9 weird vegan food combos that only make sense if you’ve been broke before

There’s a special kind of kitchen confidence you gain when your bank account says “absolutely not” and your stomach says “now.”

I learned it in my twenties after rent and student loans tag-teamed my paycheck, and I still reach for those scrappy, oddly satisfying pairings on busy weeknights.

Constraints make us inventive—“Creativity loves constraint,” as Marissa Mayer once put it—and nowhere is that truer than in a bare-bones pantry.

Before we dive in, a quick reassurance for anyone side-eyeing the nutrition: as the Academy of Nutrition and Dietetics notes, “appropriately planned vegan dietary patterns can be nutritionally adequate.”

In plain English: you can cobble together wildly affordable plant-based meals and still meet your needs—especially if you lean on beans, grains, and fortified staples.

And one more flavor cheat code I rely on: umami. It’s that deep, savory taste our mouths adore.

The Umami Information Center explains it simply as “a pleasant savory taste imparted by glutamate,” which you’ll find in things like tomatoes, soy sauce, and nutritional yeast.

Translation: the dusty jar of soy sauce and that bag of nooch at the back of your cupboard are budget gold.

Let’s raid the pantry.

1. Peanut butter ramen with lime

If you’ve ever turned a 40-cent ramen brick into dinner, this one will feel like a magic trick.

Cook the noodles, drain most of the water, and stir in a spoon of peanut butter with a splash of soy sauce, a pinch of sugar, and chili flakes.

If you have half a lime rolling around the crisper, squeeze that in. Boom: “satay-style” noodles.

Why it works: fat + salt + acid. The peanut butter brings body, soy sauce brings umami, and lime brings brightness. If you want protein, toss in frozen edamame or a handful of canned chickpeas.

Broke upgrade: finish with a drizzle of the noodle water to loosen the sauce and a shower of chopped peanuts (or crushed ramen crumbs if you’re truly on the edge).

2. Salsa chickpea pasta

This is the weeknight cousin of arrabbiata that costs pocket change. Boil pasta.

While it cooks, warm a pan with olive oil (or any oil), add a can of drained chickpeas, and let them get a little toasty. Stir in a cup of jarred salsa and a splash of pasta water. Toss with pasta.

Why it works: salsa is a budget-friendly tomato-chili-onion-garlic bundle.

The chickpeas add protein, fiber, and texture. A sprinkle of cumin or smoked paprika makes it taste intentional.

Broke upgrade: swirl in a spoon of tahini for creaminess—no “fancy” vegan cheeses required.

3. Savory oat “fried rice”

Oats are more than breakfast. Make thick oats with water (or veggie broth if you’ve got it).

When they’re almost set, stir in soy sauce, a splash of vinegar, and a handful of frozen veggies. Top with toasted sesame seeds or crushed peanuts.

Why it works: oats are just another grain, so treat them like rice. The soy sauce delivers umami; vinegar brightens the bowl. If you miss the crisp of fried rice, spread the oats in a hot pan with a little oil and let the bottom get golden.

Broke upgrade: add a spoon of miso or a touch of chili crisp if you have it. If not, a little sugar + chili flakes does a respectable impression.

4. Peanut butter and dill pickle sandwich

Universal among broke vegans and late-night grad students: PB + pickle. Slather peanut butter on toast, lay down sliced dill pickles, and add black pepper.

If you’re feeling whimsical, drizzle a kiss of hot sauce.

Why it works: creamy + crunchy, salty + tangy. It’s the same logic behind peanut dipping sauces and vinegary cucumbers—just repackaged for a bread moment.

The fat from peanut butter makes it filling; the acid from pickles keeps it from tasting flat.

Broke upgrade: toast the bread in a pan with a thin swipe of oil for diner-style crisp edges.

5. Ketchup fried rice with beans

Cold rice, a dollop of ketchup, and a can of beans—don’t knock it till you try it. Heat oil in a pan, add rice and press it down so it sizzles.

Add a spoon of ketchup (yes, ketchup), soy sauce, and a splash of water. Fold in black beans or kidney beans and frozen peas if you have them.

Why it works: ketchup = tomatoes + vinegar + sugar + spices. It caramelizes and acts like a shortcut tomato paste. Beans make it a full meal, and soy sauce quilts it together with extra umami.

