust. Serve with my “Guilt-Free Garlic Bread” recipe from my cookbook and enjoy!


If you are feeling inspired to try out some more vegan recipes I have created as a busy college student, check out my cookbook, "St00pid Easy Vegan Meals" on Amazon Kindle!

https://www.amazon.com/St00pid-Easy-Vegan-Meals-Co...

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This article has not been reviewed by Odyssey HQ and solely reflects the ideas and opinions of the creator.
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