This vegetable ramen is not only healthy and easy to make, but it also can be put together for under $5 per recipe. It is the perfect budget-friendly lunch or dinner!

We couldn’t believe how flavor-packed and vegetable-rich this ramen was with our $5 budget!  Below is a breakdown of the total ingredient costs from local Sprouts Market and Whole Foods Market 365:

• 1/4 onion — $0.13
• 2 cloves garlic— $0.08
• 1/2 teaspoon freshly grated ginger — $0.03
• 1 carrot — $0.16
• 2 oz. mushrooms — $0.84
• 1/2 cup broccoli — $0.45
• 2 tablespoons soy sauce — $0.36
• 2 1/2 cups vegetable broth — $1.50
• 4 oz. vegan ramen noodles — $1.00
• ½ cup baby spinach — $0.08
• 1 green onion — $0.16
• 1 tbsp organic rice vinegar — $0.12

Total: $4.91

This week we are sharing TWO $5 vegan meals for you to try out — this Easy Vegetable Ramen and Chris’ Maple & Mustard Glazed Vegetable Plate. Both are packed full of flavor and are ready in a jiffy!

These recipes are in conjunction with our healthy eating challenge we are doing for the month of January! If you haven’t already joined our facebook group, please be sure to do so! It’s been such a fun experience to see everyone’s delicious meals on #SSVhealthy 2018!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Easy $5 Vegetable Ramen (Oil-free)| Budget-Friendly Vegan Meal

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★★★★★

5 from 2 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Yield: 2 servings

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Description

This vegetable ramen is not only healthy and easy to make, but it also can be put together for under $5 per recipe. It is the perfect budget-friendly lunch or dinner!

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Ingredients

• 1/4 medium onion (about 1/3 cup), finely diced
• 2 cloves garlic, minced
• 1 medium carrot, sliced into rounds
• 1 1/2 cups filtered water
• 1/2 teaspoon freshly grated ginger
• 2 oz. crimini mushrooms
• 1/2 cup broccoli florets
• 2 1/2 cups low-sodium vegetable broth (oil-free if available, we use Engine 2)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon organic rice vinegar
• 4 oz. vegan ramen noodles
• ½ cup baby spinach
• 1 green onion, thinly sliced

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Instructions

1. In a medium pot over medium heat, add in about 2-3 tablespoons of filtered water. Once heated, add the onions, garlic, and carrots, and sauté for about 3 minutes, or until the onions are translucent.
2. Add the ginger, mushrooms, and broccoli, along with 1/4 cup more water to prevent burning, and saute for another 2-3 minutes.
3. Add the vegetable broth, remaining water, soy sauce and rice vinegar and bring to a boil.
4. Once the water is boiling, add the ramen noodles and cook according to packaging directions– ours took about 4 minutes to cook.
5. Remove from heat and stir in the spinach until it has wilted.
6. Divide between two bowls, garnish with the green onion and dig in!

Nutrition facts label provided by Nutri Fox.

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