£1 VEGAN & GLUTEN FREE MEALS
Hello friends! Here are 5 £1 vegan and gluten free meals I eat regularly. Some sweet and spicy dishes and tasty meals. My favourite is the burrito bowl which has a kick to it. I hope these £1 meal ideas give you inspiration.
If you’re new here my name’s Natalie and I’m a yoga teacher currently living in London. I like to eat vegan and gluten free as much as possible for environmental and health reasons. I post new recipes every week so subscribe if you wish to see more.
Love and light,
Natalie
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f i n d m e
Instagram || @n.atalielaura
s h o p m y a r t
Instagram || @kimba.london
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m u s i c
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d i s c l a i m e r
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R E C I P E S
C u r r i e d T o f u W r a p s
Serves 2
¼ red cabbage
2 tbsp dairy-free yogurt
100g tofu
1 tsp cumin
1 tsp ground coriander
2 tbsp olive oil
1 onion
2/3 large garlic cloves , sliced
Chapatis for serving
Lime quarters (optional)
M e t h o d
Cut the tofu into small slices. In a bowl marinate the tofu in cumin, ground coriander, olive oil. Set aside.
Cut and mix the cabbage with the yoghurt. Put aside.
Fry the garlic, onions and cook for 5 mins until soft. Return the tofu and fry until golden. Season with pepper and salt.
Warm the chapatis. Wrap each one with a couple of spoonfuls of red cabbage, followed by the curried tofu. Squeeze on lime then roll up.
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K i d n e y B e a n C u r r y
Serves 2
1 onion
2 garlic cloves
thumb-sized piece of ginger
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
1 can chopped tomatoes
1 can kidney beans, in water
cooked basmati rice, to serve (optional)
Fry the garlic, onion and ginger on a low heat until soft. Add spices to the pan for 1 minute. Throw in the tin of tomatoes and kidney beans. Season with pepper and salt. Bring to boil and simmer for 10 – 15 mins.
Serve with rice (optional).
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F a l a f e l B u r g e r s
Serves 2
1 can chickpeas
1 small red onion
1/2 garlic clove, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
2 tbsp gluten plain flour
2 tbsp olive oil
Toasted gluten free pitta bread, to serve
Salad, to serve (optional)
Tip chickpeas, onion, olive oil, garlic spices, flour into a blender or mash by hand with a fork. Mash until fairly smooth. Roll into balls and fry. Fry one side for 10 mins until golden underneath and then turn for another 5 – 10 mins. Serve with toasted gluten free pitta bread and salad of choice.
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B u t t e r B e a n M i s o N o o d l e S o u p
Serves 1 – 2
2 garlic cloves
½ onion
2 carrots
1 tin butter beans
2 spring onions
Handful of Broccoli
2 cups of hot water
1 tbsp soy sauce
Miso paste – In 1 cup of water
1 portion of rice noodles
Fry garlic, onion, carrot, and spring onions for 3 minutes. Tip in 2 cups of hot water, tin of butter beans and broccoli. Add in 1 tbsp of soy sauce and season with pepper.
Simmer for 8-10 mins. Turn off heat and add miso paste in 1 cup of hot water.
Make noodles of choice – I have used rice noodles. Pour delicious soup onto noodles!
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B u r r i t o B o w l
Serves 2
2/3 garlic cloves
1 can black beans
1 tbsp apple cider vinegar
1 tsp honey
3 tsp chipotle paste
Handful kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
100g rice to serve
Fry garlic and black beans for 3 minutes. Add vinegar, honey and chipotle paste. Fry for 3 – 5 minutes. Steam some kale. Boil rice and serve all together – rice, avocado, tomato, small red onion and black beans.
Eat with a smile.
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