Image Description: A group of five young Queen’s students are gathered around a large kitchen island in a bright, modern kitchen classroom. Two people chop vegetables on wooden cutting boards in the foreground, while others measure ingredients and stir a large mixing bowl in the center. The countertop is covered with fresh produce and cooking supplies. Source: /studentexperience/first-year-foundation/first-year-occ
Grad school is expensive. Rent, tuition, conference travel, books, printing, technology upgrades, the occasional emergency expense, the spoiled Havanese you love so much, trips home… It adds up quickly, and most funding packages do not stretch as far as we need them to. Eating in on a budget, with a few reliable meals you can return to each week, makes a real difference over time.
Recently, Bhavya shared “Staying Warm and Well Fed!†and wrote about building in eating out rewards. I agree. Those moments matter. But what about the rest of the time? Having a few affordable, dependable meals you can make without overthinking is one small way to steady yourself in the middle of it all.
Here are some budget friendly vegetarian recipes I return to again and again. All are either gluten free or vegan or can be easily adapted to be.
Dinners (All of these make great leftovers)
I first came across a version of this through the Good Food Box and have been making it ever since. I often find grain bowls overcomplicated. This one keeps it simple. A grain, roasted sweet potatoes (I also add roasted cauliflower), chickpeas, avocado, and a straightforward dressing. It is filling, flexible, and holds up well in the fridge. Pro tip? Buy dried chickpeas and cook them yourself. It is cheaper and stretches further across the week.
This came to me from my friend Jennee, who as a busy mom of two curious boys knows what is worth the time. Everything goes into one casserole dish and into the oven. It is comforting, affordable, and mild enough that you will not get tired of it by midweek. What makes the dish is the fresh lime juice on top with a small sprinkle of salt at the end.
When I first moved to Toronto for grad school, our real estate agent dropped my mom and me at Paramount after a long day of house hunting. We were exhausted and just wanted something warm and nourishing. I ordered a version of this soup and have been making my own at home ever since. It is inexpensive, easy, and even better the next day. I usually make a large batch and keep some in the freezer for busy weeks.
You can use anything you might find in a taco. Rice, beans, corn, avocado, peppers, cheese, and green onions. I usually mix sour cream with a bit of barbecue sauce for a quick dressing. If I want something brighter, I whisk together olive oil, honey, cumin, lime juice, salt, and pepper inspired by . I do not measure. It is the kind of meal that forgives improvising and tastes just as good packed for lunch the next day. Dressing on the side, of course.
Another one from my bestie Jennee. The dressing is strong, so you only need a little. It feels fresh and slightly different from the usual rotation. Again, you can use anything you would find in a sushi roll. I usually go with avocado, cucumber, shredded carrots, tofu, and mango on top of sticky rice. I love that you do not have to cook, just chop and bring it all together.
Easy breakfasts (with ingredients you probably already have on hand)
Crispy on the outside, soft in the middle. The best way to use up bread that is on its last day. It feels like a small luxury on an ordinary morning. I tend to cook it in bite sized pieces and keep a small ramekin of maple syrup on the side for dipping. Want to know the secret to this French Toast? It is a small amount of flour in the batter. Shh. Don’t tell.
Simple and made with pantry staples. Eggs, milk, flour, and a bit of butter. What you fill them with is up to you. I learn classics with butter and sugar while my mom likes custard and berries. Crepes feel special without requiring much effort. Good for breakfast or even a late night reward after a long writing day. Be sure to use a nonstick pan for the best results.
Keep a few staples in the cupboard. Learn a handful of meals you can make without a recipe. Adjust them as you go. Share them with friends when you can or at least swap recipes. Feeding yourself well is part of sustaining the work.
What do you cook on a regular basis? I would love to put together a part two of healthy, budget friendly vegetarian meals or a part two of study snacks. Share your favorite go to online study meals or snacks and I will include them in the next round. Email us at sgspa.reception@queensu.ca with the subject line: Attention Elyse, Gradifying: Vegetarian Study Meal Recipe / Snacks and they will make sure it finds me and all of you!
How to Survive Grad School? Eat in and Eat well.