21+ Delicious Cheap Vegan Lunch Recipes to Try Today

Finding delicious and nutritious vegan lunches that don’t break the bank can sometimes feel challenging, especially when trying to maintain a balanced diet on a budget.

Luckily, there are countless affordable vegan recipes that are simple to prepare, packed with flavor, and full of wholesome ingredients.

From hearty stews and vibrant salads to comforting wraps and bowls, these 21+ cheap vegan lunch recipes prove that eating plant-based doesn’t have to be expensive or complicated. Whether you’re meal prepping for the week or looking for quick midday meals, these recipes will inspire you to enjoy budget-friendly lunches that nourish both your body and your wallet.

21+ Delicious Cheap Vegan Lunch Recipes to Try Today

Cheap vegan lunches don’t mean sacrificing taste or nutrition.

With a little creativity and basic pantry staples, you can create meals that are satisfying, wholesome, and kind to your budget.

These 21+ recipes offer a wide variety of options—from protein-packed salads to warming soups and vibrant bowls—so you can enjoy diverse and flavorful lunches every day.

Incorporating these recipes into your routine makes it easier to stick to a plant-based lifestyle without spending a fortune, proving that affordable vegan eating is both achievable and delicious.

Chickpea Spinach Curry

This chickpea spinach curry is a flavorful, nutrient-packed vegan lunch that is both budget-friendly and easy to prepare.

Chickpeas provide protein and fiber, while fresh spinach adds vitamins and minerals.

The dish is seasoned with simple spices that bring warmth and depth without requiring costly ingredients.

Perfect for meal prep or a quick weekday lunch, it pairs well with rice or flatbread.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach, roughly chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 can diced tomatoes
• Salt to taste
• Fresh cilantro for garnish (optional)

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add turmeric, garam masala, and coriander powder, stirring well to coat the onions and garlic.
5. Pour in diced tomatoes and cook until the mixture thickens and the oil starts to separate.
6. Add chickpeas and mix well. Let simmer for 10 minutes, stirring occasionally.
7. Fold in fresh spinach and cook until wilted. Add salt to taste.
8. Garnish with cilantro if desired and serve hot with rice or bread.

Chickpea spinach curry is a wholesome, inexpensive lunch option that packs a punch of flavor and nutrition.

Its simplicity and use of pantry staples make it ideal for those looking to eat healthily without overspending.

Plus, it’s adaptable—you can swap spinach for other greens or use dried chickpeas soaked overnight.

This recipe’s vibrant spices and satisfying texture prove that eating vegan on a budget can be delicious and fulfilling.

Lentil Tomato Stew

Lentil tomato stew is a hearty, comforting vegan dish perfect for lunch.

Lentils are an affordable source of protein and fiber, and when combined with tomatoes and simple seasonings, they create a rich and flavorful stew.

This recipe is easy to make in one pot, making cleanup minimal.

It’s great for batch cooking and tastes even better the next day.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 cups vegetable broth or water
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft.
2. Add garlic, smoked paprika, and cumin; stir for about 1 minute until fragrant.
3. Pour in diced tomatoes and cook for 3-4 minutes to blend flavors.
4. Add rinsed lentils and vegetable broth. Bring to a boil.
5. Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender. Stir occasionally.
6. Season with salt and pepper. Adjust thickness by adding more broth or water if needed.
7. Garnish with fresh parsley before serving.

This lentil tomato stew delivers both warmth and nourishment with minimal cost and effort.

It’s an excellent choice for those wanting a filling vegan meal without spending much.

Lentils soak up the spices and tomato flavors beautifully, making every bite satisfying.

Ideal for meal prepping, this stew is as practical as it is tasty, offering a perfect balance of nutrients and comfort.

Veggie Fried Rice

Veggie fried rice is a quick, affordable, and tasty vegan lunch recipe that helps use up leftover rice and vegetables.

It’s packed with colorful veggies and seasoned with soy sauce and garlic, making it a savory and nutritious meal.

