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I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.

These 3 cheap vegan entrees come out to under $1.50 per serving! Keep scrolling to see the delicious and filling recipes, video, and detailed price breakdown..Orange Ginger Chickpeas Cheap Vegan |

What I love about the vegan lifestyle is how incredibly flexible it is. That flexibility makes it wonderfully freeing. The options are endless! As long as they avoid animal suffering, that is 😉

Yet despite the amazing flexibility of a vegan lifestyle, it still gets a bad rap as being expensive, restrictive, and unsatisfying. I created these three simple yet delicious (and cheap!) vegan recipes to defy those negative expectations. Traditionally, eating plant-based was the norm in many parts of the world. Those who were wealthy could indulge in animal products. Those who were not found myriad ways to make delicious, healthy, and nourishing meals using just plants. Today the variety of vegan food we have access to is greater than ever. Eating this way is no longer for peasants, but has become a billion dollar industry.

If you want to save money and be a “cheap vegan” then all you have to do is get back to basics: fresh vegetables, whole grains, beans, fresh fruit, and spices are all you need to be healthy and eat well.

Sweet Potato Chili Cheap Vegan |

You can make a really cheap meal of just plain rice and beans seasoned with salt. I wanted these cheap vegan recipes to be more creative, colorful, and balanced than that. Each of these cheap vegan recipes has a balance of whole grains, legumes, fresh vegetables, and plenty of herbs and spices. I cannot choose a favorite, they’re all so good!

To make these cheap vegan recipes I went to a Ralph’s grocery store in Los Angeles to buy my ingredients. Before I left the house I knew what I planned on making. I had a detailed shopping list on my phone. I also had an idea of how much things cost. For example, I knew I wouldn’t be able to stay under my budget of $2 per serving if I bought expensive ingredients like quinoa, organic produce, or pre-prepared items (cooked rice, canned beans, etc).

I could have saved even more money if I had shopped at a cheaper grocery store like Walmart or Aldi, but I went to the most convenient store for me. I literally walked there in under 10 minutes. If you have the time and like to go to multiple grocery stores AND shop online you can save even more money. However, I know that many people on a strict budget don’t have the time to shop around too much so I wanted my shopping to reflect that.

Lentil Potato Curry Cheap Vegan |

Another bonus of doing all of your shopping at one store—and cooking in one day—is that you’ll save time throughout the week. When I finished preparing these three meals, I had all of my lunches and dinners for the rest of the week. Two meals came up to more than 6 servings. Because of that I’m saving money by only eating at home, and time by not having to cook daily.Cheap Vegan Budget Breakdown for 3 Entrees |

You can save a ton of money off your usual grocery bill. Just take 30 minutes to plan! As I transition into my new life in Los Angeles I’m looking forward to that extra savings every week 🙂

Now, let’s get to the video and recipes!

5 from 1 vote

Sweet Potato Chili | Cheap Vegan Meals

By: Jenné
Before making this recipe be sure to soak the dry beans for 8 hours before cooking. Beans, especially kidney beans, must be fully cooked and tender before eaten. To save time (but not money) use canned beans.
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4


  • 1 tablespoon canola oil
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 jalapeño pepper, minced
  • 1 1/4 cup soaked raw black beans, or 2 15-oz cans, drained & rinsed
  • 1 1/4 cup soaked raw kidney beans, or 2 15-oz cans, drained & rinsed
  • 1 24- oz can of diced tomatoes
  • 1 sweet potato, diced
  • 1 tablespoon cumin powder
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 3 cups raw spinach
  • 1 1/2 cups uncooked rice
  • 1/3 bunch fresh cilantro, minced


  • Warm the oil in a dutch oven on medium heat, then add the onions, garlic, and jalapeño pepper to sauté.
  • Once the onions have softened, add the soaked and rinsed raw beans.
  • Then add 6 cups of water, and bring it to a simmer. NOTE: If you are using canned beans, add them at this stage but only use 1 cup of water and skip the hour of bean cooking.
  • Cook the beans until tender, about 1 hour. Add more water if necessary.
  • While the chili is cooking, cook the rice following the package instructions.
  • Add the diced tomatoes, sweet potato, cumin, chili powder, and salt. Continue cooking until the sweet potatoes are tender, about 20 minutes.
  • Add the spinach, and cook for another 5 minutes.
  • Season to taste with more salt and spices if necessary, then serve over the cooked rice and garnished with fresh cilantro.
Like this recipe? Rate and comment below!
5 from 2 votes

