- A BBQ with veggie burgers, veggie kabobs, and a couple of salads

- Burrito night with stuff like refried beans, salsa, guacamole, mashed sweet potato, shredded lettuce, etc.

- Fajitas with marinated tofu, and sauted onions & bell peppers

- You could boil a bag of potato & onion perogies and serve them with sauteed onions, tofu sour cream, and sauerkraut. Maybe even a package of fake bacon if you can find/afford it.

- The chickpea and potato curry recipe on this website is pretty cheap and will feed a small country ;) Serve it with brown rice or some couscous.

- Lasagna is great and can be made deliciously/inexpensively. I like to use the recipe from here: http://www.ivu.org/recipes/pasta/tofu-spinach.html and the white sauce recipe (with a pinch of nutmeg) from here: http://www.parsleysoup.co.uk/
The basic lasagna recipe is fun to play with; I usually saute a bunch of diced/shredded vegetables, such as zucchini, eggplant, bell pepper, and mushrooms, and i add those in with the tofu filling or as a separate layer.

and here are some inexpensive recipes you can try:

Teriyaki Sesame Vegetables

From Rose Reisman's "Bring Home Light Cooking"

1 1/2 tsp vegetable oil
1 tsp crushed garlic
Half a large sweet red or yellow pepper, sliced thinly
Half a large sweet green pepper, sliced thinly
1 1/2 cup snow peas
1 large carrot, sliced thinly
1/2 tsp sesame seeds

Sauce:

1 tsp crushed garlic
1 tbsp soya sauce
1 tbsp rice wine vinegar or white wine vinegar
1/2 tsp minced gingerroot
1/2 tsp sesame oil
1 tbsp water
1 tbsp brown sugar
1 1/2 tsp vegetable oil

1. Sauce: In a small saucepan, combine ingredients and cook for 3 - 6 minutes or until thickened and syrupy.

2. In a large nonstick skillet, heat oil' saute garlic, red and green peppers, snow peas, and carrot, stirring constantly, for 2 minutes.

3. Add sauce; saute for 2 minutes or just until vegetables are tender-crisp. Place in serving dish and sprinkle with sesame seeds.

Chili Macaroni Bake

from here: http://www.livejournal.com/community/cheapvegan/253522.html

2 cups plain soymilk
2 tbsp. olive/canola oil
2 tbsp. flour
3 tbsp. margarine (my own addition)
a dash of cayenne, if you like it spicy
1 tsp. salt
12 oz. cooked pasta (the recipe says macaroni, but penne worked great)
3 cups (I think I used more) vegan chili, homemade or storebought (I used Vegan Planet's East Coast Chili)

Boil the pasta and spread pasta evenly in the bottom of a large baking dish (book says 9x13 inches, but whatever lasagna-type dish you have should be okay). Rinse and dry out your pasta-cooking pot (it will save you from washing another dish later!) Preheat oven to 375 degrees Fahrenheit. Heat oil in the saucepan, then add flour. Cook these two ingredients together for a minute or two, so that the flour will not taste raw. Slowly whisk in the soymilk. Add margarine, salt, and cayenne (if using). Bring the sauce to a boil, stirring, until the sauce thickens. Pour sauce over cooked noodles in the baking dish. Spoon chili on top of noodles and soymilk sauce, but don't mix everything together! The chili on top will keep the noodles from getting dry and crunchy in the oven. Put the dish in the oven and cook until everything until hot and bubbly (book says 30 minutes, but if you have hot chili, it won't take that long). Eat!