25+ Delicious Saturday Vegan Affordable Recipes for a Budget-Friendly Meals

Saturdays are meant for relaxation, delicious meals, and enjoying time with loved ones, and what better way to celebrate this than with a hearty, affordable vegan meal?

Whether you’re a long-time vegan or simply looking to explore plant-based eating, vegan meals can be simple, satisfying, and budget-friendly.

With the right ingredients and a little creativity, you can whip up meals that are both tasty and affordable—without breaking the bank.

This collection of 25+ Saturday vegan affordable recipes will help you create delicious dishes that are perfect for a relaxing weekend.

From comforting soups and stews to fresh salads and tacos, these recipes offer something for everyone, no matter your dietary preferences.

Let’s dive into these easy-to-make vegan meals that will not only fill your stomach but also support your plant-based lifestyle.

25+ Delicious Saturday Vegan Affordable Recipes for a Budget-Friendly Meals

As you plan your weekend meals, remember that eating vegan doesn’t have to be complicated or expensive.

With the right recipes, a little creativity, and some budget-friendly ingredients, you can make a variety of satisfying dishes without spending a fortune.

These 25+ Saturday vegan affordable recipes are not only perfect for lazy weekends, but they also offer the flexibility to incorporate fresh, seasonal ingredients into your meals.

Whether you’re cooking for yourself, your family, or hosting friends, these recipes will add joy and flavor to your Saturday dining.

Embrace the vibrant flavors of plant-based cooking, and enjoy a fulfilling and affordable meal that will leave you feeling great!

Sweet Potato Chickpea Curry

A warm and hearty dish, Sweet Potato Chickpea Curry is perfect for a Saturday night. It combines the sweetness of sweet potatoes with the earthy taste of chickpeas, all wrapped up in a creamy coconut-based curry. This recipe is both budget-friendly and easy to prepare, making it ideal for anyone looking to enjoy a comforting meal without spending too much.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add the onion and sauté until soft.
2. Stir in garlic, ginger, curry powder, cumin, and paprika, cooking for about 1 minute until fragrant.
3. Add the sweet potatoes and chickpeas, mixing well with the spices.
4. Pour in the coconut milk and simmer for 15-20 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This rich, aromatic curry is satisfying and full of nutrients. The combination of protein-packed chickpeas and vitamin-rich sweet potatoes makes it wholesome and energizing.

Vegan Lentil and Spinach Stir-Fry

A simple yet flavorful dish, the Lentil and Spinach Stir-Fry is a quick meal that’s high in protein and iron. It’s an affordable option, using pantry staples like lentils, and it’s ready in just under 30 minutes. This dish is a great way to enjoy a nutritious meal on a busy Saturday.

Ingredients:

• 1 cup cooked lentils
• 3 cups fresh spinach
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté until golden brown.
2. Add garlic and smoked paprika, cooking for another minute.
3. Stir in the cooked lentils and soy sauce. Mix well and heat through.
4. Add the fresh spinach and cook until wilted.
5. Season with salt and pepper to taste. Serve with lemon wedges for added flavor.

This dish is light yet filling, perfect for pairing with rice, bread, or even as a standalone meal. It’s a budget-friendly way to add greens and plant-based protein to your diet.

Vegan Pancakes with Banana and Peanut Butter

Who says pancakes are just for breakfast? These Vegan Pancakes are a delightful way to enjoy a sweet treat on a Saturday. They are fluffy, nutritious, and made with simple, affordable ingredients. The banana and peanut butter toppings add a natural sweetness and richness that make them irresistibly good.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup plant-based milk (e.g., almond or soy)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 ripe banana, sliced
• 2 tbsp peanut butter

Instructions:

1. In a bowl, mix plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle.
2. In another bowl, whisk together flour, sugar, baking powder, and baking soda.
3. Gradually mix the wet ingredients into the dry ingredients until smooth.
4. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface. Flip and cook for another minute.
5. Serve pancakes stacked with banana slices and a drizzle of peanut butter on top.

These pancakes are a fun, easy-to-make treat that’s perfect for sharing. They’re versatile and can be customized with different toppings, making them a go-to recipe for any sweet craving.

Spaghetti with Tomato Lentil Sauce

This Spaghetti with Tomato Lentil Sauce is a hearty, protein-packed alternative to traditional spaghetti. By using lentils as the base for the sauce, this meal becomes both budget-friendly and filling. Perfect for a relaxing Saturday, it’s comforting, easy to make, and packed with plant-based goodness.

Ingredients:

• 200g spaghetti (or any pasta of choice)
• 1 cup cooked lentils
• 2 cups canned diced tomatoes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add onions and garlic, sautéing until softened.
3. Add diced tomatoes, lentils, oregano, and basil. Simmer for 10-15 minutes, stirring occasionally.
4. Season with salt and pepper. Serve the sauce over cooked spaghetti.

This dish combines the simplicity of pasta with the heartiness of lentils, making it a satisfying meal for any day of the week.

