The Easiest Vegan 30 Minute Meals 

5 from 8 votes
This Lentil Bolognese takes 30 minutes to make. It's vegan, plant-protein packed using lentils, and veggie-loaded. A quick and flavourful dinner dish that can be meal prepped and frozen.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Jump to Recipe

Apr 18, 2023 by Hannah Sunderani

The Easiest Vegan 30 Minute Meals 

Need to make your busy weeknights a little easier? These three 30-minute vegan meals are exactly what your weekly meal plan needs. They’re homemade, comforting and ridiculously easy to make. Rely on these flavourful, hearty dishes whenever your mid-week when you need to get something on the dinner table. 

all three 30-minute vegan meals in separate bowls showcased together with two on a wood cutting board and a candle in the top corner

Top Tips for Quick Vegan Meals

In addition to picking simple 30-minute vegan meals to make, there are a few thing you can do in advance to make dinner even easier and stress-free. 

  • Order your groceries for pickup or delivery. If you have a jam-packed week and no time to grocery shop, download my made for you grocery list and use it to order your groceries for the week!
  • Prep your produce in advance. When eating a plant-based diet, almost every recipe is going to include fresh produce and fresh herbs. Almost all produce can be washed and prepped at least 2-3 days in advance. Store it in separate glass containers or jars in the fridge until dinner, then throw them in the pot and cook!
  • Make homemade sauces ahead of time. Homemade sauces such as homemade marinara sauce, vegan bolognese, vegan Alfredo sauce, and miso sauce can all be made in advance and stored in the fridge until ready to use. Then, add them to your recipes or grain bowls throughout the week for a boost of flavour and nutrition. View all of my make ahead sauces and dressings here!
  • Freeze meals in advance. If you almost never have time to cook during the work week, prepare in advance by making and freezing 30-minute vegan meals on the weekends. All of these 30 minute meals can be frozen and thawed when ready to eat. Some of my favourite recipes to freeze include my Lentil Bolognese (featured below!), my Baked Oatmeal RecipesVegan Shepherd’s Pie, and Red Lentil Dal.
  • Invest in helpful kitchen appliances. ​Sometimes investing in the right kitchen tools can be the key to speeding up your meal prep. Check out my Youtube Channel, Vegan Afternoon with Two Spoons where I regularly share my kitchen must-haves! 
all three 30-minute vegan meals in separate bowls showcased together with two on a wood cutting board and a candle in the top corner

​My Top Three 30-Minute Meals

​Whenever I don’t know what to make for dinner, I always rely on these three 30-minute vegan meals. I almost always have what I need to make them on hand, they’re easy to make (so easy even my husband, Mitch can make them!), and they make for delicious lunch leftovers. 

​Cook these 30-minute vegan meals with me and Mitch on our very special episode of Vegan Afternoon with Two Spoons featuring Mitch in the Kitch!! And don’t forget to download your FREE meal plan and shopping list!

Now, without further ado, let me share my top three family-friendly and favourite 30-minute meals with you:

1. Lentil Bolognese

vegan Lentil Bolognese sauce recipe
This Lentil Bolognese is hearty and flavourful, protein-packed, and veggie loaded. It's ready in 30 mins! Meal prep to enjoy throughout the week,  and freeze to enjoy for a later date.
Get the recipe

2. 20-Minute Vegan Alfredo

vegan alfredo sauce
This vegan Alfredo is ready in 20 minutes. Made with a base of cashews for an Alfredo sauce recipe that's smooth, creamy and full of cheesy flavour. It's an easy, comforting, and healthy recipe!
Get the recipe

3. Veggie Stir-Fry with Miso Sauce Recipe

using the miso sauce in a stir fry with vegetables and brown rice
This Veggie Stir-Fry with homemade Miso Sauce is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I'm sure this will be one of your mid-week go-to recipes.
Get the recipe

More Plant-Based Meals Ready in Under 30 Minutes

4. 30-Minute Thai Peanut & Noodle Salad (Vegan)

Vegan Thai Noodle Salad with Peanut Sauce
This Thai-inspired pasta salad is made with chickpea pasta noodles, and filled with chopped veggies, like purple cabbage and cucumber, and grated carrots. Toss it all in a homemade peanut sauce for an easy 30-minute meal. Recipe is vegan and gluten free, and a terrific idea for dinner tonight!
Get the recipe

5. 30-Minute Dal Palak (Red Lentil Dal)

dal palak recipe
Dal Palak is a flavourful dish made with spinach, red lentils, spices and herbs. It can be prepared stovetop, or using an Instant Pot in 30 minutes! Serve the dal alongside cooked basmati rice or naan bread for a nourishing plant-based dinner.
Get the recipe

