I first resented the idea of veganism because I used to think that eating a plant based diet was strictly fruit and vegetables, and thus in my opinion a boring diet. However, despite what the name implies, veganism isn't just about vegetables; it can be practiced in many different delicious and satisfying ways, you just have to get a little creative. Here are seven of my favorite meals, all vegan, and with all ingredients bought within a $35 weekly grocery budget.

*These recipes are not healthy but they taste good. *Every time I say butter I mean Earth Balance.

1. Breakfast for dinner and also dessert

A classic pastime in my home, I brought the tradition of breakfast for dinner to my college peers. With a large group we make breakfast potatoes, a tofu scramble, vegan breakfast sausages, vegan eggs, and avocado toast topped with tomatoes and olive oil. I make the tofu scramble with lots of veggies and spices, and the vegan eggs are surprisingly delicious despite their funky smell and odd powdered consistency before cooking. For dessert, I pop frozen vegan waffles from Trader Joes in the toaster and top them with maple syrup and fresh berries. I have also instead topped my waffles with butter and jelly, and sometimes Trader Joes cookie butter.

2. Double carb therapy with a side of chocolate raspberry heaven

A variation of a recipe I’ve been making for years, my penne puttanesca has gotten me through many carb cravings. I coarsely chop basil, onion, Kalamata olives, and garlic and add the mixture to a plain tomato sauce base. I then add lots of olive oil, salt, oregano, and pepper flakes. Later I add capers (as a replacement for the traditional anchovies) to the sauce. I usually use penne, but I have found angel hair to be faster and just as delicious. I, of course, eat my carbs with more carbs, pairing French or olive bread with the dish. For dessert I recommend the Talenti brand raspberry sorbet, and vegan dark chocolate from Trader Joes.

3. Tortilla crepes and taco Tuesday with a twist

This is my favorite meal to cook with groups. I cook Gardein brand vegan ground beef in a bit of water, oil, chopped onions, and add a spoonful of salsa and taco seasoning. While that simmers, I blend avocado, a jalapeno, lime juice, and cilantro into a thick creamy sauce. I also make Mexican style rice by adding tomato sauce or salsa to the simmering rice. I heat tortillas by laying them on top of my toaster (which sounds sketchy and it is), and find either flour or corn tastes great. Toppings can include black beans, chopped onions, limes, cilantro, salsa, vegan cheese, lettuce, and whatever else you think of. For dessert, I pan sear in butter, flour tortillas filled with cinnamon, sugar, and butter. Other versions include butter and jelly or cookie butter tortilla “crepes”.

4. A not so traditional Italian classic with milk and cookies

Although I never ate sausage before I became vegan, the field roast brand vegan Italian sausages have become a staple in my fridge. I sauté red, orange, and/or yellow peppers with onions and sometimes mushrooms, and add the sausages to the mixture. When done, I add the veggies and meat to a hot dog bun and top it with Dijon mustard. For dessert, I toss crumbled Oreos into a bowl of cinnamon toast crunch in almond milk to add some pizazz to a late-night cereal binge.

5. Fruit salad-yummy yummy, and a stir fry that needs a bath tub sized pan to cook it in

One of the easiest fool proof dishes I always cook for groups is my stir fry. I marinate tofu in a Sriracha and soy sauce mixture while I cook broccoli and mushrooms in chopped garlic and oil. After a few minutes, I add bok choy and sliced onion to the pan along with the tofu and let cook. Then, I add Trader Joe's frozen fried vegetable rice and add more oil, and more of the Sriracha soy sauce mixture. For dessert, a tropical fruit salad satisfies my sweet tooth. I cut up mango, pineapple, melon, oranges, and strawberries, and mix it all together.

6. Inspired by Blaze Pizza and chocolate fondue fountain dipped bacon

I love this group dinner because everyone else loves it and it is fun to make. I get store bought pizza crusts and vegan mozzarella cheese, but make the sauce with a tomato base, oregano, salt, garlic, olive oil, and sugar if desired. From there the topping possibilities are truly endless. I have made Kalamata olive, garlic, mushroom, artichoke, basil, onion, and bell pepper pizza before, however I have also made an equally delicious pie with summer vegetables like squash, asparagus, spinach, and zucchini. A hands-on dessert to match the crafty main course is to make dark chocolate dipped whatever you want. With melted dark vegan chocolate, I dip pretzels, potato chips, berries, cereal, and whatever else I can find in my apartment and freeze them while the pizza is cooked and eaten.

7. I don’t like vegan cheese...but anything tastes good with enough butter, paired with salt and vinegar cookies and cream

I love grilled cheese with real cheese, and this recipe doesn’t even come close to the comfort of dairy sandwiched toasts dipped in a creamy tomato soup, however it’s still pretty good. I first grill onions for a few minutes in butter, while I’m lightly toasting two slices of bread and thinly slicing a tomato. I then add a TON of butter to the pan, add multiple Daiya cheese slices to the toast, and top it with the tomatoes and grilled onions. From there I add the sandwich to the pan, and more butter with each flip. For dessert I either pick out the peanut butter cookies and cream flavor of vegan Ben and Jerry’s and eat it with salt and vinegar potato chips as my spoon, or the fudge brownie flavor scooped with Trader Joes barbecue chips.