This recipe is flexible, allowing you to use whatever vegetables you have on hand, making it perfect for budget-conscious cooking.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, corn, bell peppers)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1/2 tsp ground black pepper
• Green onions for garnish (optional)

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add diced onions and sauté until translucent.
3. Stir in minced garlic and cook for about 30 seconds.
4. Add mixed vegetables and cook until tender, about 5 minutes.
5. Add cooked rice to the skillet, breaking up any clumps. Stir well to combine.
6. Pour soy sauce over the rice mixture and stir evenly.
7. Season with black pepper and continue cooking for another 3-4 minutes, stirring frequently.
8. Garnish with chopped green onions if desired and serve hot.

Veggie fried rice is a perfect example of how inexpensive, leftover ingredients can be transformed into a delicious and satisfying lunch.

It’s quick to prepare, nutritionally balanced, and versatile.

This recipe encourages creativity and waste reduction by allowing you to customize it with any veggies in your fridge.

Simple, tasty, and frugal — a true winner for everyday vegan meals.

Black Bean Salad

Black bean salad is a refreshing, protein-rich vegan lunch option that’s both affordable and quick to assemble.

Combining black beans with fresh vegetables and a zesty lime dressing creates a flavorful, satisfying meal perfect for warm days or as a make-ahead lunch.

It’s loaded with fiber and nutrients, making it a wholesome choice that won’t break the bank.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

1. In a large bowl, combine black beans, corn, bell pepper, onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
4. Let the salad rest for 10 minutes to allow flavors to meld before serving.

This black bean salad is a simple yet vibrant dish that offers excellent nutrition and bold flavors without demanding much time or money.

Its freshness and tangy dressing make it a delightful lunch that’s filling and healthy.

Ideal for meal prep or a quick bite, it’s also easily adaptable by swapping in seasonal vegetables or adding a bit of chili for heat.

Sweet Potato Chickpea Bowl

Sweet potato chickpea bowl is a hearty, colorful vegan meal that combines roasted sweet potatoes with spiced chickpeas and fresh greens.

It’s packed with complex carbohydrates, fiber, and plant-based protein, making it a balanced and satisfying lunch option.

This recipe is budget-friendly and can be prepped ahead for busy days.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups mixed greens (spinach, kale, or lettuce)
• 1 tbsp lemon juice
• 1 clove garlic, minced

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. In a bowl, mix chickpeas with remaining olive oil, smoked paprika, cumin, salt, and pepper. Roast chickpeas on a separate baking sheet for 15-20 minutes until crispy.
3. In a small bowl, whisk lemon juice with garlic and a pinch of salt to make a simple dressing.
4. Assemble bowls with mixed greens, roasted sweet potatoes, and spiced chickpeas. Drizzle with garlic lemon dressing before serving.

The sweet potato chickpea bowl is a vibrant and nutritious lunch that offers a satisfying combination of textures and flavors.

It’s affordable, easy to prepare, and versatile enough for variations depending on your pantry. This bowl proves that healthy vegan meals don’t have to be complicated or expensive—they can be delicious, wholesome, and quick.

Peanut Noodle Stir Fry

Peanut noodle stir fry is a quick, budget-friendly vegan lunch full of flavor and texture. Combining simple noodles with crunchy vegetables and a creamy peanut sauce makes for a comforting yet light meal. This dish uses pantry staples and fresh veggies, making it ideal for anyone looking to whip up a tasty lunch without spending much.

Ingredients:

• 8 oz noodles (rice noodles, spaghetti, or any preferred type)
• 1 cup shredded cabbage or sliced bell peppers
• 1 carrot, julienned or thinly sliced
• 2 green onions, chopped
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup or sugar
• 1 clove garlic, minced
• 1 tsp grated ginger (optional)
• 1-2 tbsp warm water to thin sauce
• Crushed peanuts for garnish (optional)

1. Cook noodles according to package instructions, drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and warm water until smooth. Adjust thickness by adding more water if needed.
3. In a large pan or wok, stir fry cabbage and carrots over medium heat until just tender, about 3-4 minutes.
4. Add cooked noodles and peanut sauce to the pan, tossing everything together to coat evenly and heat through.
5. Stir in chopped green onions and remove from heat.
6. Garnish with crushed peanuts if desired and serve immediately.

