5 Italian-Inspired Vegan Meals for Under $3 (Budget-Friendly)

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  1. Aww 2 bad i dont know if i can have lectins from eggplant, zucchini, mushrooms, and anything with lectins tomatoes, peppers they are very inflammatory for people with arthritis any problem with inflammation like ANA Auto immune diseases

  2. Yk what !! You’re Amazing with ideas ! Not judging, but you’ll make a plus if you share the amount of Calories per serving, and try to control the sodium please specially with canned food 🙂

  3. Where can you get cheap budget friendly prices on organic food and ingredients? Whole Foods is pricey and I assume you don’t buy non organic foods. Can you help me my budget is only $25/week I need 3 meals a day breakfast or Brunch, lunch and dinner Thanks

  4. Hey Caitlin! I wanted to try out all these recipes now and started already with some (the Gnocchi one is so good!) but I had a little problem with the Cheese sauce for the lasagna/spaghetti. I used one regular zucchini, about ~150g of Tofu, nutritional yeast, lemon juice and salt and pepper. Put it all in my blender and blended it for a while but it didn't become as creamy as in your video. It was still the bomb with the spaghetti but I can't form those globs for the pizza as it's too liquidy 🙁 I also tried adding some tapioca starch but still. Any idea what went wrong? My blender is really good and I can't imagine it's because of the blender. Maybe I needed more Zucchini or maybe it was because I didn't peel it?

    Edit: Oh nvm I'm an idiot I totally forgot that the ricotta for the pizza is not the carbonara one hahaha

  5. Use 1 cup blanched almonds, 2/3 cup water, juice of a lemon and however much garlic you want. Blend for few min then let sit and strain in fridge overnight. Next day bake at 350 for 20-30 min. Ta da now you have ALMOND GARLIC INFUSED RICOTTA CHEESE

  6. Wow – just tried the first out of 5. It was wonderful. I got bogged down in a routine of lazy vegan food and needed some inspiration on a tight budget and this was it! Nutritional yeast has changed my life just now and I did zucchini, peas & peppers to my pasta. I also used plain tomato sauce since I sub the garlic that's usually in there for a dash of hing. I also added the last 3 olives from a jar I had and it was freaking fabulous. Thank you so much to take time and effort to make these vids so well. My one question is can I freeze the pizza dough and the gnocchi dough? I want to make 2 or 3 batches in advance. Thanks!

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