Cheap Paleo Vegan Recipes for Healthy Eating on a Budget

Eating paleo and vegan on a budget might sound challenging, but it can actually be fun, creative, and deeply nourishing. Whether you’re juggling dietary restrictions, saving on grocery bills, or just craving vibrant, veggie-packed meals, a collection of cheap paleo vegan recipes will bring excitement and convenience to your kitchen.

By focusing on affordable whole foods like root vegetables, greens, legumes, nuts, and seeds, you can enjoy hearty, flavorful dishes without sacrificing nutrition or flavor.

In this post, I’ll share five of my favorite budget-friendly paleo vegan recipes. Each recipe is loaded with nutrients, easy to prepare, and uses accessible pantry staples.

From a comforting sweet potato stew to a zesty cauliflower rice stir fry, these dishes prove that eating well doesn’t have to break the bank. Ready to get inspired by wholesome, wallet-friendly cooking?

Let’s dive in!

Why You’ll Love These Recipes

• Budget-Friendly: All the recipes use affordable, easy-to-find ingredients like sweet potatoes, carrots, lentils, and cauliflower.
• Simple & Quick: Most recipes come together in under 40 minutes, making them perfect for busy weeknights.
• Versatile: Swap out veggies or spices with whatever you have on hand – the recipes are forgiving and adaptable.
• Nutritious: Packed with plant-based protein, fiber, healthy fats, and a rainbow of vitamins.
• Delicious: Each dish is bursting with flavor, from comforting stews to vibrant salads.
• Meal-Prep Friendly: These recipes keep well in the fridge and are ideal for batch cooking.

Hearty Sweet Potato & Lentil Stew

Ingredients

Equipment

• Large soup pot or Dutch oven
• Sharp knife & cutting board
• Wooden spoon
• Ladle

Instructions

1. Sauté vegetables: Heat olive oil in the pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic and spices: Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Simmer stew: Add carrots, sweet potatoes, lentils, tomato paste, and broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils and veggies are tender.
4. Finish and serve: Stir in spinach or kale until wilted. Season with salt and pepper. Ladle into bowls and enjoy hot!

Tips & Variations

Tip: For extra protein, add a handful of chopped walnuts or pumpkin seeds before serving.

• Swap lentils with split peas for a different texture.
• Use any leafy green – collards and beet greens are great alternatives.
• Add a splash of lemon juice or apple cider vinegar for brightness.

Nutrition Facts

Serving Suggestions

• Serve over cauliflower rice for extra bulk.
• Garnish with fresh cilantro or a dollop of coconut yogurt.
• Pair with a side of Harvest Hash for a colorful meal.

Cauliflower Rice Veggie Stir Fry

Ingredients

Equipment

• Large skillet or wok
• Food processor (for ricing cauliflower)
• Wooden spoon

Instructions

1. Rice the cauliflower: Chop cauliflower into florets and pulse in a food processor until rice-sized.
2. Sauté aromatics: Heat sesame oil in skillet over medium-high. Add green onions, garlic, and ginger. Sauté for 2 minutes.
3. Add veggies: Stir in bell pepper and frozen mixed vegetables. Cook for 4-5 minutes.
4. Stir fry the rice: Add riced cauliflower and coconut aminos. Stir fry for 5-7 minutes, until cauliflower is tender.
5. Season and serve: Add salt and pepper to taste. Serve hot, garnished with sliced green onions.

Tips & Variations

• Add chopped cashews or sunflower seeds for crunch.
• Swap coconut aminos for tamari (if not strict paleo).
• Toss in leftover greens or shredded carrots.

“Cauliflower rice is one of the most versatile, budget-friendly paleo staples – use it anywhere you’d use grains!”

Nutrition Facts

Serving Suggestions

• Top with sliced avocado and sesame seeds.
• Serve alongside Lion’s Mane Mushroom Crumble for a protein boost.
• Add a squeeze of lime for a fresh finish.

