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.
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 listand 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 Recipes, Vegan 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 Spoonswhere I regularly share my kitchen must-haves!
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.
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.
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!
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.
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!
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.
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!
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.
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.