26 Delicious Cheap Vegan Lunch Recipes for Every Day

Eating vegan doesn’t have to break the bank.

With the right ingredients and simple cooking techniques, you can create flavorful, nutritious, and satisfying lunches without spending a fortune.

Whether you’re a busy professional, a student on a budget, or someone who just wants wholesome meals, these 26 cheap vegan lunch recipes are perfect for you.

From hearty stews and protein-packed salads to quick sandwiches and stir-fries, this collection proves that delicious, plant-based meals can be both affordable and easy to make.

In this guide, we’ve curated recipes that use everyday ingredients, are simple to prepare, and can be made in large batches for meal prep.

Each recipe is designed to maximize flavor while keeping costs low, making it easier than ever to stick to a vegan lifestyle without compromising on taste or nutrition.

26 Delicious Cheap Vegan Lunch Recipes for Every Day

Eating vegan on a budget is not only possible—it can be exciting and delicious.

These 26 cheap vegan lunch recipes provide a wide variety of meals that cater to different tastes and cooking skills.

Whether you love spicy lentil wraps, creamy pasta dishes, or hearty vegetable stews, there’s something here for everyone.

By planning ahead and using versatile ingredients, you can enjoy satisfying plant-based lunches every day without overspending.

Not only will these recipes help you save money, but they also promote a healthy, sustainable lifestyle that benefits both you and the planet. Give them a try and see just how easy and affordable vegan eating can be!

Lentil and Vegetable Stew

A hearty and nourishing lunch option, this lentil and vegetable stew is filling, budget-friendly, and packed with plant-based protein.

Lentils are inexpensive yet rich in nutrients, while seasonal vegetables add flavor, texture, and vitamins.

With a simple simmering process, this stew becomes a comforting bowl of warmth perfect for meal prep or a quick midday meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 carrots, sliced
• 2 potatoes, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, and carrots, cooking until softened and fragrant.
2. Stir in the potatoes and zucchini, allowing them to cook for about 5 minutes.
3. Add the lentils, canned tomatoes, vegetable broth, cumin, and paprika. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30–35 minutes, stirring occasionally, until the lentils and vegetables are tender.
5. Season with salt and pepper to taste. Adjust spices if needed.
6. Serve hot, garnished with fresh parsley.

This lentil and vegetable stew proves that healthy, satisfying, and flavorful vegan lunches don’t have to be expensive.

It can be stored in the fridge for several days, making it ideal for meal prepping on a budget.

Chickpea Salad Sandwich

This chickpea salad sandwich is a quick, cheap, and protein-rich lunch that tastes refreshing and satisfying.

Mashed chickpeas mimic the texture of a traditional tuna or egg salad, while simple seasonings and crunchy vegetables make it delicious and versatile.

It’s perfect as a sandwich filler, wrap stuffing, or even as a topping for crackers.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons vegan mayonnaise (or mashed avocado for cheaper option)
• 1 tablespoon mustard
• 1 small red onion, finely chopped
• 1 celery stalk, finely diced
• 1 small carrot, grated
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Whole wheat bread or wraps
• Lettuce or spinach leaves

Instructions:

1. Place chickpeas in a mixing bowl and mash with a fork or potato masher until slightly chunky but spreadable.
2. Stir in vegan mayonnaise (or avocado), mustard, lemon juice, onion, celery, and carrot. Mix well.
3. Season with salt and pepper to taste. Adjust creaminess by adding a little more mayo or avocado if desired.
4. Spoon the chickpea mixture onto slices of whole wheat bread or into wraps.
5. Add a layer of fresh lettuce or spinach leaves before closing the sandwich.

This chickpea salad sandwich is a low-cost lunch solution that doesn’t compromise on taste.

It’s portable, easy to make, and provides a good balance of protein, fiber, and freshness, making it an excellent choice for work or school lunches.

Rice and Black Bean Bowl

A rice and black bean bowl is a simple yet flavorful lunch that uses inexpensive staples like rice and canned beans.

With added vegetables and spices, this dish transforms into a balanced and filling meal.

It’s customizable, quick to prepare, and highly nutritious, offering protein, fiber, and energy without straining your wallet.

Ingredients:

• 1 cup white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh lime wedges for serving
• Optional toppings: avocado slices, salsa, or chopped cilantro

Instructions:

1. Cook rice according to package instructions and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic, sautéing until softened.
3. Stir in black beans, chili powder, cumin, paprika, salt, and pepper. Cook for about 5–7 minutes, allowing flavors to meld together.
4. Serve beans over a bed of rice.
5. Top with optional garnishes like avocado, salsa, or cilantro, and squeeze fresh lime juice over the bowl.