Broke upgrade: finish with scallion tops (the whites can be planted in a jar to regrow—free herbs are my love language).

6. Hummus and pickle brine “alfredo”

Out of marinara, out of cream, out of options? Stir hummus with a few tablespoons of starchy pasta water and a splash of dill pickle brine until silky.

Toss with hot pasta and finish with cracked pepper and chili flakes.

Why it works: hummus is basically chickpeas + tahini + lemon + garlic—aka a creamy, savory sauce waiting to happen. The brine’s acid brightens and thins without breaking.

Broke upgrade: stir in chopped sun-dried tomatoes (from that neglected jar) or a teaspoon of olive oil for gloss.

7. Banana–black bean cinnamon quesadilla

This one came from a night when all I had was a ripening banana, a can of black beans, and tortillas.

Mash a little banana with a pinch of salt and cinnamon.

Spread a tortilla with the banana mash on one half and lightly mashed black beans on the other.

Fold, pan-sear with a thin film of oil, and drizzle with a tiny bit of maple or sugar-water glaze if you like.

Why it works: Latin American kitchens have long paired sweet plantains with beans; this is the budget remix using banana. The sweet-savory contrast makes your brain happy and your pantry less intimidating.

Broke upgrade: add a sprinkle of shredded coconut (unsweetened) if you’ve got some leftover from baking projects.

8. Popcorn “dinner” with nooch, lemon, and hot sauce

We’ve all had popcorn-for-dinner nights. Make it count. Pop a big pot (or bag), then toss with oil or vegan butter, nutritional yeast, lemon zest/juice, and your favorite hot sauce.

Add a pinch of salt and a shake of garlic powder.

Why it works: nutritional yeast brings umami and cheesiness for pennies per serving; lemon and heat keep it lively. It fills the “I-want-snacks” craving and quietly delivers B vitamins if your nooch is fortified.

Broke upgrade: stir a spoon of peanut butter with hot sauce and a little water into a thin drizzle and pour it over. Wildly good.

9. Instant mashed potatoes and baked beans bowl

When the week has gone sideways, this is my “I refuse to cook” meal. Make instant mashed potatoes according to directions (water plus a splash of oil in place of butter), heat up a can of baked beans, and stack them in a bowl.

Add vinegar or hot sauce on top.

Why it works: creamy + saucy + sweet-savory—comfort, fast. The beans add protein and fiber; the potatoes deliver warmth and carbs. A splash of vinegar cuts the sweetness and keeps bites interesting.

Broke upgrade: if you have onions, slice and pan-fry until deeply golden to scatter on top—like a mujadara nod from a pantry that’s doing its best.

How to make broke food taste like you meant it (even when you didn’t)

A quick framework I use when I’m staring down odd pantry pairs:

• Salt: Don’t be shy. Undersalting makes cheap food taste cheaper.

• Fat: A teaspoon of oil—or the fat from nut butter or tahini—adds body.

• Acid: Lemon juice, vinegar, or pickle brine makes dull things sing.

• Heat: Not spice (though that helps), but temperature and browning. A quick sear or toast can turn a “why” into a “wow.”

Those moves are frugal and functional. And if you’re still feeling nervous about the nutrition part, remember: the pros back you up—again, well-planned vegan eating is fully adequate across the board.

Build meals around beans, lentils, tofu/tempeh when you have them, and whole grains; use fortified staples (plant milks, breakfast cereals, nutritional yeast) to cover B12 and other micronutrients; and aim for color on the plate when you can.

A tiny pantry, a lot of confidence

When I was volunteering at my local farmers’ market last year, a teenager asked me how to eat on next to nothing.

We talked about these combos, sure, but mostly we talked mindset.

If you treat every “random” can and wilted vegetable like a puzzle, you’ll start noticing how cheap ingredients love each other: peanut butter with acid and heat; beans with starch and something sweet-tart; oats with soy sauce and crunch.

And in case you need the nudge, a reminder from the flavor scientists: umami is your thriftiest ally, thanks to the glutamates in things like tomatoes, soy sauce, mushrooms, and nutritional yeast.

Once you taste how it rounds out a sauce or bowl, you’ll understand why a spoon of tomato paste or a splash of soy can rescue almost anything.

So raid the shelf. Mix the improbable. Season with confidence. And remember: being broke taught a lot of us to be brave in the kitchen—and that bravery is delicious.