10 Vegan Dinner Recipes Under 15 Minutes

If you are vegan or just trying meatless meals, and you have only 15 minutes to prepare dinner, it is essential that your meal be nutritious and filling all while being delicious and requiring the minimum time. Here are 10 vegan dinner recipes that you can easily prepare and cook in no more than 15 minutes altogether. With these recipes, you will be able to enjoy tasty plant-based dinners that will fill you up, from pasta to salads through rice and soups, all loaded with vegetables.

1. Creamy Zucchini Noodles with Avocado and Spinach

Ingredients for 4 servings:

  • 1 halved and pitted avocado
  • 3 cups baby spinach
  • 2 tablespoons almonds
  • 2 garlic cloves
  • juice of 1 lime
  • 1/2 teaspoon fine grain sea salt
  • red pepper flakes
  • 1 cup halved cherry tomatoes
  • 2 tablespoons olive oil
  • 6 medium-large zucchini

Instructions:

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1. In food processor, add avocado, spinach, almonds, garlic, lime juice, salt and chili flakes and process for 2 to 3 minutes or until smooth and creamy. Add water if too thick. Adjust seasoning if necessary. Add olive oil, mix and set aside.

2. With spiralizer, create noodles from zucchini.

3. In bowl, add zucchini noodles and mixture and combine. Add tomatoes.

Source: theironyou

2. Cauliflower Fried Rice

Ingredients:

  • 1 cup diced onion
  • 1 cup diced red pepper
  • 1 cup broccoli florets
  • 1 cup frozen peas
  • 1 head cauliflower
  • 4 minced garlic cloves
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 green onions sliced

Instructions:

1. In food processor, add cauliflower and process until desired consistency.

2. In pan, add oil and heat. Add onion and saute until brown. Add red pepper and peas and saute until soft.

3. Add garlic and cauliflower, mix and add soy sauce.

4. Add broccoli, cover pan and cook for 2 to 3 minutes.

5. Add green onion and mix.

Source: goodhabitsandguiltypleasures

3. Thai Curry Soup

Ingredients for 2 to 4 servings:

  • 1 teaspoon olive oil
  • 1 teaspoon freshly grated ginger
  • 2 minced garlic cloves
  • 4 cups vegetable broth
  • 2 heaping tablespoons Thai green curry paste
  • 13 and half ounces canned full-fat coconut milk
  • 3 and half ounces vermicelli noodles
  • chopped basil
  • chopped cilantro
  • 1 tablespoon chopped chives or scallions
  • salt
  • pepper
  • lime wedges

Instructions:

1. In pot, over medium-high heat, add olive oil.

2. Add ginger and garlic and cook for around 30 seconds or until fragrant.

3. Add broth and curry paste and stir until curry paste dissolves. Over high heat, bring to boil.

4. Over medium-low heat, add coconut milk and stir. Simmer for 2 minutes.

5. Add vermicelli, herbs, salt and pepper and cook for 2 to 3 minutes or until noodles are soft. Serve with lime wedges.

Source: saltandlavender

4. Watercress Soup

Ingredients for 4 servings:

  • 1 tablespoon olive oil
  • 200 grams watercress
  • 4 small cubed potatoes
  • 750 milliliters vegetable stock
  • 2 celery stalks
  • 2 cloves garlic
  • 1 small onion
  • 1 thyme sprig
  • croutons
  • lemon pepper vegan yogurt

Instructions:

1. In pot, add oil and heat. Add onion and garlic and saute. Add celery and thyme and cook for 1 minute. Add stock and bring to boil. Add watercress and boil for 2 minutes.