This rice and black bean bowl is proof that plant-based eating can be affordable, flavorful, and satisfying.

It’s versatile enough to adapt with whatever vegetables you have on hand and can be made in large batches for budget-friendly meal prep.

Cabbage and Potato Stir-Fry

This cabbage and potato stir-fry is a humble yet tasty vegan lunch that comes together with minimal ingredients.

Both cabbage and potatoes are inexpensive staples, making this dish budget-friendly while still being satisfying and nutritious.

Lightly spiced and pan-fried until golden, this stir-fry pairs well with rice or flatbread.

Ingredients:

• 3 medium potatoes, peeled and diced
• ½ head green cabbage, shredded
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat oil in a large skillet or wok. Add cumin seeds and let them sizzle for 30 seconds.
2. Stir in onion and garlic, sautéing until fragrant.
3. Add diced potatoes, turmeric, and paprika. Cook on medium heat for 10 minutes, stirring occasionally.
4. Add shredded cabbage and mix well. Cover and cook for another 10–12 minutes until potatoes are tender and cabbage is soft.
5. Season with salt and pepper. Garnish with cilantro before serving.

This cabbage and potato stir-fry is a wholesome, cheap, and comforting lunch option that makes the most of pantry staples.

It’s filling on its own but even better when paired with rice or bread.

Peanut Butter Noodle Bowl

This peanut butter noodle bowl is creamy, flavorful, and surprisingly inexpensive.

With simple ingredients like noodles, peanut butter, and soy sauce, you can create a restaurant-style lunch at home.

Fresh vegetables add crunch, while the sauce brings everything together for a satisfying meal.

Ingredients:

• 8 oz spaghetti or rice noodles
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon maple syrup or sugar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 carrot, julienned
• 1 cucumber, julienned
• 2 green onions, sliced
• Crushed peanuts for garnish

Instructions:

1. Cook noodles according to package instructions, then drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, vinegar (or lime juice), maple syrup, ginger, and garlic until smooth.
3. Toss cooked noodles with the peanut sauce until evenly coated.
4. Add carrot, cucumber, and green onions, mixing gently.
5. Top with crushed peanuts before serving.

This peanut butter noodle bowl is a quick, cheap, and delicious vegan lunch that can be enjoyed warm or cold.

It’s perfect for busy days when you want something filling and flavorful without spending much money.

Curried Chickpea and Spinach Rice

Curried chickpea and spinach rice is a one-pan vegan dish that is both budget-friendly and nutrient-dense.

Chickpeas provide protein, while spinach adds iron and freshness.

The gentle curry spices transform simple ingredients into a warm and aromatic lunch.

Ingredients:

• 1 cup basmati or long-grain rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin
• 2 ½ cups vegetable broth
• Salt to taste

Instructions:

1. Heat oil in a large skillet and sauté onion and garlic until softened.
2. Stir in curry powder, turmeric, and cumin, cooking for 1 minute to release aroma.
3. Add rice and stir until grains are coated in spices.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Stir in chickpeas and spinach, cooking for another 5 minutes until rice is tender and spinach is wilted.
6. Season with salt and serve warm.

This curried chickpea and spinach rice is a flavorful, filling, and affordable vegan lunch that can be made in one pot for easy cleanup.

It’s excellent for meal prep and stays delicious when reheated.

Spicy Lentil Wraps

Spicy lentil wraps are a cheap, filling, and portable vegan lunch option.

Red lentils are seasoned with bold spices, cooked until creamy, and wrapped in soft tortillas with crunchy vegetables.

This dish is a tasty alternative to a sandwich and can be customized with whatever veggies you have on hand.

Ingredients:

• 1 cup red lentils, rinsed
• 3 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 4 large tortillas
• 1 cup shredded lettuce
• 1 carrot, grated
• 1 cucumber, sliced

Instructions:

1. In a pot, combine lentils, broth, onion, garlic, chili powder, cumin, paprika, and tomato paste.
2. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft and creamy.
3. Season with salt and pepper.
4. Spoon lentil mixture onto tortillas, then top with lettuce, carrot, and cucumber.
5. Roll into wraps and serve warm or cold.

These spicy lentil wraps are a low-cost, protein-rich lunch that’s easy to pack and enjoy on the go.

They’re hearty, nutritious, and budget-friendly.

Tomato and Rice Soup

Tomato and rice soup is a comforting and cheap vegan lunch that stretches pantry staples into a satisfying meal.

