Budget Grocery List Vegetarian With Recipes for Easy Meals

Eating vegetarian on a budget doesn’t mean sacrificing flavor or nutrition. With a smart grocery list and a few versatile recipes, you can enjoy delicious, wholesome meals without breaking the bank.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this guide will help you plan your weekly shopping and prepare satisfying dishes that use affordable, accessible ingredients.

From hearty beans and grains to fresh seasonal vegetables, these recipes focus on simplicity, taste, and saving money. Get ready to transform your kitchen into a haven of budget-friendly vegetarian goodness!

Why You’ll Love This Recipe

This budget grocery list vegetarian plan is perfect for anyone wanting to eat healthfully without spending a fortune. It emphasizes pantry staples like lentils, rice, and canned tomatoes, which are inexpensive and nutrient-dense.

The recipes are easy to prepare, making them ideal for busy weeknights or meal prep. Plus, they’re flexible – you can swap ingredients based on what’s on sale or in season.

Eating vegetarian has never been this affordable, delicious, and satisfying!

Ingredients

• Dried lentils – 2 cups
• Brown rice – 2 cups
• Canned black beans – 2 cans (15 oz each)
• Canned diced tomatoes – 2 cans (14.5 oz each)
• Frozen mixed vegetables – 1 bag (16 oz)
• Onion – 2 medium
• Garlic cloves – 4 large
• Carrots – 3 medium
• Potatoes – 4 medium
• Spinach (fresh or frozen) – 4 cups
• Olive oil – 3 tablespoons
• Vegetable broth – 4 cups
• Salt – to taste
• Black pepper – to taste
• Cumin powder – 1 teaspoon
• Chili powder – 1 teaspoon
• Chickpeas (canned or dried) – 1 can or 1 cup dried
• Greek yogurt or plant-based yogurt – optional, for serving

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for rinsing beans and vegetables)
• Large mixing bowl

Instructions

1. Prepare the lentils: Rinse 2 cups of dried lentils under cold water until the water runs clear. Set aside.
2. Cook the rice: In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of brown rice, reduce the heat to low, cover, and simmer for about 40 minutes or until the rice is tender and water is absorbed.
3. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Add vegetables: Chop carrots and potatoes into bite-sized pieces. Add them along with frozen mixed vegetables to the pot. Cook for another 5 minutes, stirring occasionally.
5. Add spices and broth: Stir in cumin, chili powder, salt, and pepper. Pour in 4 cups of vegetable broth. Bring the mixture to a boil.
6. Cook the lentils and vegetables: Add the rinsed lentils to the pot. Reduce heat to a simmer, cover, and cook for 25-30 minutes or until lentils and vegetables are tender.
7. Add canned beans and tomatoes: Rinse and drain canned black beans and chickpeas (if using canned). Add them and the canned diced tomatoes (with juice) to the pot. Stir well and cook for an additional 10 minutes to blend flavors.
8. Incorporate spinach: Stir in fresh or frozen spinach. Cook for 2-3 minutes until wilted and heated through.
9. Adjust seasoning: Taste and add more salt, pepper, or spices as needed.
10. Serve: Spoon the stew over cooked brown rice or enjoy on its own. Optionally, garnish with a dollop of Greek or plant-based yogurt for creaminess.

Tips & Variations

Planning ahead can save you even more! Soak dried beans overnight to reduce cooking time, or double the recipe for leftovers.

• Swap the grains: Use quinoa, couscous, or barley instead of brown rice for variety.
• Add heat: Include a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
• Use seasonal veggies: Substitute butternut squash, zucchini, or bell peppers depending on what’s available.
• Make it a curry: Add curry powder and coconut milk instead of broth and tomatoes for a creamy twist.
• Boost protein: Add tofu cubes or tempeh for extra plant-based protein.

Nutrition Facts

Serving Suggestions

This hearty vegetarian stew pairs wonderfully with a side of warm whole-grain bread or a fresh green salad. For a Mediterranean twist, serve with pita bread and a drizzle of tahini sauce.

You can also enjoy it as a filling for soft tacos or stuffed into baked sweet potatoes for a creative meal.

For more flavorful vegetarian dishes, check out our Lemon Ricotta Pasta With Arugula Recipe, or try the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. If you’re looking for simple appetizers, our Low Fodmap Appetizer Recipes are fantastic for entertaining.

Conclusion

Eating vegetarian on a budget is entirely achievable and enjoyable. By focusing on affordable staples like lentils, beans, and seasonal vegetables, you can create nutritious, flavorful meals without overspending.

These recipes are not only wallet-friendly but also versatile enough to keep your taste buds excited every day. With a bit of planning and creativity, plant-based eating can become your new favorite way to nourish your body and your budget.

So grab your grocery list, try these recipes, and enjoy delicious vegetarian meals that are as kind to your wallet as they are to your health!

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