Cheap Vegetarian Recipes Without Beans for Easy Meals

Are you searching for delicious, budget-friendly vegetarian meals that don’t rely on beans? Whether it’s for dietary reasons, allergies, or simply a desire for something different, creating cheap vegetarian recipes without beans is easier—and tastier—than you might think!

This post is your go-to guide for flavorful, wholesome, and wallet-friendly vegetarian dishes that skip the beans while maximizing taste and nutrition. We’ll explore three fantastic recipes: Cabbage & Potato Skillet, Vegetable Fried Rice, and Cheesy Broccoli & Rice Bake.

Each recipe uses simple, affordable ingredients and pantry staples, making them perfect for busy weeknights or meal prepping on a budget.

Say goodbye to boring salads and bland sides! These creative vegetarian recipes are hearty, satisfying, and completely bean-free.

Read on for easy-to-follow instructions, helpful tips, and serving suggestions to help you make the most of your meatless meals—without breaking the bank.

Why You’ll Love This Recipe

These cheap vegetarian recipes without beans are perfect for anyone looking to eat well without spending a fortune or relying on legumes. Whether you’re a seasoned vegetarian, a flexitarian, or simply trying to incorporate more plant-based meals into your diet, these dishes check all the boxes:

• Simple ingredients you likely already have in your pantry or fridge
• Quick and easy to prepare—most are ready in under 40 minutes
• Customizable with your favorite vegetables and spices
• Kid-friendly and crowd-pleasing
• Freezer-friendly for meal prep and leftovers
• No beans required, making them ideal for those with allergies or preferences

With these recipes, you’ll discover that vegetarian cooking can be satisfying, frugal, and full of flavor—no beans needed!

Cabbage & Potato Skillet

Ingredients

• 1 small head green cabbage (about 1.5 lbs), chopped
• 2 medium russet potatoes, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or vegetable oil
• 1 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 cup vegetable broth (or water)
• Optional: 1/4 tsp red pepper flakes for a spicy kick

Equipment

• Large skillet or frying pan
• Cutting board and knife
• Measuring spoons
• Wooden spoon or spatula
• Colander for rinsing vegetables

Instructions

1. Prep your vegetables: Wash and dice the potatoes, chop the cabbage, dice the onion, and mince the garlic.
2. Heat oil: In a large skillet over medium heat, add the olive oil. Once hot, add the onions and potatoes. Sauté for 5-7 minutes, stirring occasionally, until the potatoes start to soften and the onions are translucent.
3. Add garlic and spices: Stir in the garlic, smoked paprika, salt, black pepper, and optional red pepper flakes. Cook for 1 minute until fragrant.
4. Add cabbage: Add the chopped cabbage to the skillet. Pour in the vegetable broth and stir to combine. Cover and cook for 12-15 minutes, stirring occasionally, until the cabbage is tender and the potatoes are cooked through.
5. Finish and serve: Remove the lid, stir well, and taste for seasoning. Adjust salt and pepper as needed. Serve hot as a hearty main or side dish.

Tips & Variations

“For extra flavor, add a splash of soy sauce or a sprinkle of nutritional yeast before serving!”

• Make it crispy: Remove the lid for the last 5 minutes to allow the potatoes and cabbage to brown slightly.
• Add other veggies: Try sliced carrots, bell peppers, or shredded carrots for extra color and nutrition.
• Herb it up: Fresh dill, parsley, or thyme make tasty additions.
• Cheesy version: Sprinkle with shredded cheddar or mozzarella before serving.

Nutrition Facts

Nutrition is per serving, based on 4 servings.

Serving Suggestions

• Enjoy as a main with a dollop of sour cream or plain yogurt
• Serve alongside a fresh green salad or roasted root vegetables
• Pair with Lemon Straws for a bright, citrusy finish

Vegetable Fried Rice

Ingredients

• 3 cups cooked rice (preferably day-old, any variety)
• 2 tbsp vegetable oil
• 1 cup frozen peas and carrots (or any mixed vegetables)
• 1/2 cup chopped green onions
• 2 eggs, lightly beaten (omit for vegan version, see tips)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 clove garlic, minced
• 1 tsp sesame oil (optional)
• Salt & pepper to taste

Equipment

• Large non-stick skillet or wok
• Wooden spoon or spatula
• Mixing bowl (for eggs)
• Measuring spoons

Instructions

1. Prepare rice: If you haven’t already, cook rice and let cool. Day-old rice works best for fried rice texture.
2. Scramble eggs: Heat 1 tbsp oil in the skillet over medium heat. Add eggs and scramble until just set. Transfer to a plate and set aside.
3. Stir-fry veggies: Add remaining oil to the skillet. Stir in garlic, peas, carrots, and green onions. Cook for 3-4 minutes, until veggies are heated through.
4. Add rice: Push veggies to the side, add rice to the middle, and stir-fry for 2-3 minutes, breaking up clumps.
5. Combine and season: Add the scrambled eggs back to the pan. Pour in soy sauce and sesame oil. Stir everything together and cook for another 2 minutes.
6. Finish: Taste and add salt or pepper as needed. Serve hot, garnished with extra green onions if desired.

Tips & Variations

“For a vegan version, simply skip the eggs and add extra veggies or tofu.”

