These budget-friendly vegan recipes mean you don’t have to break the bank to eat flavorful, healthy, seasonal meals that are 100% plant-based.
We also highly recommend that you download . food monster app — With over 20,000 delicious recipes, the largest meatless, vegan, plant-based, allergy-friendly recipe resource to support your health. And don’t forget to check out our budget-friendly archives.
1. Caribbean Coconut Collards and Sweet Potatoes
Source: Caribbean Coconut Collards and Sweet Potatoes
Collard greens grow well in the South and tend to be relatively affordable. This Caribbean Coconut Collards and Sweet Potatoes by Matt Frazier and Stephanie Romine is based on callaloo-style collards native to the Caribbean, and it’s become a go-to recipe. For bulk, I added beans in this recipe. Serve over rice according to your preference.
2. Whole wheat skillet focaccia
Source: Whole Wheat Skillet Focaccia
If you’ve always wanted to make homemade bread but have been overwhelmed by the idea, start with Sheila Prakash’s Whole Grain Skillet Focaccia. Focaccia is the most beginner-friendly bread, but it’s also extremely beginner-friendly. Because all you have to do is stir some things in a bowl. Let this messy dough rest for a few hours, then put it in the fridge to rest further. Most bread recipes include a strict schedule, but this one does not. Leave it in the fridge for a minimum of 8 hours or a maximum of 48 hours and it’s ready.
3. Harissa eggplant and vegetable stew
Source: Harissa eggplant and vegetable stew
For a brief period between summer and fall, it seems like just about every fruit and vegetable is available at farmers markets. This harissa eggplant and vegetable stew by Sheila Prakash celebrates the overlap of the seasons, with the tomatoes still ruby red and the deep purple balls of the eggplant taut and smooth, dark leafy greens arriving in bundles. This is what I make when the weather starts to turn and my craving for a cold, crunchy salad is replaced by something warmer and spicier. If you’re the type of person who likes to forage for goodies in the middle of winter, it’s a good idea to freeze them in two batches so you can reach for them when all you have is potatoes and onions.
4. Double Crunch Peanut Butter Chocolate Chip Fudge
Source: Double Crunch Peanut Butter Chocolate Chip Fudge
This Double Crunch Peanut Butter Chocolate Chip Fudge from Bianca Slade is everything. Crunchy peanut butter, coconut oil, chocolate chips, and crushed peanuts combine to create a dessert experience you’ll want to make again and again. It’s soft, crispy, chocolate-like, and has an addictive melt-in-the-mouth texture.
5. Shiitake mushroom miso soup and ramen
Source: Shiitake mushroom miso soup and ramen
This shiitake and ramen miso soup by Jen Sebestine and Kelly Foster is cozy, comforting, healthy, easy, and super delicious. Try making it when you feel like you’re going to catch a cold. It is calming and nourishing.
6. Roasted tomato pizza sauce
Source: Roasted tomato pizza sauce
Many different types of vegan pizza sauce are readily available on supermarket shelves, but nothing beats the satisfaction of making your own version at home. Try Namrata Edward Kshitij’s Roasted Tomato Pizza Sauce.
7. Fried biscuits with cinnamon and sugar
Source: Fried biscuits with cinnamon and sugar
Your family will be eating these fried biscuits with cinnamon and sugar from Lydia Filgelas before they’re properly plated. Super easy and delicious, these fried biscuits are a great sweet snack or dessert.
8. Rosemary black pepper focaccia
Source: Rosemary Black Pepper Focaccia
Hello bread lovers! Did you know that it’s so easy to make your own focaccia that’s crispy on the edges and fluffy in the middle? It’s true! It’s basically a simple yeast dough that you roll out flat, make indentations in it, and top it with herbs and whatever else you like. This Rosemary Black Pepper Focaccia by Abby Thompson The combination of fresh rosemary and black pepper gives this focaccia a hearty, autumnal flavor. Perfect with soup or eaten alone with vegan butter.
9. Speedy vegetable soup
Source: Speedy Vegetable Soup
When you have little time to prepare a meal, this easy soup will come in handy. This Speedy Vegetable Soup by Toby Amidor MS RD CDN FAND can be made in 20 minutes using mostly canned and frozen ingredients (which are nutritious!). Book and Recipe Credit: Provided by Robert Rose Inc., written by Toby Amidor © 2023 Reprinted with permission. Available wherever books are sold.Photo by Ashley Lima
10. Caribbean Mango Black Beans
Source: Caribbean Mango Black Beans
Sometimes you need something easy to make that’s good enough for your company. These beans have a hint of sweetness from the mango and a spicy layer underneath. If you’re not serving a large crowd, you can halve this recipe or freeze the leftovers to use another night. Enjoy these Caribbean Mango Black She Beans by Kathy Hester over rice, in a burrito, or just as a side.
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