Cheap Vegetarian Asian Recipes for Quick, Tasty Meals

Looking for affordable, delicious, and satisfying meals that won’t break the bank? You’re in the right place!

Asian cuisine is renowned for its vibrant flavors, quick cooking methods, and versatile vegetarian dishes that are both wholesome and budget-friendly. Whether you’re a college student, a busy parent, or simply trying to eat more plant-based on a budget, these cheap vegetarian Asian recipes are here to rescue your dinner routine.

From fragrant stir-fries to comforting noodle bowls and veggie-packed curries, you’ll find inspiration for every palate and occasion. Best of all, these recipes use everyday ingredients and minimal equipment, making them perfect for home cooks of all levels.

Ready to discover your new favorite meatless meal? Let’s dive in!

Why You’ll Love This Recipe

• Budget-Friendly: These recipes use affordable pantry staples and seasonal vegetables, helping you save money while eating well.
• Quick & Easy: Most dishes come together in under 30 minutes, making them ideal for weeknight dinners or busy schedules.
• Flavorful: Asian vegetarian dishes are all about bold spices, aromatic herbs, and umami-rich sauces—no bland veggies here!
• Customizable: Swap in your favorite veggies or noodles, adjust the spice level, or add protein like tofu or tempeh as you prefer.
• Nutritious: Packed with fiber, vitamins, and plant-based protein, these meals support a healthy lifestyle.

Cheap Vegetarian Asian Recipes: Listicle

Below, you’ll find five easy, cheap vegetarian Asian recipes that are perfect for anyone looking for affordable, meatless meals bursting with authentic flavor. Each recipe includes ingredients, equipment, step-by-step instructions, nutrition facts, and serving suggestions.

Let’s get cooking!

Vegetable Fried Rice

Ingredients

Equipment

• Large nonstick skillet or wok
• Spatula
• Knife & chopping board
• Small bowl (for eggs, optional)

Instructions

1. Prep the ingredients: Chop all veggies into small, even pieces. If using eggs, beat them lightly in a bowl.
2. Heat the oil: Place the skillet or wok over medium-high heat. Add vegetable oil.
3. Sauté aromatics: Add garlic and cook for 20 seconds until fragrant. Toss in the mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
4. Scramble eggs (optional): Move veggies to the side, pour in eggs, and scramble until just set. Mix together with veggies.
5. Add rice: Crumble the rice into the pan, breaking up clumps. Stir-fry for 2-3 minutes, ensuring it heats through.
6. Season: Pour in soy sauce and sesame oil. Add green onions. Stir-fry for another 2 minutes until everything is well mixed and slightly crisp.
7. Finish and serve: Season with salt and pepper. Serve hot!

Tips & Variations

• Use leftover rice for the best texture—freshly made rice tends to be too soft and sticky.
• Swap in any vegetables you have on hand, like cabbage, broccoli, or snap peas.
• For a vegan version, omit eggs and add extra tofu for protein.
• Add a dash of chili sauce for heat.

“A splash of La Choy Sweet And Sour Sauce (recipe here) adds extra tang!”

Nutrition Facts

Serving Suggestions

• Pair with a bowl of miso soup or a fresh cucumber salad.
• Top with chopped roasted peanuts or sesame seeds for crunch.
• Perfect as a main or a quick lunchbox filler!

Easy Vegetable Lo Mein

Ingredients

• 8 oz lo mein noodles or spaghetti
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (use mushroom oyster sauce for vegetarian)
• 1 tsp sugar
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• Green onions, for garnish

Equipment

• Large pot (for noodles)
• Colander
• Large skillet or wok
• Chopping board & knife

Instructions

1. Cook noodles according to package instructions. Drain and toss with 1 tsp sesame oil to prevent sticking.
2. Sauté vegetables: Heat vegetable oil in a skillet. Add garlic, cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes.
3. Add noodles: Toss cooked noodles into the skillet. Mix well.
4. Add sauces: Stir in soy sauce, oyster sauce, sugar, and remaining sesame oil. Toss until well coated.
5. Finish: Cook for 2 more minutes until everything is heated through. Garnish with green onions and serve.

Tips & Variations

• Replace lo mein noodles with ramen or even regular spaghetti for a budget twist.
• Add cubed tofu or edamame for extra protein.
• Use whatever veggies you have on hand.

“Add a spoonful of Maple Bourbon Pickles (recipe here) on the side for a sweet-tangy crunch.”

Nutrition Facts

Serving Suggestions

• Serve with a side of steamed or roasted broccoli.
• Top with chili oil for a spicy kick.
• Delicious hot or cold—great for leftovers!

