My grocery list for the starving vegan college student in a recession

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Based on experience, vegan and organic foods can sometimes be expensive. Certain

health and natural foods stores tend to be overpriced and unfitting for a

college student's budget. Here, I have compiled my ideas of the cheapest, most

convenient foods that fit a vegan college lifestyle. I shop at my local

natural-foods market, Sunflower, a great Colorado find, but these can be found

at virtually any grocery store in the country.

 

Carbohydrates/Grains/Starches:

Granola in bulk, granola bars (Nature Valley or similar brand)

Rice (I'm picky, as well as Japanese at heart, so I buy more expensive Japanese

rice but normal people rice is always cheap.)

Pasta ($.85 on sale)

Whole wheat baking flour (not that much more money than white, and way better

for you)

Couscous

Potatoes

 

Produce:

Fruit- bananas, apples, grapes

Veggies-Lettuce, tomato, pepper, carrots, broccoli, green beans

Squash

 

Beans/Protein:

Beans-dry or canned: garbanzo, black, lentil (all really really cheap!)

Tofu ($1.00-$2.00/package)

Veggie burgers

 

Other necessities:

Raisins

Tortilla chips/crackers

Baking soda/powder

Rice/soy milk (whatever's on sale and cheaper at the time, though taste does

differ with brand)

Soy cheese (I don't use it that often, so it lasts for a long time, making up

for the cost)

Salad dressing

 

The Essential Tools:

Crock-pot

Rice-cooker

Blender

 

For the math people out there, just taking one from each group gives you how

many combinations? I have no idea how to calculate that, but it's a lot! Trust

me. For how much I eat at home, I have not had the same meal twice this year,

excepting leftovers.

 

Some sample combinations:

They are quick and easy if you just got home from class and have little time to

make food because of a looming paper.

 

Salad: Lettuce, tomato, pepper, carrots

Add raisins, leftover pasta and soy cheese crumbles.

Or: Tortilla chips and a cut-up cooked veggie burger to top the salad.

 

Stir fry: Fry some tofu cubes in a pan with vegetable oil until slightly

browned. In another pan, add peppers, beans (green and/or otherwise) and simmer

with soy sauce or salad dressing as a marinade. Add in tofu and simmer for 5

minutes. Serve with rice, couscous or on top of pasta.

 

The college special (I'm borrowing this from my friends in D.C.): Cut some

boiled potatoes into cubes and add to pan. Add a can of black or pinto beans.

Add in some broccoli, tomato and pepper. Let simmer for about 10 minutes.

 

In conclusion, my most important recession tips for college vegans are these:

 

1. When it comes to cooking, just make it up as you go along, and add spices to

experiment! Any food can be combined with any other food, so have fun and be

creative with what you eat.

 

 

2. The best part about this method is that if you end up with extra, you can

save it and eat the rest as leftovers. It is a good idea to invest in a few good

food-saving plastic containers.

 

 

3. Look for things that are on sale and buy these instead of your routine foods.

This will not only save you money but open your mind and create variety in what

you eat!

 

 

4. Bulk is always cheaper, and it saves packaging! Bring your own plastic bags

(i.e. for rice or granola) to the grocery store.