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Isn’t it so frustrating when people say, “eating vegan is SO expensive”? We hear it all of the time and it definitely irks us a bit. To prove that misconception false, we created two healthy veggie-centric recipes that are not only light on your wallet but also super easy to make and of course mighty delicious. This maple & mustard glazed vegetable plate is hearty, wholesome, and packed with protein to keep you feeling satiated and satisfied.
This recipe makes enough food for 2 full servings, and cost us just $2.12 per serving—talk about a bargain! I’m not sure about you, but I just love the combination of maple syrup and mustard on my vegetables. It adds the perfect sweetness with a kick!
Jasmine made an Easy $5 Vegetable Ramen that is full of flavor and ready in just minutes, so make sure you check that out too!
Here’s a breakdown of the prices for each ingredient based on the amount of each that we used for the recipe:
- 1 potato — $0.30
- 1 carrot — $0.16
- 1/4 can of chickpeas — $0.25
- 1/4 red / yellow pepper — $0.25
- 1/2 block of tempeh — $1.15
- 2 oz mushroom — $0.42
- 1 tbs – mustard — $0.20
- 2 tbs – maple syrup — $0.87
- 2 tsp – tahini — $0.30
- Handful of spinach — $0.08
- Rice — $0.05
- Salt and pepper — $0.05
- 1/2 lemon — $0.15
Total: $4.23
We obtained most of our ingredients from Sprouts Market and Whole Foods 365!
Both of these recipes are in conjunction with our healthy eating challenge we are doing for the month of January! If you haven’t already joined our facebook group, please be sure to do so! It’s been such a fun experience to see everyone’s delicious meals on #SSVhealthy 2018!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Maple & Mustard Glazed Vegetable Plate {oil-free} $5 Vegan Meals
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Maple & Mustard Glazed Roasted Veggies are the perfect quick and easy meal to make in a large batch to meal-prep with. Serve with a side of rice and spinach and enjoy!
Ingredients
- 1 medium potato, diced
- 1 medium carrot, diced
- 2 oz. mushroom, diced
- 1/4 (15.5 oz.) can unsalted chickpeas
- 1/4 red or yellow pepper, diced
- 1/2 block of tempeh, cubed
- 2 tablespoons maple syrup
- 1 tablespoon German mustard
- 2 teaspoons tahini
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1/2 cup cooked white or brown rice
- 1/2 cup spinach
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl add in your potato, carrot, mushrooms, chickpeas, peppers, and tempeh.
- Add the mustard, maple syrup, tahini, and lemon juice along with salt and pepper to taste. Mix together fully coating all of the vegetables.
- Place vegetables evenly on the baking sheet and bake for 30 minutes, flipping halfway through.
- Allow to cool slightly and serve with spinach and rice.
Notes
- If you’d like, you can double the marinade (maple syrup, German mustard, tahini, and lemon + salt and pepper to taste) and use it as a dressing when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition facts label provided by Nutri Fox.
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