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Our top easy and budget-friendly recipes

Getting ready to move to Leeds this September? Having a few easy and low-cost recipes ready to go is a must!


Getting ready to move to Leeds this September? Whether you’re new to Leeds Beckett or a returning student, having a few easy low-cost recipes under your belt is a must!  

When you’ve perfected a few great recipes, it’s easier to cut back on pricier ready meals or even the cheeky takeaway. Plus, making a good meal to share is a great way to make friends in your student accommodation! We’ve compiled a few of our favourite cost-friendly recipes here for you:  


Butternut Dhal (vegan)  


1 onion 

3 garlic cloves, finely chopped  

1 tbsp fresh ginger, finely chopped 

½ butternut squash, cubed  

1 ½ cup red lentils  

1 tin chickpeas 

4 tomatoes, chopped  

900ml stock 

1 tin coconut milk 

Frozen spinach  

1 tsp tumeric  

1 tsp cumin  

Salt and pepper to taste  


Heat olive oil in a pan and sauté onion for 5 minutes over a medium-low heat. Stir in the spices together with salt, ginger, garlic and the butternut squash. Add the lentils and stir before adding your stock and bring to a boil before turning the heat down to simmer. Add chickpeas and tomatoes and let simmer for about 15 minutes until the curry has reduced and the squash is tender. To finish, stir in the spinach with coconut milk, and adjust seasoning to your taste!  


Beetroot Falafel (Vegan)


1 beetroot 

2 cloves of garlic, chopped 

1 can chickpeas 

1 onion, chopped 

1 tbsp cumin 

1 tsp ground coriander  

A pinch of chili flakes  

2 tbsp olive oil  

2 tbsp lemon juice  

A small handful of fresh parsley  

A small handful of fresh coriander  


3-4 tbsp chickpea flour  


Preheat the oven to 180 degrees (C). Grate the beetroot and then set aside. In a hot saucepan, add the olive oil and sauté the onion until soft. Add garlic and spices and stir until blended.  

Using a food processor or hand blender, blend the beets and the onion mix then set aside in a bowl. Blend the chickpeas, olive oil, lemon juice and herbs well until mixed in. Add this to the bowl you set aside and blend everything together. Add the chickpea flour one tablespoon at a time until you have a smooth and firm consistency.  

Shape the mixture into balls using a damp spoon, then place them on a baking sheet. Cook the falafels for 30- 40 minutes or until firm and cracking on the outside.  

Mushroom Stroganoff  (Vegan)


Glug of neutral oil (like vegetable oil)  

1 onion  

3 garlic cloves, chopped 

300g mushroom, sliced  

150ml vegetable stock  

200ml plant-based milk or cream  

2 tbsp corn starch  

½ tbsp smoked paprika  

1 tbsp nutritional yeast 

1 tbsp soy sauce  

Fresh thyme leaves  

Fresh parsley  


Heat the oil in a pan, add onion and sauté for 5 minutes until softened. Add in finely chopped garlic and fry for another minute. Add in all the mushrooms and cook over a medium heat for about 5 minutes, or until the mushrooms have browned.  

Add in the corn starch, spices and nutritional yeast and stir well. While stirring, add in your vegetable stock – this will help you avoid clumps. Add in your cream and bring it to a light simmer, then let the sauce thicken for about 10 minutes. Taste and adjust seasoning with salt, pepper and thyme to your preference. Serve with rice and fresh parsley and enjoy!  

Happy cooking!