15 Plant-Based Recipes on a Budget

Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Vegetables and Spices:

• Add the chopped carrots, celery, and potato to the pot.
• Stir in the dried thyme, oregano, and ground cumin.

Cook Lentils:

• Add the rinsed lentils to the pot, followed by the diced tomatoes (with their juice) and vegetable broth (or water).
• Add the bay leaf.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 30-40 minutes, or until the lentils and vegetables are tender.

Serve:

• Ladle the stew into bowls and garnish with fresh parsley if desired.

Sauté Aromatics:

• In a large pan, heat the vegetable oil over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds.
• Add the chopped onion and sauté for about 5-7 minutes until golden brown.
• Stir in the minced garlic and grated ginger and cook for another minute.

Add Spices:

• Add the ground turmeric, ground coriander, ground cumin, garam masala, and chili powder (if using).
• Stir well to coat the onions with the spices.

Cook Tomatoes:

• Add the diced tomatoes to the pan.
• Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

Add Chickpeas and Coconut Milk:

• Add the drained chickpeas and coconut milk to the pan.
• Stir well to combine and bring the mixture to a simmer.

Roast Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, smoked paprika, and chili powder.
• Toss to coat evenly.
• Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, stirring halfway through.

Cook Black Beans

• While the sweet potatoes are roasting, heat a small amount of olive oil in a pan over medium heat.
• Add the chopped red onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.
• Add the drained black beans to the pan and cook for about 5 minutes, stirring occasionally, until heated through.
• Season with salt and pepper to taste.

Warm Tortillas:

• Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
• Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.

Assemble Tacos:

• Place a portion of roasted sweet potatoes and black beans onto each tortilla.
• Top with sliced avocado and fresh cilantro if desired.
• Serve with lime wedges on the side for an extra burst of flavor.

Prepare Vegetables:

• While the rice is cooking, prepare the vegetables by slicing the onion, bell pepper, and zucchini, julienning or slicing the carrots, and cutting the broccoli into florets.

Stir-Fry Vegetables:

• In a large skillet or wok, heat the vegetable oil over medium-high heat.
• Add the sliced onion and stir-fry for about 2 minutes until it starts to soften.
• Add the minced garlic and grated ginger (if using) and stir-fry for another minute.
• Add the bell pepper, carrots, broccoli, and snap peas or green beans. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Zucchini and Sauce:

• Add the sliced zucchini and stir-fry for another 2-3 minutes.
• Pour in the soy sauce and stir well to coat the vegetables.
• If you prefer a thicker sauce, add the cornstarch mixed with water and stir until the sauce thickens.

Finish with Sesame Oil:

• Drizzle the sesame oil over the stir-fry and toss to combine

Sauté Aromatics:

• In a large pot or deep skillet, heat the vegetable oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and grated ginger and cook for another minute.

Add Spices:

• Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder (if using).
• Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant.

Add Vegetables and Chickpeas:

• Add the diced potatoes, sliced carrot, and cauliflower florets to the pot.
• Stir to coat the vegetables with the spice mixture.

Cook with Tomatoes and Coconut Milk:

• Add the diced tomatoes (with their juice) and the coconut milk to the pot.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.

Add Chickpeas and Season:

• Add the drained chickpeas to the pot and stir to combine.
• Cook for an additional 5 minutes to heat the chickpeas through.
• Season with salt and pepper to taste.

Cook with Tomatoes and Coconut Milk

• Serve the curry hot over cooked rice or with naan bread.
• Garnish with fresh cilantro if desired.

Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Vegetables and Spices:

• Add the chopped carrots, celery, and zucchini to the pot.
• Stir in the dried thyme, oregano, and basil.

Add Beans, Tomatoes, and Broth:

• Add the drained white beans and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Add the bay leaf.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 20-25 minutes, or until the vegetables are tender.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley if desired.
• Serve with crusty bread for a complete meal.

Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Sweet Potato and Bell Pepper:

• Add the diced sweet potato and chopped bell pepper to the pot.
• Stir to combine.

Add Spices:

• Stir in the chili powder, ground cumin, smoked paprika, and ground cinnamon (if using).
• Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant.

Add Beans, Tomatoes, and Broth:

• Add the drained black beans and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Stir well to combine.

Prepare Ingredients:

• Drain and rinse the chickpeas.
• Chop the onion and mince the garlic.
• If using fresh spinach, rinse and roughly chop it.

