Cheap Vegan Recipes For Vegans on a Budget

For anyone looking to make some stunning vegan main dishes without breaking the bank, we’ve compiled our top cheap vegan recipes. With these cheap, vegan recipes, you won’t be sacrificing quality for a few bucks. These vegan main dishes are delectable, hearty and some of our favorite recipes to-date. Try your hands at these vegan main dishes and show your family and guests that vegan recipes can be delicious, easy to make, and even low cost!

Grilled Vegan Pizza

Ingredients:

For the crust:
2 teaspoons active dry yeast
1 ⅔ cups lukewarm water
2 teaspoons sea salt
5 cups white wheat flour
¼ cup olive oil + extra for grilling

For the toppings:
2 tablespoons olive oil
Pinch of sea salt
3 zucchinis, spiralized into ribbons
2 or 3 lemons
1 ½ cups black olive tapenade
2 cups arugula
4 sliced beefsteak tomatoes
1 or 2 sliced avocados

Instructions:

For the crust:
Begin by making the dough. Combine yeast and water in a large bowl and let sit for 5 minutes. Add olive oil. Stir in salt and flour and mix together to form dough. Once formed, turn it onto a lightly floured surface and knead for 10 minutes. Add flour to prevent sticking, but don’t over-flour. Put dough into a well-oiled bowl and cover with plastic wrap. Let sit for about one-and a-half hours or until it doubles in size.

For the toppings:
Toss the zucchini ribbons with 2 tablespoons of olive oil and a pinch of salt. As dough finishes rising, heat the grill to medium.

Assemble the pizza:
Once dough has finished rising, divide into 8 balls and roll each one out to about a ¼-inch thickness. Then, working in batches, place the dough on the heated grill, close the top and cook for about 1 to 3 minutes until char marks appear. Before flipping, brush top with olive oil, then flip. After flipping, spread the black olive tapenade on top. Put the tomatoes and zucchini on and close the grill. Cook for about 3 minutes longer. Be sure to keep an eye on it as the cooking time might vary.

After cooking, remove the pizzas from the grill and top with arugula and avocado, then sprinkle with salt and a squeeze of lemon.

Yields about 8 servings.

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Hasselback Squash

Ingredients:
2 Tbsp Nutiva Organic Red Palm Oil
1 large butternut squash
½ tsp ground black pepper
1 tsp sea salt
½ tsp cinnamon
⅛ tsp cayenne pepper
¼ tsp nutmeg
¼ c maple syrup
3 garlic cloves, thinly sliced
15 sage leaves

Instructions:
Begin by preheating oven to 425 degrees F. Use a knife to remove the top of the butternut squash, then, using a peeler, remove the skin and white flesh underneath. After peeling, cut in half lengthwise and scoop out seeds from the middle. Rub the squash with Nutiva Organic Red Palm Oil then sprinkle with the pepper and salt.

Set the butternut squash on a baking sheet lined with either foil or parchment paper. Roast for 15 to 18 minutes then remove and cut slits into it about a quarter-inch to a half-inch apart, starting from the bottom. Don’t cut all the way through the squash.

After you’ve cut the squash, whisk the cinnamon, cayenne pepper, nutmeg, and maple syrup together. Tuck the garlic and sage leaves into a few slices of the squash. Drizzle about half of the spiced syrup over the sliced squash. Return to the oven and roast for another 40 to 50 minutes, or until tender. About halfway through roasting, brush the remaining syrup over the squash.

Yields about 6 to 8 servings.

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Vegan Sweet Potato Casserole

Ingredients:
Coconut cooking spray
3 pounds sweet potatoes
¼ cup organic creamy almond butter
2 tablespoon organic maple syrup
½ teaspoon organic ground nutmeg
⅛ teaspoon organic cayenne pepper
1 teaspoon organic ground cinnamon
½ teaspoon organic ground ginger
½ teaspoon vanilla extract
1 teaspoon sea salt
1 ½ cups Dandies Vegan Mini-Marshmallows
½ cup organic pecan halves, finely chopped, divided

Instructions:
Start by preheating oven to 400 degrees F. Using coconut spray, grease an 8- x 8-inch baking dish. Prick sweet potatoes all over with a fork before placing on a baking sheet lined with foil. Roast the squash for about 50 to 60 minutes, until tender. Let sit until cool enough to handle. Cut lengthwise. Use a spoon to scoop out the flesh into a large bowl. Whip with a hand-mixer until smooth.

