Living a vegan lifestyle can be challenging at times, especially when the budget is tight. But no need to worry, we’re here to help you make smart choices that will benefit your body AND your pocket. Try to fit in as many of these nutrient-packed foods as possible, and you’re good to go!

Fruits and veggies:
Banana
Carrot
Celery
Kale
Onion
Orange
Pear
Plum
Sweet potato
Watermelon
Broccoli

Grains:
Oatmeal
Pasta
Buckwheat
Rice

Proteins:
Chickpeas
Lentils
Peanut butter
Pumpkin seeds
Sunflower seeds
Black beans
Soy milk

The post Vegan on a budget appeared first on MyKitchen.

Try something different this holiday season and treat your family and friends to a starter with a difference. A warm veggie salad that is bright and beautiful, and not too filling, is the perfect way to start a meal.

SERVES 4 // COOKING TIME 45 mins

INGREDIENTS
3 sweet potatoes, peeled and chopped
2 onions, peeled and quartered
⅓ cup olive oil
½ 780g jar sliced beetroot
½ broccoli, broken into florets
Salt and pepper
20g rocket

METHOD
1. Preheat oven to 180°C.
2. Toss the sweet potatoes and onions with 2 tbsp oil, season and roast for 40 minutes, or until cooked through and starting to char at the edges.
3. Coat the beetroot with 2 tbsp oil, season and roast for 10 minutes.
4. Bring a large pot of water to the boil. Add broccoli and cook for 2 minutes. Drain, drizzle with the remaining olive oil and season.
5. Toss all the ingredients together in a bowl, and serve.

The post Warm veggie salad appeared first on MyKitchen.