How to be Vegan on a College Student Budget

By Madalyn Amoto

Over the past few years, popularity of the vegan lifestyle has risen, especially among college-age populations. Chief complaints in relation to making the switch to veganism, besides people being uncomfortable with the texture of tofu, often includes concerns over the cost related to a vegan diet.

Meatless meat and cheeseless cheese are often more expensive than their “normal” counterparts. However, a balanced and robust vegan diet doesn’t have to include any substitutes and there’s plenty of budget friendly options available.

Here are five of my favorite, go-to vegan recipes that will satiate a hungry appetite without draining the bank.
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All of these recipes are less than $5 per serving. 

Pasta and meatballs

A classic that always hits the spot, pasta and meatballs can fill up a hungry student for hours and it’s perfect for leftovers.

Ingredients:

• ¼ yellow onion
• 3 cloves fresh garlic
• ½ can tomato sauce
• 1 tbsp tomato paste
• 3 fresh tomatoes
• Seasonings 
• Veggie meatballs 
• Pasta 

Makes approximately four servings

Instructions: 

1. In a saucepan heat up olive oil then add onion and garlic, season with salt and pepper then let brown.
2. Dice tomatoes and add to pan, season with salt and pepper and let cook down.
3. Add tomato sauce and paste, season with salt, pepper, oregano and red pepper flakes. 
4. In another pan heat up olive oil and add veggie meatballs. Cook until browned.
5. In a pot heat water until boiling then add a pinch of salt. Cook pasta until soft (Fun trick: to see if your pasta is done cooking take a noodle and throw it against the door, if it sticks: it’s ready.)
6. Dump pasta water leaving about 1 tbsp in the pot. Dump pasta and left-over water into pot with sauce. Toss together. 
7. Serve with browned veggie meatballs and enjoy!

Bonus: Top with vegan cheese of your choice. 

Notes:

• Any kind of veggie meatball that you like can work, for this recipe I used the vegetarian version of the classic IKEA Swedish meatballs. Local grocers like Grocery Outlet usually have cheaper prices on alternative versions of food. 
• For this recipe I used salt, pepper, oregano and red pepper flakes, but feel free to add or subtract to fit your preferences.​

Mixed Veggie Salad

The trope that all vegans eat is salad and tree bark isn’t true, but this hearty, veggie-filled salad is sure to satisfy even the hungriest of meat eaters.
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Ingredients:

• Handful of mixed greens 
• ¼ cup garbanzo beans
• ¼  bell pepper
• ⅛ thinly sliced yellow onion 
• ⅛ cubed zucchini
• ½ chopped roma tomato
• ¼ avocado 
• 2 tbsp vinaigrette
  
  

Instructions:

1. In a bowl, toss garbanzo beans in olive oil, lemon juice, salt, pepper and cumin together
2. Add veggies to the mix and toss, leaving out the avocado
3. In a larger bowl, lay a bed of mixed greens then top with garbanzo bean and veggie mix
4. Top with dressing and avocado
   
   

Notes:

• This salad is one of those “What’s in my fridge?” type of salads. Grab whatever veggies or topping you’d like.
• Pro-tip: Dressings have a tendency to have hidden egg and dairy products in them and vegan dressings tend to be more expensive. Here’s an easy vinaigrette recipe:
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Pinch of salt
  • Pinch of pepper
  • Pinch of oregano
  • 1 tbsp dijon mustard
  • Splash of lemon juice

    Whisk all the ingredients together in a bowl and there you have an easy, healthy and 
vegan friendly salad dressing.

B.M.C. Burrito (Beans, meat and cheese)

This hearty burrito is a great lunch or dinner option, quick to make and easy to take on the go.

Ingredients:

• ½ package of Beefless ground beef from Trader Joe’s
• 1 can of black beans
• Soy cheese blend 
• Burrito size tortilla
• Toppings (I used red salsa, sliced avocado, vegan sour cream and lettuce)
• Seasonings (I used Trader Joe’s taco seasoning, salt and pepper)

Makes approximately two servings

Instructions:

1. In a pan heat up oil and add beefless ground beef and beans, adding 1 tbsp of the juice from the can then draining the rest.
2. Season beef and beans then cook until brown.
3. Heat up the tortilla on the burner until warm and crispy.
4. Lay meat and beans down the middle of the tortilla then add cheese and other toppings.
5. Roll up and enjoy.

Notes:

• Any toppings can be added to your liking​
  
  

Breakfast Scramble

Packed full of carbs, nutrients and protein, this breakfast scramble is a great jump starter to your morning. 
Ingredients: 

• 1 package of soy chorizo from Trader Joe’s
• 4 hash brown patties from Trader Joe’s
• ½ yellow onion
• 2 cloves of garlic 
• ½ bell pepper
• Seasonings (salt, pepper, chili powder)

Makes approximately two servings
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Instructions:

• In a pan heat up olive oil and add onions, garlic and bell peppers.
• Add seasoning then veggies until brown
• Cut up hash browns into cubes and add to pan, cook until golden brown
• Add soy chorizo to the pan and cook until browned
• Can be served on its own or with a warmed tortilla. Top with salsa, avocado or vegan sour cream.
  
  

Notes:

• The soy chorizo is pre seasoned so be aware of seasonings you add to the dish.
• Beans can be added for a more robust meal.
• This meal can either be served on a plate or in a tortilla.
  
  

Vegan Chili

A comfort-food classic, this vegan friendly chili is perfect to end a long day or to warm up with on a cold night.
Ingredients:

• ½ yellow onion
  
• 3-4 cloves of garlic
  
• 1 bell pepper
  
• Seasoning (salt, pepper, oregano, chili powder, cumin)
  
• ½ can of black beans
  
• ½ can of kidney beans
  
• 1 golden potato
  
• ½ can of tomato sauce
  
• 1 tbsp of tomato paste
  
• 1 package of beefless ground beef from Trader Joe’s
  
  

Makes approximately 5 servings
Instructions:

• In a pot, heat up oil and add onion and garlic. Season with salt and pepper and let brown.
  
• Add chopped bell peppers to the pot. Season with salt and pepper and let soften.
  
• Cube golden potato and add to the pot. Will soften when liquid is added.
  
• Add beefless grounds to the pot and let brown.
  
• Add black beans, kidney beans, tomato sauce and paste to the pot. Season with salt, pepper, oregano, chili powder and cumin.
  
• Let cook for 15 to 20 minutes then serve.
  

Notes:

• Make this recipe as simple or extravagant as you want. Add whatever vegetables, seasoning or proteins that you want.  
  
• Can be served in a regular bowl or for a little more excitement, a toasted bread bowl.
  
• Top with whatever toppings you want. I add vegan cheddar, vegan sour cream and pickled jalapeno slices. 
  
  

Being vegan on a budget isn’t impossible. It just takes some creativity and time in the kitchen. Thinking of going vegan? Try one of the above recipes and tell us what you think in the comments.