The Top Under 30 Minute Vegan Recipes

• heat your air fryer or oven to 400 degrees. cube your tofu and mix in with the tamari. bake for 20 minutes flipping halfway through
• cook your your rice. while it's cooking, peel and dice your cucumber, dice your avocado, and trim your snow peas.
• arrange ingredients in a bowl and top with the fresh ginger and sesame seeds.

• rinse your tofu and pat dry. add to a mixing bowl and use a fork to roughly crumble. don't overdo it or the mixture will become a mush.
• mix in the mayo, black salt, nutritional yeast, turmeric, paprika, salt, and pepper. go easy on the salt, you're already using black salt so you won't need as much regular salt as you think.
• serve on a tortilla, bread, bed of romaine, on a rice cake, or alone! store in the fridge for up a week.

• Cook jasmine rice. While it's cooking, prep your ingredients – dice your onion, dice your tomato, spiralize (or peel and dice) your zucchini, shred your carrots, dice your red bell pepper, cube your eggplant, and chop your herbs.
• In a medium – large size pan, add all of your ingredients (minus the jasmine rice.) Start with 1/4 cup of veggie broth and keep pan covered. Keep on a low-medium heat stirring every so often. Once the veggies start to soften and soak up the veggie broth, add another 1/4 cup of veggie broth. Repeat until veggies are soft and no longer need any liquid. Keep in mind some of the ingredients will release their own liquids.
• Once the veggies are almost at the perfect level of softness, remove the lid and slightly turn up the heat. Once all the liquid has evaporated, remove from heat.
• Divide your rice between 2 plates and top with the ratatouille mixture, additional sea salt & pepper if needed, and fresh herbs.

• Cook rice in water and set your air fryer or oven to 400 degrees. Cube tofu and set up dipping station – add plant-based milk in a small dish and combine the bread crumbs, nutritional yeast, and salt on a shallow plate or bowl. Dip the tofu in the plant-based milk, then coat in the crumbs.
• Cook tofu in your air fryer or oven for around 15 minutes. While cooking sauté the corn and broccoli over medium heat in an oil spray.
• Combine the dressing ingredients in a small dish. Save the extras in an airtight container.
• Combine the cooked rice with the broccoli and corn and mix in tamari or soy sauce. Add to your plate or bowl and top with the cucumbers, crispy tofu, and miso almond ginger dressing.

• chop the top and bottom off the butternut squash and peel entire squash. chop squash into cubes.
• heat a large pan with avocado oil on a low-medium heat. once hot, add your butternut squash and keep pan covered stirring every few minutes. repeat until squash is tender, then remove from heat.
• once the squash is completely cool, add to a blender along with nutritional yeast, sea salt, and oat milk. blend until creamy. if mixture is too thick, gradually add more plant-based milk 1/4 cup at a time.
• cook pasta according to instructions. drain then return to pot and pour butternut squash cheese into pot. mix to combine.
• divide pasta between 2 to 4 people and top with fresh thyme.

• cook jasmine rice. while it's cooking peel and dice your cucumber, dice the carrots, and dice the mango.
• add arugula to the bottom of your bowl. top with the jasmine rice, cucumber, carrots, mango, and fresh ginger.
• top with the sesame seeds and chives. combine the tamari and sesame oil and use as your dressing.

• cook rice. once it's done cooking, mix in cilantro leaves, lime juice, and about 1/4 tsp of sea salt.
• drain and rinse pinto beans. halve your avocado, halve the cherry tomatoes, and cut your romaine head into shreds.
• cut seitan into strips. cook on your pan in the veggie broth and umami on a medium low heat. cook until seitan is slightly blackened and crispy.
• arrange shredded romaine, cilantro lime rice, seitan strips, pinto beans, avocado, and cherry tomatoes in a bowl. top with sea salt, pepper, cilantro leaves, and a lime wedge.

• heat avocado oil on a pan. chop onion and add to your pan along with the minced garlic. after 2 minutes or so, add in the chermoula seasoning.
• once the onion is translucent, add in the chopped tomatoes and chickpeas. after a few minutes, add in the turmeric, ginger, sea salt, pepper, water, and coconut milk. keep covered and stir every few minutes.
• once mixture has thickened (15-20 minutes) remove from heat. add to a bed of rice and serve!

