Budget Friendly Vegan Recipes

Budget Friendly Vegan Recipes-Leafy Souls Vegan Blog Post

Prepare Your Kitchen

Most will find that being in a vegan diet is actually quite cost friendly.  There are a few herbs, spices and other condiments that you will need to add to your pantry, but once that has started, it is only a matter of replenishing and that usually happens once a month or every two months. The majority of your kitchen will be stocked with grains, seeds, nuts, fruit, veggies and leafy greens.

Buy in Bulk

A crucial tip for those who are on a strict budget for food and transitioning to veganism: buy in bulk. There are many grains such as oats, bulgur, couscous, buckwheat, barley, corn, farro, rice and quinoa that can be purchased in kilos as long as you have somewhere to store them. They do not perish and you will use one of them every day - at least.

Other ingredients that are suitable in bulk are nuts, seeds, superfoods, herbs, spices and condiments. Beans and legumes are already so cheap and perfect for buying in large quantities. Black beans, cannellini beans, kidney beans, edamame beans, lentils, chickpeas and peas.


Maple Syrup is the business. No matter which dessert or treat you are preparing, a splash of maple syrup will bring the flavour to another level. A natural sweetener, maple syrup can be put on anything: vegan pancakes, dark chocolate cake, fruit bowl - anything!

Mix some chia seeds with some milk, leave it in the fridge, and when it the two have solidified together to make a pudding, add some fruit, maple syrup - et voila! You have a superb dessert that is just waiting for some shredded coconut, dark chocolate and a big drizzle of maple syrup.

Nuts and Seeds

Nuts and seeds are full of goodness and so easy to add at the end of preparing a meal. Making a salad? Throw in some pumpkin, sunflower seeds or pine nuts. About to finish an Asian soup? Grab some sesame seeds to finish the dish.  

Fruit and Veg

Of course, fruit and veg are best to buy from the local market, but that is all you need to get! Look for whatever looks good and see what you can mix up together with all the ingredients in your pantry. Need some juice? Get a juicer. Need some oat milk, use your oats, a bit of maple syrup, water and blend! You have everything at your fingertips. Just remember to buy your fruit and veg in a local shop for the best results.


Now that you are all stocked up, making some quick, easy and budget-friendly dishes is as easy as counting to 1,2 and 3!

Banana Pancakes

Who doesn’t love banana pancakes? This version is a very simple one, but you are more than welcome to add some oats, chocolate - well whatever you want! But the recipe as is - is just as tasty!

Get 1 Banana and mash it up. Mix some flaxseed and water (this will be your egg alternative) and add the mixture to the mashed banana. Grab some vegan butter or oil to the pan and start frying! Once you have flipped your pancake to the other side, add some cinnamon.

After two minutes your pancake is ready. Put it on a plate, throw in some chocolate chips, coconut shreds, some superfood seeds and a splash of maple syrup. Don’t forget to squeeze some fresh orange juice or make a superfood shake with some green veggies!

Vegan Mushrrom Stroganoff

Begin warming a drizzle of olive oil over medium heat in a deep skillet, then add 2 minced shallots and 4 cups of sliced mushrooms along with a pinch of salt and pepper. Give this 5 minutes until the onions turn translucent, then pour in 2 cups of vegetable broth (to start) and 1/4 cup of tahini. Stir carefully to dissolve the tahini.

Give this another 5 minutes to simmer, then add 2-3 tablespoons of brown rice (or whole wheat) flour until the sauce thickens slightly – stir quickly so the flour doesn’t clump. You don’t want this sauce to be too thick, so feel free to add a bit more vegetable broth if necessary. Finally, pick the leaves off 2 sprigs of rosemary, discard the stalks, and toss them right into the sauce, along with a squeeze of lemon juice (to add a hint of brightness, like the original sour cream sauce) and a generous shake of salt and pepper.

While that simmers, begin boiling a pot of water for the pasta. You can use any pasta as long as it has a wide surface area; angel hair, spaghetti, etc. are out of the question because the sauce won’t adhere well to the thin strands. When the pasta is finished, simply use a slotted spoon to transfer the pasta right into the skillet with the sauce and toss everything together until evenly coated before serving with a garnish of rosemary.

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