13 Delicious Budget Vegetarian Meals for Every Day of the Week

Budget vegetarian meals are a fantastic way to eat healthy without breaking the bank. By combining affordable ingredients, easy recipes, and a bit of creativity, you can whip up delicious dishes that are both satisfying and economical. From hearty lentil soups to vibrant veggie stir-fries, it’s all about making smart choices that taste great and fit your budget.

Stuffed Bell Peppers with Rice and Beans

Stuffed bell peppers are a colorful and nutritious dish that can brighten up any meal. The image shows vibrant yellow and red peppers filled with a delicious mixture of rice and black beans. This meal is not only visually appealing but also packed with protein and fiber, making it a great vegetarian option.

The combination of rice and beans is a classic that offers a complete protein source. Plus, you can easily customize the filling with your favorite spices or veggies. This dish is perfect for meal prep or a cozy dinner.

Let’s get cooking!

Ingredients

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

Instructions

1. Preheat your 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. In a bowl, mix the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the rice and bean mixture, packing it in well.
5. Cover the baking dish with 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.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delightful way to enjoy a budget-friendly meal. These tacos are colorful and packed with flavor. The combination of sweet potatoes and black beans creates a hearty filling that is both nutritious and satisfying.

The image shows three soft tortillas filled with a vibrant mix of diced sweet potatoes, black beans, and fresh toppings. The bright colors of the ingredients make these tacos visually appealing. You can see slices of avocado and sprigs of cilantro adding freshness to the dish. This meal is perfect for a quick lunch or a cozy dinner.

Making these tacos is simple and fun. You can customize them with your favorite toppings, like salsa or cheese, to suit your taste.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Spread them out in a single layer.
2. Bake the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes are baking, heat the black beans in a small saucepan over medium heat until warmed through.
4. Warm the tortillas in a skillet or microwave until soft.
5. Assemble the tacos by placing a scoop of sweet potatoes and black beans in each tortilla. Top with avocado slices and cilantro.
6. Serve with lime wedges on the side for an extra burst of flavor.

Chickpea Stir-Fry with Seasonal Vegetables

Chickpea stir-fry is a colorful and nutritious dish that brings together the goodness of chickpeas and seasonal vegetables. The vibrant colors of the veggies add a fresh touch to your meal, making it not just tasty but also visually appealing. This dish is perfect for a quick weeknight dinner or a healthy lunch option.

Using chickpeas as the base provides a good source of protein and fiber, while seasonal vegetables like bell peppers, onions, and zucchini add crunch and flavor. You can easily customize this stir-fry with whatever vegetables you have on hand, making it a versatile choice for any budget-conscious cook.

To make this dish, simply sauté your vegetables in a pan, add in the chickpeas, and season with your favorite spices. Serve it over rice or quinoa for a complete meal. It’s a simple, healthy, and budget-friendly option that everyone will love!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 bell pepper, chopped
• 1 small zucchini, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, sautéing until fragrant.
3. Stir in the bell pepper and zucchini, cooking until tender.
4. Add the chickpeas, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. Garnish with fresh cilantro before serving. Enjoy!

Pasta Primavera with Garlic and Olive Oil

Pasta Primavera is a delightful dish that celebrates fresh vegetables and simple flavors. The image shows a vibrant plate of pasta, tossed with colorful vegetables like cherry tomatoes, zucchini, and fresh basil. The glossy sheen from the olive oil and the hint of garlic make it look irresistible.

This meal is not just easy on the wallet; it’s also quick to prepare. Perfect for busy weeknights, it brings a burst of color and nutrition to your table. Plus, it’s a great way to use up any leftover veggies you have in your fridge.

Let’s get to the recipe so you can enjoy this delicious dish at home!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 cup bell peppers, diced
• 1 cup fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the cherry tomatoes, zucchini, and bell peppers. Cook for about 5-7 minutes until the vegetables are tender.
3. Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, and add the fresh spinach. Cook for another 2-3 minutes until the spinach wilts.
4. Season: Season with salt and pepper to taste. Remove from heat.
5. Serve: Plate the pasta and garnish with fresh basil leaves. Enjoy your colorful and healthy Pasta Primavera!

Mushroom and Spinach Risotto

Mushroom and spinach risotto is a comforting dish that brings warmth and flavor to your table. The creamy texture of the risotto pairs perfectly with the earthy mushrooms and fresh spinach. This meal is not only budget-friendly but also packed with nutrients, making it a great choice for vegetarians and anyone looking to enjoy a hearty meal.

The image showcases a delicious bowl of risotto, with vibrant green spinach and perfectly cooked mushrooms. The creamy rice is sprinkled with cheese, adding a rich flavor. Fresh herbs like basil can enhance the dish even more, making it visually appealing and tasty.

