When you think of eating healthy, plant-based meals every day, your wallet might wince before your appetite perks up. But one couple from Milwaukee is proving that it’s more than possible to eat fresh, flavorful, and entirely vegetarian meals—without overspending. Their secret weapon? Strategic shopping, a flexible plan, and a whole lot of love for Aldi.
Meet Jasmine and Kyle, both in their early 30s, working full-time and trying to balance wellness with a realistic budget. Together, they’ve crafted a weekly routine that keeps their grocery bill around $80 for two people, and their meals vibrant, satisfying, and completely meat-free.
We spent a week following their kitchen rhythm—what they buy, how they plan, and the vegetarian recipes they swear by.
Where They Shop: Aldi, With a Dash of Local
Jasmine does most of the shopping at Aldi. “It’s unbeatable for staples—produce, grains, canned goods, even tofu,” she explains. She supplements with one or two items a week from their neighborhood co-op or farmers’ market, usually under $10.
Weekly Grocery Breakdown (for Two):
| Category | Cost |
|---|---|
| Fresh produce | $25 |
| Grains + pasta | $10 |
| Dairy + eggs | $12 |
| Canned + pantry | $15 |
| Tofu + plant proteins | $8 |
| Spices + extras | $5 |
| Farmers’ market/local | $5 |
| Total | $80 |
How They Plan: Flexible Themes + Core Ingredients
Instead of strict meal plans, they use “themes” for each night of the week. “Taco Tuesday” and “Pasta Friday” make decisions easier while keeping meals varied.
Jasmine focuses on seasonal ingredients, which keeps things affordable. In summer, it’s zucchini, tomatoes, and corn. In fall, think sweet potatoes and greens. “We eat a lot of the same ingredients each week,” Kyle admits, “but we mix up how we use them.”
They prep ingredients like rice, beans, and dressings in advance, but cook fresh most nights. “It helps dinner feel more like an experience than a chore,” Jasmine says.
The Vegetarian Meal Plan: 7 Days, 7 Delicious Dinners
Here’s what a full week of $80 groceries looks like in their kitchen—with full vegetarian recipes included.
Monday: Sweet Potato Black Bean Tacos
What You’ll Need:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- Corn tortillas
- ½ red onion, sliced
- Avocado or Aldi’s guacamole
- Lime wedges, cumin, chili powder
Directions:
- Roast sweet potatoes with olive oil, chili powder, cumin, and salt at 425°F for 25 minutes.
- Sauté red onion until soft.
- Heat black beans with a pinch of cumin.
- Serve everything in warm corn tortillas with sliced avocado and lime juice.
Leftovers? Use extra sweet potatoes in salads or grain bowls.
Tuesday: Zucchini & Spinach Pasta with Lemon Ricotta
What You’ll Need:
- ½ box penne or rotini
- 1 zucchini, sliced
- 2 cups spinach
- ½ cup ricotta cheese
- Zest and juice of 1 lemon
- Olive oil, garlic
Directions:
- Cook pasta, reserving ½ cup of water.
- Sauté zucchini and garlic in olive oil until golden.
- Stir in spinach until wilted.
- Combine hot pasta, veggies, ricotta, lemon zest/juice, and pasta water. Mix until creamy.
Budget Tip: Aldi’s ricotta is less than $2.50 and goes a long way.
Wednesday: Lentil & Veggie Soup with Aldi Sourdough
What You’ll Need:
- 1 cup brown lentils
- 2 carrots, chopped
- 2 celery stalks
- 1 onion, diced
- 2 garlic cloves
- 1 can diced tomatoes
- Veggie broth (or bouillon + water)
- Thyme, bay leaf, salt & pepper
Directions:
- Sauté onion, garlic, carrots, and celery for 5–6 minutes.
- Add lentils, tomatoes, broth, and seasonings. Simmer for 35–40 minutes until lentils are tender.
