Find easy and delicious affordable vegan recipes for college students. These meals are perfect for busy students and will help you save money. Try them now!

Affordable Vegan Recipes for College Students: Easy and Delicious Meals

Easy and Delicious Meals for Busy Students

Introduction

Why Veganism?

Benefits of Veganism

Challenges of Being Vegan in College

Meal Planning and Budgeting

Meal Planning Tips

Budgeting Tips

Breakfast Recipes

Easy Vegan Pancakes

Vegan Breakfast Burritos

Tofu Scramble

Lunch Recipes

Vegan BLT Sandwich

Vegan Grilled Cheese

Vegan Buddha Bowl

Dinner Recipes

Vegan Spaghetti Bolognese

Vegan Chili

Vegan Lentil Soup

Snack Recipes

Vegan Energy Balls

Vegan Hummus and Veggies

Vegan Popcorn

Dessert Recipes

Vegan Chocolate Chip Cookies

Vegan Banana Bread

Vegan Apple Crisp

Conclusion

Final Thoughts

Affordable Vegan Recipes for College Students

Veganism is a lifestyle that involves abstaining from the use of animal products for food, clothing, or any other purpose. It is an ethical and sustainable choice that has gained popularity in recent years. College students, in particular, can benefit greatly from adopting a vegan diet for various reasons.

A vegan diet is rich in nutrients such as fiber, vitamins, and minerals. It can help improve overall health, reduce the risk of chronic diseases such as heart disease, diabetes, and certain cancers, and aid in weight management. This can be especially important for college students, who often struggle to maintain a healthy lifestyle amidst the demands of their academic and social lives.

Health Benefits

Veganism is also a sustainable choice that can have a positive impact on the environment. Animal agriculture is a major contributor to greenhouse gas emissions, deforestation, and water pollution. By choosing to eat plant-based, college students can reduce their carbon footprint and contribute to a more sustainable future.

Environmental Benefits

While there are many benefits to a vegan diet, there can also be challenges, especially for college students. Some of the challenges of being vegan in college include limited food options on campus, social pressures to conform to mainstream diets, and the extra time and effort required to plan and prepare vegan meals.

Despite these challenges, there are many ways for college students to successfully adopt a vegan lifestyle. Some tips include researching vegan options on campus, connecting with other vegans for support and community, and learning basic cooking skills to make meal preparation easier and more enjoyable. By overcoming these challenges and embracing veganism, college students can reap the many benefits of a plant-based lifestyle.

Tips for Overcoming Challenges

Planning your meals ahead of time can help you save money and avoid last-minute purchases. Take some time each week to plan your meals and create a shopping list based on the ingredients you need.

Plan ahead

Buying ingredients like grains, beans, and nuts in bulk can be much cheaper than buying pre-packaged items. Look for bulk bins at your local grocery store or co-op, and stock up on staples that you use frequently.

Buy in bulk

Frozen fruits and vegetables can be a great option for college students on a budget. They are often cheaper than fresh produce, and they last longer so you can avoid food waste. Plus, they are just as nutritious as fresh produce.

Use frozen produce

Setting a budget for your food spending can help you stay on track and avoid overspending. Determine how much you can afford to spend each week or month, and stick to that amount.

Set a budget

Eating out can be expensive, so try to cook at home as much as possible. Not only is it cheaper, but it can also be healthier and more satisfying. Experiment with new recipes and ingredients to keep things interesting.

Cook at home

Check your local grocery store's weekly sales flyer and clip coupons to save money on your purchases. Look for discounts on items you need and stock up when they are on sale.

Shop sales and use coupons

1 cup flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup non-dairy milk
2 tbsp vegetable oil
1 tsp vanilla extract

Ingredients:

1. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until smooth.
3. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
4. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
5. Serve with your favorite vegan butter and syrup.

Instructions:

1 tbsp olive oil
1/2 cup onion, diced
1/2 cup bell pepper, diced
1/2 cup black beans, drained and rinsed
1/4 cup salsa
1/4 tsp garlic powder
1/4 tsp cumin
Salt and pepper to taste
2 large tortillas
1/4 cup vegan cheese (optional)

1. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté until softened.
2. Add black beans, salsa, garlic powder, cumin, salt, and pepper. Cook for an additional 5 minutes.
3. Divide the mixture between the two tortillas. Top with vegan cheese if desired.
4. Roll up the tortillas and wrap in foil.
5. Can be served immediately or stored in the fridge for a quick breakfast on the go.

1 block of firm tofu, drained
1 tbsp olive oil
1/4 cup onion, diced
1/4 cup bell pepper, diced
1 tsp garlic powder
1 tsp turmeric
Salt and pepper to taste

1. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté until softened.
2. Crumble the tofu into the skillet and stir to combine with the vegetables.
3. Add garlic powder, turmeric, salt, and pepper and continue cooking until heated through.
4. Serve with toast or as a filling for breakfast burritos.

4 slices of bread, 2 tbsp vegan mayonnaise, 4 slices of vegan bacon, 2 lettuce leaves, 1 tomato, salt and pepper to taste.

Ingredients

1. Heat a skillet over medium heat and cook vegan bacon until crispy. 
2. Toast bread slices and spread vegan mayo on each slice. 
3. Add lettuce, tomato, and crispy vegan bacon on one slice of bread. 
4. Top with the other slice of bread to make a sandwich. 
5. Cut in half and serve.

