20 Cheap Vegan Recipes for Delicious Budget Meals

Eating vegan on a budget doesn’t mean sacrificing flavor or nutrition. In fact, with a little creativity and smart shopping, you can whip up delicious, hearty meals without breaking the bank.

Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your rotation, these 20 cheap vegan recipes are perfect for anyone who wants to enjoy wholesome food that’s easy on the wallet.

From comforting soups and stews to vibrant salads and satisfying mains, these recipes use simple, affordable ingredients that you can find at any grocery store. Plus, they’re quick to prepare, making them ideal for busy weekdays or relaxed weekends.

Discover how to turn pantry staples like beans, rice, and seasonal vegetables into exciting meals that everyone will love. Ready to get cooking?

Let’s dive into these budget-friendly vegan delights that bring taste, health, and savings all to your table.

Why You’ll Love These Recipes

These recipes are designed to be budget-friendly, nutritious, and delicious. Each dish uses affordable ingredients that are easy to find, making vegan cooking accessible for everyone.

You’ll find meals that are rich in protein, fiber, and essential vitamins without relying on expensive specialty items.

What’s more, these recipes emphasize versatility. You can swap ingredients based on what’s in season or what you have on hand, reducing waste and maximizing your pantry.

Plus, they’re perfect for meal prepping, ensuring you have wholesome meals ready to go all week long.

Ingredients

• Dried beans (black beans, chickpeas, lentils)
• Rice (brown, white, or basmati)
• Pasta (whole wheat or regular)
• Canned tomatoes
• Vegetables (carrots, onions, potatoes, spinach, bell peppers)
• Garlic and ginger
• Vegetable broth
• Olive oil or any cooking oil
• Spices (cumin, paprika, turmeric, chili powder, salt, pepper)
• Flour (all-purpose or chickpea flour)
• Plant-based milk (soy, almond, oat)
• Nuts and seeds (optional for added crunch and nutrition)
• Fresh herbs (parsley, cilantro, basil)

Equipment

• Large saucepan or pot
• Non-stick skillet or frying pan
• Cutting board and sharp knife
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or food processor (optional for sauces and dips)
• Baking dish or sheet pan

Instructions

1. Plan your meals by reviewing the recipes and making a shopping list of the essentials needed for the week.
2. Prep your ingredients by washing, chopping, and measuring everything before you start cooking to streamline the process.
3. Cook staples in bulk such as rice, beans, and lentils. Store them in the fridge to use throughout the week.
4. Follow individual recipe steps carefully—most dishes start with sautéing aromatics like onions, garlic, and spices to build flavor.
5. Simmer or bake dishes as required, adjusting seasoning to taste.
6. Use leftovers creatively by turning soups into stews or mixing roasted veggies into grain bowls.
7. Enjoy and share your tasty, wallet-friendly vegan meals with friends and family!

Tips & Variations

“Batch cooking and freezing portions can save you time and money — plus, it’s great for busy days!”

Try swapping out ingredients based on what’s on sale or in season. For example, use sweet potatoes instead of regular potatoes or kale instead of spinach.

Experiment with different spice blends like curry powder or Cajun seasoning for new flavor profiles.

If you’re new to vegan cooking, start with simple recipes like bean chili or vegetable stir-fry before moving on to more complex dishes. Also, consider adding nutritional yeast for a cheesy flavor or tahini for creaminess without dairy.

Nutrition Facts

Serving Suggestions

• Serve with a side of steamed rice or quinoa for a complete meal.
• Top with fresh herbs, avocado slices, or a squeeze of lemon for extra brightness.
• Pair with whole-grain bread or tortillas for easy wraps or sandwiches.
• Add a simple green salad or roasted vegetables to round out your plate.

20 Cheap Vegan Recipes List

Easy Chickpea Curry

This hearty chickpea curry is packed with spices and flavor. It’s perfect for a filling dinner that comes together in under 30 minutes.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pot over medium heat and sauté onions and garlic until translucent.
2. Add curry powder and cook for 1 minute to release flavors.
3. Pour in diced tomatoes and vegetable broth, then add chickpeas.
4. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
5. Serve hot over rice or with flatbread.

Lentil Soup

A classic, nutritious soup that’s easy to make and store for leftovers.

Ingredients

• 1 cup dried lentils
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Sauté onion, carrot, celery, and garlic in olive oil until softened.
2. Add rinsed lentils, cumin, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
4. Season with salt and pepper and serve warm.

Black Bean Tacos

Simple, satisfying tacos loaded with protein-rich black beans and fresh toppings.

