I know I don’t talk much about food, or recipes here lately…since I mainly focus on decluttering, organizing and decorating. But budgeting and food prep and storage are part of what makes a lovely home too. So sometimes I like to share what’s working for me and our family/household in that regards. Which is why I’m sharing these ideas with you today.
Over the last few years, I’ve made a lot of changes in how I cook and grocery shop for our family. Some of those changes were for health reasons and some, especially lately, have been to help us save money. Thankfully, it turns out those two goals go quite well together.
Why Plant-Based?
Okay, first the backstory. About three years ago, Dean and I went fully plant-based for health reasons. We were both dealing with chronic inflammation and pain, and I was struggling with a couple of “lumps” where there shouldn’t be and we knew something needed to change. Our Naturopathic Doctor suggested eating plant-based to help with those things.
I’m happy to say that since shifting the way we eat (which was a huge learning curve after cooking based on meat as the center ingredient for 30 years), we’ve both seen big improvements. And as a happy bonus, our grocery bill has gone down too.
So, if you’re looking for a way to feed your family well without blowing the budget and without getting into extreme couponing or bland, boring meals, I’m happy to share what’s worked for us.
5 Real-Life Ways We’re Eating Plant-Based on a Budget (and Still Loving Our Meals)
The first thing I’ll say here is to keep an open mind. You don’t have to go fully plant-based like we did. You can simply swap out a few meals a week for plant-based versions of your favorites and you will still see a reduction in your grocery bills. Even one meal a week without meat, at current prices, can help cut your grocery bill by a little. And every little bit helps.
Okay, so here’s how we do it…
1. We focus on whole, simple ingredients
The core of our meals is now things like rice, rice pasta and potatoes, with beans, lentils, and lots of fresh and sometimes frozen vegetables, and fruit.
I use a lot of cucumbers, broccoli, cauliflower, tomatoes, zucchini, lettuce, spinach, and kale. Which are all budget-friendly, especially when you buy what’s in season or on sale.
And I’ve learned that flavorful sauces and spices make all the difference, even when the rest of the ingredients are basic.
2. I prep once, and reuse ingredients in different ways
Batch-cooking grains and potatoes and chopping veggies in advance helps me make quick meals without defaulting to expensive and less healthy vegan takeout.
I might make a big batch of rice and use it for stir fry one meal, burrito bowls the next, and soup on meal three (if it lasts that long in a house of six adults!).
I also rotate flavor profiles (Mediterranean, Asian-inspired, Mexican, etc.) so the same foods don’t feel repetitive.
3. We (mostly) avoid expensive substitutes and processed vegan products
There are so many plant-based alternatives on the market now, but most of them are expensive, highly processed, and not great for the inflammation we were trying to cut down on.
Instead of reaching for vegan cheese or mock meats all the time, I keep it simple: canned beans, a little tofu (or fava based tofu because I react badly to soy sometimes), or creamy sauces made with things like raw cashews, blended potatoes and carrots and lite coconut milk.
We do buy some basic vegan “cheeses” (like Violife, Daiya or Silk shredded “cheddar” and a basic cashew “feta”) to use each week, but we use those sparingly.
4. We keep snacks and extras minimal (but not joyless)
I’ve always had a bit of both a sweet tooth and a salty tooth together (is that a thing?), so I make sure we always have something a little fun on hand. Like salted peanuts and vegan cholate chips or things to make a delicious chocolate smoothie/nice cream.
We also try really hard to save chips for movie nights, or weekends and not as a daily snack. That alone has saved us so much money – and helped to keep the inflammation at bay.
5. We eat from our pantry and freezer regularly
Instead of defaulting to the grocery store every time I meal plan, I “shop” our pantry and freezer first. It’s amazing how much we already have…frozen veggies, dried legumes, canned veggies (look for ones without sugar), brown rice. Using those first has helped us cut our grocery bill by a third some weeks. If you’re trying to do the same, check out this post: The Capsule Kitchen.
FAQs
Not if you focus on real, whole foods. Processed vegan products can definitely add up, but basic staples like rice, lentils, potatoes, and seasonal produce are often cheaper than meat and dairy.
We get plenty from legumes, beans, seeds, grains, and vegetables. We also like smoothies and use some clean protein powders. If you can tolerate soy, use some of that. I don’t worry about it much and honestly, I have more energy eating this way.
Our kids are grown now, but I tend to keep meals flexible, like “build your own” bowls so everyone could adjust to their taste. Sometimes they’ll cook their own food if they’re wanting meat or something else.
It varies, but since going plant-based and simplifying, we often spend 25–40% less than we used to even with rising prices and 6 now-adults in the house. Planning ahead and price matching online helps a lot.
If you’re trying to feed your family well on a budget…
Know this: you don’t have to be perfect at it. You don’t have to become a coupon clipper or give up every treat. With a few simple shifts and maybe a little experimentation you can eat well, feel better, and save money at the same time.
If you want more ideas, let me know in the comments. I’m happy to share some of our go-to meals, sauces, grocery staples or my fav cookbooks!
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