10 money-saving DIY vegan recipes 10 money-saving DIY vegan recipes

Fermented cabbage, or sauerkraut, has been around for centuries and goes great on a Buddha bowl, with salads or stir-fries, or as a side for breakfast toast and eggs. It’s also great for your gut health. Darren uses mustard seeds here, but try creating new flavors with each batch by adding different spices.

Simon’s Peanut Butter Hemp Milk is just as all-round useful as his Almond Milk, but also makes a great alternative to almond or soy milk for those with allergies. It will keep for up to 4 days in the fridge. You can have fun with flavor by swapping out peanut butter for 2 tbs of cacao powder to make chocolate milk, or 2 fresh strawberries for strawberry milk!

It’s always great to have some ricotta on hand – to spread on rice cakes or toast as a snack, use as a sandwich spread or even a dinner topping. Simon’s “ricotta” is completely dairy-free, but still has that cheesy taste thanks to nutritional yeast. It will keep for 3-4 days in a sealed container in your fridge.

Simon’s plant-based cheese alternative is destined to play a starring role in multiple kitchen productions: pasta dishes and lasagne, as a sauce on vegetables, salad dressing, cheesy dip, or you could even add a sweetener and use it as ‘cream cheese’ icing. All it takes is 7 minutes in a saucepan and a quick spin in the blender.

This one can be made vegan by replacing the regular parmesan for a vegan version, or omit it altogether. You can serve this dip at your next party and bask in the glow of being able to tell everyone you made it yourself. In 10 minutes. That your secret is using Brazil nuts instead of pine nuts. That kale is a superfood. That your good friend Sergio gave you the recipe. They’ll never go back to store-bought again.

Treat yo’ self! Dan’s Caramel Date Sauce is just a few minutes away whenever you need a topping for brownies, ice cream, pudding... any dessert you like, really. It’s vegan-friendly, free of refined sugar and delightfully indulgent! Tip: let it cool down a little before you start pouring.

Almond milk is a fridge staple for many – you use it in your smoothies, on your oatmeal, in dessert puddings, even in Centr’s famous Peanut Caramel Cups! So why not save a few bucks and start making your own? The only preparation required is soaking almonds overnight, then popping all ingredients into a blender for 2 minutes. You can definitely do that.

Various vegetable alternatives to potato chips, or crisps, are becoming more common in stores. But why waste all that packaging (and munch on fillers and preservatives) when making your own is so simple? You’ll want to cut your veggies paper thin, so a mandoline will come in handy. Tip: these crunchy chips are perfect for movie nights and school lunchboxes! Just substitute the parmesan with a vegan version, or leave it out.

Has there ever been an easier on-the-go snack than trail mix? Hikers swear by it, and it also comes in handy in the gym bag or office drawer. If you’re still buying prepackaged, that ends now! Let Dan show you how to make your own and feel free to sub in your own favorite fruit and nuts. Just stick with Dan’s trick of combining different textured ingredients.

Prepackaged falafel is so passe’! When you’re looking for a filling for your next lunch wrap, a salad topping or a dip ‘n’ run snack, just make your own. Simon’s take on this classic Middle Eastern street food keeps it healthy by baking instead of frying. And you can freeze any leftovers for future falafel feeds.