Tegan Vale always loved the idea of eating vegan, but as a student juggling rent and tuition, she thought it was out of reach.
“Every time I saw a vegan recipe online, it had fifteen ingredients I’d never heard of,” she laughs. “And half of them cost more than my entire weekly budget.”
But she was determined. Tegan believed that eating with purpose didn’t have to mean going broke. So she got creative—and a little scrappy.
She learned which ingredients gave her the most mileage: beans, oats, frozen vegetables, and rice. With just a handful of pantry basics, she started building meals that were not only affordable, but surprisingly satisfying.
“I had to change the way I looked at food,” she says. “Instead of chasing perfection, I focused on what I could realistically do.” Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
Over time, Tegan discovered that simplicity didn’t mean boring. She’d throw together hearty stews, make batches of lentil curry, or blend smoothies with whatever fruit was on sale.
She didn’t need a fancy vegan cookbook—just consistency, flexibility, and a little patience.
Now, vegan eating is second nature for her. “It’s not about spending more,” she says. “It’s about making smart choices with what you’ve got.”
