10 Money Saving Vegan Food Hacks

From plantbasednews.org

Try these vegan food hacks to reduce spending and food waste 

Daynesh, known for running his YouTube channel, recently shared a video on 10 money saving vegan food hacks. These practical tips are designed to help you stretch your grocery budget without sacrificing nutrition or flavour. In the video, He explains how going vegan definitely doesn’t have to be expensive – especially when you focus on whole foods, plan ahead, and skip overpriced alternatives.

Daynesh shares how he used to think plant-based eating would cost more, but changed his mind after adopting these strategies. “I found these easy hacks that now save me thousands each year, making eating plant-based even cheaper than when I ate meat,” he said. The video walks through smart storage tricks, low-cost staples, and ways to reduce waste. These vegan food hacks work for beginners and long-time vegans alike.

If you’re looking for ways to eat healthy, cook more, and spend less, here are 10 hacks to help you get started.

1. Keep greens fresh longer

YouTube/ dayneshUse a paper towel to absorb moisture and keep leafy greens alive for longer

Greens go bad fast, but they don’t have to. “They start developing moisture, and moisture isn’t good for keeping anything fresh,” Daynesh explains. His trick? Add a paper towel to the container after opening. “This paper towel will absorb the moisture and keep your greens fresh for much longer.”

2. Avoid expensive vegan products

Many plant-based alternatives are overpriced like vegan meats and items like Nutella. “Vegan products have come a long way… but they’re all considered specialty products and they’re going to charge you as such,” Daynesh says.

He recommends building meals around cheap, versatile staples like potatoes, oats, lentils, pasta, and bananas. “Vegans were thriving long before these [fake meats] hit the shelves.”

3. Eat canned beans

Canned beans are one of the cheapest, most convenient sources of protein and fibre. “You can sometimes find them for less than a dollar for an entire can,” Daynesh says. They’re shelf-stable, easy to use, and can be added to pasta, salads, and curries in seconds.

4. Buy dried beans

Canned beans are cheap, but dried ones are even cheaper. “There’s really nothing that is quite as good of a deal as dried legumes,” says Daynesh. Lentils, chickpeas, and beans cost a fraction of the price in dried form, and they store for months without spoiling.

The only downside? You have to cook them – but there’s a hack for that too.

5. Cook them in an Instant Pot

Cooking dried beans doesn’t have to be hard. “This next hack eliminates almost all of those problems,” Daynesh says. “The trick is to buy an Instant Pot.”

He recommends the average-sized model and says it pays for itself fast. “You can cook these beans from dried in about an hour or so. But that’s not even the best part. You can just set it and forget it.”

It also works for cooking grains like quinoa, barley, and rice – another win for cheap, nutritious bulk foods.

From which beans to buy to how to keep greens fresh, here's everything you need to know about saving money as a vegan - Media Credit: Adobe Stock

6. Buy in bulk

Buying dried staples in bulk can save a ton. “You don’t need a family of four to take advantage of Costco sizes,” Daynesh says. He shows a 25-kilo bag of oats as an example. If it’s something you eat often, bulk shopping cuts down on price and packaging.

Plus, it looks good. “It also gives you the chance to have those fancy picture perfect glass jars,” he jokes.

7. Buy frozen fruits and vegetables

Fresh produce spoils fast. Frozen doesn’t. “This hack doesn’t only save you money, but it’ll also make your produce even more nutritious,” Daynesh says.

Frozen fruits are often picked and packed at peak ripeness, preserving nutrients better than fresh versions that sit on shelves. “It’s around 40 percent cheaper to buy frozen,” he notes, using blueberries as an example.

8. Eat out less or eat smart

Eating out can be pricey – especially with vegan mark-ups. “There’s always a vegan fee,” Daynesh says. To avoid that, he recommends looking for cuisines that already have vegan dishes, like Indian, Thai, and Middle Eastern. “They just happen to be vegan,” he says, “and you might even end up paying less.”

Of course, the ultimate tip is to eat out less. And the next hack makes that easier.

9. Meal prep with what you bulk buy

Meal prepping helps you avoid takeout and reduce waste. “It’s the perfect way to get the most out of an Instant Pot and bulk buying dried legumes and whole grains,” Daynesh says.

You don’t have to prep everything. Even just prepping lunch or dinner a few times a week makes a big difference, and helps you stick to your budget.

10. Make your own flatbread

Store-bought bread can be pricey. Flatbread made from lentils isn’t. “All you have to do is soak the lentils, blend them with the salt and water, and heat it in a pan for flatbread. It’s that easy.”

