18 Meatless Meals That Won’t Break the Bank

Vegetable Stir-Fry with Tofu

This quick and easy vegetable stir-fry is a flavorful, budget-friendly meal that’s perfect for busy weeknights.

Ingredients

• 1 block of firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Cooking method

1. Marinate tofu in soy sauce and sesame oil for 15 minutes.
2. Heat vegetable oil in a pan, add garlic and ginger, and sauté until fragrant.
3. Add tofu and cook until golden brown.
4. Stir in mixed vegetables and cook until tender.
5. Add the cornstarch mixture to thicken the sauce; season with salt and pepper.

Chickpea and Spinach Curry

This hearty chickpea and spinach curry is packed with flavor and nutrients, making it a satisfying meal without being costly.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can coconut milk
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Cooking method

1. Heat oil in a pot, add onion and garlic, and sauté until soft.
2. Stir in curry powder and cook for 1 minute.
3. Add chickpeas and coconut milk, bring to a simmer.
4. Add spinach and cook until wilted.
5. Season with salt and pepper before serving.

Lentil and Vegetable Soup

This wholesome lentil and vegetable soup is both filling and affordable, perfect for a comforting dinner.

Ingredients

• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot, add onion, garlic, carrots, and celery, and sauté until soft.
2. Add lentils and vegetable broth, bring to a boil.
3. Reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Season with salt and pepper and serve warm.

Black Bean and Corn Tacos

These black bean and corn tacos are a delicious, wallet-friendly meal that everyone will love.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Corn tortillas
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pan, add black beans, corn, cumin, and chili powder.
2. Cook for 5-7 minutes until heated through and fragrant.
3. Season with salt and pepper, and serve in corn tortillas.

Mushroom Risotto

This creamy mushroom risotto is a tasty and budget-conscious dish that impresses with its rich flavors.

Ingredients

• 1 cup Arborio rice
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pan, add onion and garlic, and sauté until translucent.
2. Add mushrooms and cook until browned.
3. Stir in Arborio rice and cook for 1-2 minutes.
4. Gradually add vegetable broth, stirring until each addition is absorbed.
5. Continue until rice is creamy and tender, season with salt and pepper.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty dish that will keep you full without emptying your wallet.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot, add onion and garlic, and sauté until soft.
2. Add sweet potatoes, chili powder, and cook for 5 minutes.
3. Stir in black beans and diced tomatoes, bring to a simmer.
4. Cook until sweet potatoes are tender, season with salt and pepper.

Quinoa and Roasted Vegetable Salad

This colorful quinoa and roasted vegetable salad is a nutritious and cost-effective option for any meal.

Ingredients

• 1 cup quinoa
• 2 cups mixed vegetables (e.g., zucchini, bell pepper, asparagus)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, place on a baking sheet, and roast for 20 minutes.
3. Cook quinoa according to package instructions.
4. In a bowl, combine quinoa, roasted vegetables, and balsamic vinegar.
5. Season with salt and pepper before serving.

Eggplant and Tomato Pasta

This eggplant and tomato pasta is an inexpensive yet flavorful dish that’s sure to satisfy.

Ingredients

• 1 eggplant, cubed
• 1 can diced tomatoes
• 2 cloves garlic, minced
• 1 onion, chopped
• 250g pasta
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pan, add onion and garlic, and sauté until soft.
2. Add eggplant and cook until golden brown.
3. Stir in diced tomatoes and simmer for 10 minutes.
4. Cook pasta according to package instructions, drain, and combine with sauce.
5. Season with salt and pepper and serve hot.

Cauliflower Tacos with Avocado Crema

These cauliflower tacos with avocado crema are a delicious, meat-free twist on a classic favorite.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon cumin
• 1 tablespoon chili powder
• Corn tortillas
• 1 avocado
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking method

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with cumin, chili powder, salt, and pepper; roast for 20 minutes.
3. Blend avocado, sour cream, and lime juice until smooth.
4. Serve roasted cauliflower in corn tortillas with avocado crema.

Stuffed Bell Peppers with Rice and Beans

These stuffed bell peppers are a satisfying and affordable meal perfect for any night of the week.

Ingredients

• 4 bell peppers, halved and seeded
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Preheat oven to 375°F (190°C).
2. Sauté black beans, corn, cumin, salt, and pepper in olive oil for 5 minutes.
3. Mix with cooked rice, fill bell peppers with the mixture.
4. Bake for 25-30 minutes until peppers are tender.