Peanut noodle stir fry is a delicious, creamy, and protein-rich vegan lunch option that comes together quickly and costs very little.

It’s perfect for those who want a satisfying, flavorful meal without spending time or money on fancy ingredients.

Plus, the peanut sauce can be customized to taste, making it a versatile favorite for everyday lunches.

Quinoa Black Bean Wrap

Quinoa black bean wrap is a nutritious and affordable vegan lunch option that combines protein-packed quinoa and black beans with fresh veggies wrapped in a soft tortilla.

This recipe is quick to assemble, making it perfect for on-the-go meals or packed lunches.

It’s filling, flavorful, and loaded with fiber and plant-based protein to keep you energized throughout the day.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 small tomato, diced
• 1/2 cucumber, diced
• 1/4 cup corn kernels (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 2 large whole wheat tortillas

1. In a bowl, combine cooked quinoa, black beans, tomato, cucumber, corn, and cilantro.
2. Add lime juice, salt, and pepper. Mix well to combine all ingredients evenly.
3. Lay out the tortillas and divide the mixture between them.
4. Roll each tortilla tightly into a wrap.
5. Optionally, warm the wraps in a dry pan for 1-2 minutes on each side for a softer texture.
6. Slice in half and serve.

This quinoa black bean wrap is an easy, satisfying, and budget-friendly vegan lunch that balances nutrition and convenience.

Its fresh ingredients and zesty lime dressing keep it light yet filling.

Perfect for a quick meal or packed lunch, this wrap shows how simple, affordable components can come together for a wholesome, delicious dish.

Vegetable Chickpea Soup

Vegetable chickpea soup is a hearty, comforting, and inexpensive vegan lunch that’s perfect for cooler days or when you want something warm and nourishing.

Chickpeas add protein and fiber, while a variety of vegetables make it rich in vitamins and minerals.

This one-pot recipe is simple to make and great for leftovers.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables soften, about 5-7 minutes.
2. Add garlic and cook for 1 minute.
3. Stir in diced tomatoes, chickpeas, vegetable broth, thyme, and oregano.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
5. Season with salt and pepper to taste before serving.

Vegetable chickpea soup is a simple yet deeply satisfying vegan lunch that brings warmth and nourishment without stretching your budget.

Its combination of fresh vegetables and legumes creates a balanced meal that can easily be customized with whatever veggies you have on hand.

This soup is ideal for meal prepping and provides lasting energy throughout the day.

Spaghetti Aglio e Olio with Veggies

Spaghetti aglio e olio with veggies is a classic Italian-inspired vegan lunch that’s inexpensive, quick, and flavorful.

Garlic and olive oil create a simple yet delicious base, while sautéed vegetables add color, texture, and nutrients.

This recipe is perfect for busy days when you want a satisfying meal with minimal ingredients.

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

1. Cook spaghetti according to package instructions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly golden.
3. Add broccoli and cook for 4-5 minutes until tender.
4. Stir in cherry tomatoes and red pepper flakes. Cook for 2 more minutes.
5. Toss cooked spaghetti into the skillet with the vegetables. Add reserved pasta water as needed to loosen the sauce.
6. Season with salt and pepper, toss well, and remove from heat.
7. Garnish with fresh parsley if desired before serving.

Spaghetti aglio e olio with veggies is an ideal vegan lunch that balances simplicity with bold flavor.

It uses affordable pantry staples and fresh vegetables to create a meal that’s both quick and nourishing.

This recipe proves that with a few key ingredients and some creativity, you can make an elegant and budget-friendly vegan dish in minutes.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delicious, affordable vegan lunch that combines the natural sweetness of roasted sweet potatoes with hearty black beans and vibrant toppings.

This recipe is easy to make, packed with fiber, vitamins, and protein, and perfect for a quick meal or casual gatherings.

