This week are bringing something a little different to the table — we were challenged by our friend Lisa aka The Viet Vegan to create a recipe that is not only MOUTH WATERING good but one that also equates to a $10 meal.
For Lisa’s recipe, she created a Vietnamese Style Stir Fry. Check out both of our recipes, and let us know which one(s) you would like to try out!
This took a bit of time to calculate, but it actually was eye opening to us, and helped us realized just how much we are capable of on such a small budget. Below is the breakdown of the cost of every ingredient used. We did not include salt in the price as we expected it to be in most kitchens.
In order to keep the costs as low as possible, we utilized Thrive Market, Amazon and our local Whole Foods 365 Market, so please keep in mind that as prices may vary based on where you are!Mushroom filling
- 3 tbsp soy sauce $0.35 ($0.21/oz)
- 2 tbsp organic rice vinegar $0.25 ($0.24/oz)
- 2 tbsp sriracha $0.66 ($0.33/oz)
- 2 tbsp pure maple syrup $0.84 ($0.56/fl oz)
- 1 tbsp vegan hoisin sauce $0.75 ($1.61 per oz)
- 8 oz. sliced mushrooms $1.95
- 1 cup finely sliced black kale $0.38 ($1.50/bunch)
- 1 small red onion $0.35
- 1 stick celery, finely diced $0.21 ($1.75/bunch)
- 1 medium carrot $0.16
- 2 garlic cloves $0.15 ($0.60/head)
- 1/2 large cucumber, thinly sliced $0.37
- 1 tbsp organic sugar $0.11 ($0.21/oz)
- 1 tbsp organic rice vinegar $0.13 ($0.24/oz)
- 1 tsp salt
Vinegar Dipping Sauce
- 4 tbsp soy sauce $0.47 (0.21/oz)
- 4 tbsp organic rice vinegar $0.50 ($0.24/oz)
- 1 tbsp sriracha $0.33 ($0.33/oz)
- 3/4 cup warm water
- 2 tbsp organic sugar $0.22 ($0.21/oz)
- 2 1/4 tsp (1 packet) active dry yeast $0.66
- 2 cups flour + more for dusting $0.41 (0.69/lb)
- 1/4 tsp salt
- 1/2 tsp aluminum free baking powder $0.02 (0.31/oz)
TOTAL: $9.81Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, or take cute shots with them like above 😛, we love to see your photos!
- 3/4 cup warm water
- 2 tablespoons organic sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 2 cups unbleached all purpose flour + more for dusting
- ¼ teaspoon salt
- 1/2 teaspoon aluminum free baking powder
- 1 small red onion (about ⅓ cup), finely diced
- 1 rib celery, finely diced
- 1 medium carrot peeled and finely diced
- 2 garlic cloves, finely chopped
- 8 oz. mushrooms, finely sliced (I used button and shiitake)
- 1 cup finely sliced black kale, de-veined and sliced in to thin ribbons
- 3 tablespoons low sodium soy sauce*
- 2 tablespoons organic rice vinegar
- 2 tablespoons sriracha
- 2 tablespoons pure maple syrup
- 1 tablespoon vegan hoisin sauce*
- ½ large cucumbers, thinly sliced
- 1 tablespoon organic rice vinegar
- 1 tablespoon organic sugar
- 1 teaspoon salt
- In a small bowl, combine the warm water, sugar and yeast, then set aside for 4-5 minutes or until frothy and activated.
- In another large bowl, mix the flour, salt and baking powder. Add the yeast mixture, then mix and knead until it is a smooth dough, about 5 minutes. Cover the bowl with a towel and set aside to rise in a warm place for an hour. As it rises, make the filling (below)
- Once about doubled in size, punch it down, knead for a few seconds. Divide into 8-10 balls (we did 8), then roll each out into a 4-5 inch circle.
- Add about 2 tablespoons of filling, fold the dough in half (think taco) to seal, then squeeze together the dough as needed to seal the bao. Place each bao onto a small parchment square, and set aside to rise for 10 minutes.
- Get a steamer basket ready, and once the bao has risen, steam for 13 to 14 minutes. Cool for a few minutes prior to serving.
- Place about ¼ cup water onto a medium heated pan. Add in your onions, celery, carrots and garlic, and cook for 5-6 minutes or until fragrant and translucent, adding more water as needed to prevent burning.
- Once cooked, add in the mushrooms as well as all of the liquids (soy sauce, rice vinegar, sriaracha, maple syrup and hoisin). Mix until thoroughly combine then add in the kale.
- Mix all of the ingredients until uniform, and cook down for 5-6 minutes or until soft.
- Remove from heat and set aside to cool while you continue the dough.
- Combine all ingredients into a small bowl and mix well. Allow it to marinate in the refrigerator for at least 15 minutes (the longer the better).
- Whisk all ingredients in a small bowl until uniform.
-You can replace the soy sauce with tamari for gluten-free.
-Be sure your hoisin is vegan!
-Nutrition facts do not take into account the quick pickled cucumbers and the dipping sauce.
Nutrition facts label provided by Nutri Fox.
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