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Plant-Based on a Budget, Zucchini Potato Casserole

January 20, 2021

Jessica Gruber

plant-based on a budget recipe


A friend gifted me the cookbook, Plant-Based on a Budget. After flipping through a few pages, I knew this would be right up my alley – a zillion plant-based recipes, real ingredients I can find at my local grocery store, only a few ingredients per recipe, and a variety of meals. 

At this point, I haven’t been overly vocal about my decision to go plant-based (a decision I made in late summer 2019) but I am making that a priority this year! 

Transitioning to plant-based or completely vegan can be challenging depending on where you live and your living environment. If you’re like me, you probably have searched Pinterest and Instagram for plant-based recipes and cooks. I’m going to also assume, like me, you were overwhelmed with the ingredients, processes, and a little turned off by how “complex” most of the recipes are. 

Friend, this cookbook truly does a phenomenal job of making that transition feel easier. Here’s a glance at some of the recipes from the book that I’ll be testing the next couple of weeks: 

Five-ingredient Peanut Butter Bites

Tofu Scramble 

Four-Bean Chili

Protein Chocolate Chip Cookies

Fried Tofu 

And yes, of course I’ll be sharing them with YOU! 

The first recipe from this book that I tried was amazing (& even my Momma approved!) The yeast & bread crumbs give the dish an almost cheesy flavor that makes it feel indulgent and is completely filling. I did alter the recipe a bit to meet my personal dietary needs (low fodmap) and what I’m sharing is my version of this recipe! 

If you try this recipe, let me know! 

Grab the cookbook here by clicking on this link or clicking on the picture below! 

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