Vegan recipes
Plant-based recipes using this week’s cheapest in-season produce.
3194 recipes
No animal products at all — no meat, dairy, eggs, or honey. Where a source blog tagged a recipe itself we use its tag; where it did not, we derive the tag from the ingredient list using conservative rules, so any hint of an animal product disqualifies it.
That conservatism cuts both ways. It means very little on this list is wrongly included, but it also means some genuinely vegan recipes are missing because an ambiguous ingredient kept them out. If a recipe you expect to see is absent, that is usually why.
Treat the tag as a starting point rather than a guarantee, and check the source recipe if it matters to you. Ingredients like stock, sauces, and sugar vary by brand in ways no ingredient list reliably captures.
- Cucumber lime jalapeno granita for oystersRecipe by RecipeTin Eats~$0.10 / serving 3 in-season
- Chewy Chocolate Chip Oatmeal Breakfast CookieRecipe by Skinnytaste~$0.11 / serving 1 in-season
- Roasted BeetsRecipe by Spend With Pennies~$0.17 / serving 1 in-season
- Caramelized OnionsRecipe by Love & Lemons~$0.20 / serving 1 in-season
- Pineapple SalsaRecipe by Eating Bird Food~$0.20 / serving 6 in-season
- Fruit Infused Water RecipeRecipe by A Couple Cooks~$0.20 / serving 2 in-season
- 3 Ingredient Strawberry Banana PopsiclesRecipe by Sally's Baking Addiction$0.21 / serving 3 in-season
- Easy Corn SalsaRecipe by Eating Bird Food~$0.23 / serving 5 in-season
See all 3194 recipes in this collection →Filter by diet, time, budget, and macros.
Vegan cooking has a wide price range and the two ends have little to do with each other. Dishes built on dried beans, lentils, grains, and seasonal vegetables are among the cheapest food in the index — dried legumes are roughly two cents per gram of protein, a fraction of any meat. Dishes built on packaged substitutes, nuts, and speciality products are frequently more expensive than the meat versions they replace.
Sorting this list by cost separates the two immediately, and it is worth doing before assuming that removing animal products saved money. It often does, but not by default.
The nutritional point that matters practically is protein completeness. Most single plant sources are short of one or more essential amino acids, which is why grain-and-legume pairings appear independently in so many cuisines — rice and beans, dal and rice, hummus and bread. Over a day it resolves itself; within a single meal, the pairing is doing real work.
Where a source blog tagged a recipe vegan we use its tag. Where it did not, we derive one from the ingredient list using conservative rules, so any hint of an animal product disqualifies it. Errors will be in the direction of excluding a genuinely vegan recipe rather than including one that is not.
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