Cheap Vegetarian Meal Prep Recipes for Easy Healthy Eating

Are you looking to save money, eat healthier, and simplify your week? Cheap vegetarian meal prep recipes are the answer!

Whether you’re a busy student, a working professional, or a parent juggling multiple responsibilities, meal prepping can help you stick to your budget and nourish your body. Vegetarian meal prep doesn’t have to be bland or boring—in fact, it’s a fantastic opportunity to explore new flavors, colors, and textures while keeping costs low.

With a little planning, you can whip up delicious and satisfying meals that are perfect for lunches, dinners, or even quick snacks. In this post, I’ll share three of my favorite budget-friendly vegetarian meal prep recipes, complete with step-by-step instructions, pro tips, and creative variations.

Let’s dive in and make plant-based eating both easy and affordable!

Why You’ll Love This Recipe

• Budget-Friendly: All recipes use affordable pantry staples and seasonal produce.
• Easy to Prepare: Minimal equipment and simple steps make these recipes perfect for beginners.
• Meal Prep Perfect: Each recipe is designed to stay fresh and tasty for several days in the fridge.
• Customizable: Swap in your favorite veggies, grains, or sauces to keep things interesting.
• Nutritious: Packed with fiber, plant-based protein, and essential vitamins and minerals.
• Family Approved: Tested by adults and kids alike—everyone will find something to love!

Cheap Vegetarian Meal Prep Recipes

Here are three of my top go-to vegetarian meal prep recipes that are as kind to your wallet as they are to your taste buds:

• One-Pot Chickpea & Vegetable Curry
• Mexican-Inspired Quinoa Skillet
• Sheet Pan Roasted Veggie & Lentil Bowls

1. One-Pot Chickpea & Vegetable Curry

Ingredients

Equipment

• Large pot or Dutch oven
• Cutting board & knife
• Can opener
• Wooden spoon
• Measuring spoons
• Meal prep containers

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and bell pepper. Sauté for 5-7 minutes, until vegetables begin to soften.
2. Add the garlic and curry powder. Stir for 1 minute, until fragrant.
3. Add chickpeas, diced tomatoes, and coconut milk. Stir well, scraping up any browned bits from the bottom of the pot.
4. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
5. Stir in spinach. Cook for another 2-3 minutes, until wilted (or heated through if using frozen).
6. Season with salt and pepper to taste. Remove from heat.
7. Let cool slightly, then divide evenly into meal prep containers.

Tips & Variations

• Swap in sweet potatoes or zucchini for a different veggie mix.
• Use light coconut milk to reduce fat and calories.
• Serve over rice, quinoa, or cauliflower rice for extra bulk.
• Add a squeeze of lime juice for brightness.
• Spice it up with chili flakes or a splash of hot sauce.

Tip: This curry gets even better after a day in the fridge as the flavors meld!

Nutrition Facts

Serving Suggestions

• Pack with brown rice or naan for a complete meal.
• Top with fresh cilantro and a dollop of yogurt or vegan yogurt.
• Pair with a simple green salad or roasted veggies.

2. Mexican-Inspired Quinoa Skillet

Ingredients

Equipment

• Large nonstick skillet or sauté pan
• Cutting board & knife
• Can opener
• Measuring cups & spoons
• Spatula
• Meal prep containers

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 4-5 minutes until softened.
2. Add garlic, chili powder, and cumin. Stir for 1-2 minutes until fragrant.
3. Add quinoa, black beans, corn, tomatoes (with juices), and broth. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until quinoa is cooked and liquid is absorbed.
5. Season with salt and pepper. Fluff with a fork and remove from heat.
6. Let cool for a few minutes, then divide into meal prep containers.

Tips & Variations

• Top with shredded cheese or avocado for extra richness.
• Try pinto beans or kidney beans instead of black beans.
• Add chopped jalapeño for more heat.
• Stir in fresh cilantro and a splash of lime juice just before serving.

Quote: “Quinoa is a complete protein, making this dish both filling and nutritious!”