It’s high in protein and fibre, and you can make a week’s worth for a fraction of the price.

You can find more money saving vegan food hacks and videos on the daynesh YouTube Channel.

https://plantbasednews.org/lifestyle/money-saving-vegan-food-hacks/

8 vegan hacks that seem odd—but actually make food taste amazing

From vegoutmag.com

By Avery White

Tofu twice-frozen, coffee in chili, and citrus snow—vegan flavour lives at the edge of weird 

We all get into culinary ruts—especially when we’re cooking plant-based meals day after day.

I’ve been there, staring down another block of tofu or a pile of lentils and thinking, How do I make this exciting without a mile-long ingredient list?

Over the years—between trail runs, farmers’-market shifts, and a whole lot of kitchen tinkering—I’ve collected some delightfully odd tricks that dial flavour up to eleven without relying on animal products.

Below are eight of my favourites. Try one the next time your dinner feels a little too predictable.

1. Freeze your tofu—twice

The first time I tossed a rock-hard block of tofu into the freezer, I did it out of sheer laziness.

The second time, it was on purpose—because I’d tasted the difference.

Freezing and thawing tofu (doing it twice amplifies the effect) reorganizes the water pockets inside, leaving behind a sponge that soaks up marinades like nobody’s business.

As vegan chef Isa Chandra Moskowitz puts it, “It’s chewier, almost like [freezing] gives it a gristle.” Grab a zip-top bag, tuck the tofu in the freezer tonight, and thank yourself tomorrow when barbecue sauce permeates every bite.

2. Slip miso into your sweets

A spoonful of white miso in brownies, blondies, or even caramel sauce sounds downright wrong—until you taste the results.

The fermented paste’s salty-sweet umami acts like an equalizer knob, rounding out sugar’s sharp edges and making chocolate taste deeper.

Baker Mina Park says it best: “Anything earthy or caramelized works beautifully with miso.”

Start small—a teaspoon in a batch of cookie dough—then chase that sweet-savoury rabbit hole as far as your curiosity takes you. 

3. Whip aquafaba for instant lift

That murky liquid you’ve been rinsing down the sink after draining chickpeas? It’s culinary gold.

Known as aquafaba, it whips into a stable foam that folds effortlessly into pancakes, waffles, and even foamy cocktails.

Food scientist Nik Sharma breaks down why: “Aquafaba is rich with substances that enhance water’s foaming abilities… albumins, globulins, and saponins work together to form a stable foam.”

I use three tablespoons of well-chilled aquafaba for every egg white a recipe calls for, and the fluff factor never disappoints.

4. Let kombu babysit your beans

Ever simmer a pot of black beans only to find the flavour flat? Slide a stamp-sized piece of dried kombu (kelp) into the pot at the start.

The sea vegetable quietly releases glutamates—the same savoury molecules that make soy sauce addictive.

Bonus: kombu’s enzymes help break down raffinose sugars, so your beans become kinder on digestion.

5. Boost dressings with pickle brine

The next time you polish off a jar of dill pickles or sauerkraut, don’t toss the brine.

That tangy, herb-infused liquid stands in for vinegar and salt in creamy dressings or vegan “egg” salad.

I splash two tablespoons into cashew-based ranch and watch the flavours come alive. It’s zero-waste and high reward.

6. Toast your nooch

Nutritional yeast (affectionately “nooch”) already tastes a bit like parmesan, but a minute in a dry skillet transforms it.

The flakes darken, tiny oils caramelize, and a deep umami aroma wafts up.

Let the nooch cool, then blitz with toasted almonds and garlic powder for an instant vegan “parm” that refuses to be background noise.

7. Add coffee to savoury pots

A half-teaspoon of instant espresso (or a glug of strong brew) in lentil chili or mushroom gravy doesn’t make the dish taste like a latte—it deepens colour and doubles down on earthy notes.

I learned this while working late-night finance shifts: black coffee went into everything I reheated, and somehow it always tasted better.

8. Grate frozen citrus over everything

Keep whole lemons and limes in the freezer, then micro-plane them—peel, pith, and all—straight onto salads, soups, or fruit.

The frost firms the fruit just enough to yield fine, perfumed snow that melts on warm dishes, releasing oils and bright acidity at the exact moment you dig in.

Final thoughts

Odd? Absolutely. But each of these hacks proves that flavour often lives just beyond the edges of what feels “normal.”

Pick one that piques your curiosity and give it a whirl this week.

If it flops, you’ve lost a few pantry staples; if it sings, you’ll have a new party trick—and a reminder that creativity loves a vegan kitchen.