Creamy Carrot-Ginger Soup

Ingredients

Equipment

• Large pot
• Immersion blender or regular blender
• Knife & cutting board

Instructions

1. Sauté aromatics: Heat olive oil in pot. Add onion and sauté 4-5 minutes until translucent. Add garlic and ginger, cook 1 minute.
2. Simmer carrots: Add carrots, broth, and salt. Bring to a boil, then cover and simmer for 20 minutes, until carrots are soft.
3. Blend the soup: Remove from heat. Use immersion blender to puree until smooth (or carefully blend in batches).
4. Add coconut milk: Stir in coconut milk, adjust seasoning, and heat gently before serving.

Tips & Variations

• Add a pinch of curry powder for warmth.
• Garnish with toasted pumpkin seeds or chopped parsley.
• Swap coconut milk for almond milk if you prefer a lighter soup.

This soup freezes beautifully – double the batch and save some for busy nights!

Nutrition Facts

Serving Suggestions

• Serve with a sprinkle of chili flakes for heat.
• Pair with a crisp salad or coconut flour crackers.
• Try as a starter before a main like Lemon Ricotta Pasta With Arugula (swap out the pasta for spiralized veggies for paleo).

Crunchy Cabbage & Apple Slaw

Ingredients

Equipment

• Large mixing bowl
• Sharp knife & grater
• Tongs or salad servers

Instructions

1. Prep vegetables: Shred cabbage, grate carrot, and julienne apple.
2. Combine ingredients: In a large bowl, toss together cabbages, carrot, apple, and pumpkin seeds.
3. Dress the slaw: Drizzle with olive oil and lemon juice. Toss well to coat.
4. Season and serve: Add salt and pepper to taste. Serve immediately or chill for 30 minutes.

Tips & Variations

• Use sunflower seeds or chopped almonds instead of pumpkin seeds.
• Add thinly sliced radishes or fennel for extra crunch.
• For a sweeter slaw, add a handful of raisins or dried cranberries (if paleo-okay for you).

“This slaw is a perfect make-ahead lunch and stays crisp for days in the fridge.”

Nutrition Facts

Serving Suggestions

• Serve as a side to your favorite vegan burger or wrap.
• Add to bowls with roasted sweet potatoes and chickpeas.
• Try it next to a scoop of Harvest Hash for a fall-inspired lunch.

Simple Zucchini Noodle Primavera

Ingredients

Equipment

• Spiralizer or julienne peeler
• Large skillet
• Knife & cutting board

Instructions

1. Prep the vegetables: Spiralize zucchini and slice other veggies.
2. Cook the veggies: Heat olive oil in skillet over medium. Add onion and bell pepper, sauté 3 minutes.
3. Add tomatoes: Toss in cherry tomatoes, cook 2 minutes more.
4. Finish with zucchini: Add zucchini noodles and sauté 2-3 minutes, just until tender.
5. Season and serve: Stir in basil, lemon juice, salt and pepper. Serve immediately.

Tips & Variations

• Use yellow squash or carrots for color variation.
• Add sliced olives or artichoke hearts for Mediterranean flair.
• Toss with a spoonful of pesto (vegan & paleo) for extra flavor.

“Keep the cooking time short to preserve the zucchini’s texture and nutrients.”

Nutrition Facts

Serving Suggestions

• Top with toasted almond slivers for a protein boost.
• Serve alongside a bowl of Harvest Hash or your favorite paleo vegan soup.
• Enjoy cold as a refreshing salad in summer.

Conclusion

Eating paleo and vegan on a budget is not only possible, it’s deeply satisfying and downright delicious! These cheap paleo vegan recipes showcase how a handful of humble ingredients can transform into nourishing, vibrant meals.

With a little creativity and some smart pantry staples, you can enjoy a variety of flavors and textures every day—without breaking the bank. Whether you’re new to paleo vegan cooking or a seasoned meal-prep pro, these recipes are sure to become staples in your weekly rotation.

Looking for more inspiration? Check out our Harvest Hash Recipe for a fall-inspired comfort food, or try a creative twist with our Lion’S Mane Mushroom Crumble Recipes.

For a bright, fresh pasta alternative, don’t miss the Lemon Ricotta Pasta With Arugula Recipe (just swap in spiralized veggies for paleo). Happy cooking, and enjoy every wholesome bite!

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