This is the second dinner this week from our $100 grocery haul challenge. If you haven't been following the posts, or want to see a picture of the haul, go to the Facebook page under Christi's Vegan Life and check out how we are feeding 4 for $100 this week.
This was originally planned as BBQ tempeh with roasted veggies, but I never really stick to plans. I use them as guides, but my love of creativity always wins in the end. I had some left over garlic and Italian dressing that I wanted to use this week, so this is how I cleared those items out of the refrigerator. We try to use everything before buying more in this house. Many of our meals come from left over creations - you have probably noticed ingredients say "1 cup left over rice" in many of my recipes. This is to show that feeding your family a vegan meal is not expensive, hard or challenging to the average home cook. You can do it very simple and humble. Roasts, casseroles, rice bowls, pasta, leftovers, burritos...all the things you cooked before still work.
Looking for More Budget Friendly Family Recipes? Try my Quick Red Beans & Rice, Red Curry Veggies with Ramen, Lemon & Garlic Pasta, Buffalo Tempeh with Cheeze Grits & Deconstructed Cabbage Rolls with my 4 ingredient Chocolate Covered Cherry Pie
3 potatoes, peeled and cubed
12 baby carrots, cut in half
8-12 whole garlic cloves
2 cups collard greens, sliced into thin ribbons
1 medium yellow onion, sliced
1 package tempeh, cubed
1 cup Italian dressing
Preheat oven to 450°.
Place all ingredients in a gallon sized plastic bag and shake to coat.
Pour into a large roasting dish.
Bake for 40-45 minutes, stirring once to keep veggies coated in dressing.
Makes 4 servings.