12 Cheap and Healthy Tesco Meals for Under £12 Total

Preheat oven to 375°F

In a small bowl, combine grated carrots, sliced onion, salt, and pepper

Transfer the mixture to a covered pot. Place in the oven for 20 minutes, stirring occasionally to prevent burning. Mix in BBQ sauce. Return the pot to the oven for an additional 10 minutes, or until cooked through

Serve pulled BBQ carrots over spinach

Preheat the oven to 400°F

Prepare quinoa according to package directions

Using a small knife, cut small circles in the top of each pepper, removing the stems. Set these aside

In a large pan, heat oil and diced onion over medium heat for 4-5 minutes, or until onion turns opaque

Add taco beans, quinoa, and salt to the pan. Stir until beans dissolve into a stew

Add spinach to the pan. Cook for 1-2 minutes, or until spinach wilts

Use a spoon to stuff peppers with filling until each pepper is bursting with goodness. You won’t use all of the bean mixture, so set the rest aside for Friday’s Vegetable Pie recipe

Place stuffed peppers on a baking sheet with lids on, and cook in the oven for 12-15 minutes, or until well roasted

Prepare quinoa according to package directions

Using either a spiralizer or a vegetable peeler, peel courgette into thin ribbons resembling spaghetti. Set aside

Heat one tablespoon olive oil in a large pan over medium heat. Add onion and pepper, cooking for 4-5 minutes, or until onion turns opaque

Add sliced courgette, cooked quinoa, tomato sauce, and spinach. Cook for five minutes, or until spinach has wilted

Preheat oven to 390°F

Prepare quinoa according to package directions

Using a sharp knife, chop spinach into small pieces

Place chickpeas and garlic on a large baking tray, and roast in the oven for 15 minutes

Transfer chickpeas to a blender. Squeeze roasted garlic out of husks and into the blender, then pulse to combine into a fine flour

Transfer to a bowl, and combine with cooked quinoa and spinach

Using your hands, roll the chickpea mixture into golf-ball sized spheres. Place these spheres on a baking tray. The recipe should yield roughly 16 falafels

Bake falafels in the oven for fifteen minutes, or until browning slightly on the top. Serve with fresh lemon, tzatziki, or dressing of choice

Preheat the oven to 400°F

Using a sharp knife, roughly chop cauliflower into chunks. Spread on a 9×12 baking pan with garlic cloves

Place baking pan in oven for 35-45 minutes, or until vegetables are well roasted

While the vegetables are roasting, use a small knife to thinly slice courgette into ribbons

Slice the carrots into thin ribbons

In a blender, combine roasted cauliflower, garlic cloves (skins removed), and salt. Pulse until a mashed consistency forms. Set aside

In a 9×12 baking pan, spread a thin layer of tomato sauce

Layer half of the carrot ribbons on top of the tomato sauce

Layer half of the courgette ribbons on top of the carrots

Spread a layer of leftover taco bean mixture on top of the courgette ribbons

Repeat steps 7-10

Spoon cauliflower-garlic mash over top of the layered vegetables. Smooth mixture into corner of the pan using the back of a spoon

Bake vegetable pie for 25-30 minutes, or until the top is golden brown and the vegetables are soft