Category: Ingredients from Aldi’s

Veggie Burger

Ingredients

  • 1 large slice of Aldi’s sour dough bread cut in half
  • Aldi’s Earth Grown Vegan Veggie Burger
  • 1 tsp. Aldi’s Simply Nature Stir-in Paste Basil
  • 1 Tbsp. Follow Your Heart Original Vegenaise
  • 1 slice tomato
  • 1 slice red onion
  • 1/3 cup spring lettuce

Steps

  1. Toast sour dough bread.
  2. Heat vegan burger in microwave for 2 minutes.
  3. Place vegan burger on one slice of bread and add pesto, vegenaise, tomato, onion, lettuce. Top with other slice of bread.
NutrientAmount
Calories302 kcal
Total Fat8.5 g
Protein10–11 g
Sodium548 mg
Sugar1–2 g
Cholesterol0 mg

Simple Arrabbiata and Peas

Ingredients

  • 1 bag of Aldi’s or Trader Joe’s frozen Spaghetti Arrabbiata
  • 1/4 cup water
  • 1 can of diced tomatoes
  • 1 cup frozen sweet peas

Steps

  1. Add arrabbiata with water and tomatoes to skillet and cook on medium heat for about 10 minutes.
  2. Add peas halfway into cooking. Stir well.

Nutrition Facts
Serving size: 2 cups
Servings: 2
Calories 439
Total Fat 11.3 g
Cholesterol 0 mg
Sodium 603 mg
Total Sugars 10 g
Protein 16 g

Optional: Add nutritional yeast as a topper to spaghetti.

Barbara’s Stuffing with Lentils

Ingredients

  • 1 cup dry lentils
  • 1/8 tsp. cumin
  • 1/8 tsp. garlic powder
  • 1 12 oz. package of Herb Stuffing Mix,
  • 1 1/2 cups of chopped celery
  • 1 cup of chopped yellow onion
  • 4 cups Aldi’s Simply Nature Vegetable Broth
  • 1 cup water
  • 3 Tbsp. Smart Balance Low Sodium Buttery Spread or Aldi’s Countryside Creamery Homestyle Spread

Steps

  1. Rinse lentils and drain.
  2. Place lentils in large pot and cover with water about 2 inches above lentils.
  3. Bring lentils to boil. Reduce heat, cover and simmer for 25 minutes or until tender. Add 1 cup vegetable broth during cooking time.
  4. Heat butter in large pot and add celery and onion. Cook for about 10 minutes until celery is tender.
  5. Add 2 cups broth and 1 cup water to celery and onions and bring to boil. Remove from heat, add stuffing and stir loosely until combined. Cover and let sit for 5 minutes. Fluff with fork and serve with lentils on the side.

Nutrition Facts
Serving size: 2 cups
Servings: 6
Calories 506
Total Fat 6.5g
Cholesterol 0mg
Sodium 891 mg
Total Carbohydrate 86g
Total Sugars 6.8g
Protein 22.6g

To lower sodium content, substitute broth for another cup of water.

Pinto Bean Tacos

Ingredients

  • 4 roma tomatoes, chopped
  • 1 red onion, chopped
  • 1/2  jalapeño pepper, chopped and deseeded
  • 2 avocados, sliced or 3/4 cup guacamole
  • 1 cup cilantro, chopped
  • 2 cups cooked pinto beans in liquid
  • 1 tbsp. taco seasoning
  • 3/4 cup Aldi’s Casa Mamita Mild Chunky Salsa in a jar
  • Lime juice from 1 lime
  • 12 Aldi’s Pueblo Lindo White Corn Tortillas

  1. In a small saucepan, heat pinto beans. Add taco seasoning and stir.
  2. Place 3 or 4 tortillas between two slightly damp paper towels on a microwave-safe plate and cover with a slightly damp paper towel. Microwave 30 seconds. Repeat for next 3 or 4 tortillas.
  3. Divide all ingredients evenly, bean mixture (drained), into tortillas. Use one or two tablespoons full of ingredients. Do not overfill, or the tortilla will fall apart.

