15 Simple Vegan Recipes You Can Make in 30 Minutes

1. Chickpea Salad

Ingredients:

• • 1 can chickpeas, rinsed and drained

• • 1 cucumber, diced

• • 1 bell pepper, diced

• • 1/4 red onion, chopped

• • 2 tablespoons olive oil

• • Juice of 1 lemon

• • Salt and pepper to taste

Instructions:

1. 1. In a large bowl, combine chickpeas, cucumber, bell pepper and onion.

1. 1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

1. 1. Pour dressing over salad and toss to combine.

1. 1. Serve immediately.

2. Quick Vegan Stir-Fry

Ingredients:

• • 1 cup broccoli florets

• • 1 bell pepper, sliced

• • 1 carrot, thinly sliced

• • 1 tablespoon soy sauce

• • 1 tablespoon sesame oil

• • 2 cloves garlic, minced

• • Cooked rice, for serving

Instructions:

1. 1. Heat sesame oil in a pan over medium heat.

1. 1. Add garlic and sauté for 1 minute.

1. 1. Add broccoli, bell pepper, and carrot to the pan and stir-fry for about 6-7 minutes.

1. 1. Pour in soy sauce and cook for an additional 2 minutes.

1. 1. Serve over cooked rice.

3. Vegan Tacos

Ingredients:

• • 1 can black beans, rinsed and drained

• • 1 avocado, diced

• • 1 tomato, diced

• • 1/4 red onion, chopped

• • Corn tortillas

• • Cilantro, for garnish

• • Lime wedges, for serving

Instructions:

1. 1. In a bowl, combine black beans, avocado, tomato, and onion.

1. 1. Warm corn tortillas in a skillet for about 30 seconds each side.

1. 1. Spoon the bean mixture onto the tortillas.

1. 1. Garnish with cilantro and serve with lime wedges.

4. Vegan Pasta Primavera

Ingredients:

• • 8 oz spaghetti

• • 1 zucchini, sliced

• • 1 bell pepper, sliced

• • 1 cup cherry tomatoes, halved

• • 2 tablespoons olive oil

• • 2 cloves garlic, minced

• • Salt and pepper to taste

Instructions:

1. 1. Cook spaghetti according to package instructions.

1. 1. In a skillet, heat olive oil over medium heat.

1. 1. Add garlic and cook for 1 minute.

1. 1. Add zucchini, bell pepper, and tomatoes and sauté for about 5-7 minutes.

1. 1. Drain pasta and add to the skillet, tossing to combine. Season with salt and pepper.

5. Spinach and Tofu Scramble

Ingredients:

• • 1 block firm tofu, crumbled

• • 2 cups spinach

• • 1 tablespoon nutritional yeast

• • 1 tablespoon olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Heat olive oil in a skillet over medium heat.

1. 1. Add crumbled tofu and cook for 5 minutes.

1. 1. Add spinach and nutritional yeast and cook until spinach wilts.

1. 1. Season with salt and pepper, serve warm.

6. Avocado Toast

Ingredients:

• • 2 slices of whole-grain bread

• • 1 ripe avocado

• • Salt and pepper to taste

• • Red pepper flakes (optional)

Instructions:

1. 1. Toast the bread to your desired crunchiness.

1. 1. In a small bowl, mash the avocado with a fork.

1. 1. Spread the mashed avocado on toast and season with salt, pepper, and red pepper flakes.

7. Sweet Potato and Black Bean Bowl

Ingredients:

• • 1 sweet potato, diced

• • 1 can black beans, rinsed and drained

• • 1 avocado, diced

• • 2 tablespoons olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 425°F (220°C).

1. 1. Toss sweet potato with olive oil, salt, and pepper. Spread on a baking sheet.

1. 1. Bake for 20 minutes or until tender.

1. 1. In a bowl, combine baked sweet potato, black beans, and avocado. Serve warm.

