3 Easy Budget-Friendly Vegan Recipes

We bring you 3 easy, budget-friendly vegan recipes to enjoy for breakfast, lunch, and dinner. These recipes will be enjoyed by all, irrespective of their eating style. So if you’re looking for a new way to add more veggies into your diet or follow a plant-based diet, these recipes will help you achieve your goals.

1. Oven-Roasted Broccoli

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We all love broccoli and if you’re someone who doesn’t, it’s probably because you’ve never tried our oven-roasted broccoli yet!

This is one of my favorite budget-friendly vegan recipes because it’s A) insanely delicious and B) easy. It’s so delicious that I could eat a pound all by myself!

A few tips to keep in mind before you start cooking:

Ensure that the broccoli is properly coated in oil.
Ensure that the broccoli is spaced out on the baking sheet. This helps get crispier and brown broccoli.
Avoid large florets as they take more time to bake.

To season:

There are several ways you can season your broccoli. Here are some of my favorite seasonings to add to your broccoli:

Steak seasoning
Parmesan cheese
Curry powder
Lemon juice
Good old salt and pepper!

Serves: 4
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Ingredients:
¼ tsp pepper
¼ tsp salt
6 tsp olive oil
2 lbs broccoli, washed and cut into bite-sized florets

Directions:
Preheat your oven to 400ºF.
Lign your baking tray with parchment paper and spread out the florets. Drizzle olive oil and sprinkle pepper and salt. Give the broccoli a good toss so that it’s well coated.
Roast the broccoli for 20 minutes or until it has browned enough, stirring once every 10 minutes.
Serve immediately with a dip of your choice.

2. Tomato Herb Soup

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I love including tomatoes in my recipes. Soups are an excellent option when you’re on a plant-based diet or looking for a meal that can be made in a jiffy.

This herb-infused, deliciously tangy soup makes for an excellent meal all by itself!

The best part about this soup is that it’s freezer-friendly. Stash a few servings in your freezer for later!

You can serve this soup with a variety of dishes such as a simple salad, homemade croutons, pesto cheese toast, or garlic bread.

Serves: 5
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Ingredients:
3 cups vegetable broth
1 28 oz. can of crushed tomatoes
3 tsp brown sugar
A 6 oz can of tomato paste
¼ tsp freshly ground black pepper
A pinch of crushed red pepper
¼ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
2 cloves of garlic, minced
½ tsp dried oregano
¼ cup olive oil

Directions:

Add the minced garlic, pepper, red pepper flakes, rosemary, thyme, basil, oregano, and olive oil into a saucepot. Keep the heat medium-low and saute for 1-2 minutes or until the garlic is softened.
Add brown sugar and tomato paste and stir until everything is well combined. Continue to cook the mixture until the tomato paste is burgundy in color or for 3-5 minutes.
Stir in the vegetable broth and crushed tomatoes. Whisk the mixture together until smooth. Turn the heat to high and stir in between. Serve hot with freshly-made croutons.

3. Balsamic Roasted Mushrooms

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Whether you’re digging in with a toothpick as an appetizer or eating this as a side dish with your dinner, they’re so tasty that you’ll look for excuses to make them for every occasion.

These incredibly tasty little mushrooms make for a great appetizer, side dish, or a part of a bowl meal. Pair them with a vegetarian bowl meal such as kale and mashed potatoes or a non-vegetarian bowl meal such as herb-roasted pork chops.

Soaked in tangy balsamic vinegar, herbs, and garlic, these mushrooms are guaranteed to delight everyone!

Serves: 4
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Ingredients:
¼ tsp freshly ground pepper
¼ tsp dried thyme
3 tsp olive oil
2 cloves of garlic, minced
3 tsp soy sauce
3 tbsp balsamic vinegar
1 lb Baby Bella or white button mushrooms, washed and sliced
Freshly chopped parsley, for garnish

Directions:
Preheat your oven to 400ºF.
Mix together pepper, thyme, garlic, soy sauce, brown sugar, balsamic vinegar, and olive oil in a bowl.
Take a ceramic baking dish and line the mushrooms in a single layer close to each other. Drizzle the marinade on top and stir to evenly coat the mushrooms.
Roast them for 40-45 minutes, stirring once every 15 minutes. The mushrooms will release a lot of liquid as they roast until the last 10 minutes or so. If the liquid dries up before the last 10 minutes, then cover them using a foil to prevent burning or more evaporation.
Give them a final stir at last and sprinkle freshly chopped parsley before serving.

In Conclusion

We hope you liked these 3 super-easy, budget-friendly vegan recipes. Experiment a little to make your own version of our recipes until you have found what you love the most!