Our Best 30-Minute Vegan Dinner Recipes
Who needs cheese when you can top this pizza-like flatbread with a creamy garlic tahini sauce instead? The drizzle pulls together the bright, fresh herbs and savory chickpea topping—all piled on a crispy flatbread.
Cashew Cream Pasta
Speaking of creamy, this easy nut-based “cream” sauce is a nearly spot-on swap for Alfredo. Try it with any cut of pasta—try fettuccine or penne—and add a handful of veggies (broccoli or tomatoes are among our faves here) to crank up the satisfaction and nutrition levels.
White Bean Arugula Crostini
Tired of the same ol’ avocado toast? This entree-worthy crostini recipe is just as vegan—and way more exciting—thanks to standouts like caramelized onions, sweet sun-dried tomatoes, and peppery arugula. We promise you won’t leave the table hungry. Each toast is adorned with a quarter can of cannellini beans and provides 15 grams of filling protein.
Roasted Tomato and Artichoke Pasta
One of our favorite veggie hacks: roast a panful of what’s in season, along with olive oil and herbs, to bring out the natural sugars so they live up to the nickname “nature’s candy.” Then toss with a big bowl of pasta for a 25-minute vegan creation. (For a protein boost, we love tossing in a can of beans, too.)
Chopped Salad Taco
Keep your cool with this entirely no-cook recipe that showcases summer’s best produce, including summer squash and sweet corn. To crank up the fresh factor even more, serve with lime wedges and cilantro, and let everyone garnish as desired.
Peanut-Sauced Veggies and Noodles
Cook the pasta and frozen vegetable blend right 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.
Squash and Curried Noodle Soup
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).
Sesame Tofu Stir-Fry
Rather than using chicken or beef, switch up your stir-fry routine with firm tofu. The soy protein option is a blank flavor 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.
Butternut Squash and Chickpea Curry
Don’t be intimidated about serving Indian food to your family. “I made this for my family, including a 3-year-old and 1-year-old, and everyone liked it,” raves 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.
Cumin-Crusted Veggie Burgers with Pineapple Salsa
Burger night isn’t just for beef eaters, you know. But mixing up a from-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 for garnish, no one will ever guess you didn’t DIY.
Think of this summery vegan supper like chicken fried steak minus the meat. The cornmeal-crusted tofu “steaks” make this entree feel like a hearty meal. Add a side of rice or quinoa and you’ll be satisfied for hours.
Garden Veggie Linguine with Cilantro Pesto
Pesto can be made with any herb your garden is overflowing with—not just basil. Blend up an enticing vegan pasta sauce with cilantro, citrus, mustard, and more. It’ll be more exciting for your taste buds than anything you’ll find in a jar at the grocery store!
Kale and White Bean Soup
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.