After mixing, add the almond butter, maple syrup, vanilla, salt, nutmeg, cinnamon, cayenne, and ginger. Whip everything until smooth then stir in a quarter-cup of the pecans. Spoon into baking dish. Sprinkle the top with the remaining quarter cup of pecans and top with Dandies Vegan Mini-Marshmallows. Lower heat to 350 degrees F and bake for about 20 to 25 minutes, until marshmallows are golden. Be sure to keep an eye on it so the marshmallows don’t burn.

Yields about 5 to 6 servings.

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Bruschetta on a Grilled Baguette

Ingredients:
1 (15-ounce) can Thrive Market Organic Diced Tomatoes
3 garlic cloves, minced
2 tablespoons Thrive Market Extra Virgin Olive Oil, divided
Zest of half a lemon
½ teaspoon sea salt
¼ teaspoon Thrive Market Whole Black Peppercorns, freshly ground
6 basil leaves, chiffonade
Half of a french baguette, sliced into ½-inch slices

Instructions:
In a small bowl, combine the garlic, tomatoes, lemon zest, 1 tablespoon of the olive oil, pepper and salt. After mixing, refrigerate for at least 1 hour.

Slice the baguette. Drizzle the bread evenly with the remaining tablespoon of olive oil on both sides. Now, heat up a grill pan to high heat and grill each piece of the baguette for about 1 to 2 minutes on each side until lightly toasted. Top each baguette slice with a heaping spoonful of the tomato topping. Sprinkle with basil leaves right before serving.

Yields about 4 servings.

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Vegan Eggplant Jerky

Ingredients:
4 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup olive oil
3 small eggplants
Sea salt, to taste

Instructions:
Preheat oven to 115 degrees F or to the lowest temperature setting. Arrange a couple of metal racks on two baking sheets. Put to the side.

In a baking dish, combine the olive oil, maple syrup, balsamic vinegar, garlic powder, and smoked paprika. Take the eggplants and cut off the ends. Using a knife or mandolin, thinly cut vertically into slices that are about ⅛-inch thick. Set the slices in the baking dish with the marinade; toss to coat. Marinate the eggplants for 2 hours, flipping them after an hour.

After marinating, lay the slices onto the racks on the baking sheets (being careful not to overlap). Sprinkle with salt. Place the baking sheets into the preheated oven to dehydrate for 4 to 6 hours, or until they’re chewy and dry to the touch. After allowing them to cool, store the jerky in a cool, dry place.

Yields about 4 servings.

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Vegan Oatmeal Raisin Cookies

Ingredients:
3 cups almond flour
1 teaspoon sea salt
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 cup coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
Generous 1 cup raisins
1/2 cup gluten-free rolled oats

Instructions:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Whisk together the cardamom, cinnamon, sea salt, baking soda, and almond flour in a large bowl.

Whisk together vanilla, maple syrup, and coconut oil. Add the wet ingredients to the dry ingredients; stir until combined. Add the oats and raisins.

Scoop 1 1/2-inch balls of batter and place 1 inch apart on the parchment-lined baking sheet. Gently press down on each cookie with your palm or the bottom of a glass cup. Put in oven and bake for 8 to 10 minutes. After removing from oven, let cool on baking sheet.

Yields about 24 cookies.

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Vegan French Toast

Ingredients:

French toast:
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 tablespoon almond butter
¾ cup almond milk
1 medium banana
1 tablespoon spelt flour
1 tablespoon nutritional yeast
Pinch of sea salt
1 teaspoon ground cinnamon
8 slices of bread that is a day old
Coconut oil or olive oil

Toppings:
Maple syrup
Coconut whipped cream
Sliced almonds
Diced strawberries

Instructions:
Combine the maple syrup, vanilla, almond butter, almond milk, banana, spelt flour, nutritional yeast, salt, and cinnamon in a high-speed blender. Blend until smooth and creamy. Pour into a baking dish or wide, shallow bowl. Take the day-old bread and place bread into mixture. Flip so all sides are evenly coated.

Melt about 1 tablespoon coconut or olive oil in a large nonstick skillet over medium heat. Start by working in batches and add the bread slices to the skillet in a single layer. Cook each slice for a few minutes until golden-brown; flip and cook on other side. The sugars should caramelize forming a wonderful crust on the bread. Repeat this step with the remaining slices.

