Grocery shopping has been something I’ve enjoyed since I was a little kid. Every week or two with my mom, I loved visiting the produce section, where we would choose fruits and vegetables, and then take them over to the scale to weigh them. Since moving out on my own, I’ve been able to channel my new passion for vegan foods and cooking. It’s awesome that grocery shopping can combine the two, and I can see it as a time to look for new items, and also challenge myself to stick to a budget.
Most people may think that going vegan is super expensive, but girl, lemme tell you something…it doesn’t have to be! Aldi has become my new favorite place to grocery shop, mostly because they have unbeatable prices on produce. In fact, all the items pictured above only cost me $34.25! My total is usually $30 or under, but avocado prices have unfortunately risen quite a bit lately. Regardless, take a look at my receipt below, which includes the staples that every plant-based goddess needs in her life.
The following recipe uses ingredients from my grocery haul. Let’s be honest…since going vegan, I often times crave a burger and fries. When transitioning into a plant-based diet, it’s important to know that you can make substitutions to make some of your favorite meals vegan!
Black bean burgers have always been a favorite of mine, and I used to use this recipe by Epicurious . I went without a bun on these because I just started the 21 Day Fix, and my program is lighter on carbs. You can serve your black bean burger on top of a salad, but it also goes great on a bun with some sliced avocado on top.
With a few modifications to veganize the Epicurious’ recipe, here’s a new version:
Black Bean Burgers
- 1 can low-sodium black beans, rinsed and drained
- 1 can fat-free refried beans
- 1 cup corn, thawed if frozen
- 2/3 cup salsa
- 1 cup (give or take, based on consistency) whole-wheat breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 Tbsp olive oil
In a bowl, combine beans, corn, salsa, breadcrumbs, oregano, cumin, and chili powder. Form bean mixture into 3/4-inch-thick patties. In a large nonstick skillet, heat olive oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan.
This recipe makes 10-12 burgers, depending on size of patties.
Of course, no burger would be complete without fries. I’ve messed around with several recipes, but decided to come up with my own because, why not? What’s great about this recipe is that the fries turn out crispy without being doused in oil. Since they are hand-cut, a tool like a mandolin slicer may be helpful. I decided to be hardcore and just use a knife to cut the fries into matchsticks. If you’re anything like me, you’ll do the same and blast some Erykah Badu while you cut dem fries like the goddess you are.
- 3 large Russet potatoes, cut into thin, matchstick slices
- 3 Tbsp. olive oil
- garlic salt
- garlic powder
- black pepper
Preheat the oven to 450 degrees F.
Toss the potatoes with the olive oil on a large baking sheet. Spread potatoes onto a single layer, and sprinkle garlic salt, garlic powder, and pepper on top. Roast for 30 to 35 minutes, shaking the pan every 10 minutes or so, until the potatoes are cooked well, golden, and crispy.