Cheap Vegan Keto Recipes for Delicious Low-Carb Meals

Living a vegan keto lifestyle doesn’t have to break the bank! Whether you’re new to plant-based low-carb living or a seasoned pro, you may have noticed that some vegan keto recipes rely heavily on expensive specialty products or hard-to-find ingredients.

But eating this way can be simple, accessible, and budget-friendly. Today, I’m sharing a few of my favorite cheap vegan keto recipes that prove healthy, high-fat, and low-carb meals don’t have to cost a fortune.

Each recipe is designed to keep both your carb count and your grocery bill low, relying on affordable pantry staples and easy-to-find produce.

From hearty stews to quick skillet meals and grab-and-go snacks, these recipes will help you stay on track with your goals without sacrificing flavor or variety. If you’ve been looking for wallet-friendly meals that fit both vegan and keto needs, you’re in the right place!

Why You’ll Love This Recipe

• Budget-Friendly: Uses everyday ingredients you can find at any grocery store.
• Vegan & Keto: 100% plant-based and low in net carbs.
• Quick & Easy: Each recipe can be prepared in 30 minutes or less.
• Meal Prep Friendly: Many dishes can be made ahead and stored for later.
• Satisfying: High in healthy fats and fiber to keep you full.

Cheap Vegan Keto Recipes: The List

Below, you’ll find three of my top cheap vegan keto recipes: 1. Creamy Coconut Spinach Stew, 2.

Crispy Tofu Cabbage Stir Fry, and 3. Avocado Walnut “Egg” Salad.

Each recipe includes step-by-step instructions, nutrition facts, and helpful tips for making it your own!

Creamy Coconut Spinach Stew

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14 oz) can full-fat coconut milk
• 8 ounces fresh or frozen spinach
• 1 cup broccoli florets (fresh or frozen)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt & black pepper, to taste
• Juice of 1/2 lemon
• Optional: 1/4 cup chopped walnuts (for crunch & healthy fats)

Equipment

• Large saucepan or Dutch oven
• Chef’s knife & cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Heat the olive oil in your saucepan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Pour in coconut milk and stir well to combine. Bring to a gentle simmer.
4. Add spinach and broccoli. If using fresh spinach, add in batches and let it wilt. For frozen spinach, simply add and stir.
5. Season with smoked paprika, cumin, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until broccoli is tender.
6. Finish with lemon juice and adjust seasoning as needed. If using walnuts, stir them in now for added crunch.
7. Serve hot, garnished with extra walnuts or a squeeze of lemon if desired.

Tips & Variations

• Swap spinach for kale, Swiss chard, or mustard greens.
• For extra protein, top with crispy baked tofu or roasted chickpeas (if you’re not strictly keto).
• Use canned mushrooms or bell peppers for added variety and nutrition.
• To make it heartier, stir in a handful of riced cauliflower in the last 5 minutes of cooking.

“To save even more, buy frozen spinach and broccoli in bulk. They’re just as nutritious and often much cheaper than fresh!”

Nutrition Facts

Serving Suggestions

• Serve over a bowl of zucchini noodles or shirataki noodles for a hearty dinner.
• Pair with a side of Harvest Hash for a delicious low-carb meal.
• Enjoy as a comforting lunch with a spoonful of La Choy Sweet and Sour Sauce for a tangy twist.

Conclusion

This Creamy Coconut Spinach Stew is a go-to for budget-friendly vegan keto comfort food. It’s rich, filling, and simple to prepare with just a handful of affordable ingredients.

Whether you’re meal prepping for the week or need a quick dinner that checks all your dietary boxes, this stew delivers.

Eating vegan keto doesn’t have to be expensive or complicated. In fact, with a little creativity, you can enjoy nourishing, crave-worthy meals every day.

Scroll down for more wallet-friendly vegan keto recipes!

Crispy Tofu Cabbage Stir Fry

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons avocado oil or any neutral oil
• 1/2 head green cabbage, shredded
• 1 small carrot, julienned (optional, omit for strict keto)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/4 teaspoon chili flakes (optional)
• 1 teaspoon sesame oil (for finishing)
• Salt & pepper, to taste

Equipment

• Large nonstick skillet or wok
• Paper towels (for pressing tofu)
• Chef’s knife & cutting board
• Spatula or tongs

Instructions

1. Press the tofu with paper towels and a heavy object for at least 10 minutes to remove excess water. Cut into 1-inch cubes.
2. Heat 1 tablespoon oil in your skillet over medium-high. Add tofu cubes and fry until golden and crispy on all sides, about 8 minutes. Remove and set aside.
3. Add remaining oil to the skillet. Toss in cabbage (and carrot, if using), and cook for 4-5 minutes until softened and slightly browned.
4. Add ginger, garlic, chili flakes, soy sauce, and vinegar. Stir well and cook for 1-2 minutes, allowing the veggies to absorb flavor.
5. Return tofu to the pan and toss everything together for 2 more minutes.
6. Finish with sesame oil and season to taste. Serve hot.

