Every recipe takes 30 minutes or less and serves about 4
Looking for easy vegan dinner recipes that actually fit into a busy evening? You’re in the right place. These 15 quick vegan dinners go from pantry to plate in 30 minutes or less, use ingredients you can find at any regular grocery store, and don’t need any special equipment.
Whether you’re craving a creamy pasta, a cozy curry, or a no-cook wrap, this collection of 30 minute vegan meals has something for every taste. They also make perfect vegan weeknight dinners: simple steps, few dishes to wash, and plenty of leftovers for lunch the next day.
Quick note: Every recipe is plant-based as written. Always check labels on pasta, noodles, gnocchi and sauces, since some brands contain egg, dairy or honey.
Easy Vegan Pasta and Noodle Dinners
Pasta and noodles are the fastest route to a satisfying dinner. These five are ready in the time it takes the water to boil and the sauce to come together.
1. Creamy Garlic Tomato Pasta
Time: 20 minutes
A silky, restaurant-style sauce made with just canned tomatoes and coconut milk. No dairy needed.
You’ll need: 12 oz pasta, 1 tbsp olive oil, 4 cloves garlic (minced), 1 can (14 oz) crushed tomatoes, 1/2 cup full-fat canned coconut milk, 1 tsp dried basil, 2 big handfuls baby spinach, salt and pepper.
How to make it: Boil the pasta in salted water. Meanwhile, sauté the garlic in olive oil for 1 minute, add the tomatoes and basil, and simmer for 8 minutes. Stir in the coconut milk and spinach until the spinach wilts. Toss with the drained pasta, adding a splash of pasta water to loosen the sauce.
2. Peanut Noodles with Crunchy Veggies
Time: 20 minutes
A no-cook sauce that tastes like takeout. Serve it warm or cold.
You’ll need: 8 oz rice noodles or spaghetti, 1/3 cup peanut butter, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, 1 tsp sriracha or chili flakes, 2 cups shredded cabbage and carrots, 3 sliced scallions, chopped peanuts.
How to make it: Cook the noodles and drain. Whisk the peanut butter, soy sauce, maple syrup, lime juice and chili with 3-4 tbsp warm water until smooth. Toss with the noodles and vegetables, then top with scallions and peanuts.
3. Mushroom Stroganoff
Time: 25 minutes
Deeply savory, creamy and comforting, with a tangy finish from Dijon mustard.
You’ll need: 12 oz sliced mushrooms, 1 chopped onion, 3 cloves garlic, 1 tbsp flour, 1 tsp smoked paprika, 1 1/2 cups vegetable broth, 1/2 cup unsweetened plain plant-based yogurt, 1 tbsp Dijon mustard, 8 oz egg-free noodles, parsley.
How to make it: Brown the mushrooms in a dry or lightly oiled pan for 6-7 minutes. Add the onion and garlic for 3 minutes, then stir in the flour and paprika. Pour in the broth and simmer for 8 minutes until thick. Take the pan off the heat, then stir in the yogurt and mustard. Serve over the cooked noodles.
4. Pesto Gnocchi with Cherry Tomatoes
Time: 15 minutes
Crispy on the outside, soft inside. This is the fastest dinner on the list.
You’ll need: 1 package (16 oz) shelf-stable gnocchi (check that it’s egg-free), 1 tbsp olive oil, 1 cup halved cherry tomatoes, 2 cups baby spinach, 1/2 cup vegan pesto (or blend basil, walnuts, garlic, nutritional yeast and olive oil).
How to make it: Pan-fry the gnocchi straight from the package in olive oil for 6-8 minutes until golden. Add the tomatoes for 3 minutes, then the spinach. Remove from the heat and stir in the pesto.
5. Miso Veggie Ramen
Time: 20 minutes
A warming bowl with a deep, savory broth that tastes like it simmered for hours.
You’ll need: 4 cups vegetable broth, 3 tbsp white miso, 1 tbsp grated ginger, 2 cloves garlic, 1 cup sliced mushrooms, 2 heads baby bok choy, 7 oz firm tofu (cubed), 6 oz ramen noodles (egg-free), soy sauce, sliced scallions.
How to make it: Simmer the broth with ginger, garlic and mushrooms for 8 minutes. Cook the noodles separately. Dissolve the miso in a ladle of hot broth, then stir it back into the pot off the heat (boiling miso dulls its flavor). Add the bok choy and tofu for 2 minutes, then serve over the noodles.
