Week Three: Budget Week
This week, we’re going to prove once and for all that veganism is affordable!
I’m not sure how or when I first became familiar with Jack Monroe and her Cooking on a Bootstrap blog, but it was definitely within the last year. I appreciate Jack’s no-nonsense yet empathetic approach to budget cooking… and I especially appreciate that she’s now vegan and has a plethora of super-cheap veg recipes!
Although I don’t have any of Jack’s cookbooks, her website has a generous recipe archive — including a vegan section. I knew I’d tap into that archive during budget week, and when Jack posted her Carrot, Cumin, and Kidney Bean Burger recipe last week, I knew which dish to try first! Jack describes this recipe as the one that brought her to national attention in Britain. And it’s easy to see why: With smart purchases, you can make four bean burgers for just 9p a serving. That is undeniably cheap for any recipe, vegan or not! (Note that I didn’t calculate the actual cost of my burgers when I made them, but I’m pretty confident it was more than 9p/12 cents.)
When I sent Steven to the grocery store on Sunday to pick up ingredients for the week, I initially asked him to grab some burger buns. But then I changed my mind. Why not make them myself?! I’ve been blabbering on about homemade bread, and homemade buns are the next logical step. In fact, I’d argue that they’re even easier than bread. Just don’t do what I did a few years ago and decide to make pretzel buns as your first foray into bun-making. It was a big pain in the butt and NOT worth the hassle. I was smarter this time, opting for a much simpler recipe. I omitted the poppy seeds and the “egg” wash, and I was thrilled at how easily it all came together! (Using my KitchenAid dough hook definitely saved time.) There’s one hourlong rise, then you shape the dough into balls, let them rise again briefly, and bake them for just 15-18 minutes. Then you pull a beautiful batch of buns — all puffy and golden brown on top — from the oven and feel like a real domestic genius.
Although my buns were not exactly uniform in size, they were still light, fluffy, and really quite tasty. Plus, they’re far less expensive than buying ready-made bun and they don’t come wrapped in plastic.
But back to the reason I made those buns in the first place: bean burgers! So, how did they turn out? Well, for 9p, you could do a whole lot worse. The flavor is pretty much what you’d expect for such a short ingredient list, and they are quite squishy (as is the wont of these old-school bean burgers). But for a basic, cheap, quick burger you can customize with your own spices or additional ingredients, it’s a solid recipe. We topped ours with homemade Big Mac sauce and some halved cherry tomatoes from the garden. Served alongside simple roasted potatoes, this was a filling and cheap dinner.
What’s your go-to cheap meal?
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4 thoughts on “9p Bean Burgers from Cooking on a Bootstrap | VeganMoFo 2019 Day Eighteen”
That’s great that you made your own buns; it looks like they turned out nicely!
They did! I was so surprised at how easy they were.
Veggie burgers are my cheap go to meal. XD I use produce from my CSA, and I usually cook some dried beans and double a recipe so I get 14-16 burgers. Then I freeze. That way I can meal plan, grab them out and then I only need to buy 90 cent burger buns from Aldi’s. It is cheap and super fast!
I really should bulk-make them! That’s very smart.