Tips & Variations

• Try red cabbage or a bag of coleslaw mix for even faster prep.
• Add mushrooms or snap peas for extra texture and flavor.
• For extra crunch, sprinkle with toasted sesame seeds before serving.

“If you’re new to pressing tofu, just wrap it in a clean towel and set a heavy pan on top. Even 10 minutes makes a big difference for crispiness!”

Nutrition Facts

Serving Suggestions

• Serve with a drizzle of Cajun Ranch Wing Sauce for a spicy kick.
• Pair with a simple salad or steamed broccoli for a full meal.
• Enjoy leftovers cold for a protein-packed lunch the next day.

Conclusion

This Crispy Tofu Cabbage Stir Fry is a weeknight hero with just a handful of inexpensive ingredients. It’s loaded with plant-based protein, fiber, and healthy fats, all in under 30 minutes.

The crispy tofu adds a satisfying bite, while the cabbage keeps carbs low and your wallet happy.

This recipe is endlessly customizable—use whatever veggies you have on hand, or change up the sauce to match your mood. Simple, speedy, and so delicious!

Avocado Walnut “Egg” Salad

Ingredients

• 1 large ripe avocado
• 1/2 cup tofu (firm or silken), crumbled
• 2 tablespoons walnuts, roughly chopped
• 1 tablespoon vegan mayo or olive oil
• 1 teaspoon yellow mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric
• 1/4 teaspoon black salt (kala namak) for “eggy” flavor (optional but recommended)
• Salt & black pepper, to taste
• 2 tablespoons chopped green onion or chives

Equipment

• Mixing bowl
• Fork or masher
• Chef’s knife & cutting board
• Spoon or spatula

Instructions

1. Scoop avocado into a mixing bowl and mash with a fork until creamy but still a little chunky.
2. Add crumbled tofu, walnuts, vegan mayo, mustard, lemon juice, and turmeric. Mix well.
3. Stir in green onion and black salt (if using). Season with salt and pepper to taste.
4. Chill for 10 minutes if you have time, or serve immediately.

Tips & Variations

• For extra crunch, add chopped celery or cucumber.
• Use pecans or sunflower seeds instead of walnuts.
• Spread on lettuce leaves for a low-carb wrap, or enjoy as a dip for raw veggies.

“Black salt (kala namak) gives this salad an uncanny egg-like flavor—try it if you can find it, but regular salt works just fine!”

Nutrition Facts

Serving Suggestions

• Serve in romaine leaves or bell pepper halves for a crunchy, handheld snack.
• Top a low-carb seed cracker or keto bread for a satisfying open-faced sandwich.
• Pair with refreshing drinks like a Huckleberry Margarita (mocktail style!) for a summer lunch.

Conclusion

This Avocado Walnut “Egg” Salad is a budget-friendly, protein-rich twist on a classic, egg-based favorite. Thanks to creamy avocado and savory walnuts, it’s both filling and keto-compliant.

It’s perfect for meal prepping, quick lunches, or a speedy snack when hunger hits.

Cheap vegan keto recipes like these prove that you don’t need fancy products to eat well. Instead, focus on simple, wholesome ingredients and let your creativity shine!

Final Thoughts: Eating Cheap, Vegan, and Keto—It’s Possible!

Eating vegan keto on a tight budget is absolutely doable. The key is to rely on versatile, low-cost staples like tofu, canned coconut milk, leafy greens, cabbage, and healthy fats from avocados, nuts, and seeds.

Each recipe above features ingredients you can mix and match, making it easy to adapt meals to your taste, local produce, and what’s on sale.

Don’t forget to check out some of our other creative, plant-based recipes, like the Lion’s Mane Mushroom Crumble or the Lemon Ricotta Pasta With Arugula (just swap for keto noodles!). With a little planning, you can keep both your carb count and your grocery bills happily low.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Keto Stir-Fry with Tofu and Broccoli”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick, budget-friendly vegan keto stir-fry packed with protein and healthy fats. Perfect for a satisfying low-carb dinner.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“200g firm tofu, cubed”, “1 tablespoon olive oil”, “2 cups broccoli florets”, “1 cup sliced mushrooms”, “2 tablespoons soy sauce”, “1 tablespoon sesame seeds”, “1 clove garlic, minced”, “1/2 teaspoon chili flakes (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Press and cube the tofu.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add tofu and cook until golden on all sides.”}, {“@type”: “HowToStep”, “text”: “Add garlic, broccoli, and mushrooms; stir-fry for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in soy sauce and sprinkle chili flakes, stir well.”}, {“@type”: “HowToStep”, “text”: “Cook for another 3-5 minutes until veggies are tender.”}, {“@type”: “HowToStep”, “text”: “Top with sesame seeds before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “19g”, “fatContent”: “22g”, “carbohydrateContent”: “11g”}}