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Not enough time? This week’s recipes all take just 20-30 minutes to prepare and cook.
(Reminder: all recipes are 100% plant-based. “WFPB” = Whole-food, plant-based (including oil free), GF = gluten free)
Recipes – Ready in 30 minutes or less
Vegan Tacos in 15 minutes (WFPB) from PlantYou
Tacos are always a crowd-pleaser on flavor, and what’s not to love about whipping this up in 15 minutes?
Smashed White Bean, Basil, & Avocado Sandwich (WFPB) (5 minutes) from Pumpkin + Peanut Butter
With no cooking required and only two steps, you’ve got an easy, whole-foods sandwich.
Orange Cauliflower (WFPB) (30 minutes) from Veggie Inspired
This plant-based version of orange chicken involves 10 minutes of prep, with oven cooking taking most of the total time.
5-Minute Tofu Egg Salad Sandwich (WFPB) from Vegan Richa
Another whole-food sandwich (i.e., no processed “meats”) uses tofu as a base with various spices to give it that eggy flavor.
Simple Vegan Parmesan Zucchini (WFPB) (28 minutes) from Monkey & Me Kitchen Adventures
This easy side dish requires only one broiler-safe pan and is topped with 2-minute vegan parmesan cheese.
Quick Black Bean Quinoa Chili (WFPB GF) (20 minutes) from 2 Share My Joy
You’ve probably noticed chili in the Weekly a few times. That’s because it checks several boxes: nutritious, delicious, and easy. This version has quinoa for a little twist on the classic.
Stuff we love: Instant Pot
Each week, we feature things we love. This week, it’s Instant Pot.
Instant Pot is a 7-in-1 Electric Pressure Cooker that speeds up the cooking of just about everything. I use mine all the time to make soups, chilis, rice, beans, and more in less time. It’s one of my favorite tools to make meals faster.
Easy Vegan Fried Rice (WFPB) (30 minutes) from HealthyGirl Kitchen
This fried rice can be a side or main course (thanks to the tofu), and it’s also perfect for leftovers.
The Best Vegan Garlic Alfredo Sauce (WFPB GF) (20 minutes) from The Vegan 8
This dairy-free Alfredo combines onion, garlic, cashews, lemon juice, and nutritional yeast that has home chefs raving in the comments section.
Teriyaki Noodles with Vegetables (in 30 minutes) from The Garden Grazer
Noodles are another crowd-pleaser. Whip up the teriyaki sauce while cooking the rest, and you’re good to go.
20-Minute Vegan Spinach and Sun-Dried Tomato Pasta from Make It Dairy Free
If you’re worried about recipes that will show you whipped them up fast, try this pasta dish for a masterpiece in minutes.
20-Minute Garlic Broccoli Stir Fry from Savor + Savvy
Stir fry is my go-to quick meal. Everything goes in a simple pan, and it tastes great with soy sauce or another simple sauce, like the one in this recipe.
Easy Vegetable Fajitas (20 minutes) (GF) from Sharon Palmer
Cook up your choice of veggies, add beans, and serve with tortillas, and you have fajitas. About as simple as it gets.
Easy Ratatouille (in 20 minutes) from A Virtual Vegan
This recipe uses a few common veggies and a simple red sauce made from canned tomatoes.
30-Minute Tofu Pad Thai (GF) from Simply Quinoa
For a meal that feels like takeout but isn’t, tofu pad thai is relatively easy to make. Omit the eggs and use vegan fish sauce for an entirely plant-based dinner.
How to get meals on the table faster
Nearly everyone I talk to (and including me) wish they could cook more quickly. Maybe it’s not wanting to spend hours in the kitchen after the workday. Or perhaps it’s needing to feed the family fast. Whatever the reason, there are tricks to speed things up and cut down on cooking time.
The Kitchen offers several tips, like ensuring heating up appliances and boiling water at the start to save time. Using a shallow pan and multitasking the food prep while cooking helps too.
For some, batch meal prepping one day a week (like on Sunday) is the key to conquering busy weeknight dinners. Chopping veggies ahead of time is one easy way to get ahead. Vegan Family Kitchen has a thorough guide to help.
Another tip: embrace leftovers. I love eating leftover lunches (or dinners) the next day. They save me time, and I’m often eating something more delicious and nutritious than whatever lunch I would otherwise throw together. Many recipes freeze well for later too.
Don’t forget about recipe choices. If you’re able, I recommend that you don’t attempt to cook an elaborate meal every night of the week. This is often too time-consuming and leads to burnout. Unfortunately, not everyone has the luxury to avoid this due to family size or other reasons. But I still recommend keeping it in mind when deciding what to cook.
