Welcome part 4 in a regular series where I find and link the best recipes from around the web….based on this week’s Aldi Super 6. Oh, and strictly vegan too.
Related post: Vegan Aldi Super 6 meal planner 30th June – 13th July
Veganism and Aldi-ism (if it wasn’t a word before, it is now!) are both ideas whose time has come. It wasn’t long ago that Aldi was some weird discount supermarket frequented only by the most ardent money-savers. Today it’s one of the fastest growing supermarkets in the world, and if the cars parked outside are anything to go by, visited by everyone who loves a bargain, rich, poor or somewhere in between. The Aldi Super 6 offers are a great way of stocking up on a range of fruit and veg at a fraction of the cost of the big 4 supermarkets.
Veganism is something relatively new to our family. We’ve been veggie for a long time but my husband has discovered that cutting out animal fats from his diet entirely helps with his hearing problems. As an extra boost, we all feel so much better and have loads more energy.
Saying that, vegan cooking can be a challenge. At times we find ourselves getting stuck in food ruts and eating the same thing again and again. Vegan cooking is often associated with unusual ingredients and substitutions too and so it can sometimes seem harder than it needs to be to cook up delicious, heathy and cheap meals – especially if you have a limited tolerance for beans!
Aldi Super 6 offers a great range of fruit and veg at low prices. These offers last for two weeks. Aldi Super 6 offers are only available in store, not for delivery.
Aldi’s Super 6 offers 8th – 21st September 2016
This fortnight’s offers, all priced at 59p each are:
- 4 pack baking potatoes
- 4 pack large onions
- Mangetout (155g)
- White mushrooms (380g)
- Baby corn (135g)
- Plums (400g)
All the recipes below are sourced from other websites which I have linked to. It is not my intention to take credit for another’s work, just to pull together a list of meals based on these super-frugal offerings. Enjoy!
Obviously the humble jacket spud can create a healthy, cheap and nutritious meal just by being bunged in the oven for an hour or so. Perhaps the most common fillings are cheese and tuna, but clearly these are completely out in a vegan list. Some ideas for vegan baked potato fillings are:
- baked beans
- plain with vegan marg and freshly ground black pepper
- caramelised onions
- sautéed mushrooms
Other meals with a baking potato component include this great list from ilovevegan really highlighting the awesome versatility of this great vegetable. This potato and pea curry (allo dum) from BBC Good Food looks appetising as does this Italian Patate al forno, suggested as a side dish but looks good enough to take centre stage to me, perhaps accompanied by some roasted Italian veg (aubergine are only 55p each in Aldi at the moment for example) or a crunchy salad.
As well as the potatoes this is another great staple in this week’s Aldi Super 6. We use onion as part of the base in most of our home cooking, use does everyone else I’m sure.
This vegan onion soup is quick and easy to prepare, although the cooking itself takes 2 hours. Easy to do if you’re at home anyway, otherwise might be one for the weekend batch cooking session.
This red onion tart from the Vegan Society looks great but be quick – it contains asparagus which is right at the very end of the season now. Maybe replace it with the mangetout.
As a side dish you could make these baked onion rings or this simple seedy slaw coleslaw. You could use the savoy cabbage in this too and the chanteray carrots if you have the patience to cut tiny carrots up even smaller.
Next up a favourite vegan staple – mushrooms. We use them mostly in pasta sauce, stir-fries, curry and on toast for breakfast. Here are some other recipes:
This mushroom and tea bourgignon from Jack Monroe sounds intriguing and one for the ‘to try’ list. I can imagine how nice this would be to have for an autumnal Sunday meal, perhaps after a wholesome family walk. Or maybe a slob about in front of the telly. No judgement here!
More predictable is this Earthy Mushroom Risotto which has the added benefit of being ridiculously cheap. If you’ve got any garlic left from last week’s Aldi Super 6 offers you could make a garlic bread to go with it, that’s if you like your carbs with extra carbs anyway.
This vegan garlic pasta dish is another autumnal warmer. I’m sensing a theme.
For something unusual you could try these sweet balsamic mushrooms with sugar.
I always remember how to spell this by sounding this out as ‘man – get – out’. My husband thinks it’s hilarious. Bless.
You could start off with this lovely spicy mangetout recipe served with noodles. Aldi noodles aren’t vegan, or at least they weren’t last time I checked. You could replace them with rice.
Alternatively, how about this mangetout, spring onion and radish salad. Radish and spring onion are still in stock and are still cheap. I love the colours in this recipe!
Pea pod soup here. Serve with crusty bread. Yum!
Check out the plum recipes in this post for a mangetout and plum stir-fry too.
Baby corn comes from Asia and the biggest producer is Thailand (thanks, Google) so it’s no surprise it’s most commonly found in Asian-inspired cooking and in curries. The most obvious thing to do with the baby corn is to add them to the plum and mangetout stir-fry with noodles below.Or you could leave out the plums and create this 8 Treasure Vegetables stir-fry.
For a bit more adventure though you could try this baby corn jalfrezi served with rice or naan or this chilli baby corn which has the added advantage of using up that dreaded green pepper that no one knows what to do with. This baby corn and peas masala curry looks really fragrant with its lovely blend of warming spices.
To add some drama to starters or snacks you could try these baked golden baby corn fingers.
For something fresh this coriander and baby corn salad with fresh lemon juice looks delicious!
I’ve slightly altered this first recipe by replacing snow-peas with mangetout – also in this week’s Aldi Super 6 for 59p.
Stir-fried mangetouts with plums. The trip with this recipe is to be super-quick when cooking the plums otherwise you just end up with jam. Jam and mangetout anyone?
If you’re hankering after crunchy and fresh you could go for this delicious Sweet Deep Red Salad. You could even use this as a filling for the baked potatoes above for a nourishing and cheap meal.
I couldn’t create a list of plum ideas without thinking of pudding though. These Sticky plum flapjack bars look suitably indulgent – just replace the butter with vegan marg. This vegan plum cobbler looks really indulgent and perfect as autumn begins to draw in. The ingredients are starting to get slightly non-storecupboardy (or maybe it’s just me that doesn’t keep coconut oil in stock) but I love the spices and rum. For a cheaper version how about this beery berry crumble by Jack Monroe – replace the berries with the plums and the butter and lard with vegan margarine and Trex if you want to bring the cost down further.