Quick Vegan Dinners with Rice, Beans and Lentils
Beans, lentils and rice are the backbone of fast vegan cooking. They’re filling, cheap and ready in minutes.
6. Chickpea Coconut Curry
Time: 25 minutes
Mild, creamy and endlessly adaptable. Add any vegetables you have.
You’ll need: 1 tbsp oil, 1 chopped onion, 3 cloves garlic, 1 tbsp grated ginger, 2 tbsp curry powder, 1 can (15 oz) chickpeas, 1 can (14 oz) diced tomatoes, 1 can (14 oz) coconut milk, 3 cups spinach, lime, cooked rice.
How to make it: Sauté the onion for 5 minutes. Add the garlic, ginger and curry powder for 1 minute. Add the chickpeas, tomatoes and coconut milk and simmer for 12 minutes. Stir in the spinach and a squeeze of lime. Serve over rice (microwave pouches are a great shortcut).
7. Red Lentil Dal
Time: about 25 minutes
Red lentils break down into a creamy texture without any soaking.
You’ll need: 1 cup red lentils (rinsed), 3 cups water or vegetable broth, 1 chopped onion, 3 cloves garlic, 1 tbsp grated ginger, 1 1/2 tsp cumin, 1 tsp turmeric, 1 tbsp oil, lemon juice, salt, cilantro.
How to make it: Sauté the onion in oil for 4 minutes, then add the garlic, ginger and spices for 1 minute. Add the lentils and liquid, bring to a boil, then simmer for 15-18 minutes, stirring now and then, until soft. Finish with salt and lemon juice and top with cilantro.
8. Veggie Fried Rice with Tofu Scramble
Time: 20 minutes
The best way to use up leftover rice, with protein built right in.
You’ll need: 3 cups cooked cold rice, 7 oz firm tofu (crumbled), 1/4 tsp turmeric, 2 cups frozen peas and carrots, 3 sliced scallions, 2 cloves garlic, 3 tbsp soy sauce, 1 tbsp sesame oil.
How to make it: Cook the crumbled tofu with turmeric in a hot, oiled pan for 4 minutes. Add the vegetables and garlic for 3 minutes. Add the rice and soy sauce and cook for 6-8 minutes, pressing so the edges get crispy. Finish with sesame oil and scallions.
9. Lemony White Bean and Spinach Skillet
Time: 20 minutes
Bright, garlicky and spoon-able. Serve it with crusty bread.
You’ll need: 1 tbsp olive oil, 1 chopped shallot or small onion, 3 cloves garlic, 2 cans (15 oz each) white beans, 1/2 cup vegetable broth, 5 oz baby spinach, zest and juice of 1 lemon, 1/2 tsp chili flakes, crusty bread.
How to make it: Sauté the shallot and garlic in the oil for 3 minutes. Add the beans and broth and simmer for 8 minutes, mashing a few beans to thicken the sauce. Stir in the spinach, lemon zest, juice and chili flakes until wilted.
10. Black Bean Burrito Bowls
Time: 25 minutes
Build-your-own bowls are great for picky eaters.
You’ll need: 1 cup rice (or 2 microwave pouches), juice of 1 lime, chopped cilantro, 1 can (15 oz) black beans, 1 tsp cumin, 1 tsp chili powder, 1 cup corn, 1 sliced avocado, salsa, shredded lettuce.
How to make it: Cook the rice and stir in lime juice and cilantro. Warm the beans with the cumin, chili powder and a splash of water for 5 minutes. Fill bowls with rice, beans, corn, avocado, lettuce and salsa.
30 Minute Vegan Meals: Tacos, Wraps and Sheet Pan Dinners
These last five are handheld, hands-off or both.
11. Black Bean Tacos with Avocado Salsa
Time: 20 minutes
Taco night in less time than it takes to order delivery.
You’ll need: 8 small corn tortillas, 1 can (15 oz) black beans, 1 tsp cumin, 1 tsp smoked paprika, 1 diced avocado, 1 cup diced tomato, 1/4 diced red onion, juice of 1 lime, cilantro, shredded cabbage.
How to make it: Simmer the beans with the spices and a splash of water for 6 minutes, then mash lightly. Mix the avocado, tomato, onion, lime and cilantro for the salsa. Warm the tortillas in a dry pan and fill with beans, cabbage and salsa.
12. Sweet Potato and Black Bean Quesadillas
Time: 25 minutes
Crispy outside, creamy inside. The microwave keeps this one quick.
