Cheap Vegan Potato Recipes for Easy, Tasty Meals

There’s something truly magical about potatoes—they’re hearty, comforting, and endlessly versatile. For vegans (and anyone on a budget!), potatoes are a pantry staple that can transform into delicious, satisfying meals with just a few simple ingredients.

If you’re looking to eat well without breaking the bank, you’ve come to the right place. In this post, I’ll share my favorite cheap vegan potato recipes that are easy, filling, and bursting with flavor.

Whether you’re a student, a busy parent, or simply trying to cut down on grocery costs, these recipes will show you how to make the most of that humble spud. Grab your apron—let’s get cooking!

Why You’ll Love This Recipe

• Budget-Friendly: Potatoes are affordable and widely available year-round.
• Easy to Prepare: Minimal prep and basic equipment required—ideal for beginners!
• Vegan and Nutritious: These recipes pack in plant-based protein, vitamins, and fiber.
• Versatile: Change up the herbs, spices, or veggies for endless variations.
• Family-Friendly: Even picky eaters enjoy these simple, comforting dishes.

Cheap Vegan Potato Recipes: Three Must-Try Dishes

Below, you’ll find three standout vegan potato recipes that make the most of this humble ingredient: Vegan Potato & Chickpea Curry, Crispy Baked Potato Wedges, and Simple Potato & Cabbage Skillet. Each recipe is budget-conscious, filling, and perfect for weeknight dinners or meal prepping.

Recipe 1: Vegan Potato & Chickpea Curry

Ingredients

Equipment

• Large skillet or saucepan
• Wooden spoon
• Cutting board & knife
• Measuring cups & spoons
• Can opener

Instructions

1. Prepare your ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
2. Sauté: Heat oil over medium heat in a large skillet. Add onion and cook for 2-3 minutes until soft. Stir in garlic, curry powder, and turmeric; cook for another 1 minute until fragrant.
3. Add potatoes: Drop in the diced potatoes and toss to coat with the spices.
4. Simmer: Pour in the canned tomatoes (with juices) and coconut milk. Add chickpeas. Stir well, cover, and simmer over medium-low for 20-25 minutes until potatoes are tender.
5. Season: Uncover, season with salt and pepper to taste, and cook for 3-5 minutes more to thicken.
6. Garnish and serve: Sprinkle with fresh cilantro and serve hot, ideally with rice or flatbread.

Tips & Variations

• Swap chickpeas for lentils or frozen peas for a different protein boost.
• Use sweet potatoes for a sweeter, more colorful curry.
• Add diced carrots, spinach, or bell peppers for extra nutrition and color.
• For extra richness, stir in a spoonful of peanut butter during simmering.

“Always taste and adjust the seasoning at the end—spices can mellow as they cook!”

Nutrition Facts

Serving Suggestions

• Serve with steamed white or brown rice, or even Harvest Hash for a hearty meal.
• Pair with warm naan or vegan flatbread for dipping.
• Add a side of crunchy cucumber salad or quick-pickled onions.

Recipe 2: Crispy Baked Potato Wedges

Ingredients

Equipment

• Baking sheet
• Parchment paper or silicone liner
• Large bowl
• Sharp knife
• Measuring spoons

Instructions

1. Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare potatoes: Cut each potato lengthwise into 8 wedges. Place in a large bowl.
3. Season: Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, salt, and pepper. Toss well to coat.
4. Arrange and bake: Spread wedges out on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway, until golden and crisp.
5. Garnish and serve: Sprinkle with fresh parsley and serve immediately.

Tips & Variations

• Try adding a pinch of chili powder or cajun seasoning for a spicy kick.
• Serve with your favorite vegan dip, like Cajun Ranch Wing Sauce or classic ketchup.
• If you prefer, use sweet potatoes or a mix for added color and nutrition.

“For the crispiest wedges, don’t overcrowd the pan—give each wedge plenty of room!”

Nutrition Facts

Serving Suggestions

• Perfect as a side with veggie burgers or falafel.
• Serve as a snack with a selection of vegan dips, like Halibut Dip Recipe (swap in beans for a vegan version!).
• Add to a big salad for extra crunch and heartiness.

