7 Budget Friendly Vegetarian Meals for 2, Cost $50 (AUD)

Welcome to my new blog, it’s all about new budget friendly vegetarian meal options I have put together just for you. To be able to write this blog I actually spent only $50 AUD to cover dinners for two for a week. I am glad that I have done it and very excited to share with you all recipes I have put together.

Nonetheless how much money I spend on groceries each week, there is no guarantee that I would always spend the money on healthy food items. There are so many distractions and temptations in super markets. I would always spend money on more things which I wouldn’t need in the near future. And that’s where I need to stop. Budget friendly meals for families is all about Plan, Plan, Plan and then Spend!

I gave this challenge to feed under $50 for a week, I wouldn’t lie, it wasn’t easy at first. However, with lots of research of my recipes and about shopping list, I did manage to pull it together. Even though I say this isn’t easy but it is possible. I do feel like I need to share this with everyone, it might not be useful for everyone however could be useful for some. You have to plan ahead what your week looks like, what are you going to cook every night to feed you family. Means maintain a food planner even just on a piece of paper will do. It may sound cliché but a basic rule plan and spend.

One great news is that when there is a will there is a way. I will continue to share budget friendly recipes as I go along on my food journey with you all. Let’s talk about what I did in that week. Try out these budget friendly meals !

My shopping list budget = $50 AUD

4 Onion brown

250gms Mushrooms sliced

2 Carrots

1 Large Eggplant 500g

3 Cans of Tomatoes 420g each

1 Can of chickpea

1 Pack Spaghetti

1 Mixed Italian Herbs small jar

Vegetable stock cubes

Garlic paste small jar

1 Lemon Juice bottle

Lemon and Pepper powder or Sumac spice mix

1 Small Pack Quinoa

250 g Parmesan cheese grated

200 g Ricotta cheese

1 Small pack of Lasagna sheets

1 Jar of Passata

1 Bunch Spring Onions

1 pack of spinach frozen

1 Small Pack of Arborio Rice

1 Large fresh tomato

1 Large cucumber

1 small baby lettuce

1 Large Turkish bread

1 small capsicum

1 small pack of Couscous

To save money on above, I bought home brands products only, most shopping was done from Aldi and Coles. Also, this list is subject to price change as fresh produce prices vary on daily basis. I didn’t include any kitchen staples as every household carries them. If you don’t have a kitchen set up, most of them can be bought just under $20 AUD

Kitchen Staples I have used in my recipes:

Olive oil to cook

Extra virgin olive oil

White wine vinegar

Salt and Pepper

Sweet Paprika

Recipes I have cooked:

1. Spaghetti with Veg Bolognese

Ingredients:

• 2 Tsp. Garlic paste

• 1 Onion Brown sliced

• 200 g eggplant cut into 2 inches cubes

• 1 Can of tomatoes

• 1 Carrot sliced

• 1 Veg Stock cube, mixed in ½ a cup of water

• 50 g Mushrooms sliced

• 2 Tsp Dried Italian herbs

• 4 Tbsp. Parmesan cheese

• Half of spaghetti boiled separately

• 3 cups of water extra

Kitchen Staples

• 3 Tbsp. Olive oil

• Salt and Pepper, according to taste

• 2 Tsp Sweet paprika

Method

• Heat oil in a pan, fry onion until golden brown, stir in garlic paste, mix well for just a minute, add tomatoes, eggplant pieces, carrots, paprika and veg stock water, cover with a lid and cook on low heat for 10 minutes. Uncover and add mushrooms, herbs, salt and pepper according to taste. Cook sauce until thickens and keep aside

• In a separate deep pan boil 3 cups of water, add 2 Tbsp. of salt and 1 Tsp of oil, when water boils add pasta, cook until pasta is tender and edible. Drain excess water and keep aside

• In a serving plate layer pasta and sauce on the top, garnish with Parmesan cheese. Enjoy this simple yet flavorsome recipe!

2. Creamy Risotto

Ingredients

• Spring Onions white part only chopped

• ½ Cup Spinach, thawed

• 1 ½ Cup Arborio Rice

• 2 Veg stock cubes, mixed in 3 cups of warm water

• 100 g Parmesan Cheese grated

• 1 Tsp Dried Italian Herbs

Kitchen Staples

• 3 Tbsp. Olive Oil

• 1 Tbsp. White Wine Vinegar, diluted with 4 Tbsp. water

• Salt and Pepper, according to taste

Method

• Heat oil in a pan, add spring onions fry until softens, add rice and stir occasionally, let them absorb the flavor for few minutes, add diluted white wine vinegar, cook rice for another couple of minutes. Add veg stock water and let rice cook for 10-15 minutes while stirring occasionally. Once water is completely soaked by rice and rice are soft. Mix in Parmesan cheese and herbs, Serve immediately.

