Cheap Veg Recipes for Easy and Tasty Weeknight Meals

Are you looking for delicious, nutritious meals that won’t break the bank? Welcome to my ultimate guide to cheap veg recipes!

Whether you’re a student on a budget, a busy parent, or simply looking to eat more plant-based meals, these recipes are designed to be easy on your wallet and big on flavor. Vegetables are among the most affordable ingredients at the store—and when prepared right, they become hearty mains or satisfying sides that everyone will love.

In this post, I’ll be sharing my top go-to cheap veg recipes, each one packed with vibrant flavors and made from everyday pantry staples. From a comforting lentil curry to a zesty stir-fry and a rustic roasted vegetable sheet pan meal, these recipes will help you eat well for less.

Let’s dive in and make eating on a budget a delicious adventure!

Why You’ll Love This Recipe

• Budget-Friendly: All recipes use affordable, easily accessible vegetables and pantry staples.
• Nutrient-Packed: Each dish is loaded with vitamins, minerals, and fiber for a healthy, satisfying meal.
• Quick & Easy: Simple instructions make these recipes perfect for beginners or anyone low on time.
• Versatile: Easily adapt these recipes to use whatever veggies you have on hand, reducing food waste.
• Family Approved: These meals are crowd-pleasers—great for kids, adults, and even picky eaters.
• Great for Meal Prep: Make ahead and enjoy throughout the week for convenient, healthy lunches or dinners.

Cheap Veg Recipes: The Top 3 Budget Winners

Here are three of my absolute favorite cheap veg recipes. Each one is wholesome, filling, and can be made with whatever vegetables you find on sale or already have in your fridge.

Let’s start with the beloved classic: Easy One-Pot Lentil Curry.

Easy One-Pot Lentil Curry

Ingredients

• 1 cup dry brown or green lentils (rinsed and drained)
• 1 large onion, diced
• 2 medium carrots, chopped
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth or water
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• Optional: a handful of spinach or chopped greens

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté for 3 minutes until softened.
2. Add garlic, carrots, and potatoes. Cook for another 3-4 minutes, stirring occasionally.
3. Sprinkle in the curry powder, cumin, and smoked paprika. Stir well to coat the vegetables in the spices.
4. Add the rinsed lentils, diced tomatoes (with juice), and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and vegetables are tender.
6. If using spinach or greens, stir them in during the last 5 minutes of cooking.
7. Season with salt and pepper to taste. Serve hot, with rice or bread if desired.

Tips & Variations

“Save even more by using frozen or canned vegetables, or swap out potatoes for sweet potatoes or squash.”

• Add a splash of coconut milk for a creamier curry.
• Swap lentils for split peas or chickpeas if you have those on hand.
• Mix in any leftover vegetables—bell peppers, zucchini, or peas work great.
• Spice it up with chili flakes or fresh ginger for extra heat and flavor.

Nutrition Facts

Serving Suggestions

• Ladle over steamed rice or with warm naan bread.
• Top with a dollop of plain yogurt or a squeeze of lemon for brightness.
• Serve as a hearty soup on its own, or alongside a crisp green salad.

Quick Veggie Stir-Fry

Ingredients

• 2 cups mixed vegetables (such as broccoli, bell peppers, carrots, snap peas)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil (or vegetable oil)
• 1/2 teaspoon ground ginger (or 1 tsp grated fresh ginger)
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 cup water
• Salt and pepper, to taste
• Optional: chili flakes or sesame seeds for garnish

Equipment

• Large skillet or wok
• Spatula
• Knife and cutting board
• Measuring spoons

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook for 2 minutes until translucent.
3. Add garlic and ginger; cook for 1 minute, stirring constantly.
4. Add the mixed vegetables and stir-fry for 5-6 minutes, until just tender but still crisp.
5. Stir in soy sauce and water. If using cornstarch, mix it with a little water and add now to thicken the sauce.
6. Cook for another 2 minutes, tossing to coat the veggies in the sauce.
7. Season with salt, pepper, and chili flakes if desired. Sprinkle with sesame seeds before serving.

