Ever looked at your grocery bill and wondered if you accidentally bought a gold-plated avocado? You’re not alone. Shopping for food these days can feel like a real-life game show, only there are no prizes—just a reminder of how expensive eating well can be.
By learning a few smart vegan cooking hacks, you can seriously cut down your grocery costs without giving up flavor or fun. These tips will help you make the most of what you buy, spend less time shopping, and keep more money in your pocket for things you actually enjoy (like non-gold-plated avocados).
1) Batch cooking with lentils to dodge last-minute UberEats splurges
You know that moment when your fridge is empty and your finger hovers over the UberEats app? Yeah, we’ve all been there. But what if you already had a big stash of lentil chili or curry in your fridge, ready to go? Suddenly, those food delivery cravings look way less tempting.
Lentils are cheap, filling, and totally not as boring as they sound. You can cook a big pot on Sunday, toss in any veggies begging for mercy in your fridge, and eat well all week. Leftovers are your new superhero.
Batch cooking also means less dishwashing and fewer “what am I even eating?” moments at midnight. When you’ve got lentils on standby, you’re saving money and skipping the guilt that comes with one too many fast-food orders. Plus, future you will definitely thank present you.
2) Freezing homemade veggie broth like a true soup hoarder
You know all those sad carrot peels, onion ends, and celery tops you’re about to toss? Don’t do it! Collect your veggie scraps in a freezer bag. When your bag is full, toss everything into a big pot, cover it with water, and let it simmer.
After your kitchen smells like a soup commercial, strain the broth, let it cool, and pour it into freezer-safe containers or even ice cube trays. Now you’ve got instant flavor boosters for rice, pasta, and actual soup emergencies.
By stashing away broth, you spend less on store-bought cartons. Plus, you get to feel extra thrifty and maybe a little bit smug, like a soup dragon protecting your golden stockpile. Your soups, stews, and risottos will thank you, one tasty bowl at a time.
3) Using aquafaba as egg whites because who knew chickpeas could whip?
Aquafaba sounds fancy, but it’s just the liquid from canned chickpeas. You probably poured it down the sink before. But it turns out, you’ve been tossing out a secret ingredient that whips up just like egg whites.
Take your hand mixer (or a strong whisk if you’re determined) and beat the aquafaba. In a few minutes, it’ll look just like fluffy meringue. You don’t need any expensive eggs, and you absolutely did not need to learn French to do this.
Aquafaba is great for baking, making mayo, or even topping your hot chocolate. No chickens needed—just chickpeas doing their best impression of eggs. You’ll save money, and get to feel like a wizard in the kitchen.
Don’t worry if it looks watery at first. Keep whisking. Trust the bean liquid. Your wallet and your cookies will thank you.
4) Switching to bulk-buying dried beans—hello, wallet saver!
You and canned beans have been through a lot. They’re fast, but wow, do they add up on your receipt.
Meet dried beans. They may seem boring in their bag, but they’re about to be your kitchen hero. When you buy beans in bulk, you get way more food for your money. It’s like magic—only less mysterious.
All you need to do is soak them overnight and boil. Suddenly, you’ve got protein-packed dinners for the whole week, and you haven’t even dented your grocery budget.
Plus, dried beans have zero weird liquids or surprise preservatives. That means fewer “what is that even?” moments while cooking.
Store some in jars, and you’ll look even more organized than you really are. Who knew beans could make you look so put together?
5) DIY seitan for when you want a meat substitute and a kitchen workout
When you make seitan, you’re not just cooking—you’re getting a free arm workout. Grab some flour, water, and a strong mixing spoon. That’s your gym for the afternoon.
You knead the dough until you’re questioning your life choices. Keep kneading. It gets chewier and looks oddly meat-like.
No fancy gear required. Just a bowl, some elbow grease, and a taste for adventure.
Once you’re done, season your seitan however you want. It can taste like chicken, beef, or something only you understand. That’s the magic.
Best part? You get a big batch for way less than store-bought meat substitutes. You’ll save money and maybe skip arm day at the gym.