Thai-Style Vegetable Curry

Ingredients

• 1 can coconut milk (14 oz)
• 2 tbsp Thai red curry paste
• 2 cups mixed vegetables (zucchini, bell pepper, green beans, carrots)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• Fresh cilantro or basil, for garnish
• Rice, to serve

Equipment

• Medium saucepan
• Wooden spoon
• Knife & chopping board

Instructions

1. Heat oil in the saucepan over medium. Add onion and garlic, sauté until soft.
2. Add curry paste and cook for 1 minute to release aromas.
3. Add vegetables and stir to coat in curry paste.
4. Pour in coconut milk, soy sauce, and sugar. Stir well.
5. Simmer uncovered for 10-12 minutes, until veggies are tender.
6. Garnish and serve over cooked rice with fresh herbs.

Tips & Variations

• Use frozen vegetables for convenience and savings.
• Add chickpeas or tofu for extra protein.
• Swap red curry paste for green or yellow for a different flavor.

“Try with a side of Lemon Ricotta Pasta With Arugula (recipe here) for an East-meets-West meal.”

Nutrition Facts

Serving Suggestions

• Serve over steamed jasmine or brown rice.
• Top with lime wedges and extra herbs for freshness.
• Add a dollop of chili garlic sauce for heat.

Quick Tofu & Broccoli Stir-Fry

Ingredients

• 14 oz firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce (optional)
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp cornstarch mixed with 2 tbsp water
• Rice, to serve

Equipment

• Large skillet or wok
• Spatula
• Knife & chopping board
• Paper towels

Instructions

1. Press tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
2. Heat oil in skillet. Add tofu; cook until golden on all sides. Remove and set aside.
3. Sauté veggies: Add broccoli and bell pepper, stir-fry 4-5 minutes.
4. Add garlic and cook 30 seconds.
5. Return tofu to the pan. Add soy sauce, hoisin (if using), and sesame oil. Stir well.
6. Add cornstarch slurry and stir until sauce thickens (1-2 minutes).
7. Serve hot over rice.

Tips & Variations

• Use frozen broccoli for savings and convenience.
• Swap hoisin for extra soy sauce if needed.
• Add chili flakes or sriracha for spice.

“This stir-fry pairs perfectly with a side of Low Fodmap Appetizers (find recipes here)!”

Nutrition Facts

Serving Suggestions

• Serve over steamed jasmine or brown rice, or even quinoa for variety.
• Top with toasted sesame seeds for crunch.
• Great as a meal prep option for busy weeks.

Spicy Peanut Noodles

Ingredients

• 8 oz rice noodles or spaghetti
• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or sugar
• 1 clove garlic, minced
• 1 tsp sriracha or chili paste
• 1/4 cup hot water
• 1 cup shredded carrots
• 1 cup sliced cucumber or bell pepper
• Chopped peanuts & cilantro, for garnish

Equipment

• Large pot (for noodles)
• Mixing bowl
• Whisk
• Knife & chopping board

Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. Make peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, garlic, sriracha, and hot water until smooth.
3. Toss noodles with peanut sauce until well coated.
4. Add vegetables and mix gently.
5. Garnish with peanuts and cilantro. Serve warm or cold.

Tips & Variations

• Use whatever noodles you have—spaghetti is a great budget substitute.
• Add steamed edamame or tofu for protein.
• Adjust spice level to taste.

“Leftover peanut sauce is perfect as a dip for spring rolls or veggies!”

Nutrition Facts

Serving Suggestions

• Serve as a light lunch or on the side with stir-fried vegetables.
• Top with extra chili oil if you love spice.
• Try with a glass of Huckleberry Margarita (recipe here) for a fun dinner night.

Conclusion

Eating well on a budget doesn’t mean sacrificing flavor or variety—these cheap vegetarian Asian recipes prove that plant-based meals can be hearty, delicious, and wallet-friendly. With just a few simple ingredients and quick cooking methods, you can whip up vibrant fried rice, savory noodles, or comforting curries any night of the week.

These recipes are endlessly adaptable, so don’t hesitate to get creative with what you have on hand!

Whether you’re new to vegetarian cooking or just looking to expand your repertoire, these dishes will keep your taste buds—and your budget—happy. Hungry for more global inspiration?

Check out our Lemon Ricotta Pasta With Arugula Recipe or explore creative appetizers in our Low Fodmap Appetizer Recipes. Don’t forget to add a sweet ending with our crowd-pleasing Lemon Straws Recipe.

Happy cooking—and even happier eating!

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