Cheap Vegetarian Recipes Meal Plan for Easy Healthy Eating

Are you looking for ways to eat deliciously on a budget without sacrificing health or flavor? You’re in the right place!

This cheap vegetarian recipes meal plan is designed to fill up your week with satisfying, nourishing, and wallet-friendly vegetarian meals. Whether you’re a student, feeding a family, or just want to eat more plant-based without spending a fortune, this guide will help you create a diverse menu that’s simple, affordable, and packed with taste.

We’ve handpicked a handful of recipes that use humble pantry staples and fresh produce, but never skimp on comfort or appeal. From protein-packed lentils and beans to seasonal vegetables and flavorful grains, you’ll find your new go-to vegetarian meals here.

Plus, each recipe is easy to prepare and can be customized to your tastes or what you already have on hand. Let’s get cooking and save some money at the same time!

Why You’ll Love This Recipe

• Budget-Friendly: Each meal is crafted with affordable ingredients, making it perfect for anyone watching their grocery bill.
• Nutritious & Filling: Packed with plant-based protein, fiber, and essential vitamins, these recipes keep you full and energized.
• Easy to Prepare: No complicated steps or fancy gadgets needed. Great for beginners and seasoned cooks alike.
• Versatile: Swap ingredients based on what’s in your pantry or local store. Each dish can be easily adapted for gluten-free or vegan needs.
• Family-Approved: These are crowd-pleasers that both vegetarians and meat-eaters will enjoy!

Ingredients

Below is a sample week’s meal plan with main ingredients for each recipe. Quantities are for 2-4 servings.

Adjust as needed for your household!

Equipment

• Large pot or Dutch oven – For soups, stews, and chili.
• Large skillet or wok – For stir-fries and fried rice.
• Baking sheet – For roasting veggies (optional, for added flavor).
• Colander – For rinsing beans and draining pasta.
• Cutting board & sharp knife – For chopping veggies efficiently.
• Mixing bowls – For prepping and mixing ingredients.
• Wooden spoon or spatula – For stirring and sautéing.
• Measuring cups & spoons – To ensure recipe accuracy.
• Can opener – For opening canned beans, tomatoes, and more.

Instructions

Lentil & Vegetable Stew

1. Prep the veggies: Dice 2 carrots, 2 medium potatoes, 1 onion, and mince 2 garlic cloves.
2. Sauté aromatics: In a large pot, heat 2 tbsp oil over medium heat. Add onion and garlic, sauté until soft.
3. Add vegetables: Stir in carrots and potatoes. Cook for 3-4 minutes.
4. Add lentils & liquid: Add 1 cup rinsed lentils, 1 can diced tomatoes (with juice), and 4 cups vegetable broth.
5. Simmer: Bring to a boil, reduce heat, cover, and simmer 25-30 minutes, or until lentils and veggies are tender.
6. Finish: Stir in 2 cups spinach and cook until wilted. Season with salt, pepper, and a dash of lemon juice if desired.

Chickpea Stir-Fry

1. Prep vegetables: Slice 1 bell pepper, cut 1 cup broccoli into florets, mince 2 garlic cloves.
2. Sauté: In a skillet, heat 1 tbsp oil over medium-high heat. Add garlic, sauté 30 seconds.
3. Add vegetables: Stir in bell pepper and broccoli. Cook for 4-5 minutes until just tender.
4. Add chickpeas: Add 1 can drained chickpeas. Stir-fry for 2-3 minutes.
5. Season: Add 3 tbsp soy sauce and a pinch of black pepper. Stir well, heat through.
6. Serve: Spoon over cooked rice.

Vegetarian Chili

1. Prep ingredients: Dice 1 onion, 2 cloves garlic.
2. Sauté: In a pot, heat 2 tbsp oil, cook onion and garlic until translucent.
3. Add beans & veggies: Add 1 can kidney beans, 1 can black beans, 1 cup corn (frozen or canned), and 1 can diced tomatoes.
4. Season: Stir in 2 tbsp chili powder, 1 tsp cumin, salt and pepper.
5. Simmer: Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
6. Serve: Top with a sprinkle of cheese, chopped green onion, or a dollop of yogurt if desired.

Egg Fried Rice (Vegetarian)

1. Prep veggies: Dice 1 carrot, 2 green onions; measure 1/2 cup frozen peas.
2. Scramble eggs: In a large skillet, heat 1 tbsp oil, add 2 beaten eggs, scramble until just set. Remove and set aside.
3. Sauté veggies: Add another tbsp oil, cook carrot for 2 minutes, then add peas and green onions. Sauté 2 minutes more.
4. Combine: Add 3 cups cold cooked rice, breaking up clumps. Stir-fry 3-4 minutes.
5. Season: Add 2-3 tbsp soy sauce, return eggs to pan, stir to combine.
6. Serve: Garnish with extra green onion.