2. In blender, add mixture and blend until smooth and creamy.

3. In pan, fry potatoes until golden.

4. In bowl, add mixture and garnish with fried potatoes, croutons and yogurt.

Source: saltedmint

5. Chickpea and Vegetable Stir Fry

Ingredients for 2 to 4 servings:

  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 8 quartered Brussels sprouts
  • 400 grams chickpeas
  • sesame seeds

For sauce:

  • 1/2 cup water
  • 1/2 cup soy sauce or tamari
  • 2 tablespoons coconut or cane sugar
  • 2 teaspoons cornstarch
  • sriracha sauce

Instructions:

1. In wok, add boiling water and vegetables and cook over high heat for 1 to 2 minutes. Drain and set aside.

2. Add sauce ingredients and cook over medium-high heat for 5 minutes or until thick.

3. Add vegetables and chickpeas and cook for 2 minutes.

4. Garnish with sesame seeds.

Source: simpleveganblog

6. Vegetable Collard Wraps

Ingredients for 4 servings:

  • 4 large collard greens
  • 1/4 cup hummus
  • 1/2 cup shredded carrots
  • 1/2 sliced yellow bell pepper
  • 2 sliced Roma tomatoes
  • 2 tablespoons sliced red onions
  • 1 small sliced avocado
  • 4 basil leaves
  • salt
  • pepper

Instructions:

1. Cut stems of collard greens until 8 inches of leaf and stem remain.

2. Cut 1 to 2 inches of remaining stem into V-shape.

3. On collard greens, above V-shaped cut, layer 1 tablespoon hummus, 2 tablespoons caroots, 3 to 4 bell pepper slices, 2 tomato sices, 2 red onion slices, 2 avocado slices and 1 basil leaf.

4. Sprinkle with salt and pepper. Roll collard greens into a wrap.

Source: evolvingtable

7. Avocado Kale Salad

Ingredients for 3 to 4 servings:

  • 1 bunch chopped kale
  • 1/2 ripe avocado
  • juice of 2 lemons
  • 1 spiralized or chopped zucchini
  • 1 cup shelled edamame
  • 1/2 cup chopped cilantro
  • 3 tablespoons hemp seeds
  • 1 to 2 teaspoons minced garlic
  • salt
  • pepper

Instructions:

1. In bowl, add kale, avocado and lemon juice. Mix for 3 to 5 minutes or until kale is soft.

2. Add zucchini, edamame, cilantro, hemp seeds and garlic and mix.

3. Season with salt and pepper.

Source: emilieeats

8. Greek Lentil Salad

Ingredients for 4 servings:

  • 4 cups chopped kale
  • 3/4 cup raw black lentils
  • 1 cup chopped cucumber
  • 1 cup halved grape tomatoes
  • 1/4 cup minced red onion
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil

For vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • salt
  • pepper

Instructions:

1. Cook lentils according to package instructions.

2. Meanwhile, in bowl, add vinaigrette ingredients and mix. Set aside.

3. In another bowl, add kale. Add half of vinaigrette and mix.

4. Add lentils, cucumber, tomatoes, red onion, parsley, basil and remaining vinagrette and mix.

Source: fitlivingeats

9. Tofu Pad Thai

Ingredients for 2 servings:

For dressing:

  • 1 tablespoon tamarind sauce
  • 1 tablespoon low-sodium soy sauce
  • juice of 1 lime
  • 1 teaspoon Asian chili garlic sauce
  • 1/2 teaspoon fresh grated ginger or 1/4 teaspoon ginger powder
  • 1 tablespoon agave or maple syrup

For pad thai:

  • 5 ribboned carrots
  • 1 ribboned zucchini
  • 1/4 cup firm tofu cubes
  • peanut sauce
  • sriracha
  • crushed peanuts
  • cilantro

Instructions:

1. In bowl, add dressing ingredients and mix.

2. Add carrots and zucchini, mix and set aside for 5 minutes. Add tofu and mix.

3. Garnish with peanut sauce, cilantro, sriracha and peanuts.

Source: minimalistbaker

10. Bean Stew

Ingredients for 2 servings:

  • 400 grams cannellini beans
  • 500 grams chopped tomatoes
  • 80 grams chopped dried tomatoes in olive oil
  • 135 grams corn kernels
  • 2 tablespoons tahini
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon sweet paprika
  • pepper

Instructions:

1. In pan, add all ingredients and cook for 10 to 15 minutes.

2 Garnish with lamb’s lettuce and sesame seeds.

Source: simpleveganblog

About the author

Akasha Rojee

Powerlifter who is extremely passionate about nutrition, Akasha believes nutrition is one of the keys to great athletic performance, and a healthy and happy self. When she is not lifting heavy weights or learning about health, she codes, cosplays and headbangs to Metal music.