6. 20-Minute Creamy Vegan Mushroom Pasta

vegan creamy mushroom pasta
This spaghetti recipe is creamy, comforting, and loaded with veggies from mushroom and spinach. It's an easy weeknight pasta recipe that's so wholesome and dreamy. And a popular favourite with Mr. Two Spoons!
Get the recipe

7. 20-Minute Strawberry Spinach Salad & Balsamic Dressing

Strawberry Spinach Salad
This quick and easy strawberry spinach salad features toasted almonds, sliced cucumbers and an easy balsamic vinaigrette dressing! It's an amazing fresh and delicious healthy summer salad recipe, or side salad. For best results, dress the spinach salad minutes before serving.
Get the recipe

8. 20-Minute Instant Pot Dal (Vegan)

Instant pot dal recipe
This Vegan Instant Pot Dal takes 20 minutes to make. It's aromatic, beautifully spiced, flavourful and filling! Made with lentils for a protein-packed vegan dinner.
Get the recipe

9. 30 Minute Moroccan-Inspired Carrot & Chickpea Salad

Moroccan carrot and chickpea salad
This tossed green salad with grated carrot, chickpeas and quinoa takes just 30minutes to make. It’s packed with fresh, flavourful and whole food ingredients and is a terrific vegan chickpea salad for lunch, or serve it as a side dish. Finish with a drizzle of homemade moroccan-inspired dressing, and enjoy!
Get the recipe

Vegan Side Dishes You Might Love

Every main needs a side dish! Check out these popular blog favourites:

I hope you love these 30-minute vegan meals as much as Mitch and I do! If you do make one of these recipes, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

30-Minute Lentil Bolognese (Vegan)

5 from 8 votes
This Lentil Bolognese takes 30 minutes to make. It's vegan, plant-protein packed using lentils, and veggie-loaded. A quick and flavourful dinner dish that can be meal prepped and frozen.
lentil bolognese scooped on top of spaghetti noodles in a white bowl with a fork that's twirled spaghetti noodles around it.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves 6 people


  • 2 tbsp coconut oil
  • 1 yellow onion chopped
  • 3 cloves garlic finely chopped
  • 2 carrots grated
  • 1 zucchini grated
  • 1 1/2 tsp sea salt
  • 3 cup mushrooms finely chopped (8 oz/227g)
  • 2 tbsp tomato paste
  • 2 cup tomato sauce
  • 3/4 cup red lentils
  • 1.5 cups water plus splashes more if needed
  • 2 tbsp nutritional yeast
  • 1 tbsp coconut sugar or brown sugar, more or less
  • 2 tsp Italian seasoning
  • 1/4 tsp cayenne pepper flakes or more to taste
  • 1/4 tsp pepper
  • 1 lb spaghetti noodles (450g)
  • fresh chopped parsley optional for sprinkling


  • Bring a pot of salted water to a boil. (This will be for the spaghetti noodles).
  • Melt coconut oil in a large deep skillet on medium-high heat. Add the onions, garlic and cook on medium heat for 10 mins, or until onions turn translucent.
  • Add the carrots and zucchini and sprinkle with sea salt. Cook until softened, about 7 minutes then add the mushrooms and cook until the mushrooms are browned, about 10 mins.
  • Pour in tomato sauce, red lentils, and water. Season with nutritional yeast, coconut sugar (which enhances tomato flavour), Italian seasoning, cayenne pepper flakes, and pepper. Stir to combine. Bring to a low simmer and cook until the red lentils are soft and the sauce is thickened, about 15 mins.
  • While you're waiting for the lentil bolognese to thicken, cook the spaghetti noodles in the pot of boiling salted water until al-dente, about 7 mins.
  • Scoop the spaghetti noodles into the bolognese sauce and mix gently to combine. Optional to add splashes of pasta water to thin if desired. Serve in bowls topped with freshly chopped parsley.

Watch The Video


Lentil Bolognese will keep in fridge for up to 5 days. It can also be frozen. Freeze in an air-tight container for up to one month.
Nutritional information is a rough estimate. 



Calories: 475kcal | Carbohydrates: 85g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Sodium: 1086mg | Potassium: 1101mg | Fiber: 13g | Sugar: 12g | Vitamin A: 3947IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 5mg

Tag @twospoons on Instagram
and hashtag it #twospoons



We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

Your email address will not be published. Required fields are marked *

Rate this Recipe