Cheap Vegan Recipes Australia: Delicious Meals on a Budget

Looking for ways to eat healthy, hearty, and flavourful meals without breaking the bank? You’re in the right place!

Australia’s fresh produce and diverse pantry staples make it ideal for whipping up cheap vegan recipes that don’t compromise on taste or nutrition. Whether you’re a student, feeding a family, or simply want to save money, eating vegan in Australia can be both delicious and budget-friendly.

In this blog post, I’ll share my top 5 favorite cheap vegan recipes that are perfect for Aussie kitchens. Each recipe uses everyday ingredients you’ll find at Woolies, Coles, or your local market.

These are simple, fuss-free dishes that celebrate vegetables, legumes, and grains—no expensive specialty products required. Let’s get cooking and prove that plant-based eating can be affordable, satisfying, and fun!

Why You’ll Love These Recipes

• Budget-Friendly: All recipes use accessible, low-cost ingredients found anywhere in Australia.
• Simple & Quick: No fancy equipment or advanced cooking skills needed—just straightforward, delicious food.
• Healthy: Packed with fibre, protein, and nutrients to keep you energized on a budget.
• Versatile: Perfect for meal prep, packed lunches, or easy family dinners.
• Eco-Conscious: Eating plant-based helps reduce your environmental footprint.

“Feeding yourself well doesn’t have to cost the earth—literally or financially!”

Cheap Vegan Recipes Australia: Top 5 Picks

Hearty Aussie Lentil & Veggie Stew

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 zucchini, chopped
• 3 cloves garlic, minced
• 400g can diced tomatoes
• 1 litre vegetable stock (homemade or store bought)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt & pepper, to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife and chopping board
• Measuring cups & spoons
• Ladle

Instructions

1. Heat olive oil in the pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes.
2. Stir in potatoes, zucchini, and dried lentils. Cook for another 2 minutes.
3. Add the diced tomatoes, vegetable stock, paprika, and thyme. Stir well.
4. Bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, stirring occasionally, until lentils and veggies are tender.
5. Season with salt and pepper. Serve hot, with crusty bread if desired.

Tips & Variations

• Swap in whatever veggies are cheap or in season—sweet potato, pumpkin, or spinach work beautifully.
• Add a splash of soy sauce or a squeeze of lemon for extra flavour at the end.
• For extra protein, stir in a can of chickpeas or beans.
• This stew freezes well—perfect for batch cooking!

Nutrition Facts

Serving Suggestions

• Pair with toasted multigrain bread or damper for a classic Aussie touch.
• Top with fresh parsley or a dollop of vegan yoghurt for creaminess.
• Serve as a lunchbox filler—just reheat and enjoy!

Simple Aussie Pumpkin & Chickpea Curry

Ingredients

• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 500g pumpkin, peeled and cubed
• 400g can chickpeas, drained and rinsed
• 400ml can coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• Salt & pepper, to taste
• Fresh coriander, to serve (optional)

Equipment

• Large frying pan or saucepan
• Knife and chopping board
• Wooden spoon

Instructions

1. Heat oil in the pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant (about 3 minutes).
2. Add the curry powder and cumin. Stir for 1 minute.
3. Stir in the pumpkin cubes. Cook for 2-3 minutes, coating with spices.
4. Add coconut milk and chickpeas. Bring to a simmer.
5. Cover and cook for 15-20 minutes, until pumpkin is tender.
6. Season to taste and serve with steamed rice and fresh coriander.

Tips & Variations

• Substitute sweet potato or carrots if pumpkin is expensive or out of season.
• Use light coconut milk for a lower-fat version.
• Add spinach or peas for extra greens.

Nutrition Facts

Serving Suggestions

• Serve with jasmine or brown rice for a filling meal.
• Pair with homemade lemon crackers for a crunchy side.
• Leftovers make a tasty lunch—just reheat and add a squeeze of lemon.