• Boost the protein: Toss in cubed tofu or tempeh for a heartier meal (just make sure they’re bean-free if you have allergies!)
• Spice it up: Add a dash of sriracha or chili garlic sauce for heat.
• More veggies: Try broccoli, corn, spinach, or mushrooms.
• Leftovers: This dish is perfect for meal prep—just reheat in a pan or microwave.

Nutrition Facts

Nutrition is per serving, based on 4 servings.

Serving Suggestions

• Serve with a side of Low Fodmap Appetizer Recipes for a complete meal
• Pair with a crisp cucumber and tomato salad
• Enjoy with a glass of Huckleberry Margarita for a fun twist

Cheesy Broccoli & Rice Bake

Ingredients

• 2 cups cooked rice (white or brown)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese (or mozzarella)
• 1 cup milk (dairy or unsweetened plant-based)
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil or butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs (optional, for topping)

Equipment

• Medium saucepan
• Oven-safe baking dish (8×8-inch or similar)
• Mixing bowl
• Whisk
• Measuring cups and spoons

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
2. Cook broccoli: Steam or microwave broccoli for 2-3 minutes until just tender. Drain well.
3. Sauté aromatics: In a medium saucepan, heat oil or butter over medium heat. Add chopped onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
4. Mix base: In a large mixing bowl, combine cooked rice, steamed broccoli, sautéd onions and garlic, half the cheese, milk, yogurt or sour cream, salt, and pepper. Stir until well mixed.
5. Assemble: Pour mixture into prepared baking dish. Sprinkle remaining cheese and breadcrumbs (if using) over the top.
6. Bake: Bake uncovered for 20-25 minutes, until cheese is melted and the top is golden.
7. Serve: Remove from oven and let cool for 5 minutes before slicing and serving.

Tips & Variations

“Make it vegan by using plant-based cheese and yogurt, and your favorite non-dairy milk.”

• Swap the veggies: Use cauliflower, zucchini, or spinach instead of (or in addition to) broccoli.
• Add protein: Stir in sautéed mushrooms or chopped nuts for extra texture and nutrition.
• Make it spicy: Add a pinch of cayenne pepper or chili flakes to the mixture.
• For extra crunch: Top with crushed crackers or cornflakes before baking.

Nutrition Facts

Nutrition is per serving, based on 4 servings.

Serving Suggestions

• Slice and serve with Honey Raisin Challah for a comforting dinner
• Pair with a tangy slaw or fresh green salad for added crunch
• Enjoy as a hearty lunch, and pack leftovers for an easy workday meal

Tips & Variations for All Recipes

• Buy in bulk: Stock up on rice, potatoes, and seasonal vegetables for extra savings.
• Use leftovers: These recipes work great with leftover cooked vegetables or grains.
• Spice it your way: Don’t hesitate to play with your favorite spice blends or fresh herbs.
• Batch cook: Double the recipes and freeze extras for a quick, healthy meal later.

Nutrition Facts: Recipe Comparison

All nutrition information is approximate and will vary based on brands and substitutions.

Serving Suggestions for All Recipes

• Round out your meal with a refreshing beverage such as the Huckleberry Margarita.
• Serve with a slice of homemade bread, like this Honey Raisin Challah.
• For dessert, try a sweet treat like the Kolasnittar Recipe.
• For a complete vegetarian spread, add a simple green salad or roasted vegetables.

Conclusion

Cheap vegetarian recipes without beans are a lifesaver for anyone on a budget, navigating allergies, or just ready for a little variety in their plant-based meals. With these three recipes—Cabbage & Potato Skillet, Vegetable Fried Rice, and Cheesy Broccoli & Rice Bake—you’ll discover that affordable, meatless meals can be both hearty and exciting.

The ingredients are easy to find, the instructions are simple, and the flavors are sure to please even the pickiest eaters.

Don’t be afraid to get creative! Use what you have, try new vegetable combinations, and adjust the seasonings to fit your taste.

The beauty of vegetarian cooking is its versatility and endless possibilities. For more inspiration, don’t forget to check out our Lemon Ricotta Pasta With Arugula Recipe or discover unique flavors with this Lion’s Mane Mushroom Crumble.

Ready to bring more variety and savings to your kitchen? Give these recipes a try, and let us know your favorite bean-free vegetarian creations in the comments below!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Fried Rice”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and budget-friendly vegetarian fried rice made with simple vegetables and eggs. Perfect for a filling weeknight dinner without beans.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups cooked white rice (preferably day-old)”, “2 tablespoons vegetable oil”, “2 large eggs, beaten”, “1 cup frozen mixed vegetables (peas, carrots, corn)”, “3 green onions, sliced”, “2 cloves garlic, minced”, “3 tablespoons soy sauce”, “1 teaspoon sesame oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat 1 tablespoon oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add beaten eggs and scramble until just set, then remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add remaining oil to the pan and saut\u00e9 garlic and green onions for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add frozen vegetables and cook for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked rice and cook for 2 minutes, breaking up any clumps.”}, {“@type”: “HowToStep”, “text”: “Add soy sauce, sesame oil, and mix well.”}, {“@type”: “HowToStep”, “text”: “Return scrambled eggs to the pan, stir, and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “9g”, “fatContent”: “10g”, “carbohydrateContent”: “48g”}}