Nutrition Facts
Servings 6
Amount per serving 1
Calories 193
Total Fat 3.7g
Saturated Fat 1.4g
Cholesterol 6mg
Sodium 314mg
Total Carbohydrate 35.9g
Total Sugars 3.9g
Protein 7.8g

Air-Fried Zucchini

Ingredients

  • 1 zucchini, chopped
  • 1/2 tsp. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. garlic powder

Steps

  1. Add all ingredients in a bowl and stir zucchini until well coated.
  2. Add zucchini to air fryer and cook for 13 minutes.
Nutrition Facts
Serving size: 1 cup
Servings: 2
Calories 28
Total Fat 1.4 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 301 mg
Total Carbohydrate 3.8 g
Total Sugars 1.9 g
Protein 1.3 g

Ciabatta Sandwich

Ingredients

  • 1 box of Aldi’s couscous
  • 1 tomato, chopped
  • 1/2 cucumber, chopped
  • 1/4 red onion, chopped
  • 1 cup of chopped parsley
  • 1Tbsp. pine nuts, toasted
  • 1 Tbsp. olive oil
  • 1Tbsp. red wine vinegar
  • 2 Tbsp. lemon juice
  • 1 tsp. oregano
  • Salt and pepper to taste
  • 1 tub of Aldi’s Simply Garlic Hummus
  • 2 cups of chopped kale
  • 6 Aldi’s ciabatta sandwich rolls

Steps

  1. Prepare couscous according to package directions. Let cool.
  2. Add tomato, cucumber, red onion, parsely and pine nuts to couscous and mix well.
  3. In a small bowl, prepare dressing. Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt and pepper. Add dressing to couscous and mix well.
  4. Bake ciabatta rolls at 375 degrees for 5 minutes. Flip rolls and bake another 5 minutes.
  5. Spread hummus on each roll, add couscous and kale. Carefully close bread together to make a sandwich so that contents do not spill out.

Sweet Potato Chili

Ingredients

  • 1 large onion, chopped
  • 3-4 stalks celery, chopped
  • 1 tsp garlic, minced
  • 4 sweet potatoes, peeled and chopped
  • 2 3/4 cups water
  • 1/4 cup vegetable broth
  • 1 1/2 tsp. chili powder
  • 1 1/4 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1 tsp. cinnamon
  • 1/4 tsp. crushed red pepper
  • 1 cup red lentils
  • 2-15 ounce cans diced tomatoes
  • 15 ounce can black beans, drained and rinsed
  • 2 tbsp. natural peanut butter
  • 2 tbsp. lime juice
  • Sea salt to taste

Steps

  1. If using a food processor, first chop onion, celery and garlic. Remove and set aside. Cut sweet potatoes in fourths to use the slicer for food processor.
  2. Place 1/4 cup of the water in a large soup pot. Add onion, celery and garlic. Cook, stirring occasionally until softened, about 3-5 minutes.
  3. Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper. Mix well.
  4. Add the remaining water, broth, sweet potatoes, lentils, tomatoes, and beans. Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally.
  5. Stir in the peanut butter, one tablespoon at a time. Season with lime juice and a bit of sea salt, if desired.

Adapted from “McDougall Recipes | Dr. McDougall’s Health and Medical Center”.

No Oil Oven Roasted Potatoes

Ingredients

  • 6 potatoes
  • salt & pepper to taste

Steps

  1. Place the whole potatoes in a large pot, cover with water, and boil for 5 minutes or until just tender enough to pierce with a fork. Drain the potatoes, cut into 1″ pieces, and spread them evenly on a baking sheet lined with parchment paper.
  2. Sprinkle the potatoes with salt and pepper. Bake at 450 degrees on middle rack for 30-40 minutes or until the potatoes start to get bubbly and brown.

Optional toppings: paprika, dried basil or rosemary.

Adapted from “Shane and Simple”.

Potato Tacos

Ingredients

  • 1/2 bag of Aldi’s Season’s Choice Crinkle Cut French Fried Potatoes, frozen
  • 1/2 cup Aldi’s Classic Guacamole
  • 1/2 cup Aldi’s Mild Fresh Cut Salsa
  • 1/2 cup chopped cilantro
  • Juice of 1 lime
  • 14 Aldi’s Pueblo Lindo Corn Tortillas

Steps

  1. Line baking pan with aluminum foil. Spread potatoes on pan and bake at 425 degrees for 30-35 minutes.
  2. In a large skillet heat two tortillas at a time flipping once.
  3. Double the tortillas and add guacamole, potatoes, salsa, cilantro and lime juice.

Bean and Rice Burrito

Ingredients

  • 1 cup brown rice
  • 4 tomatoes, chopped
  • 1/2 red onion, chopped
  • 1/2 chopped jalapeño
  • 1 cup chopped cilantro
  • Aldi’s classic guacamole
  • Aldi’s Casa Mamita Mild Chunky Salsa in a jar
  • 2 cans of Aldi’s Casa Mamita Refried Pinto Beans
  • 2 Tbsp. Aldi’s Casa Mamita Taco Seasoning, 25 % Less Sodioum
  • Aldi’s Pueblo Lindo Flour Tortilla or Fit and Active Whole Wheat Tortillas, 1 package
  • 3 limes

Steps

  1. Cook brown rice according to directions.
  2. Chop tomato, onion, jalapeño, and cilantro
  3. Stir in taco seasoning to beans and microwave for 2 minutes.
  4. Heat tortillas individually in skillet.
  5. Place enough beans, rice, tomato, onion, jalapeño, cilantro, guacamole, and salsa to cover end of tortillas.
  6. Squeeze lime juice over filling.
  7. Roll tortillas by folding sides toward the center and roll starting with end towards you.