With rice, canned tomatoes, and simple seasonings, this soup delivers flavor and heartiness without requiring expensive ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• ½ cup uncooked rice
• 1 teaspoon dried basil
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until softened.
2. Add diced tomatoes, broth, rice, basil, and oregano. Stir well.
3. Bring to a boil, then reduce heat and simmer for 25–30 minutes until rice is tender.
4. Season with salt and pepper before serving.

This tomato and rice soup is cozy, inexpensive, and nourishing. It makes a great batch-cook recipe for several days of cheap vegan lunches.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a colorful and affordable vegan lunch.

The sweetness of roasted potatoes pairs perfectly with seasoned black beans, creating a hearty taco filling that’s both nutritious and delicious.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced (optional)
• Salsa or hot sauce for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
2. Spread on a baking sheet and roast for 25 minutes until tender.
3. Warm tortillas in a dry skillet or oven.
4. Fill tortillas with roasted sweet potatoes and black beans.
5. Add avocado slices and salsa before serving.

These tacos are a budget-friendly vegan delight that’s packed with flavor and texture.

They’re quick to prepare and easily scalable for meal prep or family lunches.

Garlic Mushroom Quinoa

Garlic mushroom quinoa is a protein-packed, low-cost vegan lunch that’s simple to prepare.

Mushrooms bring a savory richness, while quinoa adds a nutty flavor and complete protein. This dish is light yet satisfying and great for meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook quinoa in vegetable broth according to package instructions. Set aside.
2. In a skillet, heat olive oil and sauté mushrooms until golden.
3. Add garlic and soy sauce, cooking for 2 minutes.
4. Stir mushrooms into quinoa and season with salt and pepper.
5. Garnish with parsley before serving.

This garlic mushroom quinoa is a cheap and wholesome vegan lunch that combines earthy flavors with protein-rich grains.

It’s versatile and works well as a main dish or side.

Cabbage and Carrot Fried Rice

Cabbage and carrot fried rice is an affordable way to use leftover rice and vegetables.

It’s quick, filling, and customizable, making it a staple budget-friendly vegan lunch.

The stir-fried flavors make it taste restaurant-worthy without the cost.

Ingredients:

• 3 cups cooked rice (day-old works best)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cups shredded cabbage
• 1 carrot, grated
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• Green onions for garnish

Instructions:

1. Heat vegetable oil in a large pan. Add onion and garlic, sautéing until fragrant.
2. Stir in cabbage and carrot, cooking until softened.
3. Add cooked rice and soy sauce, stirring well.
4. Cook for 5 minutes, letting rice get slightly crispy.
5. Drizzle sesame oil on top and garnish with green onions.

This cabbage and carrot fried rice is a simple, cheap, and satisfying vegan lunch that uses everyday ingredients.

It’s a great way to turn leftovers into something delicious.

White Bean and Spinach Pasta

White bean and spinach pasta is a creamy, protein-packed vegan dish that costs very little to make.

The beans create a smooth sauce when blended, making the pasta rich and satisfying without needing dairy.

Ingredients:

• 8 oz pasta (any type)
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon oregano
• ½ teaspoon chili flakes (optional)
• Salt and pepper to taste
• Juice of ½ lemon

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water.
2. In a skillet, heat olive oil and sauté garlic for 1 minute.
3. Add white beans, oregano, chili flakes, and ¼ cup pasta water. Mash beans slightly with a spoon.
4. Stir in spinach until wilted, then add pasta. Mix everything together, adding more pasta water if needed.
5. Season with salt, pepper, and lemon juice before serving.

This white bean and spinach pasta is a creamy, filling, and inexpensive vegan lunch that feels indulgent while staying budget-friendly.

It’s quick to make and perfect for busy weekdays.

Veggie Stir-Fried Noodles

Veggie stir-fried noodles are a quick and affordable vegan lunch that transforms simple ingredients into a flavorful dish.

Using just a few vegetables, soy sauce, and noodles, this recipe is both budget-friendly and satisfying.

Ingredients:

• 8 oz spaghetti or ramen noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cups shredded cabbage
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar or lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes (optional)

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat oil in a large skillet or wok, then add onion, bell pepper, carrot, and cabbage. Stir-fry until vegetables are slightly softened but still crisp.
3. Add noodles, soy sauce, vinegar, garlic powder, and chili flakes. Toss well to combine.
4. Cook for another 2–3 minutes until everything is heated through.
5. Serve hot, straight from the pan.

These veggie stir-fried noodles are a fast, cheap, and delicious vegan lunch that can be customized with whatever vegetables you have at home.

Lentil and Tomato Pasta

Lentil and tomato pasta is a hearty, protein-packed vegan dish that uses pantry staples.

