11 Cheap Dairy-Free Dinner Recipes

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Finding budget-friendly meals can be a challenge, but it doesn’t have to be!

These 11 cheap dairy-free dinner recipes combine affordable ingredients with bold flavors to create satisfying meals your whole family will love.

Get ready to whip up some deliciousness without breaking the bank!

Chickpea Curry with Coconut Milk

This Chickpea Curry is a delightful mix of flavors and textures that makes for a comforting meal.

The creamy coconut milk perfectly complements the spices, creating a rich, hearty, filling, and satisfying dish. Plus, it’s quick and easy to prepare, making it ideal for busy weeknights.

Chickpeas and coconut milk give this curry a lovely balance, while fresh herbs add a pop of color and freshness.

Serve it over rice or with some warm naan for a complete meal that won’t break the bank!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder and cumin, stirring to coat the onions.
4. Pour in the diced tomatoes and coconut milk, bringing the mixture to a gentle simmer.
5. Add the chickpeas, season with salt and pepper, and let simmer for about 15 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh cilantro, over rice, or with naan.

Vegetable Stir-Fry with Tofu

Vegetable Stir-Fry with Tofu is a delightful and easy-to-make dish that packs a punch of flavor while being entirely dairy-free.

The combination of vibrant vegetables and crispy tofu creates a satisfying meal that’s perfect for any day of the week.

You can customize it with your favorite veggies or whatever you have on hand, making it a flexible option for busy cooks.

This stir-fry is quick to prepare and bursts with fresh taste, thanks to the colorful bell peppers, crunchy broccoli, and aromatic garlic and ginger.

It’s a fun way to enjoy a wholesome plant-based dinner that energizes you.

Ingredients

• 14 oz firm tofu, pressed and cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, sliced
• Fresh cilantro for garnish

Instructions

1. Marinate the Tofu: In a bowl, combine tofu cubes with soy sauce and let it marinate for about 15 minutes. Then, sprinkle cornstarch over the marinated tofu and toss gently to coat.
2. Cook the Tofu: Heat vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until all sides are golden and crispy about 8-10 minutes. Remove from the pan and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add bell peppers, broccoli, garlic, and ginger. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Combine Everything: Return the tofu to the skillet, add green onions, and mix everything together. Stir-fry for another 2 minutes to heat through.
5. Serve: Garnish with fresh cilantro and serve hot with rice or noodles.

Zucchini Noodles with Marinara Sauce

Zucchini noodles, or “zoodles,” offer a light and fresh alternative to traditional pasta. Their mild flavor allows the marinara sauce to shine through.

This dairy-free, quick, and simple dish is perfect for busy weeknights or a light dinner.

The combination of zucchini and a rich, savory marinara sauce creates a satisfying and healthy meal.

With just a few ingredients and minimal prep time, you can have a delicious dinner on the table in no time.

Ingredients

• 4 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the crushed tomatoes and add oregano, basil, salt, and pepper. Stir well and let simmer for 10-15 minutes, allowing the flavors to meld.
3. Meanwhile, spiralize the zucchinis and set aside.
4. In another skillet, briefly sauté the zucchini noodles for about 2-3 minutes until slightly softened. Be careful not to overcook them.
5. Combine the zucchini noodles with the marinara sauce, stirring gently to coat.
6. Serve hot, garnished with fresh basil leaves.

Quinoa Salad with Black Beans and Corn

This quinoa salad is a vibrant and nutritious dish that combines protein-rich black beans and sweet corn, making it a satisfying option for dinner.

With a zesty lime dressing and fresh herbs, it’s light yet filling and perfect for any night of the week.

This recipe is not only simple to make but also packs a punch of flavor and color. It’s a great choice for meal prep, as the flavors meld beautifully over time.

Whether enjoyed on its own or as a side dish, this salad is sure to please!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. Combine the quinoa and water or broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
2. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Mix the Salad: In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro. Drizzle with dressing and toss to combine.
4. Serve: Enjoy immediately or chill in the refrigerator for an hour to enhance the flavors.

Stuffed Bell Peppers with Rice and Beans

Stuffed bell peppers are a colorful and satisfying dish that offers a delightful combination of flavors and textures.

Filled with a savory mix of rice and beans, they offer a hearty, healthy, and budget-friendly meal.

The sweetness of the bell peppers pairs perfectly with the seasoned filling, making each bite a treat.

This recipe is incredibly easy to prepare, making it perfect for busy weeknights.

You can customize the filling based on what you have on hand, and they can even be made ahead of time for a quick reheat. Let’s get started!

Ingredients

• 4 bell peppers (any color)
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup salsa
• 1/2 cup chopped green onions
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. Combine cooked rice, black beans, corn, cumin, chili powder, salt, pepper, and half of the salsa in a large bowl. Mix well.
4. Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack it in.
5. Pour the remaining salsa over the stuffed peppers.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
7. Garnish with chopped green onions and cilantro before serving. Enjoy!

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a cozy, flavorful dish that’s perfect for any weeknight dinner.

The sweetness of the potatoes pairs nicely with the hearty beans, creating a satisfying meal that’s both comforting and nutritious.

Making this chili is simple and requires minimal prep time, making it a great option for busy evenings.