The soft tortillas hold all the flavors beautifully, making every bite satisfying.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 small corn or flour tortillas
• 1/2 cup salsa or pico de gallo
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
2. Roast sweet potatoes for 20-25 minutes until tender and slightly crispy, stirring halfway through.
3. Warm tortillas in a dry pan or microwave.
4. Fill each tortilla with roasted sweet potatoes and black beans. Top with salsa and cilantro.
5. Serve with lime wedges for extra zest.

Sweet potato and black bean tacos are a vibrant, nutritious vegan lunch that’s easy on the wallet and full of flavor.

The combination of roasted veggies and beans offers a satisfying texture and balanced nutrition. Perfect for meal prepping or a quick meal, these tacos showcase how simple ingredients can come together to create an exciting and wholesome dish.

Vegetable Stir-Fry with Tofu

Vegetable stir-fry with tofu is a quick, affordable vegan lunch option that’s loaded with colorful vegetables and plant-based protein.

Tofu absorbs the savory sauce perfectly, making this dish both filling and flavorful.

It’s great for using up any leftover veggies and can be served over rice or noodles, making it a versatile and budget-friendly meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp grated ginger (optional)
• 1 tbsp maple syrup or sugar
• Cooked rice or noodles for serving

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
2. In the same pan, add garlic and ginger, sauté for 30 seconds.
3. Add mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. Return tofu to the pan. Stir in soy sauce and maple syrup. Cook for another 2 minutes, mixing well to coat everything.
5. Serve hot over rice or noodles.

This vegetable stir-fry with tofu is a quick, nutritious, and budget-friendly vegan lunch that delivers bold flavors and satisfying textures.

It’s an excellent way to incorporate a variety of vegetables and plant-based protein in one meal. Perfect for meal prep or a last-minute lunch, it proves that wholesome vegan meals can be simple and affordable.

Spiced Red Lentil Dal

Spiced red lentil dal is a comforting and economical vegan lunch packed with protein and fiber. The red lentils cook quickly and soak up the aromatic spices, resulting in a creamy, flavorful dish that’s great on its own or served with rice or flatbread.

This recipe is a staple in many cuisines and perfect for anyone seeking a hearty, wholesome meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 1 tbsp vegetable oil
• 4 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)

1. Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until soft. Add garlic and cook for another minute.
3. Stir in turmeric, garam masala, and chili powder. Mix well.
4. Add rinsed lentils and water/broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are soft and cooked through.
5. Add salt to taste and stir.
6. Garnish with cilantro if desired before serving.

Spiced red lentil dal is a classic vegan lunch that’s nourishing, flavorful, and very budget-friendly. Its simplicity and rich taste make it a favorite for everyday meals.

This dal is not only easy to prepare but also highly adaptable, allowing you to adjust spices to your preference while enjoying a comforting bowl of wholesome goodness.

Mediterranean Chickpea Salad

Mediterranean chickpea salad is a fresh, vibrant, and budget-friendly vegan lunch option. Packed with protein-rich chickpeas and crisp vegetables, this salad is tossed in a tangy lemon and olive oil dressing that brightens every bite.

It’s quick to prepare, highly nutritious, and perfect for enjoying on warm days or as a make-ahead lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup kalamata olives, sliced (optional)
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and toss gently to combine all ingredients evenly.
4. Let sit for 10 minutes to allow flavors to meld before serving.

Mediterranean chickpea salad is a light yet satisfying vegan lunch that balances fresh vegetables with hearty chickpeas.

Its simple ingredients and easy preparation make it an excellent choice for budget-conscious cooks who don’t want to compromise on flavor or nutrition.

This salad is versatile and can be enjoyed as a side or main dish anytime.

Curried Vegetable and Rice Bowl

Curried vegetable and rice bowl is a flavorful, affordable vegan lunch that combines lightly spiced veggies with fluffy rice.

This recipe uses pantry staples like curry powder and common vegetables to create a comforting, aromatic meal.

