16 Budget-Friendly Vegetarian Recipes You'll Love to Try

Welcome to a world of delicious food that is easy on your wallet! You're walking into a vibrant kitchen filled with amazing aromas of spices and herbs, where you can find tasty vegetarian recipes. These meals are perfect for anyone looking for budget-friendly options.

Vegetarian recipes are a great place to start, they're easy to make and won't break the bank. You can try making yummy dishes like pasta, salads, or soups, all made with love and fresh ingredients. What will you try first and start your culinary adventure?

1. Delicious Black Bean Tacos

Delicious Black Bean Tacos are a flavorful and nutritious Mexican dish.

Ingredients

• 1 can black beans, drained and rinsed
• 1 onion, diced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• Optional toppings: avocado, salsa, sour cream, shredded cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion, bell pepper, and jalapeno to the skillet and cook until tender.
3. Add garlic, cumin, and chili powder to the skillet and cook for 1 minute.
4. Add black beans to the skillet and stir to combine with the vegetables and spices.
5. Season with salt and pepper to taste.
6. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the black bean mixture onto a tortilla and adding desired toppings.
8. Serve immediately and enjoy.

2. Quick Vegetable Stir Fry

Quick and easy vegetable stir fry with assorted vegetables.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli, bell peppers, and carrots, and cook for 5 minutes, until tender.
4. Season with soy sauce, salt, and pepper.
5. Serve hot and enjoy.

3. Lentil Soup Recipe

Hearty and comforting lentil soup made with red lentils and aromatic spices.

Ingredients

• 1 cup red lentils
• 4 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 celery stalk
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper

Instructions

1. Rinse the lentils and drain well.
2. Chop the onion, garlic, carrot, and celery.
3. In a large pot, sauté the chopped vegetables in a little water until tender.
4. Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

4. Roasted Vegetable Quesadilla

Roasted Vegetable Quesadilla is a delicious and healthy vegetarian dish.

Ingredients

• 2 cups roasted vegetables
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup shredded cheese
• 4 large tortillas
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the roasted vegetables into small pieces.
3. Heat olive oil in a pan and sauté the onion and garlic until softened.
4. In a bowl, combine the sautéed onion and garlic with the roasted vegetables.
5. Place a tortilla in the pan and sprinkle shredded cheese on half of it.
6. Add the roasted vegetable mixture on top of the cheese.
7. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy.
8. Flip the quesadilla and cook the other side until crispy.
9. Repeat with the remaining ingredients and serve hot.

5. Spaghetti Squash With Tomato Sauce

Spaghetti squash with tomato sauce is a healthy, low-carb alternative to traditional spaghetti.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash in the oven for 30-40 minutes, or until tender.
5. While the squash is cooking, heat the olive oil in a large skillet over medium heat.
6. Add the chopped onion and cook until softened, about 5 minutes.
7. Add the minced garlic and cook for an additional 1-2 minutes.
8. Stir in the crushed tomatoes, dried basil, and dried oregano.
9. Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
10. Once the squash is done, use a fork to shred the flesh into strands.
11. Serve the squash with the tomato sauce and top with grated Parmesan cheese.

6. Grilled Portobello Mushroom Burgers

Savory grilled portobello mushroom burgers perfect for vegetarians.

Ingredients

• 4 Portobello mushrooms
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and cheese for topping

Instructions

1. Preheat grill to medium-high heat.
2. Clean the mushrooms and remove the stems.
3. In a bowl, mix together garlic, olive oil, balsamic vinegar, and dried oregano.
4. Brush the mixture on both sides of the mushrooms.
5. Season with salt and pepper to taste.
6. Grill the mushrooms for 3-4 minutes per side.
7. Toast the hamburger buns on the grill.
8. Assemble the burgers with lettuce, tomato, and cheese.
9. Serve immediately and enjoy.

7. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian-inspired vegetarian dish made with breaded and fried eggplant slices.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1 cup olive oil
• Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4 inch thick rounds.
3. In a shallow dish, mix together flour, salt, and pepper.
4. Dip each eggplant slice in the flour mixture, then in the breadcrumbs.
5. Fry the breaded eggplant slices in olive oil until golden brown.
6. In a baking dish, create a layer of tomato sauce.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Sprinkle with mozzarella and parmesan cheese.
9. Repeat steps 6-8 until all ingredients are used, ending with a layer of cheese.
10. Bake for 30-40 minutes or until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves and serve hot.

8. Vegetable and Bean Chili

Delicious and hearty Vegetable and Bean Chili perfect for a cold winter night.

Ingredients

• 1 large onion
• 3 cloves of garlic
• 2 red bell peppers
• 2 cans of diced tomatoes
• 1 can of kidney beans
• 1 can of black beans
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the red bell peppers and cook until tender, about 5 minutes.
5. Stir in chili powder and cumin and cook for 1 minute.
6. Add the diced tomatoes, kidney beans, and black beans.
7. Season with salt and pepper to taste.
8. Bring the mixture to a simmer and let cook for 20-30 minutes.
9. Serve hot and enjoy.