Ingredients

• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 tomato, diced
• 1 avocado, sliced
• Salsa and lime wedges for serving

Instructions

1. Heat black beans in a pan with chili powder and cumin until warm.
2. Warm tortillas in a skillet or oven.
3. Assemble tacos by filling tortillas with beans, lettuce, tomato, and avocado.
4. Top with salsa and a squeeze of lime before serving.

Vegetable Stir-Fry

A colorful, quick dish that makes great use of any veggies you have on hand.

Ingredients

• 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp grated ginger
• Cooked rice or noodles for serving

Instructions

1. Heat oil in a wok or large skillet over high heat.
2. Add garlic and ginger, stir-fry for 30 seconds.
3. Add mixed vegetables and cook until tender-crisp, about 5-7 minutes.
4. Stir in soy sauce and cook for another minute.
5. Serve hot over rice or noodles.

Creamy Tomato Pasta

Rich, creamy, and comforting pasta without any dairy—perfect for a quick weeknight dinner.

Ingredients

• 8 oz pasta
• 1 can diced tomatoes
• 1/2 cup coconut milk
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package instructions and drain.
2. Sauté garlic in olive oil until fragrant.
3. Add diced tomatoes and basil, simmer for 10 minutes.
4. Stir in coconut milk and heat through.
5. Toss sauce with pasta and season to taste.

Baked Sweet Potato with Black Beans

A simple but satisfying meal that’s both filling and packed with nutrition.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender.
2. Mix black beans, corn, cumin, olive oil, salt, and pepper in a bowl.
3. Slice open sweet potatoes and stuff with the bean mixture.
4. Garnish with fresh cilantro and serve warm.

Vegan Chili

A warming, hearty chili full of beans and vegetables, perfect for chilly days.

Ingredients

• 1 can kidney beans
• 1 can black beans
• 1 can diced tomatoes
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Sauté onion, bell pepper, and garlic in olive oil until softened.
2. Add spices and cook for 1 minute.
3. Add beans and diced tomatoes, stir well.
4. Simmer for 30 minutes, stirring occasionally.
5. Adjust seasoning and serve with rice or cornbread.

Hummus and Veggie Wraps

Quick and nutritious wraps perfect for lunch or light dinner.

Ingredients

• Whole wheat tortillas
• 1 cup hummus
• 1 cucumber, sliced
• 1 carrot, grated
• 1 bell pepper, sliced
• Fresh spinach or lettuce leaves

Instructions

1. Spread hummus evenly over each tortilla.
2. Layer sliced vegetables and greens on top.
3. Roll up tightly and slice in half to serve.

Vegan Fried Rice

Use leftover rice and vegetables to create this flavorful and budget-friendly dish.

Ingredients

• 2 cups cooked rice
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oil
• Green onions for garnish

Instructions

1. Heat oil in a pan and sauté garlic until fragrant.
2. Add mixed vegetables and cook until tender.
3. Stir in cooked rice and soy sauce, mixing well.
4. Cook for 5-7 minutes until heated through.
5. Garnish with green onions and serve.

Vegan Pancakes

Fluffy and simple pancakes that make for a delightful breakfast or snack.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 cup plant-based milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract (optional)

Instructions

1. Mix dry ingredients in a bowl.
2. Whisk plant milk, oil, and vanilla in another bowl.
3. Combine wet and dry ingredients, stirring until smooth.
4. Heat a non-stick skillet over medium heat and pour batter to form pancakes.
5. Cook until bubbles form, then flip and cook the other side until golden.

Stuffed Bell Peppers

Colorful bell peppers stuffed with a tasty rice and bean filling.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 cup black beans
• 1 onion, diced
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onion in olive oil until soft.
3. Mix onion, rice, beans, and cumin in a bowl. Season well.
4. Stuff peppers with the mixture and place in a baking dish.
5. Bake for 30 minutes until peppers are tender.

Vegan Chili Mac

A comforting combo of chili and macaroni perfect for chilly nights.

Ingredients

• 8 oz elbow macaroni
• 1 cup vegan chili (see recipe above)
• 1/2 cup vegan cheese (optional)

Instructions

1. Cook macaroni according to package instructions and drain.
2. Heat vegan chili in a saucepan.
3. Combine chili and macaroni and mix well.
4. Top with vegan cheese if using and serve warm.

Vegan Potato Salad

A creamy, tangy potato salad that’s perfect for picnics or as a side dish.

