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In this week's Vegan meal Plan for Two, I spent just under $60 to purchase everything I'd need to cook 5 vegan dinners, plus supplement what we have for breakfast and snacks. Read on to see what I make, where I shopped and what I had to purchase.

Collage of 4 vegan dinner recipes for weekly meal plan under $60.

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Meal Planning FAQs

Why weekly meal planning?

Last year, in 2022, we spent much more on food than we would have liked. We could blame it on inflation, busy work schedules, moving, sickness, stress, etc., but the truth is we got lazy and unorganized. It was not a priority. Eating out when you're tired and want a break is SO easy, but it adds up to hundreds, if not thousands of unnecessary spending every month.

So this year I am sharing the amount I spend every week on groceries to help me stay on track and hopefully inspire you to do the same!

What are you saving money for?

Our 2023 goal is to keep our food expenses (including restaurants and coffee out!) under $500 a month.

By the end of the month, if I am still under budget, I will stock up on our Vegan Pantry Staples at bulk prices to help us save even more money throughout the year.

Our savings will go towards paying down our mortgage. We have a personal goal of being mortgage-free by 40! What would you do with that extra money back in your pocket this year?

Does sticking to a grocery budget really make a difference?

The short answer: OH MY GOODNESS, YES!

The long answer: In 2016, I graduated from a private university with $70,000 in student loan debt. I didn't realize just how much money I had borrowed until I graduated and received notice that my minimum payment would be over $1,000 a month (not including interest!).

It felt like my options in life became non-existent because every penny I made had to go to debt and bills. I immediately started researching how to get out of debt FAST.

The #1 thing that always came up was weekly meal planning and being frugal at the grocery store. We can't easily change the amount we owe on fixed expenses like our rent, mortgage, car, etc, but we have a LOT of control over what we spend at the grocery store every week.

To this day, I attribute my ability to pay off my $70,000 of student loan debt in just 27 months to shopping smart at the grocery store every week. It doesn't feel like it, but small savings every week add up to a LOT OF MONEY over time.

Even with rising grocery prices and inflation, the cheapest way to feed your family every week is by eating at home and meal planning intentionally.

You'll be surprised how much you can make a difference in your finances just by taking 30 minutes or so to plan ahead each week and shop smart.

What is the Home-Cooked Roots Meal Planning Method?

If you’re new, check out my post, Vegan Meal Planning for the Week Made Easy. In a nutshell, I follow this meal planning formula:

Sunday – Slow Cooker
Monday – Make Two and Freeze 1
Tuesday – Something that takes 20 minutes or less to prep
Wednesday – Slow Cooker
Thursday – Leftovers
Friday – Freezer Meal (something I previously made and froze)
Saturday – Free Choice (cook, eat out, or leftovers)

This gives me structure to help me plan quickly, but still gives me flexibility to make foods and flavors that sound good. We also always eat leftovers for lunch.

Again, check out the Vegan Meal Planning for the Week Made Easy post for in-depth details to help you make this system work for you.

How do I cut down my grocery bill?

First, choose recipes based on what’s already in your pantry! The goal is to have your pantry list be longer than your grocery list. This means you meal plan by shopping your pantry, fridge, and freezer first to prevent food waste, save money, and shop with intention.

Second, sign up for cash back apps like Ibotta. They regularly offer cash back on products you're likely already purchasing every week. I earn about $50 cash back every month without even trying! Sign up with my code WVSUIJG to earn $10 cash back on your first receipt submission!

This Week's Dinners

Slow Cooker Vegan Lentil Soup


Slow Cooker Vegan Lentil Soup

Vegan Crockpot Lentil Soup makes the perfect lazy weeknight dinner. This hearty soup is healthy, vegetarian and gluten-free!
Get The Recipe
Enchiladas after baking topped with vegan cheese, cilantro, vegan yogurt and lime wedges


Beer Braised Jackfruit Enchiladas

These Jackfruit Enchiladas are made with beer braised jackfruit that is cooked with green chilies, beer and spices. Then bake with your favorite salsa verde and top with vegan cheese, vegan sour cream, cilantro and more corn!
Get The Recipe
Vegan Mongolian Beef Noodles


Vegan Mongolian Beef Noodles

You will instantly fall in love with these saucy vegan Mongolian beef noodles! So simple, yet loaded with flavor! Quick & easy vegan dinner!
Get The Recipe
Overhead of bowl of lasagna soup with garnish.


Slow Cooker Lasagna Soup Recipe (Vegan)

This slow cooker lasagna soup is the perfect high-protein vegetarian and vegan soup to warm you up in the colder months. It's made with no-boil lasagna in one-pot and can be customized with your favorite vegetables. Gluten-free and Instant Pot options included!
Get The Recipe


Creamy Vegan Tomato Soup with Roasted Red Peppers

This homemade vegan tomato soup is perfect for chili days and nights! It's made creamy with coconut milk and cauliflower and bursting with flavor from the roasted red peppers. Have this pantry staple soup ready in less than 1 hour!
Get The Recipe

My Weekly Spending Breakdown

I purchased everything except the red lentils from Walmart Grocery Pickup. My small neighborhood Walmart didn't have red lentils so I ordered a bulk bag on Amazon. For reference, I live in the San Francisco Bay Area. These groceries may cost more or less for you based on your area.

I also ALWAYS check the Ibotta app for deals on what I need to purchase.

What I Already Had:

Produce (Fresh or Frozen)
Kale (I'm using frozen)

Fettuccine Noodles
Lasagna sheets
Corn tortillas

Soy sauce/Tamari
Meatless crumbles
Vegetable broth
Vegan Worcestershire sauce
Miso paste
Sour cream
Maple syrup
Hoisin sauce

Shelf Stable
Green lentils
Chipotle peppers in adobo sauce
Sesame seeds
Brown sugar
Sesame oil
Avocado Oil

Red Pepper flakes
Black pepper
Dried basil
Dried oregano
Garlic powder
Onion powder
Bay leaves
herbs de Provence
Chili powder

What I Bought:

For Dinners
Organic green onions ($1.86)
8 ounces cremini mushrooms ($2.28)
4 lbs Red lentils ($14.95) **bulk item
Tomato paste ($0.96)
28 ounce can crushed tomatoes ($1.98)
Carrots ($1.96)
Celery ($0.98)
Fire-roasted diced green chilies ($0.78)
1 lb organic limes ($2.98)
Salsa verde ($4.76)
Vegan mozzarella shreds ($4.48)
Organic extra firm tofu ($2.98)

For Breakfast and Snacks
2 bunches organic bananas ($3.40)
32 ounces organic oats ($6.28) **bulk item
5 lbs Navel oranges ($7.88)

Total Spent: $58.51

Back stock Purchases:

4 (10-packs) Beyond Meat Burgers ($28.96)

Eating Out:

My husband ended up working a lot of unexpected overtime at work this week. He spent a total of $78.11 on food during these shifts. YIKES!

If anyone has tips on how to save in these scenarios, please let me know!

Total Spent this Month:

Groceries: $58.51
Back stock: $28.96
Eating Out: $78.11

Total: $165.58

See you next week for next week's meal plan! Comment below with what you're cooking this week!

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