One-Pot Pasta Primavera

1. Chop veggies: Dice 1 zucchini, 1 carrot, and 1 onion.
2. Sauté aromatics: In a large pot, heat 2 tbsp oil, add onion, cook until translucent.
3. Add pasta & veggies: Add 2 cups pasta, 1 can diced tomatoes, and the chopped vegetables.
4. Add liquid & season: Pour in 3 cups water or broth, 1 tsp Italian seasoning, salt and pepper.
5. Cook: Bring to a boil, reduce heat, simmer uncovered, stirring occasionally, until pasta is al dente (about 12 minutes).
6. Finish: Stir in 1 cup frozen peas at the end, cook 2 minutes. Adjust seasoning and serve.

Simple Bean Tacos

1. Heat beans: In a small pot, warm 1 can refried beans over medium-low heat.
2. Prep toppings: Chop lettuce and tomatoes, shred cheese if needed.
3. Warm tortillas: Heat 8 corn or flour tortillas in a dry skillet or microwave.
4. Assemble: Spread beans on each tortilla, top with lettuce, tomato, cheese, and salsa.
5. Serve: Enjoy immediately, adding hot sauce if desired.

Vegetable & Potato Curry

1. Prep veggies: Dice 2 potatoes, 2 carrots, 1 onion.
2. Sauté aromatics: In a pot, heat 2 tbsp oil, cook onion until soft.
3. Add veggies: Stir in potatoes and carrots, cook 5 minutes, stirring often.
4. Add curry powder: Stir in 2 tbsp curry powder, cook 1 minute.
5. Add liquid: Pour in 1 can coconut milk, 1 cup water. Stir well.
6. Simmer: Bring to a boil, reduce heat, cover, and cook 15 minutes.
7. Add peas: Stir in 1 cup frozen peas, cook 5 minutes more, until veggies are tender.
8. Serve: With steamed rice.

Tips & Variations

“Cooking on a budget doesn’t mean giving up on flavor or variety. Be creative and use what you have!”

• Mix Up the Vegetables: Substitute with seasonal or on-sale veggies like cabbage, sweet potatoes, or green beans.
• Batch Cook: Double recipes and freeze leftovers for easy future meals.
• Spice It Up: Add your favorite spices or hot sauce for extra flavor.
• Go Vegan: Omit eggs and cheese or use plant-based alternatives as needed.
• Use Whole Grains: Try brown rice, quinoa, or whole wheat pasta for added nutrition.
• Protein Boost: Add tofu, tempeh, or extra beans for higher protein content.

Nutrition Facts

These vegetarian recipes provide a balanced mix of macronutrients, plenty of fiber, and essential vitamins and minerals. Here’s a general nutritional breakdown per serving (averaged across the meals):

For those seeking even more nutrition or special diets, try adding leafy greens, seeds, or nuts as toppings. For more ideas, see our Low Fodmap Appetizer Recipes for creative, healthy starters.

Serving Suggestions

• Pair with Salads: Serve any meal with a simple green salad for extra crunch and nutrition.
• Top with Fresh Herbs: Add chopped cilantro, parsley, or basil to brighten up flavors.
• Serve with Bread: Enjoy the stew or chili with a slice of High Altitude Wheat Bread or your favorite crusty loaf.
• Add Sides: Try oven-roasted veggies or a side of steamed greens for more variety.
• Make it a Bowl: Layer grains, beans, and veggies in a bowl for a modern, Instagram-worthy meal.
• Sweet Finish: Complete your meal plan with a simple dessert like Kolasnittar Recipe for a sweet Swedish treat.

Conclusion

Eating well doesn’t have to mean spending a fortune or cooking complicated meals. With this cheap vegetarian recipes meal plan, you’ll discover just how easy and delicious budget-friendly vegetarian cooking can be.

Each recipe is designed to minimize waste, maximize flavor, and help you stick to your grocery budget, all while nourishing your body with wholesome, plant-based ingredients.

Feel free to mix and match these recipes throughout the week, swap in your favorite seasonal produce, or double up for leftovers. Cooking at home saves money, reduces food waste, and gives you control over what goes into your meals.

For more inspiration, don’t forget to check out our Lemon Ricotta Pasta With Arugula Recipe for a fresh and zesty dinner, or explore even more hearty comfort food with the Harvest Hash Recipe. Happy cooking and happy saving!

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