Eating vegan doesn’t have to be expensive or complicated. In fact, with a little creativity and some staple pantry ingredients, you can whip up delicious, wholesome meals that are both budget-friendly and easy to prepare.
Whether you’re new to vegan cooking or simply looking for quick meal ideas, these recipes prove that plant-based eating can be accessible and satisfying without breaking the bank.
From hearty stews to vibrant salads, you’ll find that cheap, easy vegan meals often rely on simple ingredients like beans, rice, seasonal vegetables, and flavorful spices. These ingredients not only keep costs low but also pack a nutritious punch, ensuring you stay energized throughout the day.
Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying your food.
In this post, I’ll share a versatile vegan recipe that’s perfect for busy weeknights or meal prepping. Along the way, I’ll include helpful tips, ingredient swaps, and serving ideas to keep your meals exciting.
Ready to dive into the world of cheap and easy vegan cooking? Let’s get started!
Why You’ll Love This Recipe
This recipe is a true lifesaver for anyone wanting to eat healthy without spending a fortune or spending hours cooking. It uses affordable pantry staples and fresh produce that you can find at most grocery stores year-round.
The recipe is highly customizable, allowing you to swap in your favorite veggies or legumes based on what’s on sale or in season.
Another reason to love this dish is its simplicity — just a handful of ingredients, basic equipment, and straightforward steps. It’s also perfect for batch cooking, so you can make a big pot and enjoy leftovers for several days.
Plus, it’s packed with fiber, plant-based protein, and vitamins, making it a well-rounded meal that supports your health and wellness goals.
If you enjoy this recipe, you might also want to check out other easy vegan meal ideas like Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to spice up your weekly menu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown rice | 1 cup (uncooked) |
| Canned black beans, drained and rinsed | 1 can (15 oz) |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Carrots, chopped | 2 medium |
| Frozen corn | 1 cup |
| Tomato paste | 2 tablespoons |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro, chopped (optional) | ¼ cup |
| Lime wedges (for serving) | as needed |
Equipment
- Medium saucepan with lid
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Colander (for rinsing beans)
Instructions
- 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 about 40-45 minutes or until rice is tender and water is absorbed.
- Sauté aromatics: While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add vegetables and spices: Mix in the chopped carrots and frozen corn. Cook for 5 minutes, stirring occasionally. Then add 1 teaspoon each of ground cumin and chili powder, stirring to coat the veggies.
- Incorporate beans and tomato paste: Add the rinsed black beans and 2 tablespoons of tomato paste to the skillet. Stir well to combine all ingredients.
- Simmer: Pour in ½ cup of vegetable broth, reduce heat to low, and cover. Let the mixture simmer gently for 10 minutes, allowing flavors to meld.
- Combine rice and veggie mixture: When the rice is done, fluff it with a fork and add it directly to the skillet. Stir everything together and season with salt and pepper to taste.
- Finish and serve: Remove from heat and stir in chopped fresh cilantro if using. Serve hot with lime wedges on the side for a bright, zesty finish.
Tips & Variations
Tip: Use whatever beans you have on hand — chickpeas, pinto beans, or kidney beans all work beautifully in this recipe.
Want to add some extra protein? Mix in cooked lentils or tofu cubes.
For a creamier texture, stir in a dollop of vegan sour cream or mashed avocado before serving.
If you don’t have brown rice, feel free to substitute with quinoa or bulgur; just adjust cooking times accordingly. Swap the frozen corn for fresh peas or chopped bell peppers for a different flavor profile.
For more inspiration on quick and easy vegan meals, explore the Vegan Food Processor Recipes for Easy Healthy Meals or try the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a twist on traditional dishes.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 60 g |
| Fiber | 10 g |
| Fat | 6 g |
| Sodium | 400 mg |
| Vitamin C | 15% DV |
| Iron | 20% DV |
Serving Suggestions
This dish is wonderfully versatile and pairs well with a variety of sides and toppings. Consider serving it with a fresh green salad, some steamed broccoli, or roasted sweet potatoes for a complete meal.
For an extra burst of flavor, top with sliced avocado, a sprinkle of nutritional yeast, or your favorite hot sauce. You can also serve it alongside warm vegan flour tortillas for a fun taco-style dinner.
Leftovers reheat beautifully and make for a satisfying lunch the next day. Pack it into a bowl with some shredded lettuce and salsa for a quick, nutritious meal on the go.
Conclusion
Eating vegan on a budget is not only possible but enjoyable with recipes like this one. By using affordable ingredients that are easy to find and prepare, you can create nourishing meals without sacrificing flavor or variety.
This recipe is an excellent example of how simplicity and wholesome ingredients come together to make a satisfying and healthful dish.
Whether you’re cooking for one or feeding a family, this meal is perfect for busy days when you want to eat well without spending hours in the kitchen. Don’t hesitate to experiment with different vegetables and spices to make it your own.
For more creative vegan ideas, check out our other recipes such as the Veggie Quesadilla Recipe Indian Style Easy & Delicious and the Vegan Chocolate Milk Recipe Easy and Delicious Guide.
Happy cooking, and remember: eating vegan can be easy, affordable, and incredibly delicious!
📖 Recipe Card: Cheap and Easy Vegan Chickpea Stir-Fry
Description: A quick and affordable vegan stir-fry packed with protein and veggies. Perfect for a healthy weeknight dinner.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 medium carrot, julienned
- 2 cups spinach leaves
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper and carrot, cook for 5 minutes.
- Stir in chickpeas, cumin, paprika, salt, and pepper.
- Cook for another 5 minutes, stirring occasionally.
- Add spinach and soy sauce, cook until spinach wilts.
- Serve over cooked rice or quinoa.
Nutrition: Calories: 320 kcal | Protein: 12 g | Fat: 8 g | Carbs: 45 g
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