Happy experimenting, and let me know which oddball tweak earns a permanent spot in your rotation.

https://vegoutmag.com/food-and-drink/a-8-vegan-hacks-that-seem-odd-but-actually-make-food-taste-amazing/

If your vegan meals feel boring, these 7 flavour hacks will fix that

From vegoutmag.com

By Jordan Cooper

Flavourless vegan meals aren’t a fate—they’re a fixable technique issue. Here’s how to bring the bold 

Crafting plant-based dishes that actually excite your taste buds shouldn’t feel like a chore.

Still, I get it—sometimes the tofu looks bland, the veggies taste flat, and the whole plate screams meh.

Good news: a few strategic tweaks can flip that script fast.

Below are seven go-to flavour moves I rely on when my own meals need a little swagger.

1. Layer in umami

Plant food isn’t short on savoury depth—we just forget to invite it to dinner.

Miso, sun-dried tomatoes, dried mushrooms, kombu, and nutritional yeast each bring their own brand of “wow.”

Try blitzing dried porcini into powder and dusting it over roasted potatoes, or whisk a spoonful of white miso into your next vinaigrette.

“As culinary scientist Ali Bouzari notes, ‘Biochemically speaking, the abundant variety of tastes, aromas, colours, textures, and flavour-generating enzymes offered by plant foods dwarfs that which we can find in animals—so forcing plants to act like meat actually undersells their potential."

Let the plants be the main act—they’ve got more range than you think.

2. Dial up acid

Ever taste a dish that seemed “fine” but still felt sleepy?

It probably needed a hit of acidity. A squeeze of lime on black-bean tacos or a drizzle of sherry vinegar over lentil soup jolts everything awake.

Back when I backpacked through Vietnam, a tiny street cart vendor splashed rice-vinegar-laced pickled veggies onto my bánh mì.

The sandwich went from decent to unforgettable in seconds. I’ve been an acid evangelist since.

Food-science legend Harold McGee backs me up: “A splash of acid brightens the overall flavour of a dish.” 

Keep citrus wedges, flavoured vinegars, or even a spoonful of sauerkraut brine within reach and watch dull meals snap into focus.

3. Toast your spices

I’ve mentioned this before but it bears repeating: raw spices taste dusty; toasted spices taste alive.

Slide your cumin, coriander, or garam masala into a dry skillet for 30 seconds—just until fragrant—before they hit the pot.

That quick bloom coaxes out volatile oils that would otherwise stay locked inside.

The payoff? Bigger aroma for almost zero extra effort.

Beware: walk away from the pan and you’ll cross from “nutty” to “burned” in a blink.

4. Mix textures

Crunch, creaminess, chew, and snap are flavour’s hype crew.

Silken tofu soup suddenly sings when you scatter it with roasted pepitas.

Creamy hummus wakes up under a shower of crispy chickpeas.

Chef-author J. Kenji López-Alt reminds us, “Building a flavourful soup out of simple ingredients is about layering flavours by sautéing some vegetables, simmering others, and using the bean-cooking liquid for body and flavour.” 

Texture is just another layer—don’t skip it.

5. Finish with fresh herbs

Heat drives flavour deep, but cool herbs reel it back to the surface.

Stir chopped cilantro into lentils right before serving, scatter basil ribbons over grilled eggplant, or blitz parsley, garlic, and lemon into a quick chimichurri.

Raw herbs add lift, colour, and those bright green notes that say this was made today.

Pro tip: keep a “herb bomb” in your freezer—finely chopped parsley and dill mixed with olive oil—so a finished dish is never without a burst of freshness.

6. Borrow bold condiments

Stuck in a salt-pepper-olive-oil rut? Raid the global aisle.

Gochujang adds sweet heat to cauliflower steaks, while harissa whips chickpeas into smoky submission.

A dash of coconut aminos can make a grain bowl feel like it spent a semester abroad.

Personal confession: I once lugged a jar of Tunisian harissa through three airports because a single spoonful transforms Tuesday-night veggies into something worth opening a second beer for.

Match your condiments to the mood you want—fiery, funky, or sweet-savoury—and your “boring” meal problem solves itself.

7. Add a touch of smoke

Nothing screams depth like a hint of char.

You don’t need a backyard smoker—smoked paprika, chipotle powder, or a quick pass under the broiler does the trick.

Grill-marking zucchini or charring tomatoes before blending them into salsa adds that campfire nostalgia without leaving your kitchen.

On a road trip down Highway 1 last year, I grilled peaches over driftwood embers and drizzled them with maple-tamari glaze. The smoky-sweet combo turned a simple fruit into dessert with swagger.

