14 Cheap Vegan Dinner Ideas

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Plant-based eating has a reputation for being expensive, but it doesn’t have to be!

We’ve collected 14 cheap vegan dinner ideas that prove you can enjoy delicious, satisfying meals without animal products or a hefty price tag.

These budget-friendly recipes focus on affordable staples like beans, grains, and seasonal vegetables to create flavorful dishes that will please both dedicated vegans and curious omnivores alike.

Lentil Tacos with Avocado

Lentil tacos with avocado are a delightful and budget-friendly way to enjoy a vegan meal.

Thanks to the hearty lentils, which serve as a protein-rich base, these tacos are packed with flavor and nutrients.

The creamy avocado adds a refreshing touch, making each bite satisfying and delicious.

These tacos are simple to prepare for a quick weeknight dinner or a casual gathering with friends. With just a few ingredients, you can whip up a tasty dish that everyone will love.

Ingredients

• 1 cup green or brown lentils
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Soft corn or flour tortillas
• 1 ripe avocado, sliced
• 1 tomato, diced
• Fresh cilantro for garnish

Instructions

1. Cook the Lentils: Rinse the lentils and add them to a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until tender.
2. Sauté the Vegetables: Heat olive oil over medium heat in a skillet. Add diced onion and minced garlic, cooking until softened.
3. Combine Ingredients: Add the cooked lentils to the skillet, along with cumin, smoked paprika, salt, and pepper. Stir well to combine and heat through.
4. Assemble Tacos: Warm the tortillas in a dry skillet. Fill each tortilla with the lentil mixture and top with sliced avocado, diced tomato, and fresh cilantro.
5. Serve: Enjoy your lentil tacos immediately, garnished with extra cilantro if desired.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty and satisfying dish packed with flavor.

The sweetness of the potatoes pairs beautifully with the richness of black beans, creating a warm and comforting meal. This simple recipe comes together in one pot, making cleanup a breeze!

This chili is easy to make and budget-friendly, perfect for those nights when you want something filling without breaking the bank.

With spices that add depth and a touch of heat, this dish is sure to please everyone at the table.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chopped green onions for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced sweet potatoes, chili powder, cumin, salt, and pepper. Stir to combine and cook for about 5 minutes.
3. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
4. Stir in the black beans and cook for an additional 5 minutes to heat through.
5. Serve hot, garnished with chopped green onions.

Quinoa Salad with Chickpeas

This quinoa salad with chickpeas is a vibrant, nutritious dish that’s simple to whip up for dinner.

It combines quinoa’s nuttiness with chickpeas’s creaminess, making for a satisfying and filling meal.

The fresh vegetables add a delightful crunch and a burst of flavor, while the dressing brings everything together beautifully.

Not only is this salad quick to make, but it’s also versatile. You can customize it with whatever veggies you have on hand.

Perfect for meal prep, it keeps well in the fridge, allowing you to enjoy delicious leftovers throughout the week.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. Combine the quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
2. Combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
3. Once quinoa is cooked, let it cool slightly, then add it to the bowl with the vegetables.
4. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper. Toss gently to combine all ingredients.
5. Serve immediately or refrigerate for an hour to let the flavors meld.

Chickpea Curry with Spinach

This Chickpea Curry with Spinach is a delightful dish that combines chickpeas’ hearty texture with spinach’s vibrant flavor.

It’s a warm and comforting meal that packs a punch in terms of taste while remaining simple and quick to prepare. Perfect for a busy weeknight, this recipe is both nutritious and satisfying.

The curry is infused with spices that create a cozy aroma, making it a perfect dish for anyone looking to enjoy a wholesome vegan dinner.

Serve it over rice or with naan for an easy meal on the wallet.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions

1. In a large pan, sauté the diced onion in a bit of oil until translucent. Add the garlic and ginger, cooking for an additional minute.
2. Stir in the curry powder and cumin, cooking until fragrant, about 1-2 minutes.
3. Add the chickpeas and coconut milk to the pan, stirring well. Allow it to simmer for about 10 minutes.
4. In the last few minutes of cooking, add the fresh spinach and stir until wilted. Season with salt, pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro, over rice or with naan.

Cabbage and Potato Patties

Cabbage and potato patties are a simple, satisfying dish that’s perfect for any vegan dinner.

These golden-brown patties offer a delightful combination of flavors, with the earthiness of cabbage complemented by the creamy texture of potatoes.

They are crispy on the outside and soft on the inside, making them a comfort food that everyone can enjoy.

This recipe is easy to make and budget-friendly, making it a great choice for a quick weeknight meal or a cozy weekend treat.

Pair them with your favorite dipping sauce or a side salad for a complete meal!