Sauté Vegetables:

• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Tomatoes and Spices:

• Add the diced tomatoes (with their juice) to the skillet.
• Stir in the dried oregano, dried basil, and red pepper flakes (if using).
• Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

Add Chickpeas and Spinach:

• Add the drained chickpeas to the skillet and stir to combine.
• If using fresh spinach, add it to the skillet and cook until wilted (about 3-4 minutes).
• If using frozen spinach, make sure it’s thawed and drained before adding it to the skillet. Cook for about 5 minutes.

Sauté Vegetables

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Vegetables and Spices:

• Add the chopped carrots, celery, potato, and zucchini to the pot.
• Stir in the ground cumin, ground coriander, turmeric, and smoked paprika.

Add Lentils, Tomatoes, and Broth:

• Add the rinsed red lentils and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Stir well to combine.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

Combine Salad Ingredients:

• In a large mixing bowl, combine the black beans, corn, diced red bell pepper, finely chopped red onion, diced avocado (if using), and chopped cilantro.

Make the Dressing:

• In a small bowl, whisk together the olive oil, lime juice, ground cumin, and smoked paprika.
• Season with salt and pepper to taste.

Dress the Salad:

• Pour the dressing over the salad ingredients in the mixing bowl.
• Toss well to combine, ensuring all the ingredients are evenly coated with the dressing.

Serve:

• Serve the black bean and corn salad immediately or refrigerate for 30 minutes to allow the flavors to meld.
• Enjoy the salad on its own or with tortilla chips for a bit of extra crunch.

Sauté Vegetables

• In a large pot, heat the olive oil over medium heat).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Vegetables and Spices:

• Add the chopped carrots, celery, and sweet potato to the pot.
• Stir in the ground cumin, smoked paprika, ground turmeric, and ground cinnamon.

Add Lentils, Tomatoes, and Broth:

• Add the rinsed red lentils and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Stir well to combine.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 30-35 minutes, or until the lentils and sweet potatoes are tender.

Prepare the Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds.
• Place the peppers in a baking dish, cut side up.

Sauté Vegetables:

• In a large skillet, heat the olive oil over medium heat.
• Add the finely chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Combine Filling Ingredients:

• Add the cooked quinoa, black beans, diced tomatoes (with their juice), and corn kernels to the skillet.
• Stir in the ground cumin, chili powder, and smoked paprika.
• Season with salt and pepper to taste.
• Cook for about 5 minutes, stirring occasionally, until the mixture is heated through and well combined.

Stuff the Peppers:

• Spoon the quinoa and black bean mixture into the prepared bell peppers, packing it down gently.
• Cover the baking dish with aluminum foil.

Make the Sauce:

• In a small bowl, whisk together the soy sauce, hoisin sauce (if using), rice vinegar, and water or vegetable broth.
• If you prefer a thicker sauce, mix the cornstarch with 2 tbsp of water and set aside.

Cook the Vegetables:

• In a large skillet or wok, heat the sesame oil over medium-high heat.
• Add the sliced red onion and sauté for about 2 minutes until it starts to soften.
• Add the minced garlic and ginger and cook for another minute.
• Add the broccoli florets, julienned carrot, bell pepper, and zucchini to the skillet.
• Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

Add Chickpeas and Sauce:

• Add the cooked quinoa, black beans, diced tomatoes (with their juice), and corn kernels to the skillet.
• Stir in the ground cumin, chili powder, and smoked paprika.
• Season with salt and pepper to taste.
• Cook for about 5 minutes, stirring occasionally, until the mixture is heated through and well combined.

Serve:

• Serve the chickpea and vegetable stir-fry over cooked rice or noodles.
• Garnish with chopped green onions and sesame seeds if desired.

Sauté Aromatics:

• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Potatoes and Spices:

• Add the diced potatoes to the pot.
• Stir in the dried thyme, dried rosemary, and smoked paprika.
• Cook for about 2 minutes, stirring occasionally.

Add Broth and Simmer:

• Pour in the vegetable broth (or water) and bring the mixture to a boil.
• Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender..

Add Kale and Beans:

• Add the chopped kale and drained white beans (if using) to the pot.
• Stir well to combine and cook for another 5-7 minutes, or until the kale is wilted and tender.

Heat the Broth:

• In a medium saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto

Sauté Aromatics:

• In a large skillet or pot, heat 1 tbsp of olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Cook the Mushrooms:

• Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and become tender.
• Season with a pinch of salt and pepper.

Toast the Rice:

• Push the mushrooms to one side of the skillet and add the remaining 1 tbsp of olive oil.
• Add the Arborio rice and cook for about 2-3 minutes, stirring constantly, until the rice is lightly toasted.