A little smoke goes a long way, so start small and taste as you go.

The bottom line

Flavour isn’t magic—it’s math you can do in your own kitchen.

Stack savoury elements, spark them with acid, bloom your spices, play with texture, crown dishes with fresh herbs, reach for punchy condiments, and sneak in a wisp of smoke.

Do even two of those things tonight and I guarantee tomorrow’s leftovers will vanish before lunch.

Sure, vegan food gets a bad rap for blandness, but that’s a technique problem, not an ingredient problem. Try these hacks, keep experimenting, and let your taste buds be the final judge.

Boring meals? Not on your watch. Keep cooking, keep tasting, keep learning.

https://vegoutmag.com/food-and-drink/ain-if-your-vegan-meals-feel-boring-these-7-flavor-hacks-will-fix-that/

‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

From plantbasednews.org

This tofu hack is an absolute game-changer 

      Rose Lee has shared three of her favourite recipes using a highly underrated tofu hack - Media Credit: YouTube/Cheap Lazy Vegan

Rose Lee, known online as Cheap Lazy Vegan, has built a dedicated audience by making plant-based cooking accessible, affordable, and fun. Her YouTube channel is packed with no-fuss vegan meals, beginner tips, and candid commentary. In one of her latest videos, she tackles a challenge many new vegans face: how to cook tofu so it actually tastes good.

Tofu is packed with plant-based protein, but its texture and flavour can put people off. Lee acknowledges that many people don’t know what to do with it, saying her original tofu tutorial video, which now has nearly a million views, is a go-to resource for beginners. But in this video, she takes it a step further with a trick she calls “one of my favourite tofu hacks.”

Here’s what the hack is, why it works, and the three recipes she created with it.

What is the tofu hack?

Lee’s tofu hack is simple: freeze tofu, thaw it, squeeze it, and cook it.

Freezing tofu changes its structure. “What this does is it changes the texture of the tofu so it becomes more of a meaty or fishy texture,” she explains. After thawing, it’s easier to press out the excess moisture. That, she says, creates air pockets that allow marinades and sauces to soak in more effectively.

She uses medium-firm tofu for a soft and flaky texture but recommends experimenting: “If you want more of a firm texture you can also do this with firm or extra firm tofu.”

Lemon butter tofu

In the first recipe, Lee pan-fries tofu steaks and coats them in a rich, creamy lemon butter sauce. She starts with a roux made from vegan butter and flour, then adds garlic and oat milk to create a thick sauce. “Garlic is life,” she jokes. “Do I ever use any other ingredient? I’m not sure.”

She finishes the tofu in a lemon-basil marinade, pan-sears it until golden, then pours the sauce on top and tosses in some kale to simmer.

While the dish turned out well, she reflects on small adjustments she’d make next time. “Instead of adding the veggie stock into the cream sauce to thin it out… I would add that into the marinade for the tofu.” The result? A better-flavoured tofu with the sauce acting as a final topping.

BBQ tofu

YouTube/Cheap Lazy VeganBBQ tofu is a great recipe for the summer months

The second recipe uses a smoky marinade made from vegetable broth, soy sauce, garlic powder, and barbecue sauce. Lee adds the sauce directly to the tofu and sautés it in a pan – but notes that next time, she’d wait before adding the marinade.

“In hindsight, I would probably have allowed the tofu to cook first and then added the remaining sauce on top,” she says. Still, the dish was a success: “I would definitely make that again exactly the same way.”

For this one, she suggests trying firm or extra-firm tofu to hold up better with the bold sauce.

Lime tofu ‘fish’ steaks

The final dish, inspired by tofu-based “fish” steaks, uses a tangy lime marinade with soy sauce, vinegar, garlic powder, onion powder, basil, pepper, and kelp powder.

She initially tries to bake the tofu, but the moisture prevents it from browning. “Baking clearly just doesn’t do that because it was too wet,” she says. “Pan frying adds very little oil… it’s really not that much.”

Despite some hiccups, Lee says the recipe delivered in the flavor department. “If you’re missing some sort of grilled fish taste, then this actually, I think, replicates it pretty well.

Each of the recipes is available in full on her blog, and you can find more of her videos on her YouTube channel.

https://plantbasednews.org/lifestyle/food/ultimate-tofu-hack-recipes/

‘My Simple Hack For Easier Plant-Based Meals’

From plantbasednews.org

With this simple hack, you can easily prepare delicious plant-based meals throughout the week 

Nisha Vora, a Harvard Law School graduate and former corporate lawyer, transitioned away from law to pursue her passion for plant-based cooking. As the founder of Rainbow Plant Life, she shares vibrant, flavour-packed vegan recipes designed to make plant-based eating accessible.