Makes eight burritos.

You can use leftover ingredients and make a bean and rice bowl, omitting the tortilla.

Veggie Burrito Bowl

Ingredients

  • 1 cup of brown Rice
  • 12 ounces of frozen corn
  • 1 small red onion
  • 1/2-1/3 jalapeño, remove seeds
  • 1 1-2 cups cilantro
  • 3 limes
  • 3-4 large avocados
  • 2 cans of black beans, undrained
  • 4 Roma tomatoes, chopped
  • 2 cups of Romaine lettuce, chopped
  • 3/4 tablespoon Kosher salt

Steps

Prepare Brown Rice

  1. In medium saucepan, bring 1 cup rice and 2 cups of water to boil.
  2. Set heat to low and cook for 40 minutes, stirring occasionally.
  3. Remove from heat and let stand for five minutes.

Prepare Onion, , Cilantro, Lime, Salt Mixture

  1. In a food processor add chunks of the onion and jalapeño, pulse.
  2. Add cilantro and pulse until blended.
  3. Stir in lime and salt.

Prepare Corn Salsa

  1. Cook corn in microwave for two to three minutes and cool in a large bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Pico de Gallo

  1. Put chopped tomatoes into a small bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Guacamole

  1. Pit and slice three avocados and smash in a small bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Burrito Bowl

  1. Heat 2 cans black beans with liquid.
  2. To individual bowls, add rice, beans, corn salsa, chopped tomatoes, guacamole and chopped lettuce.

Optional: Spoon rice, beans, and veggie into a warmed flour tortilla.

Bob’s Nutrient Dense Salad

Ingredients

  • One bag of spring mix
  • 1 cup of baby spinach and arugula mix
  • 1 cup mushrooms
  • 2 tomatoes
  • 1/4 cucumber
  • 1/2 green pepper
  • 1/4 onion
  • 1/2 cup broccoli
  • 1 apple
  • 1 orange
  • 1/2 cup blueberries
  • 1 can of kidney beans with liquid
  • 1 cup frozen peas
  • 6 tablespoons Apple Cider Vinegar
  • 1 tablespoon chia seeds
  • 1/4 cup walnuts

Steps

  1. Chop all vegetables and fruits.
  2. In a large bowl, add greens, vegetables, fruits and remaining ingredients.
  3. Toss salad thoroughly.

The vinegar and the liquid from beans serves as a dressing. Optional salad dressing can be added.

Arepas

Ingredients

  • cups P.A.N. (pre-cooked white corn meal)
  • 2 1/2 cups of warm tap water
  • 1 tsp. of salt
  • 1 tsp. olive oil
  • A nonstick grilling pan
  • 2 Tbsp. Vegan butter

Steps

  1. Mix water, salt and oil in a large bowl. 
  2. Gradually add the cornmeal and mix with your hands until completely amalgamated. The dough should be firm enough to not stick to your hands and soft enough to not crack. If not add cornmeal or water.
  3. Let dough sit for 5 minutes.
  4. Wet your hands and form a big (palm size) ball with your hands. Press them between your hands to form patties about 1/2 inch thick.
  5. Heat butter on the grilling pan and cook arepas on medium low heat for 7 minutes each side. You are looking for a crispy layer on the outside (and brownish grilling strips).

Eat plain arepas, or cut in half with corrugated bread knife and open to make a pocket. Fill with small bits of avocado sprinkle with lime juice.

Vegan Roasted Pepper and Tomatoes Flatbread

Ingredients

  • 2 green bell peppers cut into 2 inch chunks
  • 2 red bell peppers cut into 2 inch chunks
  • 1 small red onion sliced
  • 16 cherry tomatoes, halved
  • 1/4 cup black olives, sliced
  • 1/4 cup green olives, sliced
  • 1/4 cup of Aldi’s Simply Nature Stir-In Paste Basil
  • Aldi Stone Oven Baked Artisan Flatbread, 2 pack
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried basil
  • Dash of red pepper flakes
  • Aldi’s Earth Grown Vegan Mozarella Style Shreds
  • Sprinkle of Aldi’s Who Needs the Bagel Seasoning

Steps

  1. Line two 9 by 13 inch baking pans with aluminum foil. Add some cooking spray on foil.
  2. Spread peppers on pans and roast for 20-25 minutes at 425 degrees. Remove from oven.
  3. Line small baking pan with aluminum foil and add some cooking spray on foil.
  4. Roast onions in pan for 13 minutes.
  5. Remove vegetables from pan and line pans with fresh aluminum foil.
  6. Place flatbread on each pan and spread pesto over the flatbread.
  7. Spread vegetables evenly over flatbreads.
  8. Sprinkle rosemary, basil, and red pepper, and vegan cheese over vegetables.
  9. Bake for 10 to 12 minutes at 400 degrees.