Classic Aussie Baked Bean Jaffles

Ingredients

• 8 slices wholemeal bread
• 400g can baked beans
• 1 tomato, sliced
• 1 small onion, thinly sliced
• Vegan margarine or olive oil spray
• Pinch of black pepper

Equipment

• Jaffle maker or sandwich press
• Bread knife
• Butter knife

Instructions

1. Preheat jaffle maker or sandwich press.
2. Spread a thin layer of margarine on one side of each slice of bread.
3. Place 4 slices, margarine-side down, on the press. Spoon baked beans over each slice, top with tomato and onion.
4. Sprinkle with black pepper. Top with remaining bread, margarine-side up.
5. Close press and cook until golden and crispy (about 5 minutes).
6. Slice and serve hot.

Tips & Variations

• Add vegan cheese for extra indulgence.
• Try with leftover curry or roasted veggies as the filling.
• No jaffle maker? Use a frying pan and press down with a spatula.

Nutrition Facts

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Great for breakfast, lunch, or a quick dinner.
• Enjoy with a side of sweet and sour sauce for dipping.

Quick Veggie Stir-Fry with Rice Noodles

Ingredients

• 200g rice noodles
• 2 cups mixed stir-fry veggies (e.g. capsicum, broccoli, carrot, snow peas)
• 2 tbsp soy sauce
• 1 tbsp sesame oil or vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp peanut butter (optional, for creamy finish)
• Chopped peanuts & spring onion, to serve

Equipment

• Wok or large frying pan
• Pot for noodles
• Chopping board and knife
• Tongs or spatula

Instructions

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in the wok over high heat. Add garlic and ginger; stir-fry for 30 seconds.
3. Add mixed veggies. Stir-fry for 3-5 minutes until just tender.
4. Stir in cooked noodles, soy sauce, and peanut butter (if using). Toss well to combine.
5. Serve hot, topped with peanuts and spring onion.

Tips & Variations

• Use frozen mixed veggies to save money and prep time.
• For extra protein, add cubed tofu or tempeh.
• Swap rice noodles for soba or wheat noodles if preferred.

Nutrition Facts

Serving Suggestions

• Serve with a squeeze of lime and fresh coriander.
• Pair with lemon ricotta pasta for a vegan dinner spread.
• Packed cold, it makes a great lunchbox option too!

Easy Aussie Veggie & Lentil Pasties

Ingredients

• 1 sheet vegan puff pastry (thawed)
• 1 cup cooked brown lentils
• 1 carrot, grated
• 1 potato, grated
• 1/2 cup frozen peas
• 1 small onion, diced
• 1 tbsp tomato paste
• 1 tsp Vegemite (optional, for a true Aussie flavour!)
• 1 tbsp olive oil
• Salt & pepper, to taste

Equipment

• Baking tray
• Baking paper
• Mixing bowl
• Knife and grater
• Pastry brush

Instructions

1. Preheat oven to 200°C (180°C fan-forced). Line a tray with baking paper.
2. In a bowl, combine lentils, carrot, potato, peas, onion, tomato paste, and Vegemite. Mix well and season.
3. Cut pastry sheet into 4 squares. Place filling in the centre of each square. Fold over to form triangles, pressing edges with a fork to seal.
4. Brush with olive oil. Bake for 20-25 minutes until golden and puffed.
5. Cool slightly, then enjoy warm or cold.

Tips & Variations

• Use leftover curry or stew as a filling for zero waste.
• Try adding chopped spinach or corn for extra veggies.
• These freeze brilliantly—reheat in the oven for a quick snack.

Nutrition Facts

Serving Suggestions

• Serve with tomato sauce for a true Aussie treat.
• Great for picnics, lunchboxes, or on-the-go snacks.
• Pair with a fresh salad or roasted veggies for a meal.

Conclusion

Eating well on a budget is absolutely possible with these cheap vegan recipes Australia! By focusing on pantry staples, seasonal produce, and a dash of creativity, you can enjoy nourishing meals that are big on flavour and light on the wallet.

From hearty stews to classic jaffles and easy pasties, these recipes are made for real Aussie kitchens and busy lives.

Feel free to mix and match veggies, swap in your favourite grains, or double up for meal prep. Vegan cooking is all about flexibility and fun—plus, it’s great for your health and the planet.

Keen for more inspiration? Try my Harvest Hash Recipe or experiment with Lion’S Mane Mushroom Crumble Recipes for more plant-based ideas.

Happy cooking, mates!

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