8. Vegan Buddha Bowl

Ingredients:

• • 1 cup cooked quinoa

• • 1 cup sliced cucumber

• • 1 cup cherry tomatoes, halved

• • 1/2 cup chickpeas, rinsed and drained

• • 2 tablespoons tahini

• • Juice of 1 lemon

Instructions:

1. 1. In a bowl, layer quinoa, cucumber, tomatoes, and chickpeas.

1. 1. In a small bowl, whisk together tahini and lemon juice.

1. 1. Drizzle dressing over the bowl and serve.

9. Hummus and Veggie Wrap

Ingredients:

• • 1 whole-grain wrap

• • 1/2 cup hummus

• • 1/2 cucumber, sliced

• • 1 carrot, grated

• • 1/2 bell pepper, sliced

Instructions:

1. 1. Spread hummus evenly on the wrap.

1. 1. Add cucumber, carrot, and bell pepper in a line down the center.

1. 1. Roll the wrap tightly and slice in half to serve.

10. Vegan Quesadilla

Ingredients:

• • 2 tortillas

• • 1 cup shredded vegan cheese

• • 1/4 cup black beans, rinsed and drained

• • 1/4 cup corn

• • Salsa, for serving

Instructions:

1. 1. Heat a skillet over medium heat.

1. 1. Place a tortilla in the skillet and sprinkle half the cheese on top.

1. 1. Add black beans and corn, then top with remaining cheese and the second tortilla.

1. 1. Cook for 2-3 minutes on each side, until crispy. Serve with salsa.

11. Zucchini Noodles with Pesto

Ingredients:

• • 2 zucchinis, spiralized

• • 1/4 cup store-bought or homemade pesto

• • Cherry tomatoes, halved (for garnish)

• • Salt and pepper to taste

Instructions:

1. 1. In a skillet, sauté zucchini noodles for 3-4 minutes.

1. 1. Add pesto and toss to coat the noodles evenly.

1. 1. Season with salt and pepper, and top with cherry tomatoes before serving.

12. Coconut Curry Lentil Soup

Ingredients:

• • 1 can coconut milk

• • 1 cup vegetable broth

• • 1 cup lentils, rinsed

• • 1 tablespoon curry powder

• • 2 cups spinach

• • Salt to taste

Instructions:

1. 1. In a pot, bring coconut milk, vegetable broth, lentils, and curry powder to a boil.

1. 1. Reduce heat and simmer for about 20 minutes until lentils are tender.

1. 1. Add spinach and season with salt before serving.

13. Cabbage Stir-Fry

Ingredients:

• • 4 cups chopped cabbage

• • 2 carrots, shredded

• • 1 tablespoon soy sauce

• • 1 tablespoon sesame oil

• • 1 tablespoon ginger, minced

Instructions:

1. 1. Heat sesame oil in a large skillet over medium heat.

1. 1. Add ginger and sauté for 1 minute.

1. 1. Add cabbage and carrots, and cook for about 5-7 minutes until tender.

1. 1. Stir in soy sauce and cook for an additional 2 minutes.

14. Berry Smoothie Bowl

Ingredients:

• • 1 frozen banana

• • 1/2 cup frozen berries

• • 1/2 cup almond milk

• • Toppings: granola, fresh berries, coconut flakes

Instructions:

1. 1. Blend banana, frozen berries, and almond milk until smooth.

1. 1. Pour into a bowl and add desired toppings.

15. Banana Oat Pancakes

Ingredients:

• • 1 ripe banana

• • 1 cup rolled oats

• • 1 cup almond milk

• • 1 teaspoon vanilla extract

• • Maple syrup, for serving

Instructions:

1. 1. Blend banana, oats, almond milk, and vanilla until smooth.

1. 1. Preheat a non-stick skillet over medium heat.

1. 1. Pour small amounts of batter to form pancakes, cooking for 2-3 minutes on each side.

1. 1. Serve with maple syrup.