Loaded with spices, vegetables, and plant-based protein, it’s delicious and budget-friendly!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes (14 oz)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic; sauté until softened.
2. Add the bell pepper, sweet potatoes, chili powder, and cumin. Stir for a few minutes until fragrant.
3. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes or until the sweet potatoes are tender.
4. Stir in the black beans and season with salt and pepper. Let it cook for another 5 minutes to heat through.
5. Serve hot, garnished with fresh cilantro.

Lentil Tacos with Avocado Salsa

Lentil tacos are a fantastic way to enjoy a hearty, satisfying meal without dairy.

These tacos are packed with earthy flavors and a variety of textures, making them both delicious and nutritious.

The lentils provide a rich base, while the fresh avocado salsa adds a creamy, zesty finish that brightens every bite.

Not only are these tacos simple to make, but they also come together quickly, making them perfect for a weeknight dinner.

Plus, they’re budget-friendly, allowing you to enjoy a wholesome meal without breaking the bank. Let’s dive into the recipe!

Ingredients

• 1 cup dried lentils (green or brown), rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1 tomato, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions

1. Cook the Lentils: In a pot, combine lentils, chopped onion, minced garlic, cumin, chili powder, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25 minutes or until lentils are tender. Season with salt and pepper.
2. Prepare the Salsa: In a bowl, mix diced avocado, tomato, red onion, cilantro, and lime juice. Season with salt if desired.
3. Warm the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
4. Assemble the Tacos: Spoon the lentil mixture onto each tortilla, top with the avocado salsa, and enjoy!

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian pasta dish that’s all about simplicity and flavor.

With just a few ingredients, including garlic, olive oil, and red pepper flakes, this dish is easy to whip up for a quick weeknight dinner.

The result is a deliciously fragrant pasta that balances richness with a bit of heat, making it a go-to recipe for many.

This dish is not just affordable but also incredibly satisfying. The garlic-infused oil coats the spaghetti perfectly, while the heat from the red pepper adds a delightful kick.

Whether you’re cooking for yourself or entertaining guests, Spaghetti Aglio e Olio is sure to please!

Ingredients

• 12 ounces spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped, for garnish
• Optional: Grated dairy-free cheese for serving

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2. Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently until golden brown, about 2-3 minutes. Be careful not to burn the garlic.
3. Add Spice: Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
4. Toss the Pasta: Add the drained spaghetti to the skillet, tossing to combine. If the pasta seems dry, add a bit of the reserved pasta water to reach your desired consistency.
5. Season and Serve: Season with salt to taste and garnish with chopped parsley. Serve immediately, with optional dairy-free cheese on top if desired.

Chickpea Salad Sandwich

The Chickpea Salad Sandwich is a tasty and satisfying meal that’s both easy to prepare and incredibly budget-friendly.

Its creamy texture and a burst of fresh veggies and spices flavors make it perfect for a quick lunch or dinner. The chickpeas provide a hearty base, making this sandwich filling and nutritious.

Whether you’re looking for something to whip up in a hurry or a healthy option to enjoy throughout the week, this recipe checks all the boxes.

Plus, it’s naturally dairy-free, so everyone can enjoy it!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup diced bell pepper
• 2 tablespoons vegan mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 slices of bread (your choice)
• Lettuce or greens for serving

Instructions

1. In a bowl, mash the chickpeas with a fork until slightly chunky.
2. Add the diced onion, cucumber, bell pepper, vegan mayonnaise, lemon juice, salt, and pepper. Mix well to combine.
3. Spread the chickpea salad evenly onto two slices of bread.
4. Add lettuce or greens on top, then place the other slices of bread on top to form sandwiches.
5. Cut in half and serve immediately, or wrap them up for a tasty lunch on the go!

Cabbage and Carrot Stir-Fry

Cabbage and Carrot Stir-Fry is a simple and satisfying dish that brings a burst of flavor to your dinner table.

This recipe features crisp cabbage and vibrant carrots, all tossed together in a light, savory sauce.

The freshness of the vegetables makes each bite refreshing, while the quick cooking process keeps them crunchy and full of nutrients.

This stir-fry is not only easy to prepare but also adaptable. You can throw in your favorite veggies or protein, making it a versatile option for busy weeknights.

Plus, it’s completely dairy-free, ensuring everyone can enjoy it!

Ingredients

• 4 cups cabbage, sliced
• 2 large carrots, sliced
• 1 bell pepper, chopped
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Stir in the sliced cabbage, carrots, and bell pepper. Cook for 5-7 minutes, stirring frequently until the vegetables are tender-crisp.
4. Pour in the soy sauce, mixing well. Season with salt and pepper to taste.
5. Cook for an additional 2 minutes, then remove from heat and serve immediately.

Vegan Mushroom Risotto

This vegan mushroom risotto is creamy, comforting, and packed with flavor.

The rich taste of mushrooms combined with the creamy texture of orzo makes it a satisfying dish that everyone will enjoy. Plus, it’s simple to whip up on a weeknight!

With just a few ingredients and minimal prep time, this risotto is a fantastic choice for a quick dinner.

Whether you’re cooking for yourself or a crowd, it’s sure to impress with its deliciousness and heartiness.

Ingredients

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing until translucent.
2. Add the sliced mushrooms and cook until they are tender and browned, about 5 minutes.
3. Stir in the orzo and dried thyme, cooking for another 2 minutes to toast the pasta.
4. Gradually add the vegetable broth, one cup at a time, stirring frequently until the orzo absorbs the liquid and becomes creamy, about 10-12 minutes.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.