I ate like a broke vegan college student for a week — here’s what actually tasted good

When I think about my college years, one thing stands out: the ramen diet. Not the Instagrammable kind with mushrooms and chili oil, but the 25¢ packets you’d find stacked in a dorm room like bricks. It wasn’t pretty, but it was survival.

Fast forward to today. I’m a forty-something guy in California who writes about psychology, veganism, and everyday choices.

But I wanted to see if I could step back into that broke-college-kid mindset—with a twist. What if I ate like a vegan student on a shoestring budget for a week?

I wasn’t chasing nostalgia. Food affordability is one of the biggest hurdles to going plant-based. Plenty of people assume veganism = expensive.

So, I treated this as an experiment: seven days, limited budget, no fancy meat substitutes. The question was simple—what actually tasted good, and what just felt like survival?

Why this experiment matters

College students know the struggle of balancing classes, jobs, and tight bank accounts. According to the 2023–2024 Student Basic Needs Survey by The Hope Center, 41% of U.S. college students report food insecurity, and 59% report at least one form of basic-needs insecurity (food, housing, or both).

Meanwhile, food price inflation hasn’t let up. The U.S. Bureau of Labor Statistics reported that grocery costs (“food at home”) rose 1.8% from December 2023 to December 2024, on top of nearly 25% cumulative inflation since 2020. That pressure pushes many students into a cycle of fast food, cheap snacks, and skipped meals.

Here’s the kicker: a plant-based diet doesn’t have to cost more than a standard one. A global Oxford University study found that vegan diets could reduce food bills by up to one-third in high-income countries. Staples like beans, rice, oats, and frozen veggies often cost less per serving than processed meat or dairy.

So, this wasn’t just about me slumming it for a week. It was about testing whether eating vegan on a “broke student” budget is realistic—and how it intersects with bigger issues of health, climate, and community.

My strategy for the week

I gave myself a budget cap of $30 for the week, which works out to about $4.30 per day. To stay honest, I shopped at a mix of affordable spots: Trader Joe’s, Aldi, and my local Mexican grocery.

Here’s what made the cut:

• 2 lbs rice 
• 1 lb dry black beans + 1 lb lentils 
• Rolled oats 
• Bananas, carrots, cabbage, frozen spinach 
• Peanut butter 
• Canned tomatoes (2 big cans) 
• Garlic, onion, and a lime 
• Pasta 
• Soy sauce and chili flakes (already in the pantry, but cheap staples)

The idea was to keep it simple: a base of grains and legumes, plus produce that stretches. I also leaned on batch cooking—making a big pot of beans on Sunday that carried me through multiple meals.

What actually tasted good (and what didn’t)

Breakfasts: steady but repetitive

Most mornings were oats with banana and a spoonful of peanut butter. It was filling, protein-packed, and cheap. By day four, though, I wanted to set my oatmeal bowl on fire. The saving grace? A sprinkle of cinnamon from the back of the cupboard.

Lunches: rice and beans, upgraded

The real MVP of the week was black beans with rice. Toss in garlic, onion, frozen spinach, and a splash of lime, and suddenly it felt like a meal—not a punishment. On day three, I added salsa from the Mexican market and it turned into something I’d happily eat beyond this experiment.

Dinners: pasta wins, lentil soup flops

Pasta with canned tomatoes, garlic, and chili flakes was the comfort food star of the week. Even reheated, it hit the spot.

The low point? A lentil-and-cabbage soup that I thought would stretch for three days. Technically, it did—but eating it felt like a chore. It was bland, watery, and drove me back to my bean-and-rice safety net.

Lessons from the broke vegan playbook

1. Meal prep is survival. Cooking in batches made the week manageable. Students juggling deadlines don’t need nightly cooking stress. 
2. Frozen and canned foods are lifesavers. They’re often just as nutritious as fresh, sometimes cheaper, and they don’t go bad in a mini-fridge. 
3. Seasonings matter. Rice and beans are blank canvases. Chili powder, soy sauce, or even hot sauce packets from a café can change everything. 
4. Learn from food cultures that stretch staples. Immigrant communities have long histories of making beans, rice, and veggies taste incredible. A Mexican-style black bean stew or Indian dal puts “college cooking” into perspective.

The bigger picture

Eating cheap and vegan has ripple effects far beyond one week of meals.

• Climate: Beans, lentils, and grains emit a fraction of the greenhouse gases that meat does. Lentils, in particular, can cut emissions by nearly 90% compared to beef. 
• Health: Budget staples like oats and legumes are nutrient-dense and fiber-rich. Long-term, they lower risk for heart disease and diabetes. 
• Community: Broke students often turn eating into a shared act—potlucks, cooking clubs, or sharing bulk buys. That’s veganism at its best: resourceful, creative, and communal.

How to try it yourself

If you’re curious about eating plant-based on a budget—whether you’re in school or just trying to save—here’s a simple roadmap:

1. Set a budget cap. Even $25–$35 for a week can stretch with careful planning. 
2. Shop smart. Hit bulk bins, discount stores, or local markets first. 
3. Pick a handful of staples. Build meals around 3–4 core foods instead of scattering your budget. 
4. Batch cook. Make one big pot of beans, rice, or soup and remix it all week. 
5. Season boldly. Keep a small arsenal of spices, hot sauce, or soy sauce to save yourself from boredom. 
6. Add one treat. A bag of popcorn or a bar of dark chocolate goes a long way toward avoiding burnout.

Conclusion: redefining “broke vegan”

At the end of the week, I didn’t feel deprived. Sure, I got tired of oatmeal, and I’ll never make that lentil-cabbage soup again, but I also found meals that were genuinely good.

The kind of food I’d eat even without the “broke college” angle.

The bigger takeaway? Veganism doesn’t have to be pricey, and it doesn’t have to be perfect.

It’s about creativity, resourcefulness, and remembering that flavor doesn’t come from money—it comes from how you put ingredients together.

And if a broke vegan college student can make it work, maybe we all can.