Instructions

4 slices of bread, 4 slices of vegan cheese, 2 tbsp vegan butter.

1. Heat a skillet over medium heat. 
2. Spread vegan butter on one side of each slice of bread. 
3. Place a slice of vegan cheese on the unbuttered side of two bread slices. 
4. Place the other slice of bread on top, with the buttered side facing out. 
5. Place the sandwich in the skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. 
6. Cut in half and serve.

1 cup cooked brown rice, 1/2 cup cooked chickpeas, 1/2 avocado, sliced, 1/2 cup cooked sweet potato, chopped, 1/4 cup sliced cucumber, 1/4 cup shredded carrots, 2 tbsp tahini dressing, 1 tbsp sesame seeds.

1. In a bowl, layer brown rice, chickpeas, sweet potato, cucumber, and carrots. 
2. Top with sliced avocado. 
3. Drizzle tahini dressing over the top. 
4. Sprinkle sesame seeds on top. 
5. Serve and enjoy.

1 pound spaghetti
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 cup textured vegetable protein (TVP)
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley

1. Cook the spaghetti according to the package instructions.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the TVP, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir well and bring to a simmer.
4. Reduce the heat to low and let the sauce simmer for 15-20 minutes, or until thickened.
5. Serve the spaghetti topped with the sauce and chopped fresh parsley.

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh cilantro, for serving

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, red and green bell peppers and sauté until softened, about 5 minutes.
2. Add the crushed tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and bring to a simmer.
3. Reduce the heat to low and let the chili simmer for 20-30 minutes, or until thickened.
4. Serve the chili topped with chopped fresh cilantro.

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can (28 ounces) diced tomatoes
1 cup dried lentils, rinsed and drained
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley, for serving

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery and sauté until softened, about 5 minutes.
2. Add the diced tomatoes (including the juice), lentils, vegetable broth, thyme, salt, and black pepper. Stir well and bring to a boil.
3. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the lentils are tender.
4. Serve the soup topped with chopped fresh parsley.

1 cup rolled oats
1/2 cup peanut butter
1/4 cup maple syrup
1/4 cup vegan chocolate chips
1/4 cup ground flax seeds
1/4 cup chopped nuts
1 tsp vanilla extract

1. In a large bowl, mix together all the ingredients until well combined.
2. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
3. Chill the energy balls in the fridge for at least 30 minutes before serving.
4. Store the energy balls in an airtight container in the fridge for up to a week.

1 can of chickpeas
2 cloves of garlic, minced
1/4 cup tahini
1/4 cup lemon juice
1/4 cup olive oil
1 tsp salt
1/4 tsp cumin
1/4 tsp smoked paprika
Assorted fresh vegetables for dipping

1. Drain and rinse the chickpeas and add them to a food processor.
2. Add the garlic, tahini, lemon juice, olive oil, salt, cumin, and smoked paprika to the food processor.
3. Process the mixture until smooth and creamy, scraping down the sides as needed.
4. Serve the hummus with fresh vegetables for dipping.

1/2 cup popcorn kernels
2 tbsp coconut oil
Salt to taste

1. Heat the coconut oil in a large pot over medium-high heat.
2. Add the popcorn kernels and cover the pot with a lid.
3. Shake the pot occasionally to prevent the popcorn from burning.
4. Once the popping slows down, remove the pot from the heat.
5. Season the popcorn with salt to taste.

1/2 cup vegan butter, 1/2 cup brown sugar, 1/4 cup white sugar, 1 tsp vanilla extract, 1/4 cup unsweetened applesauce, 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 cup vegan chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the vegan butter, brown sugar, and white sugar together with an electric mixer. Add the vanilla extract and applesauce and mix until well combined.
3. In another bowl, mix together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
4. Fold in the vegan chocolate chips.
5. Using a cookie scoop, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Directions

3 ripe bananas, 1/3 cup vegan butter, melted, 1 tsp baking soda, pinch of salt, 3/4 cup sugar, 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), 1 tsp vanilla extract, 1 1/2 cups all-purpose flour

1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted vegan butter, baking soda, and salt. Mix well.
4. Add the sugar, flax egg, and vanilla extract. Mix well.
5. Add the flour and mix until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4 cups sliced apples, 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup vegan butter, melted, 1 tsp cinnamon, 1/4 tsp nutmeg

1. Preheat oven to 375°F.
2. In a mixing bowl, combine the sliced apples with the cinnamon and nutmeg. Mix well.
3. In another bowl, combine the flour, rolled oats, and brown sugar. Mix well.
4. Add the melted vegan butter to the flour mixture and mix until crumbly.
5. Pour the apple mixture into a greased 8-inch square baking dish.
6. Sprinkle the crumb topping over the apples.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
8. Let cool for 10 minutes before serving.

In conclusion, veganism can be a great choice for college students looking for affordable and healthy meal options. By planning meals and budgeting carefully, it is possible to eat a varied and delicious vegan diet without breaking the bank. Some of the benefits of a vegan diet include improved health, reduced environmental impact, and a more ethical and compassionate way of eating. While there may be some challenges to being vegan in college, such as limited dining options and social pressures, it is possible to overcome them with some creativity and resourcefulness. With the recipes and tips provided in this article, college students can enjoy delicious and satisfying vegan meals throughout their academic journey.

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