• Drain and rinse kelp noodles – make sure they are all separated. Add them to a bowl and cover with hot water. Add the baking soda and squeeze the entire lemon on top. Use your hands to massage the mixture into the noodles helping them to loosen.
• In a separate bowl while the noodles soak, add all dressing ingredients to a small bowl – add more water depending on your desired consistency.
• Add salad ingredients to a bowl – portion size is completely up to you. Drain and rinse kelp noodles and add to the salad. Top with dressing and sesame seeds.

• assemble all ingredients in a bowl and sprinkle with sea salt and pepper. mix olive oil and balsamic in a dish and split four ways

Salad

• preheat oven to 400 degrees. peel and cube your sweet potato, then arrange them on a parchment lined baking tray. bake for 20 minutes or so flipping halfway through. keep an eye on them, the time is different for everybody depending on your sweet potato and oven!
• add arugula, baby kale, and purple cabbage evenly into 2 bowls. toss both bowls.
• slice an avocado and divide between the 2 bowls. sprinkle the pine nuts, crumbled vegan feta, sea salt and pepper between both bowls.
• top with the cubed sweet potato.

Dressing

• add all ingredients together in a small jar and mix evenly to combine with a fork or spoon. this dressing can be stored in the fridge in an airtight container for up to 5 days.

Mushroom Mixture

• Heat avocado oil in a large skillet with minced garlic. Add shiitake mushrooms (some chopped, some whole) and cook for about 15 minutes on a low medium heat.
• To the skillet add the balsamic vinegar, peas, and green beans. Continue cooking allowing the mixture to thicken. Once almost all the liquid is dissolved, add in the thyme, chopped chives, and parsley. Cook for a minute or two longer then turn off the heat.

Polenta

• Add salted water to a saucepan and bring to a boil. Whisk the water while pouring in the polenta. Make sure you pour in a slow, steady stream. Stir continuously until the mixture starts to thicken. Add in the plant based milk and stir. Keep covered and stir every five minutes until it's no longer gritty, about 30 minutes.
• When it's done cooking, mix in the vegan butter and sea salt
• Plate the polenta and top with the mushroom mixture. Top with additional fresh parsley, thyme, sea salt, and pepper.

• add sesame oil to your pan and sauté the garlic. after a few min, add the defrosted beef and sauté over medium-high heat breaking the meat up as you go along for 10ish min
• mix in the brown sugar, tamari, ginger, red pepper flakes, sea salt & pepper. combine well
• serve over a bed of rice and top with sesame seeds and chopped green onion. add extra red pepper flakes on top if you want!

Tempeh Bacon

• Chop tempeh into semi-thin strips or cubes – the thinner they are, the crispier they get.
• Add remaining ingredients in a bowl and let tempeh soak in mixture for at least 10 minutes.
• Bake in the oven at 375 degrees for 10 min or so on each side or until they reach your desired level of crisp. Alternatively, you can pop them in the air fryer for the same amount of time, or pan fry them.
• Break strips up into little pieces and sprinkle all over the salad

Dressing

• Combine all ingredients in a bowl. Mix well until fully combined & creamy. Start with 1 tbsp water and gradually increased depending on how thick you want it
• Store in an airtight container in the fridge for no more than a week.

Parmesan

• Add ingredients into a blender or food processor. Pulse until roughly combined.

Salad

• Wash and chop lettuce and place in a bowl.
• Cube a slice of bread and add to your oven or air fryer for about 10-15 minutes at 400 degrees. The amount of time depends on how crispy you want your croutons – check on them after 10 minutes and go from there.
• Add all toppings, dressing, and parmesan to salad and mix to combine. Save the leftovers in the fridge for no more 5 days.

• blend pesto ingredients (avocado, basil, pine nuts, lime juice, nutritional yeast, water, salt & pepper) in a food processor or blender. gradually add more water if it's too thick. if you find it too thin, add another tbsp of nutritional yeast or another sprinkle of pine nuts
• cook spaghetti according to package. when done, mix in the pesto. sprinkle with salt, pepper, and any of the optional toppings

• Cook noodles according to package. Drain and rinse.
• After rinsing, return noodles to the pot and mix in the sesame oil, tamari, and the edamame beans. The edamame beans shouldn’t take long to cook.
• Plate your edamame noodles and mix in diced cucumbers. Top with sesame seeds and serve!

