Budget Dinner Recipes Vegan: Easy, Tasty Meals Under $10

Eating vegan on a budget doesn’t mean sacrificing flavor or nutrition. In fact, with a little creativity and the right ingredients, you can whip up delicious, hearty dinners that are kind to your wallet and kind to the planet.

Whether you’re new to vegan cooking or a seasoned plant-based eater, these budget-friendly dinner recipes will inspire you to make the most of simple pantry staples and fresh produce without breaking the bank.

From comforting one-pot meals to quick stir-fries, these recipes are designed to be easy, affordable, and packed with wholesome ingredients. Plus, they are perfect for meal prepping or feeding a family, making weeknight dinners stress-free and satisfying.

Let’s dive into some of the best vegan dinner ideas that keep costs low but flavor high!

Why You’ll Love This Recipe

Budget-friendly meals are essential for anyone looking to save money without compromising health or taste. These vegan dishes use inexpensive ingredients like beans, rice, seasonal vegetables, and pantry staples that you can find in most grocery stores year-round.

You’ll appreciate how easy these recipes are to customize with whatever you have on hand, making them a perfect fit for busy lifestyles. They’re also nutrient-dense, providing plenty of fiber, protein, and vitamins to keep you energized throughout the evening.

Whether you’re cooking for yourself or a group, these recipes offer hearty, filling options that prove vegan can be both delicious and economical.

Ingredients

• 1 cup dried lentils (or 2 cans of cooked lentils)
• 1 cup brown rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 2 cups mixed frozen vegetables (carrots, peas, corn)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using dried lentils)

Instructions

1. Prepare the lentils: If using dried lentils, rinse them under cold water and drain using a colander. Place them in a pot with 3 cups of water and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.
2. Cook the rice: In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and water is absorbed.
3. Sauté the aromatics: While the rice and lentils cook, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add spices and vegetables: Stir in the ground cumin and smoked paprika, cooking for 30 seconds. Then add the can of diced tomatoes with their juice and the frozen mixed vegetables. Simmer for 10 minutes to allow flavors to meld and the vegetables to cook through.
5. Combine lentils and rice: Once the lentils and rice are cooked, add them to the pot with the tomato-vegetable mixture. Stir well to combine, and cook for an additional 5 minutes to heat through.
6. Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or cilantro if desired. Serve warm as a satisfying, nutrient-packed dinner.

Tips & Variations

“Using canned lentils instead of dried can save time, but be sure to rinse them well to reduce sodium content.”

You can swap brown rice for quinoa or couscous depending on your pantry. For extra protein, add cooked chickpeas or tofu cubes.

If you prefer a bit of heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce.

Try different vegetable combos based on what’s in season or on sale. Sweet potatoes, spinach, or bell peppers all work beautifully in this recipe.

For a creamier texture, stir in a dollop of coconut yogurt or mashed avocado just before serving.

Nutrition Facts

Serving Suggestions

This hearty lentil and rice dish pairs wonderfully with a side of fresh green salad or steamed greens like kale or Swiss chard. Add a wedge of crusty whole grain bread or warm pita for a complete meal.

For an extra touch, drizzle with tahini sauce or a squeeze of fresh lemon juice to brighten the flavors. Leftovers make a great lunch option and can even be stuffed into wraps or burritos for a quick meal on the go.

Conclusion

Eating well on a budget is entirely possible with simple vegan recipes like this lentil and rice dinner. Not only is it affordable and easy to prepare, but it also nourishes your body with wholesome, plant-based ingredients.

Whether you’re cooking for yourself or feeding a family, dishes like this make plant-based eating accessible and enjoyable.

Remember, experimenting with different vegetables and spices can keep your meals exciting and tailored to your tastes. For more delicious and budget-conscious recipes, check out our Harvest Hash Recipe or the vibrant Lion’S Mane Mushroom Crumble Recipes.

And if you want to explore more vegan pasta options, don’t miss the fresh and zesty Lemon Ricotta Pasta With Arugula Recipe.

Happy cooking and enjoy your budget-friendly vegan dinners!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Budget Vegan Chickpea Stir-Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and affordable vegan stir-fry packed with protein and veggies. Perfect for a quick weeknight dinner.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried chickpeas (or 2 cans chickpeas, drained and rinsed)”, “2 tablespoons olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “1 bell pepper, chopped”, “2 cups chopped kale or spinach”, “1 medium carrot, sliced”, “2 tablespoons soy sauce”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “Cooked rice or quinoa, to serve”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “If using dried chickpeas, soak overnight and cook until tender; if canned, rinse and drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and carrot; cook for 5 minutes until slightly softened.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked chickpeas, kale, soy sauce, cumin, and smoked paprika.”}, {“@type”: “HowToStep”, “text”: “Cook for another 5-7 minutes until kale is wilted and flavors combine.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve hot over cooked rice or quinoa.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “8 g”, “carbohydrateContent”: “50 g”}}