Cheap Student Vegan Recipes for Easy, Healthy Meals

Being a student doesn’t mean you have to settle for bland, repetitive meals—especially if you’re vegan or just trying to eat more plant-based. In fact, some of the tastiest and most nourishing recipes are also the cheapest!

Whether you’re navigating a busy academic schedule, living in a shared apartment, or simply trying to stick to a strict budget, eating well is totally possible. In this post, I’ll share my favorite cheap student vegan recipes that are quick, satisfying, and full of flavor.

These dishes use pantry staples, require minimal equipment, and can be whipped up in no time, leaving you more energy for studying—or Netflix binges. Let’s dive into the world of affordable vegan cooking that proves eating well as a student can be both easy and delicious!

Why You’ll Love This Recipe

• Budget-Friendly: All these recipes use inexpensive, easily accessible ingredients you can find at any local supermarket.
• Quick & Easy: Each dish is designed to fit into your busy student schedule—most are ready in under 30 minutes!
• Nutritious: Packed with protein, fiber, and essential vitamins to keep you energized for classes and late-night study sessions.
• Customizable: Easily adapt these recipes based on what you have in your pantry or your personal taste preferences.
• No Fancy Equipment Needed: These meals can be cooked with basic kitchen tools, perfect for dorms and shared apartments.

Cheap Student Vegan Recipes: The Ultimate List

Below, you’ll find a listicle of five delicious, affordable, and fuss-free vegan recipes that are perfect for students. Whether you crave something hearty, crave-worthy, or light and refreshing, there’s something here for everyone!

One-Pot Lentil & Tomato Stew

Ingredients

Equipment

• Large pot or saucepan
• Wooden spoon
• Chopping board
• Knife
• Can opener
• Ladle

Instructions

1. Prep your veggies: Chop the onion, mince the garlic, and dice the carrot.
2. Heat oil: In your pot, heat the olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent.
3. Add garlic & carrot: Toss in minced garlic and diced carrot. Stir for another 2 minutes.
4. Combine main ingredients: Add the lentils, canned tomatoes (with juices), vegetable broth, dried herbs, salt, and pepper.
5. Simmer: Bring everything to a boil, then lower the heat and simmer uncovered for 20-25 minutes. Stir occasionally until lentils are tender.
6. Taste & adjust: Season with more salt, pepper, or herbs if needed. Serve hot!

Tips & Variations

“If you don’t have fresh carrots, frozen mixed vegetables work perfectly. You can also swap lentils for canned beans to save even more time.”

• Add a squeeze of lemon juice for brightness.
• Stir in a handful of spinach or kale at the end for extra greens.
• Top with nutritional yeast for a cheesy flavor boost.

Nutrition Facts

Serving Suggestions

• Serve with crusty bread or over steamed rice.
• Top with fresh parsley or a sprinkle of chili flakes for extra flavor.
• Pair with a simple green salad to round out the meal.

Creamy Peanut Butter Noodles

Ingredients

Equipment

• Medium saucepan
• Colander
• Mixing bowl
• Fork or whisk

Instructions

1. Cook noodles: Bring a saucepan of water to a boil. Add noodles and cook according to package instructions. Add frozen vegetables for the last 2 minutes.
2. Drain: Drain noodles and veggies, reserving a bit of cooking water.
3. Make sauce: In a bowl, whisk together peanut butter, soy sauce, maple syrup, garlic powder, and hot water until smooth.
4. Combine: Toss noodles and vegetables with the peanut sauce. Add reserved cooking water if needed to thin.
5. Serve: Enjoy warm or cold, topped with sesame seeds or sliced scallions if you like!

Tips & Variations

“Sriracha or chili flakes are great for a spicy kick. Swap peanut butter for tahini or sunflower seed butter if you’re allergic!”

• Use whole wheat noodles for extra fiber.
• Mix in leftover tofu or edamame for added protein.

Nutrition Facts

Serving Suggestions

• Serve with cucumber slices or shredded carrots for crunch.
• Pack leftovers for a cold lunch the next day.