Ingredients

• 4 medium potatoes, boiled and diced
• 1/2 cup vegan mayo
• 1 tbsp mustard
• 1 celery stalk, diced
• 1/4 cup diced onion
• Salt and pepper

Instructions

1. Combine vegan mayo, mustard, salt, and pepper in a bowl.
2. Add potatoes, celery, and onion and mix gently.
3. Chill for at least 1 hour before serving.

Vegan Lentil Sloppy Joes

A plant-based take on a classic comfort food.

Ingredients

• 1 cup cooked lentils
• 1/2 cup tomato sauce
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tsp chili powder
• 4 whole wheat buns

Instructions

1. Sauté onion and garlic until soft.
2. Add lentils, tomato sauce, and chili powder.
3. Simmer for 15 minutes until thickened.
4. Serve on buns with your favorite toppings.

Vegan Bean Burrito Bowl

A delicious bowl loaded with rice, beans, and fresh veggies.

Ingredients

• 1 cup cooked rice
• 1 cup black beans
• 1/2 cup corn
• 1 tomato, diced
• 1 avocado, sliced
• Fresh cilantro

Instructions

1. Layer rice, beans, and corn in a bowl.
2. Top with tomato, avocado, and cilantro.
3. Serve with lime wedges if desired.

Vegan Pasta Salad

A refreshing pasta salad that’s perfect for potlucks or lunches.

Ingredients

• 8 oz cooked pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup olives, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper

Instructions

1. Toss pasta and vegetables in a large bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper and mix well.

Vegan Mushroom Stroganoff

A creamy, savory dish made with mushrooms and noodles.

Ingredients

• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup plant-based sour cream or cashew cream
• 8 oz pasta or noodles
• 1 tbsp olive oil

Instructions

1. Cook pasta according to package instructions and drain.
2. Sauté onion, garlic, and mushrooms in olive oil until soft.
3. Add vegetable broth and simmer for 5 minutes.
4. Stir in plant-based sour cream and heat through.
5. Toss sauce with pasta and serve warm.

Vegan Tofu Scramble

A protein-packed breakfast or brunch option that’s quick and easy.

Ingredients

• 1 block firm tofu, crumbled
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Heat olive oil in a pan and sauté onion and bell pepper.
2. Add crumbled tofu and turmeric.
3. Cook for 5-7 minutes until heated through and slightly browned.
4. Season with salt and pepper and serve.

Vegan Lentil Tacos

A delicious alternative to meat tacos using spiced lentils.

Ingredients

• 1 cup cooked lentils
• 1 tsp chili powder
• 1/2 tsp cumin
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1 tomato, diced
• Salsa for topping

Instructions

1. Heat lentils with chili powder and cumin.
2. Warm tortillas and fill with lentils, lettuce, and tomato.
3. Top with salsa and serve.

Vegan Oatmeal Cookies

Sweet, chewy cookies made with oats and raisins—perfect for dessert or snacks.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup plant-based milk
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix oats, flour, sugar, and baking powder in a bowl.
3. Add oil, plant milk, and vanilla, stirring to combine.
4. Fold in raisins.
5. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes.

Conclusion

Eating vegan on a budget is not only possible but can be incredibly enjoyable with these 20 cheap vegan recipes. From cozy soups and stews to fresh salads and satisfying entrees, there’s something here for every taste and occasion.

These recipes prove that you don’t need expensive ingredients or complicated techniques to enjoy wholesome, flavorful plant-based meals.

By cooking at home and using pantry staples wisely, you save money while nourishing your body and supporting a compassionate lifestyle. Don’t forget to explore more recipes like our Blackstone Lo Mein Recipes, 50 Cupcake Recipes, or the refreshing Zucchini Peppers Onions Tomatoes Recipe for even more vegan inspiration.

Happy cooking and enjoy every delicious, budget-friendly bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “20 Cheap Vegan Recipes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of 20 affordable and easy-to-make vegan recipes perfect for budget-conscious cooks. Each recipe is nutritious, delicious, and requires simple ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried lentils”, “2 cups vegetable broth”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “1 can diced tomatoes (14 oz)”, “1 cup brown rice”, “2 cups water”, “1 tablespoon olive oil”, “1 teaspoon cumin powder”, “1 teaspoon paprika”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse lentils under cold water.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add cumin and paprika; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add lentils, diced tomatoes, and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until lentils are tender.”}, {“@type”: “HowToStep”, “text”: “Meanwhile, cook brown rice in water according to package instructions.”}, {“@type”: “HowToStep”, “text”: “Season lentil mixture with salt to taste.”}, {“@type”: “HowToStep”, “text”: “Serve lentils over brown rice.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “5 g”, “carbohydrateContent”: “55 g”}}