Vegan Vegetable Fried Rice

This quick and colorful Vegan Vegetable Fried Rice is a great way to use up leftover rice and vegetables. It’s affordable, versatile, and bursting with flavor. With just a few basic ingredients, you can whip up a healthy and satisfying meal in no time.

Ingredients:

• 2 cups cooked rice
• 1 cup mixed vegetables (e.g., carrots, peas, bell peppers)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil (or any cooking oil)
• 1/2 tsp turmeric (optional, for color)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add onions and garlic, cooking until fragrant.
2. Add mixed vegetables and stir-fry until tender.
3. Stir in the cooked rice, soy sauce, and turmeric (if using). Mix well.
4. Season with salt and pepper. Cook for 2-3 minutes, stirring frequently.

This fried rice is quick to make, delicious, and packed with nutrients. It’s perfect for a quick lunch or dinner, and you can customize it with whatever vegetables you have on hand.

Stuffed Bell Peppers with Quinoa and Beans

Stuffed Bell Peppers with Quinoa and Beans are a delicious, nutrient-rich meal that feels fancy but is incredibly simple to prepare. They’re colorful, flavorful, and packed with protein and fiber, making them a great option for a cozy Saturday dinner.

Ingredients:

• 4 bell peppers, tops removed and seeds hollowed out
• 1 cup cooked quinoa
• 1 cup black beans (or any beans of choice)
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix quinoa, beans, corn, diced tomatoes, cumin, and smoked paprika. Season with salt and pepper.
3. Stuff each bell pepper with the quinoa mixture. Place them in a baking dish, drizzle with olive oil, and cover with foil.
4. Bake for 25-30 minutes, removing the foil for the last 10 minutes.

These stuffed peppers are as beautiful as they are tasty. Serve them with a side salad or crusty bread for a well-rounded meal.

Creamy Vegan Potato Soup

Creamy Vegan Potato Soup is a warm and comforting dish that’s perfect for a laid-back Saturday. Made with simple, inexpensive ingredients, it’s creamy, hearty, and full of flavor. It’s a great choice for cooler evenings or when you’re craving something soothing.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup plant-based milk
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onions and garlic until fragrant.
2. Add potatoes, thyme, and vegetable broth. Bring to a boil, then simmer until potatoes are tender.
3. Blend the soup using an immersion blender or in batches until smooth. Stir in plant-based milk.
4. Season with salt and pepper. Serve hot, garnished with chives.

This soup is creamy without being heavy and is incredibly satisfying. It’s a budget-friendly dish that can be enjoyed on its own or paired with crusty bread for dipping.

Vegan Chickpea Salad Sandwich

A fresh and easy-to-make Vegan Chickpea Salad Sandwich is a perfect option for a light Saturday lunch. Packed with protein-rich chickpeas and crunchy vegetables, this sandwich is both satisfying and refreshing. It’s a versatile recipe that can be customized with various veggies and spreads to suit your taste.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tbsp vegan mayo
• 1 tbsp mustard
• 1 celery stalk, finely chopped
• 1/4 onion, finely chopped
• 1/4 cup dill pickles, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 slices whole grain bread
• Lettuce and tomato for topping

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until chunky.
2. Add vegan mayo, mustard, celery, onion, pickles, lemon juice, salt, and pepper. Stir until well combined.
3. Toast the bread slices lightly.
4. Spread the chickpea salad on two slices of bread and top with lettuce and tomato. Serve immediately.

This chickpea salad sandwich is an excellent alternative to traditional tuna or chicken salad sandwiches. It’s both flavorful and nutritious, making it a great option for meal prep or a quick lunch.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff offers a creamy, rich sauce with tender mushrooms and a hint of tangy flavors. It’s a comforting dish that’s quick and easy to prepare, making it perfect for a relaxing Saturday dinner. Serve it over pasta, rice, or mashed potatoes for a wholesome meal.

Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp flour
• 1 cup vegetable broth
• 1/2 cup canned coconut milk
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the mushrooms and cook until they release their moisture and become tender.
3. Sprinkle flour over the mushrooms and stir well, cooking for 1-2 minutes.
4. Gradually add vegetable broth and coconut milk, stirring until the sauce thickens.
5. Stir in soy sauce, thyme, salt, and pepper. Cook for a few more minutes to combine the flavors.
6. Serve hot, garnished with fresh parsley.

This creamy mushroom stroganoff is indulgent yet dairy-free, offering a perfect balance of flavors. It’s a wonderful dish for a cozy Saturday evening, providing both comfort and nutrition.

Vegan Sweet Potato and Black Bean Tacos

Vegan Sweet Potato and Black Bean Tacos are full of flavor and texture, with roasted sweet potatoes, hearty black beans, and a mix of seasonings wrapped in soft tortillas. These tacos are not only affordable but also packed with nutrients, making them an excellent choice for a simple yet satisfying Saturday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
3. While the sweet potatoes roast, heat black beans in a small saucepan over low heat, adding a pinch of salt.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, layer sweet potatoes and black beans in each tortilla. Garnish with fresh cilantro and a squeeze of lime juice.

