With grocery prices continuing to climb, many Australians are looking for simple ways to enjoy nourishing meals without stretching the budget. The good news? Vegetarian cooking can be hearty, familiar and incredibly affordable. From old-fashioned favourites to one dish that adds a little adventure to the week, these five vegetarian meals can all be made for under $10 and are perfect for smaller households or easy leftovers.

Classic Vegetable Shepherd’s Pie
A comforting favourite with a vegetarian twist

Estimated cost: $8–$9
Serves: 2–3

Ingredients

2 potatoes, peeled and chopped
1 carrot, diced
1 small onion, chopped
1 cup frozen peas
1 tin brown lentils, drained
1 tablespoon tomato paste
1 cup vegetable stock
Butter and milk for mash

Method

Boil potatoes until soft, then mash with butter and a splash of milk.
Sauté onion and carrot until softened.
Stir in lentils, peas, tomato paste and stock. Simmer for 10 minutes.
Transfer to a baking dish, top with mash and bake at 180°C for 20 minutes until golden.

Cheesy Vegetable Frittata
Perfect for dinner with leftovers for lunch

Estimated cost: $7–$8
Serves: 2

Ingredients

4 eggs
1 small zucchini, sliced
1 small potato, thinly sliced
½ cup grated cheese
1 small onion
Salt and pepper

Method

Cook potato slices in a frying pan until tender.
Add onion and zucchini and cook until soft.
Whisk eggs, season, pour over vegetables and sprinkle with cheese.
Cook on low heat until set, then finish under the grill.

Lentil & Vegetable Soup
Old-fashioned, filling and freezer-friendly

Estimated cost: $6–$7
Serves: 3–4

Ingredients

1 tin lentils
1 carrot, chopped
1 celery stalk, chopped
1 small onion
1 litre vegetable stock
1 teaspoon dried herbs

Method

Sauté onion, carrot and celery until soft.
Add lentils, stock and herbs.
Simmer for 25 minutes.
Serve with toast or bread rolls.

Vegetable Stir-Fry with Rice
A light, flexible midweek meal

Estimated cost: $8–$9
Serves: 2

Ingredients

1 cup rice
1 capsicum, sliced
1 carrot, sliced
1 cup cabbage or frozen stir-fry veg
Soy sauce
Oil for cooking

Method

Cook rice according to packet instructions.
Stir-fry vegetables in a hot pan with oil.
Add a splash of soy sauce and toss through rice to serve.

Chickpea & Spinach Curry (The “Out There” One)
Gentle spices, big flavour, very budget-friendly

Estimated cost: $7–$8
Serves: 2–3

Ingredients

1 tin chickpeas, drained
1 tin diced tomatoes
1 small onion
1 teaspoon mild curry powder
1 cup frozen spinach
Rice to serve

Method

Sauté onion with curry powder until fragrant.
Add tomatoes and chickpeas and simmer for 15 minutes.
Stir in spinach until wilted.
Serve with rice.