3. Spinach & Ricotta Lasagna

Ingredients

• 200 g Ricotta Cheese

• Passata appx 2 cups

• ½ Cup of Spinach thawed

• 1 Tbsp. of dried mixed herbs

• 1 Pack of lasagna sheets

• 50 g Parmesan cheese

Kitchen Staples

• Salt according to taste

• Pepper according to taste

• 2 Tbsp. of sweet paprika

• Olive oil

• 1 Egg

Method

• Mix passata, herbs, salt and pepper (according to taste)

• Mix ricotta cheese, spinach, salt and pepper and egg. Mix well all ingredients

• In a rectangular baking dish, dazzle olive oil, then layer 1/3 of passata, then lasagna sheets, add 1/3 of ricotta cheese mix, and layer of 1/3 of passata, spread it well

• Add another layer of lasagna sheets then 1/3 spread ricotta cheese mix and final layer of lasagna sheets top up with rest of the passata mix

• Cover the tray with aluminum foil and bake for 45 minutes at 180 degrees. After 45 minutes check with a knife if lasagna sheet is cooked or need further baking. If lasagna is cooked sprinkle parmesan cheese and bake for 5 minutes until cheese is melted

• Cut lasagna square slices, serve with fresh Italian salad if you prefer and Enjoy!

4. Crispy Fattoush Salad

Ingredients

• Baby Lettuce chopped

• 1 Large tomato sliced

• 2 Spring onion green part chopped

• 1 Large Cucumber sliced

• ¼ of Turkish bread cut in small pieces

• 2 Tbsp. of Parmesan cheese

• 3 Tbsp. lemon juice

• 1 Tbsp. Sumac spice or Lemon pepper powder

Kitchen Staples:

· 2 Tbsp. extra virgin olive oil

· 2 Tbsp. olive oil

Method

• In a pan heat 2 Tbsp. olive oil and add bread pieces, cook until they are golden and crispy, remove from heat and keep aside

• To prepare salad dressing mix extra virgin oil and spice mix together

• Mix all salad ingredients together with bread pieces and mix salad dressing

• Garnish with Parmesan cheese and enjoy this yummy salad! Perfect for hot days in summer.

5. Bean and Carrot Stew with Turkish bread

Ingredients

• 420 g red kidney beans canned, drained and washed

• 420 g crushed tomatoes

• 1 Brown onion chopped

• 1 Tbsp. garlic paste

• 1 Small onion chopped

• 1 small capsicum chopped

• ½ Cup water

Kitchen Staples

• Salt according to taste

• Pepper according to taste

• 2 Tbsp. olive oil

• 1 Tsp sweet paprika

To Serve

• Turkish Bread

• Handful of Parmesan cheese grated

Method

• Fry onion in a hot pan using olive oil, once onions are golden brown add garlic paste and cook for another minute

• Add paprika, salt, pepper, red kidney beans, tomatoes, carrots, capsicum, & water. Cover with lid and cook for about 10 minutes on low heat

• Slice Turkish bread, coat with olive oil and bake for 5 mins

• Serve bean & carrot stew with Turkish bread

6. Persian Eggplant Ragu with Couscous

Ingredients

• 1 Brown onion chopped

• 1 Tbsp. garlic paste

• 420 g can crushed tomatoes

• 420 g can chick peas

• 300 g eggplant, cut in long thick strips

• ½ cup water

Kitchen Staples

• 2 Tbsp. of sweet paprika

• Salt according to taste

• Pepper according to taste

• 2 Tbsp. olive oil

• 1 Tbsp. butter melted

To Serve

• 1 Cup couscous

• 2 Cups boiled water

Method

• Fry onion in a hot pan using olive oil, once onions are golden brown add garlic paste and cook for another minute

• Add paprika, salt, pepper, chickpeas tomatoes, eggplant and water. Cover with lid and cook for about 15 minutes on low heat

• To prepare couscous in a pan add couscous and add hot water carefully, mx well. Let it rest for 15 mins, after that add butter and mix well

• Serve eggplant ragu with couscous, and enjoy!

7. Creamy Mushroom Quinoa

Ingredients

• 250 g mushrooms sliced

• 1 and ½ cup quinoa

• 2 Tbsp. of garlic paste

• 2 cups water warm

• 2 cubes of vegetable stock

• 100 g Parmesan cheese grated

• 2 Tbsp. of dry herbs

Kitchen Staples

• 30 g butter

• Salt according to taste

• Pepper according to taste

Method

• In a deep pan, melt butter once melted add garlic paste, cook for a minute. If heat is too high, turn heat on low, we don’t want garlic to be burnt. Add mushrooms, and let them cook for about 5 mins, once mushrooms are soft add quinoa, mix well

• In a jar mix water and vegetable cubes well and add to the above with salt, pepper and herbs. Be careful with using too much salt, you can add salt later as needed as vegetable stock has added salt

• Let quinoa cook at medium heat, once water is evaporated check if quinoa is cooked completely. If not add ¼ cup of water and cook another 5 mins

• Add cheese and mix well, serve hot and enjoy!

I would be glad to know if you will try these recipes, you can let me know in the comment below, please share my website link to your family and friends who can benefit from this blog, also follow us on Instagram @foodieatcentralcoast, please like our page Foodieatcentralcoat on Facebook. Watch out vidoes for above recipes on my Instagram account

Other useful link:

https://www.bestrecipes.com.au/budget/galleries/46-our-best-budget-friendly-vegetarian-dinners-pasta-bakes-salad/ono2sj7p