DIY Seitan Recipe Using Anthony’s Vital Wheat Gluten
Ingredients:
- 1 cup Anthony’s Vital Wheat Gluten
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for flavor)
- 3/4 cup water or low-sodium vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil (optional, for tenderness)
For Simmering Broth:
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, smashed (optional)
- 1 bay leaf (optional)
Instructions:
- Mix Dry Ingredients:
In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika. - Add Wet Ingredients:
In a separate bowl or measuring cup, mix together the water (or broth), soy sauce, and olive oil. - Combine:
Pour the wet mixture into the dry ingredients. Stir with a spoon until a dough begins to form. Then, knead the dough with your hands for about 2–3 minutes, until it becomes elastic. Don’t over-knead or your seitan may become too tough. - Shape:
Shape the dough into a log or divide into smaller cutlets, nuggets, or strips, depending on your intended use. - Simmer:
In a large pot, bring the simmering broth ingredients to a gentle simmer (not a rolling boil, or your seitan may become spongy). Add the seitan pieces. Cover and simmer for 45–60 minutes, turning occasionally. The seitan will expand as it cooks. - Cool & Use:
Remove the seitan from the broth and let it cool. Slice, cube, or shred as desired. Use in stir-fries, sandwiches, curries, or any recipe calling for a meaty texture!
Tips:
- For a firmer texture, bake or pan-fry the seitan after simmering.
- Store extra seitan (with some broth) in the fridge for up to a week, or freeze for longer storage.
6) Keeping a stash of nutritional yeast to sprinkle on everything like magic dust
You might think nutritional yeast is just yellow flakes, but you’d be wrong. This stuff is your secret to cheesy flavor without cheese. Keep a jar nearby, and you’ll start sprinkling it on pasta, popcorn, veggies, and maybe even your toothbrush. (Just kidding—please don’t.)
It’s full of B vitamins and protein. You get a savory, nutty taste for pennies compared to real cheese. That means you can skip expensive parm without missing out on flavor.
Nutritional yeast melts? No. But it vanishes into sauces and soups with ease. The best part? No one knows your “cheesy” mac is vegan until you tell them. Or until they see you grinning at how much money you just saved.
7) Repurposing stale bread as gourmet croutons—it’s not waste, it’s cuisine
You open your bread bag and, surprise, it’s more crunchy than chewy. Don’t toss it. That bread is waiting to become gourmet croutons.
Grab your bread, chop it up, toss the cubes in a little olive oil and your favorite spices. Pop them in the oven until golden and crispy. Suddenly, yesterday’s toast is today’s salad superstar.
Croutons aren’t just for Caesar salads. You can sprinkle them on soups or eat them as a snack. Who knew stale bread wanted to reinvent itself?
Plus, you save money and avoid food waste. Your trash can loses a snack, and your wallet gets to keep its cash. Congratulations—you just upgraded your leftovers!
Eating croutons you made yourself feels a bit fancy. You get to say you serve “homemade gourmet croutons” at dinner. Not bad for something almost destined for the compost bin.
8) Using a slow cooker so your house smells expensive, but costs pennies
A slow cooker is like hiring a cheap personal chef who never talks back. You just toss in a bunch of veggies, some beans, and spices, then let it do its thing.
Your kitchen will smell like you’ve been cooking all day—even if you were just napping. That rich, savory scent floats through the whole house. It makes people think you’ve got a week’s salary simmering in the pot.
Best part? Most slow cooker recipes use simple, inexpensive ingredients like lentils, potatoes, and canned tomatoes. You save money because slow cookers help you stretch every dollar. Tough veggies magically turn tender without burning a hole in your wallet.
Forgot to thaw something? No problem. Just throw frozen veggies right into the pot and act like you meant to do that. Cleaning up is easy, so you don’t even have to bribe someone else to do the dishes.
9) Making your own almond milk to avoid overpaying for nutty water
Store-bought almond milk is mostly water. You’re basically paying fancy prices for a few blended nuts doing the backstroke.
Making your own is so easy, you’ll wonder why you ever spent $4 for a carton. Just grab some almonds, soak them, blend with water, and strain. Boom. Fresh almond milk.
You get to skip the mystery gums, thickeners, and stabilizers. Your homemade version tastes richer, too, and you actually know what’s in it.
Plus, making almond milk means less packaging to toss. Your future self and your recycling bin both win.
When friends ask where you got your “artisan” almond milk, you can just say you know a guy—yourself!