Cheap Vegan Meal Recipes That Have Leftovers for Days

Looking to save money, eat healthy, and still have a fridge full of delicious meals? You’re in the right place!

Whether you’re a busy student, a parent on a budget, or simply looking for practical ways to stretch your dollar, these cheap vegan meal recipes that have leftovers are your new best friends. Vegan cooking doesn’t have to be complicated or expensive.

In fact, some of the world’s most comforting and filling dishes are naturally plant-based and made with everyday pantry staples.

In this blog post, I’ll share three proven vegan recipes that deliver on taste, cost-effectiveness, and—best of all—yield plenty of leftovers for tomorrow’s lunch (or even the day after!). Each recipe is easy to prepare, relies on affordable ingredients, and is perfect for meal prep.

Let’s dive in and discover how delicious, nutritious, and budget-friendly vegan meals can be!

Why You’ll Love This Recipe

These vegan recipes are more than just affordable—they’re full of flavor, satisfying, and designed to make your week easier.

• Budget Friendly: All recipes use basic pantry staples and seasonal produce, perfect for keeping grocery bills low.
• Meal Prep Magic: Each dish makes enough for several servings, saving you time and effort for busy days.
• Simple to Make: You don’t need fancy equipment or hard-to-find ingredients—just a few basics and you’re good to go.
• Nutritious & Filling: Packed with protein, fiber, and vitamins, these meals will keep you fueled and happy.
• Versatile: Enjoy them as-is or mix things up with easy swaps and add-ins.

Ready to fill your week with hearty, healthy meals that don’t break the bank? Check out these three cheap vegan meal recipes with plenty of leftovers!

One-Pot Lentil Vegetable Stew

Ingredients

Equipment

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon
• Ladle
• Storage containers for leftovers

Instructions

1. Prepare the vegetables: Dice the onion, slice carrots and celery, cube the potatoes, and mince the garlic.
2. Sauté aromatics: In a large soup pot, heat the olive oil over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes, until softened.
3. Add garlic and spices: Stir in the minced garlic, thyme, oregano, bay leaf, salt, and pepper. Cook for 1-2 minutes, until fragrant.
4. Combine remaining ingredients: Add cubed potatoes, lentils, diced tomatoes (with juice), and vegetable broth. Stir well.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until lentils and potatoes are tender.
6. Add spinach (optional): Stir in chopped spinach and cook for an additional 2 minutes, until wilted.
7. Taste & adjust: Remove bay leaf. Taste and season with more salt or pepper if needed.
8. Serve & store: Serve hot, and store leftovers in airtight containers for up to 5 days in the fridge.

Tips & Variations

• Swap in sweet potatoes or butternut squash for a sweeter twist.
• Add a can of drained chickpeas for extra protein.
• Spice it up with smoked paprika or a pinch of chili flakes.
• Freeze leftovers in single portions for easy grab-and-go meals.

Nutrition Facts

Serving Suggestions

• Serve with a slice of crusty bread or over brown rice for a heartier meal.
• Top with a dollop of vegan yogurt and fresh herbs for extra flavor.
• Pair with a crisp green salad dressed with a simple vinaigrette.

“Stews like this actually taste even better the next day, as the flavors deepen and meld together.”

Chickpea & Rice Skillet with Vegetables

Ingredients

Equipment

• Large skillet with lid
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Storage containers

Instructions

1. Sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes, until translucent. Add minced garlic and cook 1 minute more.
2. Add spices: Stir in cumin and smoked paprika; cook until fragrant, about 1 minute.
3. Add rice and liquid: Pour in the rice and stir to coat with the spices. Add vegetable broth (or water) and bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer for 10 minutes.
5. Stir in vegetables and chickpeas: Add the frozen mixed vegetables and chickpeas to the skillet. Stir, cover, and cook for another 10-12 minutes, until rice is tender and liquid is absorbed.
6. Finish with lemon juice: Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
7. Serve & store: Fluff with a fork and serve hot. Store leftovers in airtight containers in the fridge for up to 4 days.

Tips & Variations

• Use any combination of veggies you have—fresh, frozen, or even canned.
• Swap brown rice for white rice; just increase the cooking time and liquid slightly.
• Add a pinch of turmeric for color and extra nutrition.
• Top with chopped parsley or cilantro for a fresh finish.

Nutrition Facts

Serving Suggestions

• Top with a drizzle of hot sauce or vegan sriracha for extra kick.
• Serve with a side of Lemon Ricotta Pasta With Arugula for a flavor-packed dinner spread.
• Pack leftovers into a wrap with greens and avocado for a quick lunch.

“This skillet meal is a true weeknight hero—hearty, quick, and always a crowd-pleaser!”

Creamy Vegan Bean Chili

Ingredients

Equipment

• Large pot or Dutch oven
• Cutting board & knife
• Wooden spoon
• Can opener
• Storage containers

Instructions

1. Sauté onion, bell pepper, and garlic: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, sauté for 5 minutes. Add garlic and cook 1 minute more.
2. Add spices: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
3. Add beans, tomatoes, corn, and broth: Add all the beans, diced tomatoes (with juice), frozen corn, and vegetable broth. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
5. Add coconut milk (optional): For a creamier chili, stir in coconut milk and simmer 5 minutes more.
6. Taste & adjust: Taste and adjust seasoning if needed.
7. Serve & store: Ladle into bowls and enjoy! Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Tips & Variations

• Use any beans you have—navy, garbanzo, or cannellini all work well.
• Add chopped kale or spinach during the last few minutes for a nutrition boost.
• Spice it up with diced jalapeños or chipotle peppers in adobo sauce.
• Double the recipe for a party or to stock your freezer.

Nutrition Facts

Serving Suggestions

• Top bowls with diced avocado, fresh cilantro, and a squeeze of lime.
• Serve over baked potatoes or with Low Salt Biscuits for a hearty meal.
• Pair with a crisp green salad or simple steamed greens.

“Chili is one of the best make-ahead meals—just reheat and enjoy all week long!”

Tips & Variations

• Mix and match spices to suit your taste—curry powder, Italian herbs, or taco seasoning are all fun options.
• Each recipe freezes well, so consider doubling and freezing half for an even busier week ahead.
• Short on time? Use canned beans and pre-chopped veggies to cut down on prep.
• Don’t forget to check out our Lion’S Mane Mushroom Crumble Recipes for more vegan meal inspiration!

Nutrition Facts

Serving Suggestions

• All of these recipes pair beautifully with a simple green salad or sliced fresh fruit.
• Try reheating leftovers and serving them as a filling for tortillas, pita bread, or baked sweet potatoes.
• Enjoy your chili or stew with Homemade Challah (just swap in vegan ingredients!) or a slice of sourdough.
• Add a side of Harvest Hash for a harvest-inspired meal.

Conclusion

Eating well on a budget doesn’t mean sacrificing flavor, nutrition, or variety. These cheap vegan meal recipes are proof that delicious, hearty, and filling food can be made with simple ingredients and minimal time investment.

With plenty of leftovers, you’ll have nourishing meals ready for days—saving you time, money, and stress during the week.

Whether you crave a comforting stew, a satisfying skillet, or a creamy chili, these recipes have you covered. Remember, vegan cooking is endlessly adaptable—so don’t hesitate to tweak these recipes to match what’s in your pantry or your personal taste.

For more plant-based inspiration, check out our Harvest Hash Recipe, or explore more creative ideas in our Lion’s Mane Mushroom Crumble Recipes.

Thanks for stopping by! If you make any of these recipes, let us know in the comments.

Happy cooking and enjoy your leftover-friendly vegan feasts!

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