15+ Easy Vegan 30-Minute Meals

Photo of author
by Alena Schowalter
Pinterest Hidden Image

In a hurry? These weeknight-approved vegan 30-minute meals are perfect for families, meal prep, and different culinary or dietary preferences.

We’re all familiar with long work days and feeling super tired once it’s dinner time. 

No need to fall back on takeout each time — this list of lazy meal ideas mainly made from pantry or freezer items is here to help you out!

Week of Bowls iPad on beige BG

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

Especially for those who are beginner cooks or don’t want to spend too much time in the kitchen, the following collection of family-approved dishes are perfect.

Enjoy the colorful bowls, pasta recipes, and other meal prep-friendly ideas! Be sure to try our favorite soups next!

If you want to save even more time, check out these vegan meal delivery services.

Easy Vegan 30-Minute Meals

More Recipes

Did you like these recipes and make any of them? Let us know in the comments below and leave a rating. You can also Pin this article here or share it on social media!

collage of Vegan 30 Minute Meals like pasta, stir-fry and chili

15+ Easy Vegan 30-Minute Meals

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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


  1. 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.
  2. Add the chopped zucchini, beans, and kale. Cover everything with water or veggie broth and bring to a boil.
  3. Reduce heat, then let your soup simmer for 10-15 minutes, until the veggies are tender.
  4. Add lemon juice, salt, and pepper and adjust to taste preferences.
  5. 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.

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 378Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 43mgCarbohydrates: 68gFiber: 17gSugar: 6gProtein: 25g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Browse these categories

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena 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.

Leave a Comment

Skip to Recipe