15 Frugal Vegan and Vegetarian Recipes Ready in Under 30 Minutes

Hello, money-savers and hello, taste buds! If you guys are looking for vegan recipes or just for a way to cut back on meat, we have 15 recipes worth a shot! We’ve also added a YouTube tutorial to guide you through the entire process so that anyone can make them, no matter their experience in the kitchen.

NOTE: This article has been updated with more recipes and video tutorials following our readers’ suggestions. Thank you for reading us, we are in the business of saving you money!

Here are our 15 frugal vegan and vegetarian recipes:

Vegan Recipes

1. Vegan Crepes

Ingredients: two bananas, a cup of organic flour, 1-2 cups of organic oat milk, a teaspoon of coconut oil, fruit or jelly for topping.

If you have a blender, put the first three ingredients in it and let it mix until you obtain a nice and smooth paste. If you are armed with a whisk and a bowl, start by mashing your bananas, then add your flour and oat milk and whisk it away.

Place your pan on the stove, add a very small amount of coconut oil and start pouring in your first crepe. You can use any kind of topping you want, so this is a great idea for a vegan breakfast. Plus, here’s the video to give you an idea of how it all should look:

2. Vegan Stuffed Mushrooms

Ingredients: 1 pound of mushrooms, 1 large onion, 1-2 cloves of garlic, salt, pepper, vegan cheese and some fresh thyme.

Start by cleaning your mushrooms and removing the stems. Put some parchment paper on a tray and place your mushrooms on top.

Now, start chopping the stems, add the herbs, some salt and pepper, your vegan cheese and give it a good stir. Add a tiny bit of this composition inside every mushroom and send everything to the oven. Now, decorate with fresh thyme, let the mushrooms cool off and you can finally enjoy them! Here’s the tutorial:

3. Vegan Roast Potatoes

Ingredients: 3-4 big gold potatoes (with the skin on), 1 tablespoon of coconut oil, salt, 1 teaspoon of garlic powder, herbs.

Dice your potatoes and add a tablespoon of coconut oil and toss everything around, then add your favorite herbs and keeps stirring with your hands.

When you are done, lay everything on some parchment paper and spread your potato pieces around so that they are not sitting on top of each other. Then, send everything to the oven for 30 minutes. If it’s not enough, send them back for 5 more minutes. Don’t forget to check out the tutorial:

4. Roasted Vegetable Soup

Ingredients: 2-3 parsnips, 2-13 turnip, 1 sweet potato (these need to be peeled), 2 big carrots, 2 large potatoes, 2 tablespoons of olive oil and herbs, plus salt.

Dice everything and spread the dices on a parchment paper. Send everything to the over for 15-20 minutes. Take your vegetables out of the oven, flip them over and send them to the oven for another 15-20 minutes.

Then, slice some spring onions and take your vegetables out of the oven. In a pan, sauté your onions for 5 minutes until they are soft, toss in your roasted vegetables and add a tablespoon of apple cider vinegar. Stir thoroughly, add veggie stock and bring your soup to a boil and you are done! Enjoy!

5. Asian Style Fried Rice

Ingredients: ginger, 2.5 red bell pepper, 2 cloves of garlic, 2 spring onions, 2 cups of cooked basmati rice, jalapeno to taste, some granulated sugar, tamari soy sauce.

Slice and chop the ginger (a very small amount), do the same thing with your bell pepper and garlic. Then, move on to the spring onions and jalapeno and slice then finely.

Fry all the vegetables in a pan with some salt, add water after 5 minutes and then the soy sauce. Now you can toss in your cooked rice. Turn off the heat before the rice gets burnt and serve your rice with a drizzle of finely chopped spring onions on top. Enjoy it!

6. Vegan Tzatziki

Ingredients: 1 cup of Greek soy yogurt, 1 large cucumber, a small garlic clove, a tablespoon of cider vinegar, salt, dill and black pepper.

Put some soy yogurt in a bowl and stir it around until it gets smooth and even, and then strain it through a piece of clean muslin. Cover your bowl with plastic foil and place it in the fridge for 4 hours to thicken.

Grate the cucumber, strain it in a muslin cloth, chop and smash your garlic. Now, take your yogurt out of the fridge, incorporate your cucumber, then your garlic. Add vinegar, black pepper and any other ingredient you want to use. Here’s the tutorial to help you out:

7. Vegan Cheese Sauce

Ingredients: 2-3 diced carrots, 3-4 tablespoons of diced sil1-2 big ken tofu, pot1 atoes, 1 white onion, 1 roasted bell pepper,  a handful of roasted almonds, jalapeno, dark miso paste, garlic, cumin powder, sweet paprika, black pepper, cider vinegar, 1 cup of vegan milk and salt.

Boil the carrots for 20 minutes, strain them and fry all the ingredients in a large pan, including the carrots.

Stir everything together and let the mixture boil for at least 20 minutes. When they are done, use a blender to chop everything together and let your vegan sauce cool down because it’s best served at room temperature. What do you think about this recipe?

8. Vegan Chocolate Chip Cookies

Ingredients: granulated brown sugar, soy milk, peanut butter, flour, and baking soda, chocolate.

Preheat your oven, chop your chocolate and put the milk and the sugar into a bowl. Whisk the two ingredients together until the sugar dissolves completely.

Now, add the peanut butter and stir it in, add the flour and the chocolate chips. Scoop your cookies out and place them on a parchment paper and tray, then send everything to the oven for 12-14 minutes and you are all done! Enjoy your cookies!

