By Lisa Esile, MS Last Updated:
On busy weeknights, 30-minute meals are all that many of us have time to make. But it can be a challenge to come up with enough quick and tasty dishes to keep from getting bored. To expand your repertoire of speedy, satisfying recipes, here are some of our most popular 30-minute meals. An added bonus: All these lunch and dinner recipes are totally free of cholesterol and oil, meaning they’re as health-boosting as they are time-saving. Whip one up today!
Even more pressed for time? Check out our roundup of 20-Minute Vegan Recipes and healthy no-cook meals!
For more healthy mealtime inspiration, check out our list of our best vegan recipes!
These delicious veggie-stuffed panini have a true cafe-quality feel. Tender summer squash, creamy cannellini beans, and just-wilted spinach provide earthy goodness, but it’s the bright salty flavor of basil pesto and sharp tang of sun-dried tomatoes that really set your taste buds alight. Note: If you don’t have a panini press, serve as an open-faced toasted sandwich. Notes one reviewer: “Very pretty and flavorful. It will be a family favorite!”
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These tasty tacos achieve complex flavors quickly by coating cauliflower florets and red onion with salsa, then roasting them in a hot oven for 15 minutes until charred. To serve, simply stuff the mix into warm corn tortillas with black beans, corn, and a bit more salsa. Voilà: Dinner is served.
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Soup in 30 minutes? You betcha, thanks to the wonders of canned white beans and quick-cook greens such as kale, zucchini, and leek. Make no mistake, this gorgeous lemon-infused, earthy, light, and nourishing soup will hit the table in less time than it takes to get takeout.
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These colorful and absolutely delicious quesadillas are a great family meal for nights when time is tight. As long as you have handy a few plant-based staples—i.e., salsa, oil-free hummus, frozen corn, and black beans—you can whip these up in no time.
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Tantalizing ginger-citrus flavor pairs perfectly with earthy soba noodles and tender strips of carrot and bell pepper in this succulent Japanese-inspired pasta salad. Serve warm or cold—it’s great either way! As one reader says, “The sauce was amazing!”
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Thanks to the handy trick of using one pot to cook both the pasta and vegetables, this veggie-packed pasta with creamy cashew sauce is not only quick to make but also quick to clean up. As one reader notes, “So easy and yummy!! Creamy sauce is very tasty.” If you don’t eat cashews, you can use tahini instead of cashew butter.
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Calling all pad thai lovers! No need to miss out on your favorite takeout dish with this oil-free vegan version. With a lime-infused, subtly spicy peanut sauce, earthy brown rice noodles, soft tofu, and tender veggies, you can savor the incredible flavors, minus all the oil!
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This luscious curry has a robust flavor profile; it’s hard to believe that curry powder, garlic powder, and a dash of cayenne are the only spices you need.
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One pot, many noodles, and basic veggies such as carrot and celery create a comforting and super-quick noodle soup. Expect to make this again and again.
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This five-ingredient pasta dish calls for two large bunches of radishes and uses both the leaves and roots. Not only does it taste amazing but using the whole plant is wonderfully satisfying. As one reviewer says, “Doesn’t get easier than this when it comes to healthy cooking.”
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Grilled portobello mushrooms are a great, quick option for a veggie burger as there’s no need to muck about making patties. Add a creamy cashew-tarragon sauce, spinach, and tomatoes, and your diners won’t know what hit them.
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This hearty soup, featuring pantry stapes such as white beans, veggies, canned tomatoes, and dried herbs, is deliciously convenient.
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In this Filipino-style dish, rice noodles are combined with veggies such as mushrooms, cabbage, and carrot (or whatever you have on hand) and topped with a savory broth-based sauce.
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Pureed potato with kale and red beans form the heart of this popular Portuguese soup. Pro tip: Cube the potato before cooking for even speedier results.
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There are loads of great-tasting plant-based chili recipes, but most rely on long simmering times. Not this one. Using tomatoes and beans from a can makes for a quick and hearty chili à la busy weeknights.
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This sweet, fragrantly spiced butternut squash stew is ready in 30 minutes, but it really only takes a few minutes of active prep time. Chop and simmer away!
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This butternut squash mac and cheese is wonderfully quick to make and uses plant milk, nutritional yeast, and fresh thyme to get cheesy pasta flavors. Make plenty!
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Cooked in plant milk and vegetable broth with mushrooms, garlic, and onion, this one-pot pasta dish has extra hearty flavors, while tarragon, lemon zest, and juice take it to the next level.