Ingredients

• 2 cups cabbage, finely chopped
• 2 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup flour (any kind)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (optional)
• 1 tablespoon olive oil (for frying)

Instructions

1. Prepare the Cabbage: In a large mixing bowl, combine the finely chopped cabbage, mashed potatoes, chopped onion, minced garlic, flour, salt, pepper, and paprika. Mix until well combined.
2. Form the Patties: Using your hands, shape the mixture into small patties, about 3 inches in diameter.
3. Heat the Oil: Heat the olive oil over medium heat in a skillet. Once hot, add the patties in batches, ensuring not to overcrowd the pan.
4. Cook the Patties: Fry each patty for about 4-5 minutes on each side or until golden brown and crispy. Transfer them to a paper towel-lined plate to absorb excess oil.
5. Serve: Warm these patties with your favorite dipping sauce or a fresh salad.

Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a delightful mix of flavors and textures, making it a satisfying dish for any night of the week.

The combination of fresh vegetables and crispy tofu creates a filling and nutritious harmony. Plus, it’s super simple to whip up in under 30 minutes, perfect for those busy evenings!

The vibrant colors and fresh ingredients make this stir-fry appealing and healthy. With the right balance of soy sauce and spices, every bite is packed with flavor.

Whether you’re a seasoned cook or just starting out, this recipe is a great way to enjoy a wholesome meal without breaking the bank.

Ingredients

• 14 ounces firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 green onions, sliced
• Fresh cilantro for garnish

Instructions

1. Prepare the Tofu: Toss the tofu cubes with soy sauce and cornstarch until evenly coated. This step will help the tofu get crispy when cooked.
2. Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
3. Sauté the Vegetables: Add the remaining tablespoon of oil in the same skillet. Add garlic, ginger, and all the vegetables. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
4. Combine: Return the tofu to the skillet and toss everything together. Cook for an additional 2-3 minutes until heated through.
5. Garnish and Serve: Top with sliced green onions and fresh cilantro. Serve warm over rice or noodles, and enjoy!

Pasta Primavera with Garlic

Pasta Primavera with Garlic is a light and vibrant dish combining fresh vegetables and perfectly cooked pasta.

This colorful and flavorful meal is a delightful choice for any dinner. The garlic adds a warm, aromatic touch, enhancing the natural taste of the vegetables.

This recipe is simple to prepare, making it ideal for busy weeknights.

With just a handful of ingredients, you can whip up a satisfying vegan dish that pleases both the palate and the wallet. It’s a fantastic way to enjoy a healthy, meat-free meal!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: Boil salted water in a large pot. Add the pasta and cook according to the package instructions. Drain and set aside.
2. Sauté the Garlic: Heat olive oil over medium heat in a large skillet. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the Vegetables: Toss in the cherry tomatoes, zucchini, bell pepper, and broccoli. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
4. Combine: Add the drained pasta to the skillet and toss everything together. Season with salt and pepper to taste.
5. Serve: Divide the pasta among plates, garnish with fresh basil, and enjoy your delicious Pasta Primavera!

Stuffed Bell Peppers

Stuffed bell peppers are a flavorful and colorful dish that wholesomely combines a variety of ingredients.

With their vibrant colors and inviting aroma, they are pleasing to the eye and satisfying to the palate.

Tender bell peppers filled with a savory mixture create a balanced meal that’s both comforting and nutritious.

This recipe is simple to make, making it a great choice for busy weeknights.

You can customize the filling with your favorite grains, beans, and vegetables, making it versatile enough for any taste preference. Here’s how to make your own stuffed bell peppers:

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. Mix the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper in a large bowl.
4. Stuff each bell pepper with the mixture, pressing down slightly to pack it in.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
6. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
7. Garnish with fresh cilantro before serving.

Mushroom and Spinach Quesadillas

Mushroom and spinach quesadillas are a delightful and hearty option for a quick vegan dinner.

They boast a savory combination of earthy mushrooms and fresh spinach, all melted together with gooey vegan cheese.

Not only are they satisfying to eat, but they’re also incredibly simple to make, making them a perfect choice for busy weeknights.

The quesadillas are crispy on the outside and filled with flavorful goodness on the inside. Serve them with your favorite salsa or guacamole for an extra kick.

With just a few ingredients, you can whip these up in no time, making them a wonderful addition to your dinner rotation.

Ingredients

• 4 large flour tortillas
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 cup vegan cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Cilantro for garnish (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes.
2. Stir in the chopped spinach, garlic powder, salt, and pepper. Cook until the spinach wilts, around 2-3 minutes.
3. Remove the mushroom and spinach mixture from the skillet and set aside. Wipe the skillet clean.
4. Place a tortilla in the skillet and sprinkle half with vegan cheese. Add a portion of the mushroom and spinach mixture on top of the cheese, then sprinkle more cheese on top.
5. Fold the tortilla in half and cook until golden and the cheese has melted, about 3-4 minutes on each side.
6. Repeat with the remaining tortillas and filling. Cut the quesadillas into wedges and garnish with cilantro if desired. Serve warm.

Tomato Basil Soup with Crusty Bread

This Tomato Basil Soup is a cozy, hearty dish that combines the sweet richness of ripe tomatoes with the fresh, aromatic notes of basil.

It’s simple to make and perfect for any night of the week.

The creamy texture, which can be adjusted to your liking, wonderfully complements the warm, crusty bread, making it an ideal comfort meal.

