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.

Lemony Lentil & Chard Soup

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.

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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.

One-Pot Lentil & Vegetable Soup with Parmesan

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.

Cheesy Marinara Beans

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.

Sweet Potato, Broccoli & Wild Rice Hash

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.

Black Bean-Quinoa Bowl

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!

Cannellini Bean & Herbed Ricotta Toast

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.

3 ingredient edamame salad

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.

Pantry Peanut Noodles

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.

Egg-in-a-Hole Fried Quinoa

Jason Donnelly

Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.

3-ingredient tortellini

Sara Haas

Chickpea & Kale Toast

Ted & Chelsea Cavanaugh

3-Ingredient Refried Bean & Pico de Gallo Tostadas

Sara Haas

Cauliflower Gnocchi with Asparagus & Pesto

Carolyn Hodges, M.S., RD

3-Ingredient Green Goddess White Bean Salad

Carolyn A. Hodges, R.D.

3-Ingredient Goat Cheese Pasta with Broccoli

Carolyn A. Hodges, R.D.

a recipe photo of the Sweet Potato Grilled Cheese

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

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Eggs in Tomato Sauce with Chickpeas & Spinach

Baked Eggs in Tomato Sauce with Kale