Food Stamps

Food stamps doesn’t have to limit what you eat or buy at the grocery store. It’s easier than ever to find recipes on the net that are vegetarian-friendly, but what about cheap? Some of that stuff in the “vegan-friendly” zone of your grocery store is just way too much per serving. However, there are some pretty cheap and quick meals that are vegetarian friendly and healthy. Even if you have a small budget, you can plan a diet without meat. These are some of the recipes that we found to be the cheapest and simplest.

In a Minute Nachos

You can find that most generic brands of organic blue corn chip chips are not that expensive, about $1.99 on average. You also don’t need hamburger meat or refried beans to make this a healthy dish. Layer chips with canned sliced olives, canned slice jalapenos, canned kidney beans, canned black beans and organic cheddar. You can also add green peppers. Pop in the microwave for 30 seconds and you’re done. Add a bit of salsa to the side to taste.

BBQ Tofuwich

Vegetarian BBQ, is it possible? Yes, and it’s completely delicious. All you need is thinly sliced onion, extra firm or water-packed tofu, salt, canola oil, prepared barbeque sauce, coleslaw mix, low-fat mayo, red-wine vinegar, garlic powder, whole wheat hamburger buns and 4 dill pickle, sliced sandwich style. Prepare the tofu in a nonstick skillet over medium heat, cooking until brown. Combine the coleslaw, mayo, vinegar, garlic powder and pepper in medium bowl. Mix up, then scoop an amount for each bun, add tofu and eat!

Fettuccine with Brussels Sprouts and Mushrooms

If you love Brussels sprouts and can’t get enough of pasta, this is the perfect dish for any vegetarian. All you need is a bag of frozen Brussels sprouts, sliced mixed mushrooms, minced garlic, and an Alfredo sauce. Boil the pasta first, then boil the Brussels sprouts. Drain and place in a skillet with mushrooms. Add garlic and Alfredo Sauce. Pour over pasta and serve.

Sweet Potatoes and Pintos

This recipe calls for sweet potatoes and pinto beans. This can also be a spicy dish if you want to use chili powder, but the recipe calls for paprika. Use a tooth pick and poke sweet potato, then place in microwave and cook on high until cooked through, about seven minutes. Heat up chopped onions and peppers in a skillet over medium heat. Add beans and a teaspoon of paprika with a 1/4 tsp. of salt. Cook for two minutes then set aside. Whisk in 3/4 cup of cornmeal, 1/4 cup all-purpose flour, 3/4 cup baking powder and 3/4 tsp. of paprika and 1/2 teaspoon of salt in a medium bowl. Peel sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture with 1 beaten large egg and 1/4 cup of water. Add in cornmeal and stir until combined. Scoop out eight 3-inch oval fritters onto a nonstick skillet over medium heat. Cook four fritters until golden brown, about a minute per side. Then place on a baking sheet. Cook the other fritters and transfer to baking sheet. Cook for 8 to 10 minutes and serve.