Recipe 3: Simple Potato & Cabbage Skillet

Ingredients

Equipment

• Large non-stick skillet
• Wooden spoon or spatula
• Cutting board & knife
• Grater
• Measuring spoons

Instructions

1. Prep veggies: Dice potatoes, shred the cabbage, grate the carrot, and chop onion and garlic.
2. Sauté: Heat oil in a large skillet over medium heat. Add onion and garlic, cook for 2 minutes until fragrant.
3. Add potatoes: Stir in potatoes and cook for 5 minutes, stirring occasionally, until starting to brown.
4. Add cabbage & carrots: Add shredded cabbage and grated carrot. Pour in soy sauce and black pepper. Cover and cook for 10-12 minutes, stirring occasionally, until potatoes are soft and cabbage is wilted.
5. Finish: Uncover, add lemon juice, stir, and cook for another 2 minutes to evaporate excess moisture.
6. Garnish and serve: Sprinkle with fresh dill or parsley. Serve hot.

Tips & Variations

• Add a handful of frozen peas or corn for extra color and sweetness.
• Replace soy sauce with tamari for a gluten-free option.
• For a smoky flavor, add a teaspoon of smoked paprika or a splash of liquid smoke.
• This recipe is perfect for using up leftover veggies!

“A squeeze of fresh lemon or a spoonful of vinegar at the end really brightens up the flavors.”

Nutrition Facts

Serving Suggestions

• Top with a dollop of vegan yogurt or vegan sour cream.
• Serve as a main dish, or as a side for Lion’s Mane Mushroom Crumble or any vegan protein.
• Enjoy leftovers for breakfast with hot sauce or salsa.

Tips & Variations (For All Potato Recipes)

• Bulk up your meal by adding beans, lentils, or other affordable veggies to any of these recipes.
• Change up the herbs and spices for fresh flavor every time—think cumin, thyme, rosemary, or Italian seasoning.
• Make it a one-pan meal by roasting additional vegetables alongside your potatoes.
• Check your pantry for odds and ends—almost any veggie or bean can be thrown in!

“Potatoes are a blank canvas—don’t be afraid to get creative and use what you have on hand!”

Nutrition Facts (Quick Comparison)

Serving Suggestions (For All Recipes)

• Pair with a fresh green salad, grain bowl, or roasted veggies.
• Add a crusty bread or Lemon Crackers for a complete meal.
• Double the recipe for meal prepping or feeding a crowd—these dishes reheat beautifully!
• Serve with a drizzle of your favorite vegan sauce or a squeeze of lemon for extra zing.

Conclusion

Potatoes are the ultimate affordable ingredient—they’re filling, nourishing, and incredibly versatile. Whether you’re making a fragrant curry, crispy potato wedges, or a simple skillet with cabbage and carrots, you can enjoy hearty, wholesome meals without spending a fortune.

The best part? Each of these cheap vegan potato recipes is easy to customize, so you can use whatever you have on hand and make them your own.

I hope these recipes inspire you to embrace the humble potato and add more variety to your vegan menu. For more plant-based inspiration, don’t forget to check out our Lemon Ricotta Pasta With Arugula and other budget-friendly dishes!

Happy cooking! If you try any of these recipes or have your own favorite potato creations, share them in the comments below.

Here’s to delicious, cheap, and compassionate meals—one potato at a time!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Simple Vegan Potato Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, budget-friendly vegan potato stew made with pantry staples. Perfect for a comforting and filling meal any night of the week.”, “prepTime”: “PT10M”, “cookTime”: “PT30M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 medium potatoes, diced”, “1 large onion, chopped”, “2 carrots, sliced”, “2 cloves garlic, minced”, “1 can (400g) diced tomatoes”, “3 cups vegetable broth”, “1 tablespoon olive oil”, “1 teaspoon dried thyme”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Add carrots and potatoes, cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in diced tomatoes, vegetable broth, thyme, and paprika.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, then serve hot.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “5 g”, “fatContent”: “3 g”, “carbohydrateContent”: “45 g”}}