Cheap Rice Recipes Vegan: Delicious Meals On A Budget

Are you searching for delicious, satisfying, and easy vegan meals that won’t break the bank? Look no further!

Rice is a true hero in the pantry: affordable, filling, and endlessly versatile. Whether you’re a student, a busy parent, or simply someone who wants to eat well on a budget, these cheap rice recipes vegan will become your new weeknight staples.

Each recipe is packed with flavor, uses simple ingredients, and comes together in under an hour. From vibrant stir-fries to comforting soups and hearty bowls, you’ll discover how rice can be the foundation for nourishing, plant-based meals all year round.

Let’s dig in and transform humble rice into something truly special!

Why You’ll Love This Recipe

• Budget-Friendly: These recipes require only pantry staples and fresh veggies, making them gentle on your wallet.
• Quick & Easy: Each dish can be whipped up in about 30-40 minutes, perfect for busy weeknights.
• Family-Approved: Flavorful, customizable, and satisfying for eaters of all ages.
• Nutrient Dense: Each recipe is packed with fiber, vitamins, and plant-based protein.
• Meal Prep Magic: Leftovers store well and taste even better the next day!

Ingredients

Recipe 1: Simple Vegan Fried Rice

Recipe 2: One-Pot Vegan Spanish Rice

Recipe 3: Creamy Vegan Coconut Rice & Beans

Equipment

• Large skillet or frying pan (non-stick recommended)
• Saucepan with a lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Can opener (for coconut milk & beans)
• Measuring cups and spoons
• Optional: Rice cooker

Instructions

Simple Vegan Fried Rice

1. Prepare the tofu: Pat the tofu dry and cut into small cubes. Optionally, press it for 10 minutes for a firmer texture.
2. Cook the tofu: Heat 1 tsp oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
3. Saute aromatics: Add garlic and white parts of green onion to the pan. Saute for 1 minute until fragrant.
4. Stir-fry veggies: Add frozen veggies and cook for 3-4 minutes until heated through.
5. Add rice: Stir in cold, cooked rice. Break up any clumps with your spoon. Fry for 2-3 minutes.
6. Season: Pour in soy sauce (and sesame oil if using). Toss to combine and heat evenly.
7. Finish: Return tofu to the pan. Add green onions and black pepper. Cook another minute. Serve hot!

One-Pot Vegan Spanish Rice

1. Saute onion and garlic: In a saucepan, heat 1 tbsp oil over medium heat. Add diced onion and garlic, cooking until soft (about 2-3 minutes).
2. Add bell pepper and spices: Stir in diced bell pepper, cumin, and smoked paprika. Cook for 2 more minutes.
3. Add rice and toast: Pour in the rice and toast, stirring often, for 1 minute.
4. Simmer: Add tomatoes (with juice) and vegetable broth. Stir and bring to a boil.
5. Reduce & cook: Lower the heat, cover, and simmer for 18-20 minutes, until the rice is tender and most liquid is absorbed.
6. Fluff & serve: Remove from heat and let sit 5 minutes. Fluff with a fork and season to taste.

Creamy Vegan Coconut Rice & Beans

1. Rinse the rice: Place rice in a fine mesh strainer and rinse well under cold water until water runs clear.
2. Combine ingredients: In a saucepan, add rinsed rice, coconut milk, 1 cup water, garlic, ginger, and salt. Stir to combine.
3. Cook: Bring to a gentle boil, then reduce heat to low, cover, and simmer 12-15 minutes.
4. Add beans: When rice is almost done, gently stir in black beans. Cook uncovered 3-5 more minutes until beans are heated and the mixture is creamy.
5. Finish: Fluff with a fork and garnish with fresh cilantro if desired.

Tips & Variations

• Use Leftover Rice: Day-old rice works best for fried rice, as it fries up without clumping.
• Spice It Up: Add chili flakes or a splash of hot sauce for a kick.
• Swap Veggies: Use whatever vegetables are in season or on sale—zucchini, spinach, or carrots all work well.
• Add Protein: For extra protein, toss in edamame, chickpeas, or tempeh.
• Make it Oil-Free: Saute in water or broth instead of oil for a lower-fat version.
• Batch Cooking: Double the recipe and freeze portions for busy days!

“Don’t be afraid to get creative! Rice is a blank canvas for any flavors you crave.”

Nutrition Facts

Here’s a general nutritional breakdown per serving (based on 1/4 of each recipe):

Exact values will vary based on brands and specific ingredients.

Serving Suggestions

• Garnish: Sprinkle with extra green onion, cilantro, or sesame seeds for a pop of color and flavor.
• Side Dishes: Pair with a simple green salad or steamed broccoli for a complete meal.
• Bowl it Up: Serve with pickled veggies, avocado, or a drizzle of sriracha for a hearty rice bowl.
• Wrap it Up: Use leftovers as a filling for vegan burritos or wraps.
• Try with Harvest Hash or Lion’s Mane Mushroom Crumble for a flavor-packed plant-based feast!

Conclusion

Rice is so much more than just a side dish—it’s a delicious, nourishing staple that can be the star of any vegan meal. These cheap rice recipes vegan prove that you don’t need fancy ingredients or hours in the kitchen to create something satisfying.

Each recipe offers a different flavor profile, from classic comfort food to bright, globally-inspired bowls. All are perfect for meal prepping, feeding a family, or simply enjoying a cozy solo dinner.

Try them all, mix and match with your favorite veggies, and make them your own. If you enjoyed these recipes, be sure to explore more affordable vegan ideas and don’t miss our Lemon Ricotta Pasta With Arugula or check out our Low Fodmap Appetizer Recipes for even more inspiration.

Happy cooking and happy eating!

More Cheap Vegan Rice Recipes: Listicle Edition

Here are a few more budget-friendly vegan rice recipes to keep your meals interesting and affordable:

• Vegan Rice Pilaf: Saute onion, garlic, and carrots in oil. Stir in rice, vegetable broth, and peas. Cook until fluffy. Add fresh parsley for brightness.
• Mexican Rice & Bean Skillet: Cook rice with canned tomatoes, corn, black beans, cumin, and chili powder. Top with avocado and lime.
• Curried Rice with Lentils: Simmer rice with red lentils, curry powder, coconut milk, and spinach for a protein-rich, creamy bowl.
• Asian-Inspired Rice Noodle Bowl: Toss cooked rice noodles with sautéed veggies, soy sauce, and a splash of rice vinegar. Top with crushed peanuts.
• Rice & Veggie Soup: Simmer rice with mixed vegetables, garlic, ginger, and broth for a comforting, warming soup.

Each of these variations can be adapted to the veggies and spices you have on hand. For more creative ways to use grains and legumes, browse our other recipes like Muthiya Kadhi Recipe or get inspired by our La Choy Sweet And Sour Sauce Recipes for adding Asian flavors to your rice dishes.

Let your budget and your taste buds lead the way!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan One-Pot Tomato Rice”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple, flavorful rice dish made with pantry staples. Perfect for a budget-friendly vegan meal.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup long grain white rice”, “1 tablespoon vegetable oil”, “1 small onion, diced”, “2 cloves garlic, minced”, “1 can (14 oz) diced tomatoes”, “2 cups water”, “1 cup frozen peas”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1 teaspoon dried oregano”, “1/2 teaspoon paprika”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in rice and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes (with juice), water, salt, pepper, oregano, and paprika.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat to low and cover.”}, {“@type”: “HowToStep”, “text”: “Simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in frozen peas, cover, and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Fluff rice with a fork and serve.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “6 g”, “fatContent”: “4 g”, “carbohydrateContent”: “48 g”}}