Red lentils simmer with tomatoes to create a thick, flavorful sauce that coats the pasta beautifully.

Ingredients:

• 8 oz pasta
• 1 cup red lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon basil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions and set aside.
2. In a saucepan, heat olive oil and sauté onion and garlic until fragrant.
3. Stir in lentils, tomatoes, oregano, basil, salt, and pepper. Add 2 cups water.
4. Simmer for 20 minutes until lentils are soft and sauce thickens.
5. Toss sauce with pasta and serve warm.

This lentil and tomato pasta is a cheap, filling vegan lunch that feels hearty and comforting while being incredibly easy to prepare.

Vegan Sloppy Joes

These vegan sloppy joes use lentils instead of meat, making them both affordable and packed with protein.

Served on bread or buns, they’re a nostalgic, hearty, and messy lunch that’s both fun and satisfying.

Ingredients:

• 1 cup green lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 sandwich buns or bread slices

Instructions:

1. Cook lentils in 3 cups water for 25 minutes until tender, then drain.
2. In a skillet, heat olive oil and sauté onion, garlic, and bell pepper until soft.
3. Stir in tomato sauce, ketchup, soy sauce, paprika, chili powder, and cooked lentils. Simmer for 10 minutes.
4. Season with salt and pepper.
5. Spoon mixture onto buns or bread slices and serve.

These vegan sloppy joes are a cheap and comforting lunch that turns basic pantry staples into a flavorful, family-friendly meal.

Roasted Veggie Couscous

Roasted veggie couscous is a budget-friendly vegan lunch that’s light, fluffy, and loaded with flavor.

Couscous cooks quickly, while roasted seasonal vegetables make the dish hearty and colorful.

Ingredients:

• 1 cup couscous
• 1 ¼ cups boiling water or broth
• 1 zucchini, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, carrot, bell pepper, and onion with olive oil, cumin, salt, and pepper. Roast for 25 minutes.
2. Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes. Fluff with a fork.
3. Stir roasted vegetables into couscous.
4. Garnish with fresh herbs before serving.

This roasted veggie couscous is a light yet filling vegan lunch that costs little to make while offering plenty of flavor and nutrition.

Vegan Chili with Kidney Beans

This vegan chili is a budget-friendly lunch made with kidney beans, tomatoes, and spices.

It’s hearty, flavorful, and perfect for big-batch cooking.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, and bell pepper until soft.
2. Add kidney beans, black beans, tomatoes, chili powder, cumin, paprika, salt, and pepper.
3. Stir in 1 cup water or broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Adjust seasoning before serving.

This vegan chili with kidney beans is a cheap and filling lunch that’s packed with protein and fiber.

It’s excellent for meal prep and tastes even better the next day.

Potato and Spinach Curry

Potato and spinach curry is an affordable vegan dish full of flavor and warmth.

With tender potatoes, fresh spinach, and aromatic spices, this curry pairs beautifully with rice or flatbread.

Ingredients:

• 3 medium potatoes, diced
• 2 cups spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• Salt to taste

Instructions:

1. Heat oil in a pot. Sauté onion, garlic, and ginger until fragrant.
2. Add potatoes, turmeric, cumin, and curry powder. Stir well.
3. Pour in coconut milk and 1 cup water. Bring to a boil, then simmer for 20 minutes until potatoes are tender.
4. Stir in spinach and cook for 3 minutes until wilted.
5. Season with salt before serving.

This potato and spinach curry is a flavorful, cheap, and comforting vegan lunch that makes a big batch to enjoy over several meals.

Black Bean and Corn Quesadillas

Black bean and corn quesadillas are a quick, cheap, and protein-rich vegan lunch.

With simple pantry ingredients and a crisp tortilla, this dish is perfect for a satisfying midday meal.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 flour tortillas
• 1 tablespoon vegetable oil

Instructions:

1. In a skillet, heat oil and sauté onion until soft.
2. Add black beans, corn, cumin, paprika, salt, and pepper. Cook for 5 minutes.
3. Heat another skillet over medium heat. Place a tortilla and spread a portion of the bean-corn mixture over half of it. Fold the tortilla and cook until golden on both sides.
4. Repeat with remaining tortillas. Serve warm.

These black bean and corn quesadillas are budget-friendly, flavorful, and quick to make.

They’re perfect for a cheap and filling vegan lunch

Veggie and Hummus Sandwich

A veggie and hummus sandwich is a simple, healthy, and inexpensive vegan lunch option.

Hummus adds protein and creaminess, while fresh vegetables provide crunch and nutrition.