Dressing

• Simply mix all ingredients in a dish. This recipe makes 2 servings, so feel free to double or triple and store in an airtight container in the fridge.

Seitan “Chick’n”

• Drain and rinse the seitan and chop into thin slices doing your best to resemble shredded chicken. Add to a bowl and toss in oil and salt.
• Add to your pan and pan fry until golden. Stir every few minutes and keep on a medium heat.
• I used 1/3 per bowl and saved the rest in an airtight container in the fridge

Crunchy Noodles

• Cook noodles according to package, then set aside and pat dry – try to remove as much liquid as possible.
• Cut into 3-5 inch strips and add to a bowl. Toss with sesame oil and oat flour.
• Arrange in your air fryer or on a baking tray and bake at 375. You may have to do a few rounds to ensure the noodles aren’t too crowded on your tray.
• Check on the noodles every 10 minutes and give them a shake. the amount of time they stay in the air fryer (or oven) has varied for me – if you have an air fryer I would highly recommend using that as it’ll speed up the process. If you are baking them in the oven, be patient and don’t turn up the heat – that won’t make them cook faster, it’ll just burn the noodles.
• Once they’re super crispy, store them in an airtight container in the fridge for up to 10 days.

Salad

• Arrange all ingredients in a large bowl – I highly recommend doubling or tripling this recipe and storing the extra portions in the fridge for the week. This salad is PERFECT for meal prepping.
• When you’re ready to eat, serve 1/2 the salad ingredients with a handful of crunchy noodles, 1/3 of the seitan “chick’n”, and 1/2 of the dressing. Enjoy!

• heat a pan on low-medium heat + add avocado oil spray. once hot, add the frozen cauli rice and cover pan with a lid. continually bring up the lid to break up the frozen chunks. this process should be complete in 5 min or so⁣⁣. if you’re prepping a larger batch, cook the cauliflower in sections so that the pan isn’t too crowded
• reheat pan with more avocado oil spray and add edamame. once cooked throughout, add into the bowl with the cauli rice⁣⁣
• reheat the pan again with avocado oil spray and tamari. add the sugar snap peas and cover with a lid. keep checking up on them and stirring – I keep them cooking awhile because I like mine a little charred. once done, toss into the bowl⁣⁣
• cook the quinoa according to package. save the rest in an air-tight container in the fridge
• finish by chopping the cucumber. mix all ingredients together & serve with tamari, rice, watermelon tuna, pan-fried tofu, soba noodles, etc.

• Preheat oven or air fryer to 400 degrees. Chop tofu into cubes and add to a large mixing bowl with oat flour and sesame oil. Toss to coat. Bake for 30-40 minutes flipping once halfway through.
• Add sticky sesame sauce ingredients to a pan on low medium heat stirring frequently. Stir until mixture is thick and sticky, then turn heat off.
• Mix in crispy tofu and serve over brown or jasmine rice.

• Preheat your oven to 425 degrees. Wash your cherry tomatoes and toss in a bowl with the avocado oil, 1/2 of the chopped basil leaves, sea salt, and pepper. Bake for 25 minutes.
• Cook your pasta according to package instructions. Drain, rinse, and add to a bowl. Mix in the olive oil.
• Top with the remaining chopped basil, cherry tomatoes, vegan feta, any salt or pepper if desired, and red pepper flakes if you want a little spice.

• wash and chop broccoli then heat a pan on medium-low heat with oil spray. once hot add frozen broccoli and green peas. if you’re using frozen corn, add that in too.
• to a blender or food processor add the corn (unless you’re using frozen), zucchini, lime juice, and water. once fully blended (doesn’t have to be perfect) add in the broccoli, green peas, nutritional yeast, and seasoning. blend until smooth and creamy – if the mixture is thicker than you’d like, add in more water until it reaches your desired consistency.
• add mixture into a sauce pan and heat at a low-medium heat until heated throughout, about 15 minutes. top with chopped green onions and corn.