This saves money AND tastes good

How to eat plant-based without breaking the bank

Let’s talk about something that doesn’t get enough love in the vegan world: budget-friendly eating. Because let’s be real, not everyone has €10 to drop on a jar of artisan cashew cheese or that fancy oat milk that promises to “froth perfectly” (might be me but that barista version never does the trick).

When I first went vegan, I thought it’d be a financial win. Like, how expensive can plants be, right? And then I found myself staring at a €6 punnet of organic raspberries, wondering if I should just eat rice for the rest of the month.

Here’s the thing: vegan eating doesn’t have to be expensive. In fact, it can be ridiculously affordable if you know what you’re doing. Today, we’re diving into the nitty-gritty of ballin’ on a budget while still eating like royalty. Plus, I’ve got three budget-friendly, one-pot recipes to share, with two of them exclusively for paid subscribers.

Vegan = Expensive

Let’s address the overpriced elephant in the room: some people assume vegan food costs more. And yeah, if your shopping list is filled with meat alternatives, organic produce, and every nut-based spread under the sun, your wallet’s gonna feel it.

But you know what’s cheap? Lentils. Rice. Potatoes. Beans. Veggies. And no one’s stopping you from turning those into meals that slap harder than any Beyond Burger.

Why is it so affordable?
Most whole plant-based foods are staples in diets around the world because they’re accessible and cost-effective. The trick is skipping the fancy Instagrammable snacks and getting back to basics. And while you’re at it, drop me a follow.

Now, I’ve got some great budget friendly recipes for y’all (and packed with protein!) so keep scrolling. But first some tips and tricks to help you on your way.

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1. Don’t Sleep on the Humble Ingredients

When I first started eating plant-based on a budget, I rolled my eyes at the idea of beans, lentils, and potatoes being the core of my meals. They sounded… well, dull. But here’s the thing: these ingredients aren’t the boring villains we’ve made them out to be. They’re the MVPs of global cuisines for a reason.

Think about it: Indian dal, Italian minestrone, Middle Eastern hummus, or West African peanut stew—these dishes shine because they take basic ingredients and turn them into something unforgettable. The magic is in what you do with them. A bag of lentils isn’t just lentils; it’s the beginning of a creamy curry spiked with cumin, garlic, and a swirl of coconut milk. Potatoes? They’re crispy wedges, golden mashed clouds, or the base of a spiced stew that could easily become your next favorite dinner.

So yeah, these "boring" ingredients might not look like much in the bag, but they’re the blank canvas your spice rack was born for. And the best part? They’re dirt cheap and last forever.

2. Know When to Splurge and When to Save

I used to think budgeting meant buying the cheapest version of everything. Spoiler: it doesn’t. Budgeting is about knowing what’s worth spending on and where you can cut corners.

For me, spices and oils are non-negotiable. A good olive oil, a jar of smoked paprika, and fresh garlic can turn even the most humble bowl of rice into a meal that tastes like it came from a fancy restaurant. Spend here, and you’ll be able to turn that €1 bag of chickpeas into an Instagram-worthy stew.

But when it comes to things like canned beans, frozen veggies, or store-brand pasta? I go cheap. The no-name brand chickpeas taste the same after you season them, and frozen broccoli is just as good as fresh when you toss it in a stir-fry. Honestly, sometimes it’s even better—it doesn’t go bad when you forget about it in the back of the fridge.

Real-Life Hack:
If you’re in the Netherlands, check out Lidl for basics like rice, beans, and frozen veggies. They’ve got solid organic options for less than half the price of most big-name stores.

3. Batch Cooking Will Save Your Life (and Your Wallet)

Here’s the deal: I’m not the type of person who wants to cook from scratch every single day. I don’t have the time, energy, or patience for that. But you know what I do have time for? Making one massive pot of chili on Sunday that lasts me all week.