Ingredients:

• 4 slices whole wheat bread
• ¼ cup hummus
• ½ cucumber, sliced
• 1 small carrot, grated
• ½ bell pepper, sliced
• Lettuce or spinach leaves
• Salt and pepper to taste

Instructions:

1. Spread hummus on each slice of bread.
2. Layer cucumber, carrot, bell pepper, and lettuce or spinach on two slices.
3. Season with salt and pepper. Top with remaining bread slices.
4. Cut in half and serve immediately.

This veggie and hummus sandwich is cheap, nutritious, and easy to prepare.

It’s perfect for a quick vegan lunch on a tight budget.

Spaghetti with Garlic and Olive Oil

Spaghetti with garlic and olive oil (aglio e olio) is a classic, cheap vegan lunch that requires only a few pantry ingredients.

Its simplicity makes it quick and satisfying.

Ingredients:

• 8 oz spaghetti
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• ½ teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook spaghetti according to package instructions. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a pan and sauté garlic until fragrant. Add chili flakes if using.
3. Toss spaghetti in the pan with garlic oil, adding pasta water to loosen if needed.
4. Season with salt and pepper and garnish with parsley. Serve hot.

This spaghetti with garlic and olive oil is a quick, cheap, and satisfying vegan lunch, perfect for busy days.

Chickpea and Vegetable Stir-Fry

Chickpea and vegetable stir-fry is an inexpensive vegan lunch loaded with protein and fiber.

Using whatever vegetables you have on hand makes it flexible and budget-friendly.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed vegetables (carrot, bell pepper, broccoli, etc.)
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Instructions:

1. Heat oil in a skillet and sauté garlic and ginger for 1 minute.
2. Add vegetables and cook for 5–7 minutes until tender-crisp.
3. Stir in chickpeas and soy sauce. Cook for another 3–4 minutes.
4. Season with salt and pepper and serve warm.

This chickpea and vegetable stir-fry is a cheap, quick, and nutritious vegan lunch that can be served with rice, noodles, or on its own.

Vegan Burrito Bowl

A vegan burrito bowl is an affordable and filling lunch option that combines rice, beans, vegetables, and simple spices.

It’s easy to make in large batches for meal prep.

Ingredients:

• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tomato, chopped
• ½ onion, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: avocado, salsa, or lime wedges

Instructions:

1. Heat black beans with cumin, paprika, salt, and pepper.
2. Assemble the bowl with rice, beans, corn, tomato, and onion.
3. Add optional toppings like avocado, salsa, or a squeeze of lime juice.
4. Serve immediately or pack for lunch.

This vegan burrito bowl is a cost-effective, versatile, and satisfying lunch that’s packed with protein, fiber, and flavor.

Cauliflower and Potato Curry

Cauliflower and potato curry is an affordable vegan lunch that’s hearty, flavorful, and perfect with rice or flatbread.

Using pantry spices and seasonal vegetables keeps it cheap and satisfying.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 can (14 oz) coconut milk
• Salt to taste

Instructions:

1. Heat oil in a pot and sauté onion and garlic until soft.
2. Add cauliflower, potatoes, turmeric, cumin, and curry powder. Stir well.
3. Pour in coconut milk and 1 cup water. Simmer for 20 minutes until vegetables are tender.
4. Season with salt and serve hot with rice or bread.

This cauliflower and potato curry is a cheap, comforting vegan lunch that’s full of flavor and easy to make in bulk.

Tomato and White Bean Stew

Tomato and white bean stew is a simple and affordable vegan lunch option that’s hearty and nutritious.

Beans add protein and fiber, while tomatoes bring tanginess and depth of flavor.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon oregano
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot and sauté onion and garlic until soft.
2. Add diced tomatoes, beans, oregano, and thyme. Simmer for 15–20 minutes.
3. Season with salt and pepper and serve warm.

This tomato and white bean stew is an inexpensive, protein-rich vegan lunch that’s perfect for meal prep and cold weather.

Vegetable Fried Rice

Vegetable fried rice is a cheap and versatile vegan lunch that uses leftover rice and whatever vegetables you have on hand.

Quick to make and full of flavor, it’s perfect for a simple weekday meal.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cups mixed vegetables (peas, carrots, corn, etc.)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• ½ teaspoon sesame oil (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet. Sauté onion and garlic until fragrant.
2. Add vegetables and cook for 5–7 minutes until tender.
3. Stir in rice and soy sauce. Cook for another 5 minutes, tossing occasionally.
4. Drizzle with sesame oil if using and season with salt and pepper. Serve hot.

This vegetable fried rice is a budget-friendly vegan lunch that’s quick, filling, and easily adaptable to whatever ingredients are on hand.