These cheap vegetarian meals will help youstretch your paycheckand enjoy something healthy for dinner.
Meals don’t have to cost a lot to be flavorful and satisfying.
Having enough on hand means you’re able to invite a friend over for dinner, too.
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Serve with warm whole-wheat pita.
The cauliflower’s nooks and crannies are particularly good at soaking up all the intense flavors of the sauce.
Serve over rice for an easy healthy dinner that’s ready in just 20 minutes.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Cheesy Marinara Beans
This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles.
Antonis Achilleos
Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online.
Cannellini are a good substitute.
Serve with a green salad and toasted baguette.
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Serve with your favorite hot sauce.
3-Ingredient Teriyaki Edamame Saute
Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner.
Look for bottled teriyaki sauce labeledless sodiumorreduced sodiumto cut back on the salt without sacrificing flavor.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Pantry Peanut Noodles
Choose your own adventure with these noodles!
They’re delicious with peanut butter and tahini alike.
Egg-in-a-Hole Fried Quinoa
We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish.
Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
Roasting the cherry tomatoes coaxes out their natural sweetness.
It’s worth the timetrust us!
Ted & Chelsea Cavanaugh
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy.
Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Here we topped the tostada with refried beans and fresh pico de gallo for an easy three-ingredient meal.
Carolyn A. Hodges, R.D.
Substitute frozen asparagus (or green beans or peas) in a pinch.
Toss them together with prepared basil pesto for a satisfying supper.
Be sure to save some of the pasta water to make a sauce.
Jacob Fox
you could even poach the eggs ahead of time.
Slip them into steaming-hot water to rewarm them just before serving.
Serve with a piece of crusty bread to soak up the sauce.
Jason Donnelly
Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.
Sara Haas
Ted & Chelsea Cavanaugh
Sara Haas
Carolyn Hodges, M.S., RD
Carolyn A. Hodges, R.D.
Carolyn A. Hodges, R.D.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle