VEGAN DINNER RECIPE UNDER $4 FOR 4 PEOPLE| Budget-friendly healthy

My vegan dinner recipe $4 for 4 people is a budget-friendly healthy recipe for a beginner! You can’t go wrong. In this new series, I set the record straight about how healthy eating can be totally affordable.

Here’s the recipe on my blog

This is a collaboration with Healthy Grocery Girl. Check out her amazing #4for4 recipe here

#veganrecipes #budgetfriendlyrecipes #healthyrecipes



Serves 4
About 1/2 cup of veggie broth*
2 cups brown rice
1/2 cup dried mung beans
1 tbsp neutral cooking oil or 2 tbsp veggie broth
1/2 yellow onion, chopped
2 medium zucchini, cubed
8-10 brown and white mushrooms, stalks removed and cubed
1 tbsp Tamari sauce
1 tbsp Bragg’s Amino Acids (optional)
Salt & Pepper to taste
1 bunch fresh cilantro or fresh flat-leaf parsley, chopped

*You may not use the veggie broth – I’ve added it to the ingredients as an option. You can use it in place of oil for when you saute. And if your risotto needs perking up after you’ve let it cool, you can add about 1/4 cup of veggie broth as you re-heat.

Do-ahead: I often cook the rice ahead of time, and freeze it. I also chop my onions ahead of time and freeze them raw in glass containers.
Place the mung beans in a small heavy saucepan. Cover with water and simmer for about 10-12 minutes.
Drain and set aside
Cook the rice(I use my InstantPot!)
Heat the oil or broth in a large saute pan (I love my 360 pan – see below) and add the onions. Gently saute for about 5 minutes or until the start to lightly brown.
Add the zucchini and the mushrooms, and saute for about 3 minutes until cooked, but not too soft (they need a bit of bite). Add the Tamari, Braggs, and Seasoning. Stir in the mung beans and the cilantro or parsley.
Drizzle with a good quality olive oil if you aren’t oil-free.

*My absolute favorite saute pan (that I use almost every day), is from 360 cookware It’s pricey but is a lifetime investment. You can get 20% off the price by using the coupon code: SOPHIE20

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