9. Spinach and Feta Stuffed Bell Peppers

Vibrant bell peppers filled with spinach and feta cheese make a flavorful and healthy dish.

Ingredients

• 4 large bell peppers
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 1/2 cup cooked rice
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, combine spinach, feta cheese, rice, parsley, and garlic.
4. Stuff each bell pepper with the spinach mixture and place in a baking dish.
5. Drizzle with olive oil and season with salt and pepper.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and bake for an additional 15-20 minutes, until bell peppers are tender.

10. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30 minutes.
4. Sauté the onion and garlic in butter until softened.
5. Add the Arborio rice and cook for 1-2 minutes.
6. Add the white wine and cook until absorbed.
7. Add the vegetable broth, 1/2 cup at a time, stirring until absorbed.
8. Stir in the roasted squash, sage, and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately.

11. Quinoa and Black Bean Bowl

Delicious and nutritious quinoa bowl filled with black beans and vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: avocado, salsa, cheese, cilantro

Instructions

1. Rinse the quinoa and cook it in 2 cups of water until tender.
2. In a pan, heat the olive oil and sauté the onion and garlic until softened.
3. Add the red bell pepper and cook for 3-4 minutes.
4. Add the black beans to the pan and stir to combine.
5. To assemble the bowls, place cooked quinoa on the bottom, followed by the black bean and vegetable mixture.
6. Season with salt and pepper to taste, and add any desired optional toppings.
7. Serve immediately and enjoy.

12. Stuffed Zucchini Boats

Tender zucchinis filled with savory goodness.

Ingredients

• 4 medium zucchinis
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a large bowl, combine cooked rice, black beans, onion, and garlic.
4. Divide the rice mixture among the zucchinis, spooning it into the hollowed-out centers.
5. Top each zucchini with shredded cheese.
6. Drizzle olive oil over the zucchinis and season with salt and pepper.
7. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until tender.
8. Serve hot and enjoy.

13. Vegetable Curry With Chickpeas

A flavorful and nutritious vegetable curry with chickpeas.

Ingredients

• 1 onion
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 carrot
• 1 potato
• 1 red bell pepper
• 1 can chickpeas
• 1 can coconut milk
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Heat oil in a pan over medium heat and sauté the onion until softened.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the carrot, potato, and red bell pepper, and cook for 5 minutes.
4. Stir in the curry powder and turmeric, and cook for 1 minute.
5. Add the chickpeas and coconut milk, and bring to a simmer.
6. Reduce the heat to low and cook for 15-20 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste, and serve hot.

14. Lemon Garlic Pasta With Roasted Vegetables

Lemon garlic pasta with roasted vegetables is a flavorful and healthy dish.

Ingredients

• 8 oz pasta
• 2 cloves garlic
• 2 lemons
• 1 cup mixed vegetables
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cook the pasta according to package instructions.
3. Cut the mixed vegetables into bite-sized pieces and toss with olive oil, salt, and pepper.
4. Roast the vegetables in the preheated oven for 15-20 minutes.
5. Mince the garlic and mix with lemon juice.
6. Combine cooked pasta, roasted vegetables, and lemon garlic mixture.
7. Season with salt and pepper to taste.
8. Top with grated parmesan cheese and serve hot.

15. Grilled Vegetable and Hummus Wrap

Grilled vegetable and hummus wrap is a tasty vegetarian dish.

Ingredients

• 1 cup hummus
• 1 large zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large flour tortilla
• 1/4 cup shredded lettuce
• 1/4 cup sliced cucumber
• 1/4 cup sliced cherry tomatoes
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Slice the zucchini, eggplant, and red bell pepper into 1/4 inch thick rounds.
3. Brush the sliced vegetables with a little water and season with salt and pepper.
4. Grill the vegetables for 3-4 minutes per side, or until they are tender and lightly charred.
5. Spread the hummus down the center of the tortilla.
6. Arrange the grilled vegetables on top of the hummus.
7. Add the shredded lettuce, sliced cucumber, and sliced cherry tomatoes on top of the vegetables.
8. Season with salt and pepper to taste.
9. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.
10. Slice in half and serve.

16. Creamy Broccoli and Potato Soup

Creamy Broccoli and Potato Soup is a comforting and healthy vegetarian option.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups diced potatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion until softened.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the broccoli and potatoes, and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped broccoli or chives, if desired.

Conclusion

You'll savor these recipes like a favorite book, returning to them again and again. With options ranging from tacos to curries, you'll find something to delight your taste buds. These budget-friendly vegetarian recipes are easy to make and offer a world of flavors, making mealtime a breeze. They're perfect for a quick and nutritious meal, just like a warm hug on a cold day.