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An Instant Pot (or other pressure cooker) is a great time-saver in the kitchen, allowing you to cook most beans and legumes from dried in record time. (This is also helpful for saving money, as dried beans are cheaper than canned).
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Lentils give delectable heft to this simple tomato sauce. Serve with a generous helping of fresh greens and finish with avocado, nutritional yeast, and paprika.
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Comforting and fun to eat, these mouthwatering Mediterranean-inspired pita pizzas are a great option for busy weeknights. See also: Tex-Mex Pita Pizzas.
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Our Oil-Free Homemade Pizza Dough and a smear of mashed sweet potato form the fluffy, luscious base for these fruity flatbreads.
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Sick of the same old dinnertime entrees? Change things up by enjoying these crispy, oil-free, garlicky hash browns for dinner. Serve with steamed kale or a green salad and salsa.
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Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. See also: Street Corn Tostadas and Southwest Chipotle Tostadas.
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Sautéed frozen cauliflower, carrot, and chickpeas get a spicy makeover in these loaded pita pockets. Use the liquid from the can of chickpeas (aquafaba) for extra-silky texture. For a gluten-free option, serve in lettuce wraps.
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A homemade barbecue sauce packed with jackfruit chunks and tender cooked farro pairs perfectly with a broccoli-avocado slaw. Serve in a whole grain bun for a finger-licking good meal.
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Fill rice paper rolls with fresh crunchy veggies and vermicelli noodles for a light and satisfying supper. Don’t hold back; get creative! Leftover salads can make a good filling, too.
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Ready in just 20 minutes, these nutritious California-style burritos are a smorgasbord of texture and flavor with crunchy lettuce, soft avocado, salsa, and a well-seasoned corn and pinto bean mix.
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These zesty orange and black bean taquitos are a family favorite. Serve with cooked brown rice or quinoa and a green salad.
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With a texture similar to that of ground meat, lentils work perfectly in vegan tacos. Serve with shredded lettuce, tomato, onion, avocado, and salsa, and you’ve got your own taco bar.
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Whether you’re new to grits or you’re a longtime fan, this simple tomato, kale, and pinto bean topping served over creamy grits has everything you need for a superb family meal.
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This dish comes together quickly when you use leftover grains and whatever beans you have on hand. Top with avocado, tomato, fresh herbs, and serve.
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Garlic, lime, avocado, and cilantro combine beautifully with the nutty flavor of chickpeas. Serve over salad greens such as spinach, arugula, or mixed baby lettuce leaves.
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A mix of mushrooms, green onions, and ginger have just the right amount of spice in this melt-in-your-mouth hot rice and tofu dish.
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The quick-cooking nature of couscous makes it ideal for an evening meal or a hearty lunch. Just add salad vegetables, chickpeas, and a drizzle of tahini sauce!
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The mild flavor of leeks sits comfortably with asparagus and millet in this luscious plant-based coconut curry, while lime juice and fresh ginger add a pleasant tang.
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The magic of this stunning salad is the zesty orange vinaigrette that ties together a medley of tasty ingredients: sweet potatoes roasted with orange juice and spices, juicy fresh blueberries, baby spinach, cooked wheat berries, and avocado.
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This nourishing, comforting bowl features warming spices, creamy polenta, and black beans for extra heartiness.
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Citrus-pickled shallots provide a tasty pop of flavor to complement this simple quinoa dish loaded with practical ingredients.
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Never underestimate the power of potato salad to be a meal on its own! Add beans, veggies, and a drizzle of hot sauce for a robust salad packed with crunch and flavor.
View RecipeLooking for more convenient vegan recipes? Check out 29 Easy Plant-Based Recipes You’ll Make Again and Again, which features our favorite low-effort dishes.
And if it’s healthy breakfast inspiration that you’re after, look no further than our roundup of Boredom-Busting Breakfasts.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (6)
Amazing! I Love the vegan healthy recipes
I haven’t done this as it is but I have diabetes my GFR Has gotten lower and I am very thin. I’m scared to death of kidney issues. I need to gain weight without raising my sugar and beans do raise my sugar.
I do not enjoy cooking, what would you recommend?
Get an instant pot, or a magic pot as my husband calls them. You can make one pot meals that will last you a few days in a very short amount of time.
Eat high raw whole foods. Then you don’t have to cook.
This is awesome