Makes two flatbreads.

Green Beans Almondine

Ingredients

  • 3/4th cup of water
  • A 12 ounce bag of frozen green beans
  • 1/4 cup chopped almonds
  • 1 1/2 tablespoons of vegan butter
  • juice of 1/2 lemon
  • 1/2 teaspoon of coarse salt

Steps

  1. Bring water to a boil in a large skillet. Add the green beans. Cover and cook on medium heat for 4 minutes until beans are crisp and tender. Drain beans and set aside.
  2. Chop almonds in a food processor.
  3. Melt butter in same skillet, add almonds, and saute them for a few minutes until they start to brown.
  4. Put the green beans back in the skillet and toss to coat them with the buttery almonds.
  5. Turn off heat and drizzle lemon over beans.
  6. Season with coarse salt.

Adapted from “The Wicked Noodle.”

Pan Roasted Corn

Ingredients

  • 1 tablespoon canola oil
  •  2 pkg. (16 oz each) frozen whole kernel corn
  • 1/2 teaspoon chili powder
  •  1/4 teaspoon salt
  •  1/8 teaspoon ground black pepper 
  • 1/8 teaspoon turmeric

Steps

  1.  Heat oil in large nonstick skillet over medium-high heat.
  2.  Add corn and cook about 12 minutes or until  corn starts to brown, stirring occasionally. 
  3. Stir in chili powder, salt, pepper and turmeric.

Optional: add 2 tablespoons of chopped jalapeño to oil, add chopped cilantro and lime juice before serving.

Pasta Aglio Olio with Veggies

Ingredients

  • 1 cup chopped steamed broccoli
  • 1 cup chopped mushrooms
  • 8 cloves garlic, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 cup chopped fresh flat parsley
  • 16 ounces uncooked linguine
  • 1/2 teaspoon salt
  • 2 Tbsp. pasta water
  • 1/2 cup olive oil
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1/8 teaspoon black pepper
  • Sea salt to taste
  • Juice of 1/2 lemon
  1. Chop broccoli, mushrooms, garlic, parsley and halve cherry tomatoes. Steam broccoli and set aside.
  2. Cook pasta according to package directions, adding 1/2 teaspoon salt to water. Reserve 2 Tbsp. pasta water. Drain and return to pot.
  3. Combine garlic, mushrooms and olive oil in a cold skillet. Cook over low-medium heat to slowly toast garlic.
  4. Stir pasta water, red pepper flakes, black pepper, and sea salt into the pasta. Add in olive oil garlic/mushroom mixture and broccoli. Add tomatoes, lemon and parsley. Stir until combined.

Optional: To save time, omit broccoli, mushrooms, cherry tomatoes and top pasta with vegan parmesan cheese.

Annie’s Spaghetti with Black Beans

Ingredients

  • 8 ounces of regular Dollar Store Spaghetti (less pasta is better)
  • 1 cup finely chopped white onion
  • 1 tablespoon of olive oil
  • 2 cans of 8 oz. tomato sauce
  • 1 can of Aldi’s diced tomatoes with basil, garlic and oregano
  • 1 can of black beans, drained and rinsed
  • 1 small can of green chiles
  • 1/4 teaspoon of ground cumin

Steps

  1. In large pot, boil water and cook spaghetti for 8 minutes
  2. Heat oil in large skillet over medium heat. Add onion and cook until lucid and tender. Or saute onion in broth.
  3. Add sauce, tomatoes, beans, chilies and cumin.
  4. Simmer 10 minutes, stirring occasionally.
  5. Drain spaghetti, return to pot and add tomato mixture. 

Optional-Sprinkle Vegan Parmesan Cheese-see recipe under condiments.


Jane’s Avocado Toast

Ingredients

  • 2 slices Aldi’s Knock Your Sprouts Bread
  • 1 avocado
  • 1 chopped tomato
  • Sprinkle of Everything but the Bagel Seasoning, garlic powder, black pepper, balsamic vinegar, and juice of lime

Steps

1. Toast Bread.

2. Spread Avocado over toast.

3. Top with tomatoes.

4. Sprinkle toast with Everything Bagel Seasoning, garlic powder, black pepper, balsamic vinegar and lime juice