Top with maple syrup, coconut whipped cream, sliced almonds, and strawberries. Serve.

Yields about 4 servings.

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Banana Whole Wheat Waffles

Ingredients:
1 ½ tablespoon lemon juice
1 ½ cups non-dairy milk, like almond or coconut
2 ½ teaspoons baking powder
2 cups whole wheat flour
2 tablespoons ground flaxseed
2 tablespoons raw sugar
1 teaspoon cinnamon
½ teaspoon sea salt
1 teaspoon vanilla extract
¼ cup melted coconut oil
2 ripe bananas plus more for serving, sliced
Maple syrup

Instructions:
Turn your waffle iron to preheat. Combine lemon juice and non-dairy milk in a small bowl and set aside.

Whisk together baking powder, flour, flaxseed, sugar, cinnamon, and salt in a large bowl. Add coconut oil and vanilla to non-dairy milk mixture. Whisk until combined, then add in the dry ingredients. Mix until everything is just combined. Gently fold in the banana slices.

Spray the preheated waffle iron with nonstick cooking spray and then scoop on a desired amount of batter. After cooking, allow to cool for slightly longer than needed to give a crispier texture on the edges. Immediately serve with maple syrup and more sliced bananas. Any leftover waffles can be frozen and then reheated later in the toaster.

Yields about 4 to 6 servings.

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Raw Vegan Eggplant Tacos

Ingredients:
¾ cup sun-dried tomatoes, soaked in boiling water 10 minutes
1 cup walnuts
1 tablespoon organic apple cider vinegar
1 tablespoon organic coconut aminos
Pinch of organic cayenne pepper
1 teaspoon salt
2 teaspoons organic taco seasoning
1 teaspoon organic ground cumin
1 to 2 large eggplants
½ of a thinly sliced red cabbage
Juice of 2 limes
Salt
1 thinly sliced avocado
Cilantro, for garnishing

Instructions:
Using a food processor, process the sun-dried tomatoes, walnuts, vinegar, coconut aminos, salt, and the spices. Process until barely combined; should resemble the texture of ground meat. Add a little water if needed.

Slice each eggplant into quarter-inch-sized rounds. Heat your skillet over medium-high heat—don’t add any oil or cooking spray—then, working in batches, place the slices of eggplant in the dry skillet. Toast for about 30 seconds to 1 minute on each side, just so the eggplant softens slightly. It should become golden-brown in color.

Toss together the thinly sliced cabbage with the salt and lime juice in a small bowl.

Assemble the tacos by topping the toasted eggplant with your desired amount of walnut taco filling, avocado and red cabbage. Finish by garnishing with cilantro.

Yields about 20 mini tacos.

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Vegan Spring Rolls

Ingredients:
1 (7-ounce) bag Miracle Noodle Organic Shirataki Spaghetti, drained
1 (10.6-ounce) package Upton’s Chili Lime Jackfruit Carnitas
1 green onion, finely chopped
¼ cup mint sprigs, finely chopped plus more for serving
12 to 15 Star Anise Spring Roll Rice Wrappers
Canola oil, for frying
Red leaf lettuce leaves, for serving

Instructions:
In a large bow, empty the jackfruit carnitas and break up any extra-large pieces. Add in the chopped mint sprigs and green onion. Fill up a large bowl about halfway with lukewarm water and carefully submerge one rice paper. After submerging, move it to a cutting board and add a few rice noodles and a scoop of filling. Now start to roll up the wrap by folding over the sides about an inch, then carefully roll up starting from the bottom, keep the paper tight. Place the roll on a sheet tray lined with a towel; repeat with the rest of the rolls.

After rolling the wraps, fill a small saucepan about a quarter of the way full with the canola oil. Bring the oil up to 350 degrees F. Using a slotted spoon, add one spring roll. Fry the roll for 2 minutes on each side, or until golden. Remove and place on a towel-lined plate. Repeat with the remaining rolls.

Yields about 12 to 15 rolls.