Batch cooking is a game-changer for a few reasons:

1. It’s cheap. You’re buying in bulk and stretching those ingredients across multiple meals.

2. It’s fast. Sure, it takes an hour upfront, but that’s nothing compared to cooking a fresh meal every day.

3. It’s reliable. When you’ve got pre-made meals in the fridge, you’re way less likely to panic-order takeout (which, let’s face it, adds up fast).

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Every week, I love spotlighting recipes that have been absolute winners in my kitchen. This week, we’ve got two dishes that are not only easy on the wallet but also full of bold flavors. You might have seen these on my Instagram lately :)
Let’s dive in:

Easy Vegan Chili
A hearty, warming bowl of comfort that’s perfect for meal prep or feeding a crowd. Made with simple pantry staples like beans, tomatoes, and spices, it’s proof that budget-friendly food can still pack a punch. Pro tip: Top it with fresh avocado and a sprinkle of nutritional yeast for extra yum.

Harissa Eggplant
This smoky, spicy, and slightly sweet dish is a flavor bomb for your taste buds. Roasted eggplant is slathered in harissa and paired with a cooling side of plant-based yogurt or tahini drizzle. It’s ridiculously easy to whip up, yet feels fancy enough for a dinner party.

Last week, I made a big pot of lasagna soup(the recipe’s in this post—keep scrolling!), portioned it out, and popped half in the freezer. Every time I came home hungry, it was there waiting for me like a warm hug. Now, speaking of that lasagna soup…

One-Pot Vegan Lasagna Soup

Imagine all the comforting flavors of lasagna, but without the layers, and in one pot. This week’s recipe is a hearty, cozy, and ridiculously easy dish that’ll make you wonder why you ever bothered with traditional lasagna. Bonus? Way fewer dishes to wash!

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Ingredients (Serves 4)

Base

• 1 Tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 Tbsp tomato paste

Seasonings

• 1 tsp Italian spice mix

• 1 tsp dried oregano

• ½ tsp dried thyme (optional)

• ¼ tsp ground black pepper

Main Ingredients

• 1¾ cups veggie meat (or your favorite vegan alternative)

• 140 g button mushrooms, diced

• 3⅓ cups canned diced tomatoes

• 3 cups vegetable broth

• 3.5 oz dry lasagna sheets, broken into bite-sized pieces

• 2 cups fresh spinach

Optional Garnish

• Fresh basil

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Instructions

1. Sauté the Aromatics
   Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic, tomato paste, Italian spice mix, oregano, thyme, and black pepper. Cook for another 2 minutes until fragrant.

2. Add the Veggie Meat and Mushrooms
   Toss in the veggie meat and diced mushrooms. Stir well and cook for 5–6 minutes until the mushrooms soften slightly and the veggie meat starts to brown.

3. Build the Broth
   Add the canned diced tomatoes and vegetable broth. Stir to combine, then bring the mixture to a gentle boil.

4. Cook the Pasta
   Add the broken lasagna sheets to the pot. Stir well to prevent sticking, then reduce the heat to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is tender.

5. Add the Spinach
   Stir in the fresh spinach during the last minute of cooking. Let it wilt into the soup for a boost of greens.

6. Serve and Garnish
   Ladle the lasagna soup into bowls, garnish with fresh basil if desired, and serve warm.

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Pro Tips

• Pasta Texture: Cook the lasagna sheets just until al dente, as they’ll soften slightly in the hot soup while serving.

• Customize It: Add red pepper flakes for a kick, or swap spinach for kale for a heartier green.

• Meal Prep: This soup tastes even better the next day. Store leftovers in the fridge for up to 3 days, but keep in mind that the pasta may absorb some liquid over time—just add a splash of broth when reheating.

Thanks for reading my free newsletter! I’ve got more content and 2 more recipes for paid subscribers. By upgrading to a paid subscription, you’ll unlock exclusive recipes, meal prep ideas, and behind-the-scenes tips. It’s a way to support this newsletter and get even more value for your plant-based journey. Your support truly means the world to me.