The soup’s vibrant flavor profile is balanced by the earthiness of garlic and onion, creating a delightful combination that’s both warming and satisfying.

Whether enjoyed as a light dinner or paired with a salad for a more filling meal, this recipe is sure to please.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups canned diced tomatoes (or fresh tomatoes, chopped)
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar (optional)
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
2. Add canned or fresh tomatoes to the pot along with vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in fresh basil and balsamic vinegar if using. Adjust seasoning to taste.
5. Serve hot with slices of crusty bread for dipping.

Zucchini Noodles with Marinara

Zucchini noodles, often called zoodles, are a fresh and light alternative to traditional pasta.

Their mild flavor pairs beautifully with marinara sauce, making for a satisfying meal that’s both healthy and delicious.

Plus, making this dish is a breeze, perfect for busy weeknights when you want something quick yet tasty.

This simple recipe combines the crispness of zucchini with a rich, savory tomato sauce.

It’s not just a great way to pack in some veggies; it’s also budget-friendly and can be whipped up in under 30 minutes.

Whether you’re vegan or just looking to add more plant-based meals to your diet, zucchini noodles with marinara are sure to please!

Ingredients

• 2 medium zucchinis
• 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
• Grated nutritional yeast (optional)

Instructions

1. Spiralize the Zucchini: Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, a vegetable peeler can also work to create thin strips.
2. Cook the Marinara: Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about a minute. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes.
3. Cook the Zoodles: In another pan, lightly sauté the zucchini noodles in olive oil for 2-3 minutes until they are tender but still firm.
4. Combine: Add the marinara sauce to the zoodles and stir to combine, heating through for another minute.
5. Serve: Plate the zucchini noodles topped with marinara sauce and garnish with fresh basil and a sprinkle of nutritional yeast if desired.

Vegetable Fried Rice

Vegetable fried rice is a delightful and simple dish that combines colorful veggies with fluffy rice for a satisfying meal.

This recipe is budget-friendly and incredibly versatile, allowing you to use whatever vegetables you have on hand.

The combination of soy sauce and sesame oil adds a savory depth, making each bite flavorful.

Preparation is quick and easy, making it ideal for busy weeknights. You can even customize it by adding your favorite protein source, like tofu, for an extra boost.

Whether enjoyed on its own or as a side dish, vegetable fried rice is sure to please.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and cook for about 30 seconds until fragrant.
3. Stir in the mixed vegetables and sauté for 3-5 minutes until tender.
4. Add the cooked rice, soy sauce, and sesame oil to the skillet. Mix well and cook for an additional 5 minutes, stirring frequently.
5. Finally, add the chopped green onions, season with salt and pepper, and stir everything together before serving.

Cauliflower Tacos with Lime

Cauliflower tacos are a delightful twist on traditional tacos, offering a burst of flavor with every bite.

The roasted cauliflower is seasoned to perfection, providing a smoky and slightly spicy element that pairs beautifully with fresh lime juice.

These tacos are budget-friendly and incredibly easy to make, making them a reliable option for any weeknight dinner.

The combination of crispy cauliflower, zesty lime, and fresh herbs creates a refreshing taste that will have everyone coming back for more.

They’re perfect for those looking to incorporate more vegetables into their meals while keeping it simple and satisfying.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until well-coated.
3. Spread the seasoned cauliflower evenly on the prepared baking sheet and roast for about 25-30 minutes or until golden and crispy.
4. While the cauliflower is roasting, warm the corn tortillas in a skillet or microwave until soft.
5. Assemble the tacos by placing the roasted cauliflower on the tortillas, squeezing fresh lime juice over the top, and garnishing with cilantro.
6. Serve immediately and enjoy your delicious cauliflower tacos!

Vegan Buddha Bowl

A Vegan Buddha Bowl is a colorful and nutritious meal combining various ingredients to create a satisfying dish.

It’s visually appealing and packed with flavors and textures, making each bite a delight.

This recipe’s beauty lies in its simplicity and versatility; you can easily customize it with whatever grains, veggies, and proteins you have on hand.

This bowl typically features a base of whole grains, fresh vegetables, and a protein source like beans or lentils, all topped with a delicious dressing.

It’s an easy dish to whip up, perfect for busy weeknights or meal prep. Plus, it serves as a blank canvas for you to experiment with different flavors and ingredients!

Ingredients

• 1 cup cooked quinoa or brown rice
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 cup spinach or mixed greens
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Base: Cook your grain of choice, such as quinoa or brown rice, according to the package instructions. This will serve as the foundation of your Buddha bowl.
2. Assemble the Bowl: In a large bowl or plate, layer your cooked grains, followed by chickpeas, cherry tomatoes, corn, cucumber, red onion, and spinach. Aim for a colorful arrangement!
3. Add Toppings: Place sliced avocado and fresh cilantro on top for added flavor and nutrients.
4. Dress It Up: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle the dressing over your Buddha bowl.
5. Serve and Enjoy: Mix everything together before eating, or enjoy it as is for a delightful meal!