9. Vegan Nutella

Ingredients: cane sugar, firm tofu, hazelnut butter, vanilla extract, cocoa powder. Use your coffee grinder; turn your granulated sugar into powder sugar.

Now place the tofu, the hazelnut butter and the vanilla extract in a blender and blend at medium speed until you get a smooth paste.

Gradually add your powdered sugar and the cocoa powder and blend it away until your Nutella comes into shape. Voila, it’s all ready now! And here’s the full tutorial for you to enjoy:

10. Gluten-Free Buns

Ingredients: lukewarm water, granulated sugar, salt, instant yeast, TVC gluten-free mix No 1, psyllium husk powder.

Place the sugar, yeast and salt into the water and stir until the yeast is dissolved. Now, in a bowl, whisk the gluten-free flour and the psyllium together, pour the yeast mixture in and whisk everything together.

Let your dough rise until it thickens, rub some oil on it and shape it into a bread bun. Let it to rise for an hour and then place it on your working surface and divide it in 4 and roll every piece between your palms ad place on a tray. Bake for 20 minutes for every side and that’s all!

Vegetarian Recipes

11. Stuffed Peppers

Ingredients: 2 bell peppers, 1 cup of rice, a few olives, a handful of mozzarella, dried tomatoes, onions, spices.

Cook your rice in some water for a few minutes and then take care of your bell peppers: remove the top carefully, because you might have to use it later for décor and take out the seeds.

Slice your peppers in half, drizzle some olive oil on them and send them to the oven for a few minutes. Slice and dice your dried tomatoes, your olives, and your onion. Then, do the same thing to your mozzarella. Add some finely chopped parsley and mix all the ingredients in a bowl, then add your spice (Cajun spice, if you have some at home), then add in the rice.

Take your peppers out of the oven and fill then with this rice mixture and place a slice of mozzarella on top of each bell pepper half. Send everything back to the oven for another 5-6 minutes, take them out and you can dig in!

12. Stuffed Potato Skins

Ingredients: baked potatoes (in skins), parsley, bell peppers, vegan ham, onion, mushroom, cheese, herbs.

Slice and dice the bell pepper, the onion and mushroom, fry everything in a pan and cut your potatoes in half. Scoop out their flesh to make room for the filling, slice the vegan ham and add it to the pan, the pulp from your potatoes, some cream cheese and all the other ingredients.

Let everything simmer together and then stuff your potato skins with this composition. Drizzle cheese on top, place your potatoes on the tray and send them to the oven for a few minutes. That’s all, you can enjoy it now!

13. Minestrone Soup

Ingredients: 1 bell pepper, 2 tablespoons of olive oil, 1 celery stick, basil leav1-2 es, zucchini, 1 cup tomato puree, tomato ketchup, Tabasco, 2 cups vegetable stock, salt, a handful  boiled vegetables of your choice, some boiled pasta, a tablespoon of corn flour, oregano.

Pre-boil your vegetables and pasta before you begin, then take a pan, pour in a tablespoon of olive oil and add all the ingredients.

Bring it to a boil and then let it simmer. In a cup, mix half a cup of water with a tablespoon of corn flour until it’s nice and smooth. Pour this thickening agent over your boiling soup and stir for a few minutes. At the end, add your cooked pasta and decorate with basil leaves and black pepper. Bon appétit!

14. Meatless Meatballs

Ingredients: chopped mushrooms, olive oil, salt- put everything in a pan and wait until the mushrooms turn brown.

You can add butter if you want. Add some minced onions and stir for about 5 minutes and add the minced garlic. Add some oatmeal and stir together.

Turn off the heat and drizzle some parmesan on top of your composition, then use your favorite meatball spices, plus an egg or two. Send everything to the fridge overnight and in the morning you can form your meatballs.

Scoop them out on a baking sheet and give them a roll between your palms and then send them to the preheated oven until they become nice and crusty. After you take them out of the oven, dump them in a tomato sauce pan and boil them for a few minutes. Voila, they are ready!

15. Vegetarian Chili

Ingredients: 1 minced onion, 2 minced garlic cloves, diced celery, 2 chopped bell peppers, chopped jalapenos to taste, olive oil.

In a pot, fry your onion, bay leaves, cumin, oregano, salt for 5 minutes, then add in the celery, the peppers and jalapenos, plus 2 cans of chili peppers and some vegetarian burger crumbles.

Mix in a can of whole-peeled tomatoes and boil everything together. Add some chili powder, ground black pepper, canned kidney beans and any other kind of beans you like. Also pour in a handful of canned corn and bring everything to a boil, then let simmer for 10-15 minutes. Easy and healthy!

Which one of these recipes do you like best? Are you a vegetarian or a vegan? How to you like your food to be on a regular basis? Let us know in a comment down bellow.

Oana Schneider: Oana Schneider is a published author located in Chicago, Illinois, who currently works for DontPayFull.com as a communication specialist and blog editor. She writes about lifestyle, family budget, has a degree in Communications and advocates for women’s rights. Her future plans include getting a Labrador and losing a few pounds.

View Comments

  • I love these ideas. I have been a vegetarian for a few years now, and it is still difficult to get hold of good recipes that I can make that will taste good without costing to much. I love the idea of the stuffed mushrooms and the soup; so I will certainly be giving those a go. I will buy the ingredients when I go to the shops this weekend.

  • I have to say a lot of these Youtube channels are so awesome. I really loved the recipe for the roasted vegetable soup. I am a huge soup fan and it looks very tasty! I will be bookmarking some of these!

  • VEGAN NUTELLA, yes. I love the idea of using the coffee grinder to make powdered sugar, genius! I know what I'll be snacking on for the rest of the week. Thanks!