Open some canned beans and get your pantry spices; this vegan chili is the perfect low-effort 30-minute meal! Protein- and fiber-rich, this savory and comforting recipe is secretly made with finely chopped veggies and can be enjoyed on its own, with bread, rice or potatoes.
You can make this one-pot pasta either on the stove or in an Instant Pot! With a flavorful marinara sauce and finely chopped veggies,it is a great family-friendly weeknight dinner. Use your favorite vegetables and top with vegan cheese!
Hummus pasta is one of the best inventions ever! The simplest version of this meal combines hummus with freshly cooked pasta. Our healthy version of the recipe uses a blender to create a herbed hummus sauce and is served with a bunch of cooked veggies on the side.
Make use of beautiful fall produce with this colorful harvest bowl! Cooked quinoa is served with juicy blueberries, figs, blueberry dressing, butternut squash, spinach, and red cabbage. Super healthy and delicious!
If you have pre-cooked rice, make these filling bean burritos in less than 15 minutes! This recipe requires readily available and inexpensive ingredients like canned beans, leafy greens, avocado, corn, and tomatoes.
Speaking of pre-cooked rice, if you love Mexican food as much as we do, this colorful bowl is just for you! The combination of fresh mango salsa, creamy guacamole, veggies, and spicy cooked beans, makes this meal super tasty and satisfying.
Do you love potato salad so much that you can eat it as a full meal? Heck, yes! This creamy, crunchy and satisfying potato salad is made with cashew mayo, green bell pepper, cooked potatoes and a handful of herbs.
Whether you’re looking for a lighter weeknight dinner or want to add something easy yet delicious to a holiday spread, make this roast pumpkin, spinach, and feta salad! Everyone will love the textures and flavors of this meal.
If you have some leftover cooked grains like quinoa or farro, make this simple veggie bowl! With ingredients like canned chickpeas, healthy green veggies, creamy avocado, nuts, and fruit, this recipe is very versatile and easy to put together.
Nothing could be easier than whipping up this vegan white sauce pasta with colorful veggies! This recipe is super beginner-friendly, allows you to “clean out the fridge,” and calls for accessible staple ingredients.
In a hurry? These weeknight-approved vegan 30-minute meals are perfect for families, meal prep, and different culinary or dietary preferences. The following bean soup is really budget-friendly and great for busy weeknights!
White Bean Soup
1 teaspoon olive oil
2 stalks leeks, finely chopped
3 cloves garlic, minced
2 teaspoons Italian herbs
4 zucchini, chopped
2 15-oz. cans cannellini beans, rinsed and drained (500 g)
2 cups kale, chopped (40 g)
2 tablespoons lemon juice
Salt & pepper to taste
Place a large pot over medium heat on the stove and add olive oil, leek, garlic, and Italian seasoning. Cook for 3 minutes, stirring constantly.
Add the chopped zucchini, beans, and kale. Cover everything with water or veggie broth and bring to a boil.
Reduce heat, then let your soup simmer for 10-15 minutes, until the veggies are tender.
Add lemon juice, salt, and pepper and adjust to taste preferences.
Serve warm on its own or with some crusty bread!
This recipe is great for batch-cooking and can be stored in the fridge for up to 5 days. Reheat at your convenience.
Find 15+ more 30-minute meals in the article above.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.