- Serve with toasted sourdough and a drizzle of olive oil.
Stretch It: Makes 4–5 servings, perfect for lunches.
Thursday: Crispy Tofu & Veggie Stir-Fry
What You’ll Need:
- 1 block extra-firm tofu
- 1 bell pepper
- 1 zucchini or broccoli
- Soy sauce, garlic, ginger
- Sesame oil (optional)
- Cooked rice
Directions:
- Press tofu and cube it. Pan-fry in oil until golden.
- Sauté chopped vegetables with garlic and ginger.
- Add tofu, soy sauce, and a splash of water. Cook until glazed.
- Serve over rice with sesame seeds.
Bonus: Aldi tofu is ~$1.75 per block—an affordable, high-protein staple.
Friday: Chickpea Coconut Curry
What You’ll Need:
- 1 can chickpeas
- 1 can coconut milk
- 1 onion, diced
- 1 garlic clove
- 1 tbsp curry powder
- 1 cup chopped spinach or kale
- Cooked rice
Directions:
- Sauté onion and garlic in oil.
- Add curry powder, chickpeas, coconut milk, and simmer 10–15 minutes.
- Stir in spinach until wilted. Season to taste.
- Serve over warm rice.
Meal Prep Tip: Make a double batch and freeze half for next week.
Saturday: Tomato & White Bean Salad with Garlic Toast
What You’ll Need:
- 1 can cannellini beans
- 1 cup cherry tomatoes
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- Olive oil, vinegar, herbs
- Sourdough bread, garlic clove
Directions:
- Toss beans, tomatoes, cucumber, onion, olive oil, vinegar, and herbs.
- Rub toasted bread with a raw garlic clove.
- Serve salad with garlic toast.
Zero Waste Tip: This recipe is ideal for leftover odds and ends.
Sunday: Sheet Pan Veggie Hash with Fried Eggs
What You’ll Need:
- 1 sweet potato, cubed
- 1 zucchini, chopped
- 1 red onion, sliced
- 2 eggs per person
- Olive oil, paprika, salt
Directions:
- Toss veggies with oil and paprika. Roast at 425°F for 30 minutes.
- Fry eggs to preference.
- Plate roasted veggies, top with eggs, and season.
Optional Add-On: Drizzle with hot sauce or a dollop of Aldi Greek yogurt.
Bonus: $80 Can Cover Breakfasts and Snacks Too
Jasmine and Kyle keep breakfasts and snacks simple:
- Oatmeal with fruit and peanut butter
- Greek yogurt with Aldi granola
- Hard-boiled eggs
- Homemade popcorn
- Fresh fruit (bananas, apples, seasonal berries)
They spend about $15–$18 of their total grocery budget on these essentials.
Their Smartest Saving Tips
- Stick to a Core Pantry List: Jasmine keeps a running list of staple items they restock every 2–3 weeks: brown rice, lentils, canned beans, spices, oats, and oils.
- Buy in Season: Seasonal produce is always cheaper—and tastes better. “We wait for zucchini and tomatoes to hit their peak, then load up,” says Jasmine.
- Shop Early in the Week: Aldi’s best produce often arrives Monday or Tuesday mornings, so they shop then for freshness and selection.
- Plan for Leftovers: Every dinner yields at least one lunch. “We don’t love meal prepping identical meals,” Kyle says, “but leftovers? Yes, please.”
- Don’t Chase Perfection: “We have frozen pizza nights, too,” Jasmine admits. “Being consistent is better than being perfect.”
Final Thoughts: It’s Not About Sacrifice, It’s About Strategy
Eating vegetarian on a tight budget might sound limiting, but this couple proves it’s all about making the most of what you have. By shopping smart, cooking simply, and celebrating seasonal produce, Jasmine and Kyle eat fresh and well—without spending more than $80 a week.
As Jasmine puts it, “When you focus on flavor and flexibility, even the most basic ingredients feel like a treat.”