Many people find weeknight cooking overwhelming, whether due to time constraints, meal prep fatigue, or the challenge of making plant-based meals taste exciting. In a recent video, Vora shared her simple strategy for making plant-based meals easier throughout the week: preparing a few versatile sauces in advance. “The secret to making delicious healthy meals all week long is sauces,” she explains. By spending just 20 minutes on a Sunday preparing one or two sauces, she says it becomes effortless to assemble quick and flavourful meals on busy nights. “A good sauce transforms simple foods into something gourmet and makes it a breeze to whip up delicious weeknight meals.”

This simple hack will make it easier to create delicious recipes throughout the week - Media Credit: Rainbow Plant Life/YouTube

She highlights four key sauces that can elevate plant-based meals and demonstrates how to use them across multiple dishes. 

Vegan tzatziki

A Greek-inspired yogurt sauce, tzatziki is often served as a dip, spread, or dressing. Vora makes it plant-based by using thick coconut yogurt, which provides a creamy texture similar to traditional Greek yogurt. She mixes it with grated cucumber, fresh dill, garlic, red wine vinegar, salt, and pepper, creating a tangy and refreshing sauce.

Vora suggests several ways to use tzatziki throughout the week:

• Greek salad bowl – A mix of cucumbers, tomatoes, red onions, capers, olives, olive oil, and red wine vinegar, topped with roasted chickpeas and vegan feta and finished with a dollop of tzatziki.
• Wraps and sandwiches – A replacement for mayo, adding creaminess to wraps with dressed greens, crispy vegetables, avocado, and beans.
• Grain bowls – Served over farro or another grain with roasted vegetables and a crunchy topping for contrast.
• Side sauce for roasted vegetables – Paired with carrots, broccoli, or cabbage, served alongside beans or nuts.

Beet hummus

Rainbow Plant Life/YouTubeBeet hummus adds flavour and a pop of colour to your recipes

A twist on traditional hummus, this vibrant pink dip combines roasted beets, chickpeas, tahini, garlic, lemon zest and juice, cumin, coriander, salt, and olive oil. “This is definitely our most involved sauce, but she’s worth it,” Vora says, noting that roasting beets enhances both flavour and colour.

Ways to use beet hummus include:

• Mezze platters – Served with pita, olives, pickled vegetables, and raw vegetables for a no-cook dinner.
• Grain bowls – Layered with brown rice, tofu, kale, and a crunchy topping like toasted panko.
• Sandwich spread – Added to wraps and sandwiches with tofu, sprouts, cucumbers, and pickled onions.
• Salad dressing – Thinned out with lemon juice or vinegar and drizzled over fresh greens.

Vegan queso

A dairy-free alternative to cheesy Tex-Mex sauces, this queso is made with cashews, vegan yogurt, cumin, smoked paprika, chili powder, nutritional yeast, pickled jalapeños, jalapeño brine, salsa, salt, and pepper. “I’ve been making this sauce for over four years, and it never gets old,” Vora says.

She suggests using it for:

• Quesadillas and burritos – Spread inside buffalo chickpea quesadillas or burritos.
• Nachos – Poured over tortilla chips with beans, salsa, and guacamole.
• Tacos – Drizzled over charred corn tortillas with avocado, pickled onions, and fresh cilantro.
• Burrito bowls – Paired with rice, beans, fajita vegetables, and salsa.

Vegan pesto

A plant-based version of traditional pesto, this sauce blends fresh basil, toasted pine nuts, garlic, lemon zest and juice, nutritional yeast, olive oil, salt, and pepper. Vora notes that pesto is highly adaptable, allowing for swaps like walnuts instead of pine nuts or parsley instead of basil.

Pesto works well in:

• Pasta and pasta salads – Tossed with cooked pasta or cold pasta salad.
• Sandwiches – Spread on sourdough with fried tofu, tomatoes, and greens.
• Soups – Stirred into vegetable soups for added depth.
• Vegetable salads – Mixed into salads made with blanched green beans, red onions, and toasted nuts.

A simple way to elevate plant-based meals

By preparing one or two sauces at the start of the week, Vora demonstrates how it becomes easier to assemble quick and delicious plant-based meals. Whether used in grain bowls, sandwiches, or simple vegetable sides, these sauces enhance flavor and variety, making plant-based eating easy.

Find out how to make Nisha Vora’s sauce recipes and lots more on her website and YouTube channel.

https://plantbasednews.org/lifestyle/food/my-simple-hack-for-easier-plant-based-meals/