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Avocado Toast

Ingredients:
1 avocado
1 tablespoon extra-virgin olive oil
2 tablespoons hemp hearts
1 slice vegan bread, toasted
Dried rosemary, to taste
Sea salt and pepper, to taste

Instructions:
Mash one avocado in a bowl. Add 1 tablespoon olive oil and 2 tablespoons hemp hearts. Mix together and spread on toasted vegan bread. Sprinkle avocado mixture with dried rosemary, salt, and pepper to taste.

Yields one slice of toast.

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Chocolate Buckwheat Pancakes

Ingredients:

Pancakes:
1 ½ cups milk or unsweetened nut milk
1 oz dark chocolate at 85-percent, grated
¼ cup coconut sugar
1 ⅔ cups buckwheat flour
1 teaspoon vanilla extract
1 egg
2 teaspoons baking soda

Syrup:
A scant ¼ cup water
1 cup maple syrup
3 ½ oz dark chocolate at 85-percent, broken into pieces
Pinch of sea salt

2 tablespoons unsalted butter
Pecans, to top

Instructions:

For the pancakes:
Add all pancake ingredients to a blender and blend on high until everything is well combined and you’ve formed a thick batter. Set aside and let rest while you make the syrup.

For the syrup:
In a small saucepan, bring the water, maple syrup, and salt to a simmer. In a small bowl, place in the chocolate and then pour the hot liquid over it. Whisk mixture until smooth.

To cook the pancakes, heat the 2 tablespoons of butter on a griddle or in a large skillet over medium heat. Once the butter sizzles, spoon on a bit of batter and cook until the bubbles begin to appear on the surface of the pancakes. Flip them over and cook for another 1 to 2 minutes. Repeat with the rest of the batter. When ready to serve, drizzle the pancakes with the warm syrup and top with the chopped pecans.

Yields about 4 servings.

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Stuffed Sweet Potatoes

Ingredients:

For the stuffed potatoes:
1 sweet potato
½ teaspoon Himalayan salt
½ tablespoon coconut oil
1 cup kale, de-ribbed
1 cup baby spinach
½ of a sliced avocado
Pinch of cayenne pepper
A small handful of chopped cilantro
1 sliced green onion

For the turmeric dressing:
1 teaspoon coconut oil
Juice of 1 lemon
Himalayan salt & freshly ground black pepper, to taste
1 ½ teaspoon tahini
¼ teaspoon turmeric
½ clove of garlic, minced

Instructions:
Preheat oven to 350 degrees F. Wash the sweet potato well, then poke holes all around with a fork. Wrap the potato in foil and roast on a baking sheet for about 40 minutes, or until tender.

Right before the sweet potato finishes, heat salt and half tablespoon of coconut oil in a skillet over medium-high heat. Stir in kale and baby spinach. Sauté until greens are just wilted but retain their color; remove from heat.

Whisk together all ingredients for the dressing in a small bowl. If too thick, thin out with a bit of filtered water.

Remove the sweet potato from the oven and cut in half lengthwise. Top the potato with sliced avocado and sautéed greens. Sprinkle the sweet potato with cayenne and then garnish with cilantro and green onions; drizzle with dressing.

Yields 1 serving.

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Vegan Kale Nachos

The most surprising of all of our vegan and gluten-free recipes are these nachos. You’ll be shocked to see flavorful nachos can be without tortilla chips or cheese!

Ingredients:

For the kale chips:
3 bunches of kale with stems removed
Pinch sea salt
1 tablespoon olive oil

For the vegan “queso”:
2 cups cashews, soaked overnight
2 cloves garlic
1/4 cup nutritional yeast
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 1/2 teaspoons turmeric
1 teaspoon onion powder
3/4 teaspoon cayenne pepper
Large pinch sea salt

For the toppings:
1 bunch cilantro, chopped
1 small jalapeño, sliced
1 avocado, cubed
2 Roma tomatoes, chopped

Instructions:

For the kale chips:
Heat oven to 350 degrees F. Tear the kale down to 2-3 inch pieces. Toss with salt and olive oil. Place on two baking sheets in a single layer and bake until golden around the edges and crispy, about 10-15 minutes. Remove from oven and allow to cool.

For the vegan “queso”:
Blend all the queso ingredients in a blender on a high setting until smooth. Add 1 tbsp water at a time until creamy and thick.

For the toppings:
Drizzle queso onto the kale chips. Top with cilantro, jalapeno, avocado, and chopped tomatoes.

Yields about 4 to 6 servings.