You’ll need: 1 large sweet potato (peeled and cubed), 1 can (15 oz) black beans, 1 tsp cumin, 1 cup vegan shredded cheese (optional), 4 large flour tortillas, 1 tbsp oil.
How to make it: Microwave the sweet potato, covered with a splash of water, for 5-6 minutes until soft. Mash with the beans and cumin. Spread on half of each tortilla, add cheese if using, and fold. Cook in a lightly oiled pan for 3 minutes per side until golden.
13. Smashed Chickpea Salad Wraps
Time: 10 minutes, no cooking
Creamy, tangy and ideal for the nights you don’t want to turn on the stove.
You’ll need: 1 can (15 oz) chickpeas, 3 tbsp vegan mayo or tahini, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1/4 cup chopped celery, 2 tbsp chopped pickles, fresh dill, 4 large tortillas, lettuce, tomato.
How to make it: Mash the chickpeas with a fork, leaving some texture. Mix in the mayo, mustard, lemon juice, celery, pickles and dill. Spoon onto tortillas with lettuce and tomato, then roll up.
14. Crispy Tofu and Broccoli Sheet Pan Dinner
Time: 30 minutes, mostly hands-off
One pan, minimal cleanup, and the tofu gets properly crispy.
You’ll need: 14 oz extra-firm tofu (cubed and patted dry), 1 large head broccoli (cut into florets), 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp cornstarch, 1 tbsp oil, 1 tsp garlic powder, cooked rice.
How to make it: Heat the oven to 425°F (220°C). Toss the tofu with the soy sauce, maple syrup, cornstarch, oil and garlic powder. Spread on a lined baking sheet and roast for 10 minutes. Add the broccoli, toss, and roast 12-15 minutes more. Serve over rice.
15. Teriyaki Vegetable Stir-Fry
Time: 20 minutes
A glossy homemade sauce beats anything from a bottle.
You’ll need: For the sauce: 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, 2 cloves minced garlic, 1 tsp grated ginger. For the stir-fry: 4 cups mixed vegetables (bell pepper, snap peas, carrot, broccoli), 1 cup shelled edamame, cooked rice or noodles.
How to make it: Whisk the sauce ingredients with 2 tbsp water. Stir-fry the vegetables over high heat for 6-7 minutes. Add the edamame, pour in the sauce, and bubble for 1-2 minutes until thick and glossy. Serve over rice or noodles.
How to Make Quick Vegan Dinners Even Faster
A few habits turn any of these recipes into truly easy weeknight dinners.
- Stock a quick-dinner pantry. Canned beans, chickpeas, coconut milk, diced tomatoes, pasta, rice, soy sauce and basic spices cover most of this list.
- Use smart shortcuts. Frozen vegetables, microwave rice pouches and jarred sauces save real time without sacrificing flavor.
- Prep before you cook. Chop everything and measure sauces before the pan heats up. Fast recipes go quickly once the heat is on.
- Cook once, eat twice. Make extra rice, pasta or beans and use them in a second dinner or a lunch bowl.
- Finish with acid and herbs. A squeeze of lemon or lime and fresh herbs make simple meals taste brighter.
- Double the sauce. Peanut, teriyaki and pesto sauces keep for several days in the fridge.
Easy Vegan Dinner Recipes: Frequently Asked Questions
What are the best quick vegan dinners for beginners?
Start with the pesto gnocchi, black bean tacos or smashed chickpea wraps. They use few ingredients, simple techniques and are very forgiving.
Can I meal prep these 30 minute vegan meals?
Yes. The curry, dal, burrito bowls, peanut noodles and stroganoff keep well in the fridge for 3-4 days. Store sauces and fresh toppings separately.
How do I get enough protein in vegan weeknight dinners?
Beans, chickpeas, lentils, tofu, edamame and peanut butter all appear in this list. Combining a few of them across your week makes it easy to eat a balanced plant-based diet.
Can I make these recipes gluten-free?
Many of them can be adapted. Swap in gluten-free pasta, tamari instead of soy sauce, rice noodles, corn tortillas and gluten-free gnocchi, and check the labels on packaged items.
Save These Easy Vegan Dinner Recipes
Which of these quick vegan dinners will you try first? Tell me in the comments below. Save this post to your Pinterest dinner board so you can find it on busy nights, and subscribe to get new plant-based recipes straight to your inbox.
Looking for more? Try [Vegetarian Meal Prep for Beginners (5-Day Plan)](add link) and [15 Healthy Vegetarian Recipes to Start the Year](add link).