It’s quick to make, perfect for meal prep, and provides a good balance of carbs, fiber, and vitamins.

Ingredients:

• 1 cup cooked rice
• 1 cup mixed vegetables (carrots, peas, cauliflower, or whatever you have)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp curry powder
• 1/2 tsp turmeric
• Salt and pepper to taste

1. Heat oil in a pan over medium heat. Sauté onions until translucent.
2. Add garlic, curry powder, and turmeric, stirring for 1 minute to release aromas.
3. Add mixed vegetables and cook until tender, about 5-7 minutes.
4. Stir in cooked rice and mix thoroughly to combine and warm through.
5. Season with salt and pepper, then serve hot.

Curried vegetable and rice bowl is a comforting and wholesome vegan lunch that proves how simple spices and vegetables can transform everyday ingredients.

It’s easy on the budget and time, making it perfect for those who want a tasty, nutritious meal without fuss.

This dish is very adaptable and can be customized with different veggies or grains as preferred.

Vegan Pasta Primavera

Vegan pasta primavera is a light, colorful, and affordable lunch option that showcases fresh vegetables tossed with pasta in a simple olive oil and garlic sauce.

This recipe is quick to prepare, making it ideal for busy days, and it’s packed with vitamins and fiber from the seasonal vegetables.

It’s a perfect balance of taste and nutrition without breaking the bank.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

1. Cook pasta according to package directions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add zucchini and bell peppers; cook until tender, about 5 minutes.
4. Stir in cherry tomatoes and cook for another 2 minutes.
5. Toss cooked pasta into the skillet with the vegetables, mixing well to combine.
6. Season with salt and pepper. Garnish with fresh herbs before serving.

Vegan pasta primavera is a delicious, fresh, and budget-friendly lunch that highlights the natural flavors of seasonal vegetables. It’s easy to customize with whatever veggies you have and requires just a few pantry staples. This dish is a fantastic way to enjoy a nutritious, satisfying meal without spending much time or money.

Tomato and White Bean Soup

Tomato and white bean soup is a hearty, inexpensive vegan lunch that’s rich in fiber and protein. Using simple pantry staples like canned beans and tomatoes, this soup delivers comforting warmth and wholesome nutrition.

It’s easy to prepare in one pot and makes for a filling meal, perfect for chilly days or meal prepping.

Ingredients:

• 1 can white beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in diced tomatoes, white beans, vegetable broth, basil, and oregano.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Season with salt and pepper before serving. Optionally, blend partially for a creamier texture.

Tomato and white bean soup is a simple yet satisfying vegan lunch option that is both budget-friendly and nutritious.

It combines pantry staples into a warm, filling dish that supports a balanced diet.

Perfect for easy lunches, it also stores well and can be enjoyed throughout the week.

Roasted Cauliflower and Chickpea Bowl

Roasted cauliflower and chickpea bowl is a flavorful, affordable vegan meal that offers a satisfying crunch alongside tender roasted veggies.

Rich in fiber and protein, this bowl is enhanced with spices and served over rice or greens.

It’s simple to prepare and makes for a perfect lunch that’s both hearty and wholesome.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• Cooked rice or mixed greens for serving

1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil, paprika, cumin, salt, and pepper.
2. Spread evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and crispy.
3. Serve over cooked rice or a bed of greens.

This roasted cauliflower and chickpea bowl is a delicious, affordable vegan lunch that’s both nutritious and satisfying.

The roasting brings out deep flavors and textures, making it a perfect option for meal prep or a quick, wholesome meal.

Its simple seasoning highlights natural ingredients without complicating the recipe.

Easy Veggie Wrap

Easy veggie wrap is a quick, cheap, and healthy vegan lunch perfect for busy days.

Filled with fresh, crunchy vegetables and a simple hummus spread, it’s a delicious way to get your daily dose of nutrients.

This wrap is versatile and customizable, making it ideal for anyone looking for a light yet filling meal.

