Our Best 30-Minute Vegan Dinner Recipes

You don't need cheese when you top this pizza-like flatbread with a creamy garlic tahini sauce. The drizzle pulls together bright, fresh herbs and a savory chickpea topping—all piled onto crispy flatbread. The 20-minute Mediterranean flatbreads can be served cold or lightly warmed for a quick and easy vegan dinner idea.

Thank you, pesto, for being our favorite indulgent vegan pasta sauce. Marinara is great, but sometimes the oil found in pesto is what we need to feel full and satisfied after a vegan pasta dinner. This pesto is made from cilantro instead of the usual basil, with added orange and mustard flavors. It may sound a little unusual, but one bite will sell you on the bold flavors.

Tired of the same old avocado toast? This crostini recipe fits your vegan lifestyle and is more exciting than the trendy toast thanks to caramelized onions, dried tomatoes, and peppery arugula. Each toast is adorned with a quarter can of cannellini beans and provides 15 grams of filling protein. 

One of our favorite veggie hacks: Roast a panful of whatever vegetable is in season with olive oil and herbs to bring out the natural sugars. Then toss with a big bowl of pasta for a 25-minute vegan recipe. (For a protein boost, add a can of beans.)

We confess that this recipe clocked in at 35 minutes in our Test Kitchen, but we just had to include it. This dish is creamy and rich, but there's not one dairy item on the ingredient list. Instead, soaked cashews are blended with a roux made with chickpea flour to create an Alfredo-style sauce that you'll want to put on any vegan dinner recipe you can.

Keep your cool with this no-cook recipe that showcases summer’s best produce, including summer squash and sweet corn. Crank up the fresh factor with lime wedges and cilantro, and let everyone garnish as desired.

Cook the pasta and frozen vegetable blend in the same pot of water, drain, then dress with a simple homemade peanut sauce. Top with fresh mint and crushed red pepper if you please (we do!), and the 20-minute pasta toss is ready to go.

Want to know the secret to stirring together a 30-minute soup that tastes like it simmered all day? Layer on the flavor with rich spices (here, we call for curry and turmeric) and supplement the broth base with a creamy element (coconut milk is our go-to for a vegan option).

This easy nut-based “cream” sauce is a spot-on swap for Alfredo. Try it with any cut of pasta—we recommend fettuccine or penne—and add a handful of veggies, such as broccoli, to crank up the nutrition level. To ensure this recipe stays true to vegan ingredients, use vegetable broth instead of chicken broth. Pretend you don't see cheese in the image—it's optional and easy to skip to stay vegan. 

Rather than using chicken or beef, switch up your stir-fry routine with firm tofu. The soy protein flavor is a blank slate, so it can be a healthy vehicle to deliver all the savory sauce’s goodness to your taste buds. To streamline prep, snag a bottle of supermarket stir-fry sauce and a bag of frozen veggies so you don’t have to start from scratch.

Don’t be intimidated about serving Indian food to your family. “I made this for my family, including a 3-year-old and a 1-year-old, and everyone liked it,” says BHG.com home cook Megan Caramore. The spice from a scoop of green curry paste is tamed nicely by the coconut milk, chickpeas, and squash, so it’s not too hot to share with sensitive palates.

Burger night isn’t just for beef-eaters, you know. But mixing up a scratch vegan patty can be a pain, so we’re offering a brilliant grilling idea that involves dressing up a store-bought meatless burger. With a cumin seed coating, plus grilled pineapple and pepper relish, no one will ever guess you didn’t DIY.

Think of this summery vegan dinner like chicken fried steak minus the meat. The cornmeal-crusted tofu “steaks” make this entrée feel like a hearty meal. Add a side of rice or quinoa, and you’ll be satisfied for hours.

Ditch the canned version and stir up a cozy batch of bean soup. This recipe takes just 25 minutes! Top with a handful of homemade or store-bought croutons for crunch and crowd-pleasing carbs. As with other similar recipes, use vegetable broth in place of chicken broth to keep this easy recipe in vegan territory.

Vegan taco night? Yes, please! Our 30-minute vegan tacos exchange seasoned walnuts and tempeh for the usual meat. Combine the vegan meat substitute with lettuce, onion, guacamole, salsa, and whatever taco toppings you enjoy most. Having the ability to totally customize the tacos makes it one of our best family-pleaser vegan dinner recipes.

Don't panic: The word cream is in quotes for a reason. There are no dairy products here— just seared mushrooms whipped with oil and vegetable stock until this easy vegan recipe takes on a creamy texture. Then, for contrast, add crunchy pine nuts as a delightful topper that's way better than crackers.