Hey everyone! If you’re a fan of budget-friendly yet fancy vegan meals, you’ll love Caitlin Shoemaker’s latest video on her YouTube channel. Caitlin is known for her creative and delicious vegan recipes, and in this video, she shares three amazing dishes that are not only fancy-ish but also super affordable. I think these meals are perfect for impressing your family, friends, or even your significant other without breaking the bank. Each recipe costs less than $3 per serving, but in my opinion, they taste like something you’d pay $15-$20 for at a fancy restaurant. Let’s dive into the recipes!
Pesto Gnocchi
First up, Caitlin makes a delightful Pesto Gnocchi with arugula and kalamata olives. For this recipe, you’ll need:
- 2 bags of Trader Joe’s cauliflower gnocchi
- Bag of arugula
- Organic extra virgin garlic-infused olive oil
- Trader Joe’s vegan kale cashew and basil pesto
- Jar of Greek kalamata olives
Start by heating 2 tablespoons of garlic-infused olive oil in a pan over medium-high heat. Add the gnocchi and let them pan-fry for about five minutes to get that crispy caramelized texture. I love the way the gnocchi turns out when pan-fried—so crispy and delicious! Once they’re golden, add 15 sliced kalamata olives and half a package of the vegan pesto. Stir everything together until the gnocchi is well-coated. Finally, add a handful of arugula for a fresh, peppery bite. I think the arugula balances the richness of the dish perfectly. This recipe costs just $2.88 per serving!
Roasted Veggies with Crispy Polenta and Romesco Sauce
Next, Caitlin shows us how to make Roasted Veggies with Crispy Polenta and Romesco Sauce. You’ll need:
- Garlic-infused olive oil
- Trader Joe’s romesco dip
- Red bell pepper
- Eggplant
- Trader Joe’s organic polenta
- 2 cans of garbanzo beans
- Lemon
Preheat your oven to 400°F. Chop the eggplant into triangles and quarter the red bell pepper. Toss them with salt and 2 tablespoons of garlic-infused olive oil, then roast them in the oven. While the veggies are roasting, slice the polenta into rounds and pan-fry them in more garlic-infused olive oil until crispy. I think the crispy polenta adds such a nice texture to the dish. Once everything is cooked, plate the polenta with the roasted veggies and chickpeas, and drizzle with Trader Joe’s romesco dip. Add a lemon wedge for a burst of acidity. This fancy dish costs only $2.64 per serving!
Lemon Ricotta Pasta
Finally, Caitlin makes a vegan Lemon Ricotta Pasta. For this, you’ll need:
- Bag of gluten-free pasta
- Nutritional yeast
- Juice and zest of one lemon
- 2 cloves of garlic
- Package of Trader Joe’s firm tofu
- Cashews
Cook the pasta according to the package instructions. For the vegan ricotta, blend half a cup of soaked cashews, half a block of tofu, 2 cloves of garlic, a quarter cup of nutritional yeast, the zest and juice of one lemon, and some salt in a food processor until smooth. I love how creamy and cheesy this ricotta tastes! Reserve some pasta water, then drain the pasta and mix it with the ricotta and a splash of the reserved water. This makes the sauce nice and creamy. Add some fresh or frozen veggies if you like, and top with black pepper, chili flakes, or dried herbs. This delicious pasta costs just $2.68 per serving!
I hope you find these recipes as exciting and budget-friendly as I do. Caitlin’s creative use of Trader Joe’s ingredients always inspires me to try new things in the kitchen. Happy cooking!