Chickpea Avocado Toast

Ingredients

• 1 can chickpeas (drained and rinsed)
• 1 ripe avocado
• 4 slices whole grain bread
• 1 tbsp lemon juice
• Salt & pepper, to taste
• Optional: chili flakes, garlic powder, fresh herbs

Equipment

• Toaster or grill pan
• Bowl
• Fork or potato masher
• Knife

Instructions

1. Toast bread: Toast the slices of bread to your desired crispiness.
2. Mash chickpeas & avocado: In a bowl, mash together chickpeas and avocado. Stir in lemon juice, salt, pepper, and any optional spices.
3. Spread: Pile the mixture onto toasted bread and sprinkle with chili flakes or fresh herbs if you like.
4. Serve: Enjoy immediately for a quick breakfast or lunch.

Tips & Variations

“This also works great as a wrap filling or dip for veggies!”

• Add diced tomatoes or cucumbers for freshness.
• Swap chickpeas for black beans or white beans for a different flavor.

Nutrition Facts

Serving Suggestions

• Pair with a fresh fruit salad for breakfast.
• Top with sliced radish, sprouts, or a drizzle of hot sauce.

Veggie Stir-Fry with Rice

Ingredients

• 1 cup white or brown rice
• 2 cups frozen mixed vegetables (peas, carrots, corn, broccoli)
• 1 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 1 clove garlic (minced)
• 1 tbsp ginger (optional, grated)
• Salt & pepper, to taste

Equipment

• Medium pot
• Frying pan or wok
• Wooden spoon or spatula

Instructions

1. Cook rice: Prepare rice according to package instructions.
2. Sauté veggies: In a frying pan, heat sesame oil over medium heat. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add veggies: Toss in frozen mixed vegetables and stir-fry for 5-7 minutes until heated through.
4. Season: Add soy sauce, salt, and pepper. Stir to combine.
5. Serve: Spoon veggies over rice and enjoy hot.

Tips & Variations

“Bulk up the stir-fry with canned chickpeas, tofu, or leftover tempeh for added protein.”

• Try different sauces like teriyaki or sweet chili.
• Add chopped peanuts for a crunchy topping.

Nutrition Facts

Serving Suggestions

• Top with a fried tofu cutlet or sprinkle with sesame seeds.
• Serve with a side of Lemon Straws Recipe for a zesty snack.

Easy Vegan Chili

Ingredients

• 1 can kidney beans (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 can diced tomatoes
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• Salt & pepper, to taste

Equipment

• Large saucepan or pot
• Wooden spoon
• Can opener
• Knife & chopping board

Instructions

1. Sauté onion & garlic: Heat olive oil in a pot. Add chopped onion and cook until soft, then add garlic.
2. Add tomato paste & spices: Stir in tomato paste, chili powder, and cumin. Cook for 1-2 minutes.
3. Add beans & tomatoes: Pour in kidney beans, black beans, diced tomatoes, and corn. Stir well.
4. Simmer: Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally.
5. Serve: Enjoy hot, topped with avocado, cilantro, or vegan cheese if desired.

Tips & Variations

“Chili freezes beautifully! Make a double batch and save portions for later in the week.”

• Use any combination of beans you have on hand.
• Add diced bell peppers or carrots for extra veggies.

Nutrition Facts

Serving Suggestions

• Serve with tortilla chips or over baked potatoes.
• Add a scoop of salsa or hot sauce for a spicy kick.
• Pair with a refreshing Huckleberry Margarita Recipe (for a fun, non-student night treat!).

Tips & Variations for All Recipes

• Keep your pantry stocked with canned beans, lentils, rice, and pasta for endless meal possibilities.
• Buy frozen vegetables—they’re often cheaper, last longer, and are just as nutritious as fresh.
• Batch cook and freeze leftovers for quick meals during busy weeks.
• Mix and match sauces or toppings to keep meals exciting.
• Check out recipes like Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or Lion’S Mane Mushroom Crumble Recipes for more vegan inspiration.

Conclusion

Eating vegan as a student doesn’t have to be expensive, boring, or time-consuming. With these cheap student vegan recipes, you can enjoy a variety of delicious, wholesome meals that fit both your schedule and your budget.

Whether you’re craving a hearty chili, creamy noodles, or a simple toast, these dishes are proof that plant-based cooking can be accessible to everyone—even on the tightest student budget.

Don’t be afraid to experiment and make these recipes your own by swapping ingredients or adding your favorite spices. For more affordable vegan meal ideas, browse our other recipes like Lemon Ricotta Pasta With Arugula Recipe or check out our Low Fodmap Appetizer Recipes for easy entertaining.

Happy cooking—and don’t forget, taking care of yourself starts with what’s on your plate!

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