Vegan Tex-Mex Casserole- $6.62 recipe/ $0.55 serving


This casserole is inexpensive and delicious. It makes eight gigantic servings and takes less than an hour to make!


1 can corn ($0.33)

1 can black beans ($0.33)

1 can ro-tel  (diced tomatoes with jalapeno) ($1.49)

2 cans vegetarian refried beans ($2.36)

1/2 package corn tortillas ($0.96)

juice of 1/2 lime ($0.10)

cilantro ($0.15)

2 tbsp. adobo sauce ($0.25)

2/3 cup vegan sour cream ($0.65)

1. Preheat oven to 400. Layer corn tortillas in the bottom of a casserole pan, I fold mine in half and tear them so that they fit evenly against the edges of the dish. 

2. Spread 1 can of refried beans evenly over tortillas using the back of a spoon. 

3. Mix corn and black beans together with 2 tbsp. chopped cilantro and layer evenly on top of the casserole. 


4. Now add another layer of tortillas, and another layer of refried beans. Once that’s done layer on your ro-tel (or jalapeno tomato mixture of your choice). Spread 1 tbsp. adobo sauce across the tomatoes along with the juice of half a lime. 


5. Put casserole dish in the oven and bake for 30 minutes. 

6. While the casserole bakes, whip together vegan sour cream and 1 tbsp. adobo sauce. When dish is done baking, spread the cream mixture evenly over the tomatoes. 


7. Bake for an additional 10 minutes until the sour cream browns and crisps up.


Now slice and serve!


Broccoli Leek Bake- $6.34 recipe/ $0.42 serving


This casserole is great as an entree, or as a holiday side dish. The pureed broccoli topping is rich and savory, and the tender carrots and potato at the bottom are just perfect. It started raining as I wheeled these groceries home from the store, but within minutes my apartment was filled with the incredible smell of roasting carrots and simmering leeks, which made it worth it.


3 small leeks ($1.29)

3 white potatoes ($0.68)

1 head broccoli ($0.75)

2 large carrots ($0.37)

4 cloves garlic ($0.12)

2 plum tomates ($0.48)

1 cup pecans ($1.25)

1.5 cups crushed tomatoes ($1.12)

2 tbsp. chopped fresh basil ($0.18)

olive oil ($0.10)

1. Preheat the oven to 400 degrees. 

2. Wash and scallop potatoes and carrots. Scallop the carrots at an angle so that each slice is elongated. 


3. Grease your casserole pan with olive oil. Layer in first the potato (overlapping each slice) and then the carrots. 

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4. Cover with crushed tomatoes and bake for 45 minutes. 


5. Saute leeks and garlic in oil until tender, when they are done set them aside.

6. Chop broccoli florets and puree in a food processor along with pecans, fresh basil, and olive oil. 


7. Layer leeks, and then broccoli pecan mixture on top of casserole. Bake for 10 minutes. 

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8. Slice your tomatoes and layer them on top of the broccoli mixture, press them into the mixture using moderate pressure. Drizzle a bit of olive oil on top and place back in oven for 15 minutes.