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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
13/11/2025
‘Can you go vegan without going broke?’ It all depends on your choices, really. The logic behind this line is probably stemming from the wrong comparison, like how protein-dense 100 grams of chicken is versus the same weight of tofu, which delivers much less. The prices might be different, but to measure up to the same nutritional value, the cost tends to keep adding up; that is where the misconception lies.
If anyone tells you eating vegan is expensive, they're probably thinking of imported quinoa and fancy meat alternatives, not the dal-chawal sitting in your kitchen right now. The truth is, India produces a wide variety of seasonal produce throughout the year, and traditional Indian diets already rely heavily on plant-based ingredients, which are inherently less expensive than animal products. So, you're already halfway there. All you need to do is plan your meal smartly to match up to non-vegan diets in terms of daily nutritional needs.
Studies show that eating plant-based proteins instead of lean animal protein will save an average of ₹50,000 every year. That's not small change. And here's the kicker: most Indians follow a largely plant-based diet at home anyway, and cutting expensive paneer and ghee (also making it healthier) from your diet should result in a drop in expenses. The traditional dal at home, packed with veggies and tadka, is vegan, so are other mains like aloo methi, aloo gobi, rajma and chana masala. A typical meal of thick porridge-like khichdi and soupy sambar is also vegan, as are many items like rotis, parathas and soups.
Buying local, seasonal produce drastically cuts down grocery bills because items don't come with the added costs of transportation or storage. Hit your local sabzi mandi instead of air-conditioned supermarkets. Those English and Mediterranean vegetables can wait. One person following a simple plant-based diet meets all nutritional requirements with less than ₹4,000 per month for beans, grains, seeds, nuts, vegetables, fruits, and supplements. Compare that to a non-vegetarian diet with meat, eggs, and dairy products, and see the difference.
The occasional quinoa and ragi are great, but you mustn't forget the OGs that inadvertently help you save money in the long run. Stock on pulses like masoor dal, moong dal, chana dal, toor dal, rajma, and black chana that you will use regularly to make various dishes. Then come the grains – rice, wheat, bajra, jowar, ragi. Visit your local green grocer too to get the freshest seasonal vegetables, at unbeatable rates that instant online grocery delivery services can’t match. Make sure to also consider the spices and herbs that you will use frequently, like haldi, jeera, dhania, and garam masala. Bulk buying of non-perishable goods can further cut costs, and meal planning prevents impulse buys and reduces waste.
Soy-based products, including soy milk, tofu, and soy protein, are priced competitively compared to other plant-based alternatives, making them accessible and affordable. But honestly? You don't even need tofu. Focus on plant-based proteins like chickpeas and lentils, which are more cost-effective when bought in bulk.
Those vegan cheeses, mock meats, and protein bars? Nice to have, but not necessary. The concept of higher demand leading to lower prices applies here – idlis in South India are usually vegan and available at an affordable price because there's sufficient demand. Start with whole foods. Once you're comfortable and want to experiment, then explore speciality products. You can take your grandma's dal and also experiment with different like pies and casseroles that can be vegan too and quite tasty.
Planning meals with overlapping ingredients throughout the week optimises purchases and drastically reduces costs, while eliminating impulse buys and minimising waste. Start on a Sunday, or whichever day you are mostly free with enough headspace to chalk out your meals. Some suggestions:
Mix and match throughout the week. Monday's dal can become Tuesday's dal tadka with fresh tempering. Wednesday's leftover sabzi goes into Thursday's paratha filling.
Going vegan in India isn't about imported superfoods or expensive substitutes. It's about recognising that the traditional Indian diet is already vegan to a large extent, with its emphasis on plant-based ingredients that are already naturally affordable. Your wallet won’t have flies zipping out of it, and your body will also reward you.