Vegetarian recipes
Meat-free recipes to cook with this week’s in-season produce.
6833 recipes
No meat or fish, though dairy and eggs are fine. This is the largest of the dietary collections, and in a week when vegetables are cheap it is also usually where the lowest cost-per-serving recipes end up.
Tags come from the source blog where it provided one and are otherwise derived from the ingredient list. The derivation errs toward exclusion — anything that reads like meat, fish, or a meat-based stock disqualifies a recipe — so the list under-reports rather than over-reports.
If you are cooking vegetarian for cost reasons rather than dietary ones, sort by cost and pay attention to what the cheap recipes have in common: they are usually built on a starch or a legume with vegetables for flavour, not the other way around.
- 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
- Carrot Baby FoodRecipe by Eating Bird Food~$0.16 / serving 1 in-season
- Roasted BeetsRecipe by Spend With Pennies~$0.17 / serving 1 in-season
- Sweet and Sticky Glazed Lemon BunsRecipe by Foodie Crush~$0.20 / 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
- Lemon PossetRecipe by Natasha's Kitchen~$0.20 / serving 1 in-season
See all 6833 recipes in this collection →Filter by diet, time, budget, and macros.
The common failure in vegetarian cooking on a budget is a plate that is cheap and light but not filling, which gets topped up two hours later with something else. The fix is not more vegetables. It is a source of protein and fat with some substance to it — eggs, dairy, beans, lentils, or a grain with real body — and it costs very little.
Eggs are the most efficient thing available here. A dozen large eggs carries about 72 grams of complete protein and at typical prices works out around four cents per gram, which beats every meat in the shop and most of the plant options. A vegetarian meal with eggs in it rarely has a protein problem.
Cheese is the ingredient to spend on rather than economise on, because a small amount of something strongly flavoured does more than a large amount of something mild. A hard aged cheese used sparingly is usually cheaper per unit of effect than a soft mild one used generously, and the rind is a free flavour base for soups and beans.
Tags come from the source blog where it provided one, and are otherwise derived conservatively from the ingredient list — anything suggesting meat, fish, or gelatin disqualifies the recipe.
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