Ingredients:

• 1 large whole wheat tortilla
• 2 tbsp hummus
• 1/2 cucumber, thinly sliced
• 1 small carrot, grated
• 1/2 bell pepper, sliced
• A handful of spinach or lettuce leaves
• Salt and pepper to taste

1. Spread hummus evenly over the tortilla.
2. Layer cucumber, carrot, bell pepper, and greens on top.
3. Season with salt and pepper.
4. Roll up tightly and slice in half to serve.

Conclusion:
The easy veggie wrap is a perfect budget-friendly vegan lunch that’s fresh, light, and satisfying. Its simplicity and flexibility mean you can switch up the veggies based on what you have, making it a great option to reduce food waste while enjoying a tasty meal on the go.

Peanut Chickpea Salad

Peanut chickpea salad is a protein-packed, affordable vegan lunch that combines creamy peanut butter flavors with hearty chickpeas and crunchy veggies.

This dish is easy to prepare, requires minimal cooking, and offers a unique twist on traditional salads.

It’s perfect for those seeking a filling, flavorful, and budget-friendly meal that’s ready in minutes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup or sugar
• 1 clove garlic, minced
• Salt and pepper to taste

1. In a large bowl, mash chickpeas slightly with a fork to create some texture.
2. Add shredded carrots and chopped green onions.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and garlic until smooth.
4. Pour the dressing over the chickpea mixture and toss to combine evenly.
5. Season with salt and pepper, then chill for 10 minutes before serving.

Peanut chickpea salad is a creative and budget-friendly vegan lunch that’s both satisfying and nutritious.

The creamy peanut dressing complements the chickpeas perfectly, creating a unique flavor profile.

This salad is quick to prepare and ideal for meal prep or a quick, tasty lunch any day of the week.

Lentil and Spinach Stew

Lentil and spinach stew is a hearty and economical vegan lunch that is loaded with protein and iron.

The combination of tender lentils and fresh spinach cooked in a savory broth makes for a comforting and nutritious meal.

This stew is easy to make in one pot and perfect for meal prepping or enjoying warm on a busy day.

Ingredients:

• 1 cup dried lentils, rinsed
• 3 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

1. eat olive oil in a pot over medium heat. Sauté onions until translucent.
2. Add garlic, cumin, and smoked paprika; cook for 1 minute.
3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
4. Stir in chopped spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper before serving.

Lentil and spinach stew is a nutritious, filling, and budget-friendly vegan lunch that’s packed with flavor and essential nutrients.

It’s simple to prepare and stores well, making it an excellent option for anyone seeking a wholesome meal with minimal effort.

This stew proves that inexpensive ingredients can create a delicious, hearty dish.

Mexican Rice and Beans Bowl

Mexican rice and beans bowl is a classic, affordable vegan lunch that combines seasoned rice with protein-rich beans and fresh toppings.

This colorful and flavorful bowl is quick to make and very filling, perfect for a nutritious meal on a budget.

It’s easily customizable and great for meal prep.

Ingredients:

• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 avocado, sliced (optional)
• Salsa or hot sauce to taste
• Fresh cilantro for garnish

1. In a pan, heat black beans with chili powder and cumin until warm and fragrant.
2. In a bowl, layer cooked rice, seasoned beans, and corn.
3. Top with avocado slices, salsa, and fresh cilantro.
4. Serve warm and enjoy.

Mexican rice and beans bowl is a tasty, vibrant, and inexpensive vegan lunch that provides a good balance of carbohydrates, protein, and healthy fats.

Its simple preparation and customizable nature make it perfect for busy days or meal prepping. This bowl demonstrates how affordable ingredients can be combined to create a delicious and nutritious meal.

Conclusion

Eating vegan on a budget is entirely possible with the right recipes at your fingertips. These 21+ cheap vegan lunch ideas are perfect for anyone wanting to save money without compromising on health or flavor. They highlight how simple ingredients like beans, lentils, seasonal vegetables, and grains can come together to make hearty and delicious meals. By trying these recipes, you’ll not only reduce your grocery bills but also embrace a sustainable, compassionate way of eating that benefits your well-being and the planet.