Nutrition Facts

Serving Suggestions

• Serve in a wrap or tortilla for a handheld lunch.
• Pair with a crisp green salad or simple cabbage slaw.
• Top with a squeeze of lime and a handful of fresh herbs.

3. Sheet Pan Roasted Veggie & Lentil Bowls

Ingredients

Equipment

• Large rimmed baking sheet
• Parchment paper (optional)
• Large pot (for lentils)
• Strainer
• Cutting board & knife
• Mixing bowl
• Meal prep containers

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the vegetables: In a large bowl, toss sweet potatoes, broccoli, carrots, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread veggies in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
4. Meanwhile, cook lentils: Rinse lentils and add to a pot with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, until tender. Drain and season with salt.
5. Assemble bowls: Divide lentils and roasted veggies between meal prep containers. Drizzle with lemon juice just before serving.

Tips & Variations

• Swap in cauliflower, zucchini, or brussels sprouts for a different veggie mix.
• Add a scoop of hummus or a drizzle of tahini sauce for extra flavor.
• Use French green lentils for a firmer texture.
• Double the batch for a week’s worth of easy lunches.

Tip: Roasting brings out the natural sweetness in root vegetables, making them irresistible!

Nutrition Facts

Serving Suggestions

• Serve warm or at room temperature for an easy desk lunch.
• Top with a sprinkle of feta or toasted seeds for crunch.
• Pair with a Lemon Ricotta Pasta With Arugula for a heartier dinner.

Tips & Variations (All Recipes)

• Double or triple recipes to feed a crowd or stock your freezer for busy weeks.
• Mix and match grains (rice, barley, bulgur, or couscous) with any of these dishes.
• For extra protein, add edamame, tofu, or tempeh to any meal.
• Experiment with different spice blends—think Italian herbs, za’atar, or Cajun seasoning.
• Check out our Low Fodmap Appetizer Recipes for more budget-friendly ideas.

Nutrition Facts (Summary)

Note: These are estimates. Actual nutrition may vary based on specific ingredients and portion sizes.

Serving Suggestions (All Recipes)

• Pack meals in reusable containers for grab-and-go lunches.
• Add a side of Lemon Crackers or pita for crunch.
• Garnish with fresh herbs, seeds, or a dollop of plain yogurt or vegan sour cream.
• Pair with fresh fruit or a simple green salad for a balanced meal.

Conclusion

Eating well doesn’t have to break the bank, and with these cheap vegetarian meal prep recipes, you’ll be amazed at how easy and flavorful budget-friendly cooking can be. These dishes are designed for real life—they’re simple, delicious, and store beautifully for days.

Whether you’re meal prepping for work, school, or busy weeknights, these recipes will keep you satisfied and energized. Don’t be afraid to get creative: swap in your favorite veggies, try new spices, or batch cook for the freezer.

Plant-based meals are a wonderful way to boost your health and save money at the same time. If you’re looking for more delicious ideas, check out our Lion’S Mane Mushroom Crumble Recipes or explore our Golden Currant Recipes collection.

Happy cooking and happy saving!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Chickpea Stir Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick, budget-friendly vegetarian meal packed with protein and veggies. Perfect for meal prep and reheats well throughout the week.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “2 bell peppers, chopped”, “1 large carrot, sliced”, “1 can (15 oz) chickpeas, drained and rinsed”, “2 cups broccoli florets”, “3 tablespoons soy sauce”, “1 teaspoon smoked paprika”, “1/2 teaspoon black pepper”, “2 cups cooked rice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in bell peppers and carrot; cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add broccoli and cook for another 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas, soy sauce, smoked paprika, and black pepper.”}, {“@type”: “HowToStep”, “text”: “Stir well and cook for 5-7 minutes, until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Serve over cooked rice.”}], “nutrition”: {“calories”: “350”, “proteinContent”: “11g”, “fatContent”: “8g”, “carbohydrateContent”: “58g”}}