This risotto is easy to prepare and can be made with simple ingredients. It’s perfect for a weeknight dinner or a cozy weekend meal. Plus, it’s a great way to use up any leftover vegetables you have on hand!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
3. Add sliced mushrooms and cook until they are browned.
4. Stir in the Arborio rice, allowing it to toast for a minute.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. After about 15-20 minutes, when the rice is creamy and al dente, stir in the fresh spinach and cook until wilted.
7. Remove from heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, garnished with additional cheese or fresh herbs if desired.

Vegetable Quinoa Salad with Lemon Dressing

This Vegetable Quinoa Salad is a colorful and nutritious dish that’s perfect for any meal. The vibrant mix of ingredients makes it not just tasty but also visually appealing. You can see the fluffy quinoa combined with fresh vegetables like cherry tomatoes, bell peppers, and cucumbers. The bright green cilantro adds a nice touch, while the lemon wedge hints at the zesty dressing that brings everything together.

Quinoa is a fantastic base for salads. It’s packed with protein and fiber, making this dish filling and healthy. The addition of fresh vegetables boosts the nutrient content and adds crunch. The lemon dressing is simple yet refreshing, enhancing the flavors without overpowering them.

This salad is not only budget-friendly but also easy to prepare. It’s great for meal prep, as it keeps well in the fridge. You can enjoy it as a side dish or add some beans for a complete meal. Whether you’re a seasoned cook or just starting, this recipe is a breeze to whip up!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. In a large bowl, mix the cooked quinoa with cherry tomatoes, bell pepper, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Cabbage and Carrot Slaw with Peanut Dressing

This Cabbage and Carrot Slaw with Peanut Dressing is a colorful and crunchy dish that’s perfect for any meal. The vibrant mix of shredded cabbage and carrots not only looks great but also packs a nutritious punch. Tossed in a creamy peanut dressing, this slaw is both refreshing and satisfying.

The peanut dressing adds a rich and nutty flavor that complements the crisp vegetables beautifully. You can enjoy this slaw as a side dish or even as a light main course. It’s budget-friendly and easy to prepare, making it a great choice for anyone looking to eat healthy without breaking the bank.

Plus, it’s versatile! Feel free to add in other veggies you have on hand, like bell peppers or cucumbers. This slaw is a great way to use up leftover produce while keeping your meals exciting.

Ingredients

• 4 cups green cabbage, shredded
• 2 cups carrots, shredded
• 1/2 cup red cabbage, shredded
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the green cabbage, carrots, red cabbage, green onions, and cilantro.
2. Make the Dressing: In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice until smooth. Adjust the consistency with a little water if needed.
3. Toss Together: Pour the dressing over the slaw and mix well until all the vegetables are coated.
4. Season: Add salt and pepper to taste. Let it sit for about 10 minutes to allow the flavors to meld.
5. Serve: Enjoy immediately or refrigerate for later. This slaw can be made ahead of time and tastes even better the next day!

Lentil Soup with Carrots and Celery

Lentil soup is a warm and comforting dish that’s perfect for any day of the week. This version features hearty lentils, vibrant carrots, and crunchy celery, making it not only nutritious but also delicious. The rich colors of the soup, with the orange from the carrots and the green from the celery, create a visually appealing meal that’s sure to please everyone.

This soup is not just easy to make; it’s also budget-friendly. Lentils are inexpensive and packed with protein, making them a great choice for vegetarian meals. Plus, you can easily customize the recipe with whatever veggies you have on hand.

Pair this soup with a slice of crusty bread for a satisfying meal. It’s perfect for lunch or dinner, and leftovers taste even better the next day!

Ingredients

• 1 cup lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened.
2. Add carrots and celery, cooking for about 5 minutes until they start to soften.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for about 30-35 minutes, or until lentils are tender.
5. Taste and adjust seasoning if needed. Serve hot with bread on the side.

Zucchini Noodles with Tomato Basil Sauce

Zucchini noodles, often called “zoodles,” are a fun and healthy alternative to traditional pasta. They bring a fresh twist to your meals, especially when paired with a simple tomato basil sauce. This dish is not only budget-friendly but also quick to prepare, making it perfect for busy weeknights.

The image showcases a bowl of zoodles topped with a vibrant, homemade tomato basil sauce. The bright red of the sauce contrasts beautifully with the pale yellow of the zucchini noodles. Fresh basil leaves add a pop of green, enhancing both the look and flavor of the dish.

