Enjoy these affordable vegan recipes—each costs under $1.50 per serving and delivers bold flavor and nutrition. They’re simple to make and are regular staples in my kitchen. Watch the video and read the full recipes below.
Eating vegan doesn’t have to be expensive or time consuming. While you can treat yourself to specialty ingredients, the most reliable, nutritious, and budget-friendly foods are whole grains, legumes, and vegetables. These plant-based staples have nourished people around the world for generations and remain the most cost-effective way to meet your calorie and nutrient needs. Look at traditional cuisines across cultures and you’ll find plant-forward dishes at the heart of many meals.
Today we have unprecedented access to global plant foods, making it both delicious and affordable to eat plant-based. Beans and legumes cost far less than animal products, whole grains like rice and oats are widely available, and vegetables deliver a lot of nutrition for the price.
Ready to eat? Watch the video below, then scroll for the recipes.
These recipes are easy, filling, and economical. They’re household favorites that are quick to make and wallet-friendly.
If you want to eat vegan on a budget, keep these tips in mind:
- You don’t need a specialty health food store for staples like legumes, grains, and vegetables—most supermarkets have everything you need.
- Use membership or discount services to save on specialty items and pantry staples.
- Grow herbs or small vegetables if you have space; a windowsill herb garden can cut costs and improve flavor.
- Shop farmers’ markets for seasonal, local produce bargains.
- Don’t always prioritize organic; locally grown conventional produce can be fresher and less expensive depending on the season and distance traveled.
- Check discount retailers and ethnic grocery stores for great prices—bulk and specialty ingredients are often cheaper there.
- Buy in bulk when possible: legumes, grains, nuts, seeds, and dried fruit are cheaper per pound.
- Consider imperfect-produce services or joining a CSA to reduce costs while reducing food waste.
- Plan meals around seasonal produce: fruits and vegetables are cheapest and often tastiest when in season.
SWEET POTATO RED LENTIL CURRY $1.48/serving $5.91 entire dish
Sweet Potato Red Lentil Curry
This is one of my favorite budget-friendly meals. It’s simple, comforting, and adaptable—add potatoes, cauliflower, or broccoli if you like.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2 teaspoons cooking oil
- 1 tablespoon Indian curry powder
- 2 teaspoons ground cumin
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup red lentils, rinsed
- 2 large sweet potatoes, cubed
- 1 can coconut milk
- 4 cups water + 1 tbsp vegetable bouillon paste
- 1 teaspoon black pepper
- Juice of 1–2 limes
- Salt to taste
- 2 cups cooked brown rice, for serving
- 1/2 cup fresh cilantro, chopped, for garnish
Instructions
- Warm the oil in a large Dutch oven or soup pot over medium heat.
- Add the curry powder and cumin and fry about 30 seconds, stirring once.
- Add the onion, garlic, and ginger and sauté until the onion becomes translucent.
- Add the red lentils and sweet potatoes, stir well, and cook 30 seconds.
- Pour in the coconut milk and the water mixed with bouillon paste.
- Cook with the lid slightly ajar on medium heat for about 30 minutes, until the lentils and sweet potato are tender.
- Stir in black pepper and lime juice (start with one lime, add more to taste).
- Season with salt to taste, serve over brown rice, and garnish with cilantro.
BROCCOLI & CRISPY TOFU $1.26/serving $5.03 total
Broccoli & Crispy Tofu
A crunchy, savory stir-fry that’s become a favorite. The tofu method creates extra-firm, crispy cubes without deep frying—ideally done in a cast iron skillet.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
- 1 package extra-firm tofu
- 3 tablespoons cooking oil
- 1/2 teaspoon salt
- 2 crowns broccoli, cut into florets
- 1/4 cup white vinegar
- 1/4 cup water + 1 teaspoon vegetable bouillon paste
- 2 tablespoons soy sauce
- 2 tablespoons fermented black bean sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon arrowroot powder
- 4 cloves garlic, minced
- 1 tablespoon minced or grated fresh ginger
- 1 bunch green onions, white and light green parts only, finely chopped
- 2 cups cooked brown rice, for serving
Instructions
- Press the tofu to remove excess water: wrap in a towel and place a heavy pan on top for at least 10 minutes.
- Preheat oven to 425°F (218°C).
- Cut the pressed tofu into cubes.
- Warm 2 tablespoons oil in a cast iron skillet, add tofu and salt, and cook until golden on all sides, about 5–7 minutes.
- Place the skillet in the oven and bake 15 minutes until crispy.
- While tofu bakes, blanch broccoli in boiling water for 1 minute, drain, and set aside.
- Mix vinegar, bouillon water, soy sauce, black bean sauce, sugar, sesame oil, and arrowroot to make the sauce.
- Remove tofu, set aside. Warm remaining oil, sauté garlic, ginger, and green onions until fragrant.
- Add broccoli and cook 5 minutes, then add the sauce and stir until it thickens.
- Return tofu to the pan, toss to coat, and serve over brown rice.
LENTIL ZUCCHINI BURGERS $1.27/serving $5.07 total
Lentil Zucchini Burgers
A simple, flavorful veggie burger that’s easy if you have a food processor. Grate the zucchini and pulse ingredients for a speedy assembly—bake until golden.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
- 2 zucchini, shredded (food processor or box grater)
- 1/2 cup sunflower seeds
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
- 2 whole garlic cloves
- 1/2 yellow onion, diced
- 2 cups cooked green lentils
- 1 cup cooked brown rice
- 1/2–1 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place shredded zucchini in a large bowl.
- In a food processor, blend sunflower seeds with spices and garlic until grainy; transfer to a bowl.
- Add onion, rice, lentils, the sunflower-spice mix, and about 3/4 of the zucchini to the food processor.
- Process until you have a thick batter.
- Stir the batter into the remaining zucchini and mix in 1/2 cup breadcrumbs.
- Form patties, coat with breadcrumbs, and place on the baking sheet.
- Bake 35 minutes, flipping halfway through, until set and golden.
- Serve on buns with lettuce or kale and your favorite BBQ sauce.