Cheap Healthy Vegetarian Recipes UK for Easy Meal Ideas

Eating healthy on a budget can sometimes feel like a challenge, especially if you’re following a vegetarian lifestyle here in the UK. But with a little creativity and smart shopping, it’s entirely possible to prepare meals that are both nutritious and affordable.

Whether you’re a student, a busy professional, or simply looking to cut down on grocery expenses without compromising on health, these cheap healthy vegetarian recipes are perfect for you.

From hearty stews to vibrant salads and comforting pasta dishes, this collection highlights easy-to-make meals using everyday ingredients. Not only will you save money, but you’ll also enjoy meals packed with vitamins, minerals, and plant-based protein.

Plus, these recipes are designed to suit the UK palate with familiar ingredients sourced from local supermarkets and markets. Let’s dive into some delicious ideas that prove eating vegetarian and healthy doesn’t have to break the bank!

Why You’ll Love These Recipes

These recipes are designed with affordability and nutrition in mind, making them ideal for anyone seeking healthy vegetarian options in the UK. They use commonsense ingredients like lentils, beans, seasonal vegetables, and whole grains—ingredients that are readily available and budget-friendly.

Each recipe is straightforward, requiring minimal equipment and time, perfect for busy weeknights or meal prepping. They’re packed with fiber, protein, and essential nutrients to keep you energized and satisfied.

Plus, the vibrant flavors and comforting textures mean you’ll never feel like you’re missing out.

For an extra boost of inspiration, be sure to check out other recipes like Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food, Lion’S Mane Mushroom Crumble Recipes, and Lemon Ricotta Pasta With Arugula Recipe for more wholesome plant-based ideas.

Cheap Healthy Vegetarian Recipes UK

Hearty Lentil and Vegetable Stew

Ingredients

• 200g dried brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 400g canned chopped tomatoes
• 1 litre vegetable stock
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Equipment

• Large saucepan or stockpot
• Wooden spoon
• Knife and chopping board
• Measuring spoons
• Can opener

Instructions

1. Heat the olive oil in the saucepan over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute, stirring to prevent burning.
3. Stir in the smoked paprika and dried thyme, allowing the spices to coat the vegetables evenly.
4. Add the rinsed lentils, canned tomatoes, and vegetable stock. Bring to a boil.
5. Lower the heat and simmer gently for 30-35 minutes until the lentils are tender, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For added texture, toss in chopped kale or spinach during the last 5 minutes of cooking.

Use red lentils instead of brown for a quicker cooking time, but note that red lentils will break down more and create a thicker stew.

Serve over brown rice or with a slice of wholemeal bread to make it a complete meal.

Nutrition Facts (per serving)

Serving Suggestions

This lentil stew pairs beautifully with a fresh green side salad dressed in a lemon vinaigrette or a dollop of natural yogurt for some creaminess. You can also enjoy it with crusty wholegrain bread to soak up the flavorful broth.

Chickpea and Spinach Curry

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 400g canned chickpeas, drained and rinsed
• 200g fresh spinach
• 400g canned chopped tomatoes
• 200ml coconut milk
• Salt to taste
• Fresh coriander for garnish

Equipment

• Medium saucepan
• Wooden spoon
• Knife and chopping board
• Measuring spoons

Instructions

1. Heat vegetable oil over medium heat in a saucepan. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in the curry powder and stir well to coat the onions.
4. Add canned tomatoes and chickpeas. Stir to combine and bring to a gentle simmer.
5. Pour in the coconut milk and simmer uncovered for 10 minutes, stirring occasionally.
6. Add the fresh spinach and cook for another 3-5 minutes until wilted.
7. Season with salt and garnish with fresh coriander before serving.

Tips & Variations

Add a pinch of chili flakes or fresh chopped chili for a spicy kick.

Try substituting spinach with kale or Swiss chard for a different texture.

Serve with steamed basmati rice or warm naan bread.

Nutrition Facts (per serving)

Serving Suggestions

This chickpea curry is delicious with a side of fluffy basmati rice or a few warm wholemeal chapatis. For an extra burst of freshness, add a squeeze of lime juice before serving.

Roasted Vegetable and Quinoa Salad

Ingredients

• 150g quinoa
• 1 red bell pepper, chopped
• 1 courgette, chopped
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 100g cherry tomatoes, halved
• 50g feta cheese, crumbled (optional)
• Juice of 1 lemon
• Handful fresh mint and parsley, chopped
• Salt and pepper, to taste

Equipment

• Baking tray
• Medium saucepan
• Mixing bowl
• Knife and chopping board

Instructions

1. Preheat the oven to 200°C (180°C fan / 400°F).
2. Place the chopped vegetables (red pepper, courgette, and red onion) on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast the vegetables for 20-25 minutes until tender and lightly browned.
4. Meanwhile, rinse the quinoa under cold water. Cook in a saucepan with 300ml water, bring to the boil, then simmer for 15 minutes or until water is absorbed. Fluff with a fork.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and crumbled feta cheese if using.
6. Add lemon juice and chopped herbs. Toss everything together and adjust seasoning as needed.
7. Serve warm or chilled as a nutritious lunch or side dish.

Tips & Variations

Swap quinoa for couscous or bulgur wheat if preferred.

Add toasted pine nuts or pumpkin seeds for extra crunch.

For a vegan version, omit the feta or use a plant-based alternative.

Nutrition Facts (per serving)

Serving Suggestions

Enjoy this salad on its own for a light meal or pair it with some warm flatbreads and a dollop of hummus. It also works wonderfully as a side dish to other vegetarian mains.

Conclusion

Eating healthily while sticking to a budget as a vegetarian in the UK is not only achievable but can also be incredibly enjoyable. These recipes showcase simple, affordable ingredients transformed into delicious and nourishing meals that will satisfy your taste buds and your wallet.

By focusing on staples like lentils, chickpeas, seasonal vegetables, and grains, you can create a variety of dishes to keep your diet balanced and exciting.

Remember, the key is to plan your meals, buy seasonal produce, and experiment with spices and herbs to enhance flavour without adding cost. If you enjoyed these recipes, why not explore more of our recipes like the Low Fodmap Appetizer Recipes or the vibrant Lemon Straws Recipe for some delightful additions to your meal rotation?

Happy cooking!

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