Making zucchini noodles is easy! You can spiralize fresh zucchini or even use a vegetable peeler for wider strips. The tomato basil sauce is made with ripe tomatoes, garlic, and fresh basil, creating a deliciously fragrant topping. This meal is light, satisfying, and packed with nutrients.

Ingredients

• 4 medium zucchinis
• 2 cups ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler. Set aside.
2. In a pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced tomatoes to the pan. Cook for 5-7 minutes until the tomatoes break down and form a sauce.
4. Stir in the chopped basil, and season with salt and pepper to taste.
5. In another pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
6. Serve the zoodles topped with the tomato basil sauce and garnish with extra basil if desired.

Vegetable Fried Rice with Soy Sauce

Vegetable fried rice is a fantastic dish that brings together simple ingredients in a delightful way. The image shows a colorful plate of fried rice, featuring fluffy white rice mixed with vibrant vegetables like carrots, bell peppers, and green beans. The bright colors make it look appealing and inviting. This meal is not only budget-friendly but also quick to prepare, making it perfect for busy weeknights.

Using soy sauce adds a savory depth to the dish, enhancing the flavors of the vegetables. You can customize this recipe with whatever veggies you have on hand, making it a versatile option for any pantry. Plus, it’s a great way to use up leftovers!

Ingredients

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

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the mixed vegetables and cook for 3-4 minutes until they are tender.
4. Add the cooked rice to the pan, breaking up any clumps.
5. Pour in the soy sauce and mix everything well, cooking for another 2-3 minutes.
6. Finally, stir in the chopped green onions and season with salt and pepper to taste.
7. Serve hot and enjoy your delicious vegetable fried rice!

Oven-Baked Vegetable Frittata

The oven-baked vegetable frittata is a colorful and nutritious dish that shines with fresh ingredients. In the image, you can see a delicious slice of frittata, showcasing vibrant tomatoes and greens. This dish is not just visually appealing; it’s packed with flavor and is perfect for any meal of the day.

Making a frittata is simple and budget-friendly. You can use whatever vegetables you have on hand, making it a versatile option. It’s a great way to use up leftover veggies and create a wholesome meal that everyone will enjoy.

Frittatas are also easy to prepare. Just mix your ingredients, pour them into a baking dish, and let the oven do the work. This means you can spend less time cooking and more time enjoying your meal with family or friends.

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
3. Grease a baking dish with olive oil. Spread the chopped spinach, cherry tomatoes, bell pepper, and onion evenly in the dish.
4. Pour the egg mixture over the vegetables. Sprinkle the shredded cheese on top.
5. Bake for 25-30 minutes, or until the frittata is set and lightly golden on top.
6. Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Curried Cauliflower and Chickpeas

Curried cauliflower and chickpeas is a delightful dish that brings warmth and comfort to any meal. The vibrant colors of the cauliflower and chickpeas make it visually appealing, while the spices create a wonderful aroma. This dish is not only budget-friendly but also packed with nutrients, making it a great choice for vegetarians and anyone looking to eat healthier.

In the image, you can see a bowl filled with fluffy white rice topped with golden cauliflower and chickpeas, garnished with fresh cilantro. The curry sauce adds a rich, inviting hue, making it look irresistible. This meal is perfect for a cozy dinner or meal prep for the week.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, allowing the spices to toast for a minute.
4. Add cauliflower florets and chickpeas, mixing well to coat with the spices.
5. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer and cover the pan.
6. Cook for about 15-20 minutes, or until the cauliflower is tender. Season with salt and pepper to taste.
7. Serve over cooked rice and garnish with fresh cilantro.

Creamy Tomato and Spinach Pasta

This creamy tomato and spinach pasta is a delightful dish that’s both budget-friendly and easy to make. The vibrant colors of the fresh tomatoes and spinach pop against the creamy sauce, making it as pleasing to the eye as it is to the palate. The combination of flavors is simple yet satisfying, perfect for a quick weeknight dinner.

To make this dish, you’ll need some basic ingredients that you might already have in your pantry. The creamy sauce is made with tomatoes, fresh spinach, and a hint of garlic, creating a comforting meal that’s packed with nutrients. Serve it with a sprinkle of cheese on top for an extra touch!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add Tomatoes and Spinach: Stir in the halved cherry tomatoes and cook for 3-4 minutes until they start to soften. Add the fresh spinach and cook until wilted.
4. Create the Sauce: Pour in the heavy cream and stir well. Let it simmer for a few minutes until slightly thickened. Season with salt and pepper to taste.
5. Combine: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional minute to heat through.
6. Serve: Plate the pasta and sprinkle with grated Parmesan cheese. Enjoy your delicious creamy tomato and spinach pasta!