20 Cheap, Filling Vegetarian Recipes

January 17, 2020

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One of the easiest ways to slash your grocery bill is to cut down on the amount of meat you eat. We have pulled together some of our favorite budget-friendly, veg-focused recipes for those looking for cheap and healthy. These recipes are full of legumes, whole grains and plant-based proteins to keep you full and fueled for whatever the day brings (without emptying your wallet).

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Eggs in Tomato Sauce with Chickpeas & Spinach

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Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes. Source: EatingWell.com, July 2018

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Stuffed Sweet Potato with Hummus Dressing

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Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! Source: EatingWell.com, October 2017

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Vegan Coconut Chickpea Curry

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To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end. Source: EatingWell.com, August 2018

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Avocado Egg Salad Sandwiches

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Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school. Source: EatingWell.com, February 2018

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Vegetarian Spaghetti Squash Lasagna

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This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. Make the layers right in the shell of the spaghetti squash and top with mozzarella cheese for a melty top and fun presentation. Serve with a green salad and a glass of Chianti for an easy, healthy dinner. Source: EatingWell.com, November 2017

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Roasted Root Veggies & Greens over Spiced Lentils

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This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness. Source: EatingWell.com, April 2017

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Citrus Lime Tofu Salad

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This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work. Source: EatingWell.com, December 2017

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Cheese Quesadillas with Peppers & Onions

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These 15-minute quesadillas are a notch above basic with the addition of sautéed peppers and onions. Let the kiddos load them up with the toppings at the table. Source: EatingWell.com, February 2018

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Slow-Cooker Lentil, Carrot & Potato Soup

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Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers. Source: Everyday Slow Cooker

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Basic Black Beans

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Master the technique of cooking dried beans with this basic recipe. The cooking time will vary based on the age and size of the beans, so begin to check for tenderness after 1 1/2 hours and continue cooking until the beans are tender. Source: Diabetic Living Magazine, Winter 2019

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Slow-Cooker Curried Butternut Squash Soup

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Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches. Source: EatingWell.com, August 2018

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Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

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Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays--serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey. Source: EatingWell.com, October 2019

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Roasted Vegetable Tabbouleh

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This classic vegetarian salad is loaded with vegetables, bulgur and chickpeas. Our suggested serving size is 1 1/2 cups, but feel free to cut that in half to serve more people or to make the dish last longer. Source: Diabetic Living Magazine

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Pesto Pasta Salad

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A creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly. Source: EatingWell.com, June 2018

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Curried Lentils and Vegetables

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This is a classic dal, perhaps the most commonly eaten dish in India. Dal is a creamy melange of lentils, garlic and, of course, spices. Serve it as a side dish with curry or roasted meats, or as a main dish with warm naan for scooping. Source: Diabetic Living Magazine

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Roasted Veggie Brown Rice Buddha Bowl

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A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce. Source: EatingWell.com, December 2017

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Macaroni Salad with Creamy Avocado Dressing

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Give classic pasta salad a fresher, more flavorful spin. This fast pasta dish calls for avocado to replace some of the mayonnaise, which makes it extra creamy. Whole-wheat elbow macaroni and fresh vegetables lighten up this healthy pasta salad that you'll be making all summer long. Source: EatingWell.com, May 2018

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Black Bean Tacos

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Mixing mashed canned beans with whole beans and seasonings makes an incredibly simple taco filling from your pantry. Top these speedy 5-ingredient tacos with lettuce, tomato and salsa or any of your favorite taco toppings. Source: EatingWell.com, March 2018

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Couscous & Chickpea Salad

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Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh. Source: EatingWell.com, March 2018

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Baked Penne Florentine

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This comforting and flavorful vegetarian dish is packed with protein. Source: Diabetic Living Magazine

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