These tacos are bursting with vibrant flavors and are a crowd-pleaser at any casual gathering or family meal. The combination of roasted sweet potatoes and black beans creates a perfect balance of sweetness and earthiness.

Vegan Cauliflower and Potato Curry

A comforting and flavorful dish, Vegan Cauliflower and Potato Curry is a great choice for a hearty Saturday meal. The combination of tender potatoes and cauliflower in a rich, spiced curry sauce is satisfying and full of nutrients. Plus, it’s an easy recipe to make with affordable ingredients, perfect for those looking for a flavorful vegan dinner.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tbsp oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened.
2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
3. Add the potatoes and cauliflower to the pot, stirring to coat with the spices.
4. Pour in the coconut milk and diced tomatoes, bringing the mixture to a simmer.
5. Cover and cook for 20-25 minutes, until the potatoes and cauliflower are tender.
6. Season with salt and pepper, and serve garnished with fresh cilantro.

This curry is warm and comforting, with just the right amount of spice. The coconut milk adds creaminess, and the combination of vegetables makes it a nutrient-packed dish that is both filling and delicious.

Vegan Spaghetti Aglio e Olio

Vegan Spaghetti Aglio e Olio is a simple yet flavorful dish that combines garlic, olive oil, and red pepper flakes to create a deliciously aromatic pasta. This recipe is perfect for a quick, budget-friendly Saturday dinner that’s both satisfying and easy to prepare.

Ingredients:

• 200g spaghetti
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil
• Salt to taste
• Fresh parsley, chopped (optional)
• Nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Cook the spaghetti according to the package instructions. Drain and set aside, reserving some pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic slices and red pepper flakes, sautéing until the garlic is golden but not burnt.
3. Add the cooked spaghetti to the pan, tossing well to coat in the garlic oil. If the pasta looks dry, add a little reserved pasta water.
4. Season with salt to taste, and serve with a sprinkle of fresh parsley and nutritional yeast, if desired.

This classic pasta dish is quick, flavorful, and incredibly easy to make. It’s perfect when you’re craving something simple yet satisfying. The garlic and olive oil bring out rich flavors that make this dish a favorite for any occasion.

Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats are a fun and healthy way to enjoy summer vegetables. These zucchini boats are stuffed with a savory mixture of quinoa, tomatoes, and spices, offering a light yet filling meal. They’re perfect for a Saturday dinner that’s both nutritious and delicious.

Ingredients:

• 4 medium zucchinis, halved and scooped out
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup onion, finely chopped
• 1/4 cup corn kernels
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers to create boats. Lightly drizzle with olive oil and season with salt and pepper.
3. In a bowl, mix quinoa, tomatoes, onion, corn, cumin, paprika, and a pinch of salt and pepper.
4. Spoon the quinoa mixture into the zucchini boats and place them on a baking sheet.
5. Bake for 20-25 minutes, until the zucchinis are tender. Garnish with fresh cilantro before serving.

These stuffed zucchini boats are a healthy and satisfying meal that’s full of fresh flavors. The quinoa filling makes them hearty, while the zucchini adds a fresh, light element. It’s a great way to enjoy a plant-based dinner.

Vegan Cauliflower Tacos

Vegan Cauliflower Tacos offer a crispy, flavorful filling in a soft tortilla. The roasted cauliflower, paired with a tangy sauce and fresh toppings, makes these tacos a vibrant and satisfying meal. Perfect for a Saturday dinner, these tacos are easy to make and packed with bold flavors.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup avocado, sliced
• 2 tbsp vegan sour cream or cashew cream
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy and golden.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble, fill each tortilla with roasted cauliflower, lettuce, tomatoes, avocado slices, and a dollop of vegan sour cream or cashew cream.
5. Serve with lime wedges for added freshness.

These cauliflower tacos are packed with flavor and texture, making them a satisfying option for taco night. The crispy cauliflower and fresh toppings come together perfectly for a plant-based, delicious meal.

Vegan Chickpea and Spinach Stew

Vegan Chickpea and Spinach Stew is a hearty and nutritious one-pot meal that’s perfect for a Saturday evening. The rich combination of chickpeas, spinach, and spices in a tomato-based broth is both comforting and filling. This stew is easy to make, affordable, and great for meal prep.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach
• 1 can diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in cumin, paprika, and turmeric, cooking for 1 minute to release the spices’ fragrance.
3. Add chickpeas, tomatoes, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Stir in spinach and cook until wilted. Season with salt and pepper to taste.
5. Serve hot with crusty bread or over rice.

This stew is rich in protein, fiber, and iron, thanks to the chickpeas and spinach. It’s a warm, comforting dish that’s easy to make and full of bold flavors—perfect for a cozy Saturday dinner.

Note: More recipes​ are coming soon!