Tips & Variations

“Use any vegetables you have—this is a perfect clean-out-the-fridge recipe!”

• Add cubes of tofu or chickpeas for protein.
• Swap soy sauce for tamari (for gluten-free) or add a splash of sweet chili sauce for extra zing.
• Try serving over leftover rice, noodles, or even quinoa.

Nutrition Facts

Serving Suggestions

• Serve over steamed rice, noodles, or couscous.
• Top with roasted peanuts or cashews for crunch.
• Pair with a fried or poached egg for a heartier meal.

Sheet Pan Roasted Veggie Medley

Ingredients

• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 large zucchini, sliced
• 1 red onion, cut into wedges
• 1 bell pepper, chopped
• 2 tablespoons olive oil or any vegetable oil
• 1 teaspoon Italian seasoning (or a mix of dried herbs)
• Salt and pepper, to taste
• Optional: parmesan cheese for serving

Equipment

• Sheet pan or large baking tray
• Parchment paper (optional, for easy cleanup)
• Knife and cutting board
• Large bowl for tossing veggies
• Oven

Instructions

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper if desired.
2. In a large bowl, toss all chopped vegetables with olive oil, Italian seasoning, salt, and pepper until well coated.
3. Spread vegetables in a single layer on the prepared sheet pan.
4. Roast for 25-30 minutes, stirring halfway, until veggies are golden and tender.
5. Sprinkle with parmesan cheese if using, and serve hot.

Tips & Variations

“Roast extra veggies and use leftovers in salads, wraps, or omelets!”

• Swap in sweet potatoes, squash, or any root veggies you have on hand.
• Add chickpeas to the pan for protein and extra crunch.
• Finish with a drizzle of balsamic glaze or a squeeze of lemon juice for brightness.

Nutrition Facts

Serving Suggestions

• Serve as a main with a side of crusty bread or cooked grains.
• Add to salads, grain bowls, or wraps.
• Top with a fried egg or serve alongside grilled tofu or tempeh for a protein boost.

More Cheap Veg Recipe Ideas

• Vegetable Fried Rice: Use leftover rice, frozen veggies, soy sauce, and scrambled eggs or tofu for an ultra-cheap meal.
• Chickpea Salad: Canned chickpeas, chopped veggies, lemon juice, and olive oil make a filling, no-cook lunch.
• Homemade Vegetable Soup: Simmer whatever vegetables you have with broth and herbs for a cozy soup. Try adding pasta or rice for even more bulk.
• Pasta Primavera: Toss pasta with sautéed seasonal vegetables, garlic, olive oil, and a sprinkle of cheese.
• Stuffed Bell Peppers: Fill halved peppers with rice, beans, corn, and salsa, then bake until tender.

Budget Shopping Tips

“Buy vegetables in bulk, shop in-season, and take advantage of store-brand pantry staples to save even more.”

• Frozen vegetables are usually cheaper and just as nutritious as fresh.
• Look for deals at farmer’s markets or local produce stands, especially near closing time.
• Stock up on pantry basics like dried beans, lentils, pasta, and rice when on sale.

Related Recipes You’ll Love

• Lemon Ricotta Pasta With Arugula Recipe
• Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food
• Lion’S Mane Mushroom Crumble Recipes

Conclusion

Eating well doesn’t have to be expensive or complicated. With these cheap veg recipes, you can enjoy wholesome, flavorful meals that stretch your grocery budget and make the most of what you already have at home.

The key is to be resourceful, flexible, and open to trying new combinations—vegetables are endlessly versatile and can be transformed into comforting curries, speedy stir-fries, or hearty oven-roasted favorites.

Whether you’re meal prepping for the week or just throwing together a quick dinner, these recipes are sure to become staples in your kitchen. Enjoy your cooking adventure, and remember: good food is simple, fresh, and shared.

If you love these ideas, check out my Lemon Ricotta Pasta With Arugula Recipe or explore more plant-based comfort food like the Harvest Hash Recipe for even more inspiration!

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