Lentil Potato Curry | Cheap Vegan Meals

By: Jenné
You can also use red lentils for this recipe, or any other legume! If using red lentils still cook for 30 minutes. If you use beans, use precooked ones, and cook for just 15-20 minutes, or until the potatoes are tender.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 tablespoon canola oil
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 habanero pepper, minced
  • 2 tablespoons curry powder
  • 1 large yellow or yukon potato, diced (about 1 1/2 cups)
  • 1 1/2 cups green lentils 2 cups water
  • 1 15- oz can full-fat coconut milk
  • 1 1/2 teaspoon salt
  • 1 1/2 cups uncooked rice
  • 1/3 bunch fresh cilantro, minced

Red Cabbage Salad

  • 1/2 red cabbage, about 1/2 lb, shredded
  • 3 tablespoons lime juice, from about 2 fresh limes
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1 teaspoon canola or grapeseed oil


Lentil Potato Curry

  • Warm the oil in a skillet on medium heat, then add the onions, garlic, ginger, and habanero pepper to sauté.
  • Once the onions have softened, add the curry powder, and stir for about 10 seconds to toast.
  • Add the diced potato and lentils.
  • Then add the water and coconut milk. Stir well, and bring it to a simmer.
  • Cover and cook for 30 minutes of low-medium heat, until the lentils are tender. Add more water if necessary, and stir a few times in between.
  • While the curry is cooking, cook the rice following the package instructions.
  • Also make the red cabbage salad—instructions below.
  • Season with salt, and more curry powder if you’d like.
  • Serve the curry over rice and along side the red cabbage salad. Garnish with fresh cilantro.

Red Cabbage Salad

  • Place the shredded cabbage in a bowl with the lime juice, cumin, salt, and oil.
  • Use your hands to massage it until it is tender, about 5 minutes.
  • Serve with the curry.
Like this recipe? Rate and comment below!


5 from 5 votes

Orange Ginger Chickpeas | Cheap Vegan Meals

By: Jenné
Use precooked chickpeas for this recipe—either canned chickpeas or home cooked.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 1/2 tablespoon canola oil
  • 2 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 cup fresh squeezed orange juice, I used 3 naval oranges
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 pitted dates
  • 1/4 cup water + 1 1/2 tablespoon cornstarch, dissolve the cornstarch in the water before adding to recipe
  • 1 cup uncooked rice
  • 1 carrot, diced
  • 2 cups cooked beans, I cooked mine from scratch to save money, or you could use canned
  • 1 head of broccoli, florets and stem diced


  • Warm 1/2 tablespoon of oil in a saucepan on medium heat, then add the ginger and garlic, and cook for about 1 minute.
  • Add the orange juice, soy sauce, rice vinegar, and dates.
  • Bring to a simmer, and cook for 5 minutes.
  • Remove it from the heat, and stir in the cornstarch mixture. Stir for about 1 minute until it begins to thicken.
  • Allow the sauce to cool for a bit, then transfer it to a blender and blend until smooth.
  • Cook the rice according to package instructions.
  • Warm the remaining oil in a skillet on medium heat, then add the carrots, orange sauce, and chickpeas. Stir well, then cover. Cook for about 10 minutes, and be careful it doesn’t burn.
  • Add the broccoli, and stir again. Cover it and cook for another 10 minutes.
  • Serve over rice and garnished with cilantro.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Hey Jenné! I made your delicious Sweet Potato Chili and it was so delicious and nutritious. I’m happy that I got your cookbook I can’t wait until Thanksgiving.

  2. I LOVE your recipes! They’re the easiest and most practical vegan recipes I’ve ever come across.. Definitley helping me to transition into a plant based diet with more ease 🙂

    Thank you!

  3. I tried the lentil curry for dinner last night. It was GREAT!!! Definately want to try more of your recipes. So simply but so tasty! Thank you

  4. I am new to this site, my nephew introduced me to SPS. I’m 61 years old and I just today began my Vegan lifestyle. I made the Sweet Potato Chili and it is amazing. My plan is to use the recipes on this site because of the limitless variety. Thank you Jeanne for this website and making my transition a lot easier.

  5. Wow, this is incredible! I will definitely have to try everything! Meal prepping is going to be so important for me when I return to college!

  6. In a city where you’d be hard-pressed to find lunch for under $10, I’m especially grateful for these thrifty option! Glad to see that flavor doesn’t get reduced along with the budget. 🙂