If you are new to the vegan diet and want simple, budget-friendly meals without stocking up your pantry to the brim, this one-trip vegan grocery list covers five easy dinners for two that will likely cost around $35.
I chose five of my recipes that use overlapping basics like rice, beans, lentils, canned tomatoes, potatoes, onions, garlic, and carrots.
Do not think these meals will be boring. I picked recipes from different cuisines like Mexican, Italian, Hungarian and Indian to bring in a good variety.
Each recipe comes with a short description, a link to the recipe, suggestions for substitutions and add-ons, and a few beginner-friendly tips.
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Vegan grocery list
Here is the consolidated grocery list for the five vegan meals.
The estimated total cost is approximately $30–$35 for all 5 dinners (about $6–7 per meal for two), assuming you have a few basic spices on hand.
Most items on the list are very inexpensive (canned beans, lentils, veggies, etc.), and buying in bulk or dried form further cuts cost.
If you need to purchase several spice mixes, allow another ~$10 (these will last for many future meals). Using what you already have and sticking to store brands can keep the budget on the low.
🥕 Produce
- Onions (5 medium)
- Garlic (1 whole bulb)
- Carrots (3 medium)
- Potatoes (2 medium)
- Sweet potato (1 large)
- Broccoli (1 head)
- Celery (2 stalks)
- Fresh ginger (1 small piece)
- Parsnip (1 medium, optional)
🥫 Canned & Packaged
- Red lentils (1 lb dry or 1 bag/can ~2 cups dry)
- Brown lentils (1 lb dry or 2–3 cans; about 4 cups cooked total)
- Chickpeas (1 can, 15 oz)
- Kidney or black beans (1 can, 15 oz)
- Corn (1 can, 15 oz or frozen equivalent)
- Diced or crushed tomatoes / tomato sauce (2 cans, 15 oz each)
- Tomato paste (1 small can)
- Full-fat coconut milk (1 can, 13.5 oz)
- Vegetable broth (1 quart or bouillon cubes)
- Quinoa (dry, ~½ cup – smallest pack)
- White rice (dry, ~1 cup or pantry leftover)
- Pasta of choice (e.g., spaghetti or fettuccine, about 8 oz)
🧂 Spices & Seasonings
- Sweet smoked paprika
- Ground cumin
- Dried basil
- Dried oregano
- Dried thyme
- Dried parsley (or Italian seasoning mix)
- Curry powder
- Garam masala
- Turmeric powder
- Chili powder or flakes (optional)
- Bay leaf (optional, for soup)
- Soy sauce (small bottle, or substitute with salt)
- Red wine (optional – ~½ cup for bolognese, can sub broth)
- Sriracha or hot sauce (optional)
Now let’s see what you can make from these ingredients:
Lentil Bolognese
A savory, Italian-style sauce made with lentils, tomatoes, onions, carrots, and herbs served over pasta.
It is rich, hearty, and perfect for a cozy dinner. If you let the sauce simmer longer, time will deepen the flavors.
You can add chopped mushrooms or zucchini to make it more filling.
If you do not like lentils, you can use tofu crumbles or TVP. Here are recipes for tofu bolognese and meaty TVP bolognese.
Red Lentil Soup (Hungarian-Style)
A hearty and comforting soup made with red lentils, carrots, potatoes, and smoky paprika.
It cooks in about 30 minutes and uses basic ingredients. The paprika and cumin add a warm, savory flavor without requiring any fancy techniques.
You will love using red lentils. They cook quickly and don’t require soaking.
Add spinach or kale for extra nutrients. I think mushrooms go with almost anything including this soup.
If you already have brown or green lentils, use those, but soak them in advance.
Quinoa Sweet Potato Chili
This one-pot chili combines sweet potatoes, kidney beans, quinoa, and canned tomatoes into a rich, satisfying dish. It’s quick to make, packed with protein and fiber, and naturally gluten-free.
Do not forget to rinse quinoa before cooking to remove bitterness.
You can swap kidney beans with black beans or chickpeas, depending on what you have in your pantry.
Add-ins like corn, bell peppers, or a handful of spinach work great for extra texture and nutrition.
If you don’t have quinoa, rice makes an easy and affordable substitute.
I do love millet in chilis, but it is not for everyone.
Lentil Chickpea Curry
A creamy, flavorful curry made with canned chickpeas, lentils, tomatoes, coconut milk, and warm spices like curry powder and garam masala. It’s filling, fast, and goes perfectly with rice.
The spices I choose will give a rather mild curry, but adjust the spice level if you like hot and fiery.
You can use any cooked lentils—brown, green, or red—based on what’s available.
Diced carrots or peas make a great addition for color and natural sweetness. Curry is a great way to empty your pantry, any combination of veggies works: mushroom with chickpea, sweet potato with tofu or vegetable medley.
If you are out of coconut milk, try a splash of plant milk combined with a spoonful of peanut butter for a creamy, rich base. It will alter the taste a bit, but do not worry, it will be delicious.
Broccoli Lentil Stir-Fry with Rice
This quick stir-fry features lentils, broccoli, and corn tossed in soy sauce and served over warm turmeric rice. It’s vibrant, satisfying, and done in 20 minutes.
Don’t overcook broccoli. Just blanch it in boiling for a couple of minutes, then cool it in an ice bath. This technique will keep it bright and crisp.
You can substitute corn with peas, shredded carrots, or mushrooms depending on what’s available.
Add a squeeze of lemon or a drizzle of tahini for extra brightness and flavor.
For variety, serve it over couscous or quinoa instead of rice.
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