Save time and get a delicious vegan dinner on the table in a quick 20 minutes. We pulled together 17 of our favorite vegan dinner recipes that clock in at 20 minutes or less to help you stay fueled, full and plant-based. From our Beefless Vegan Tacos to our Vegan Coconut Chickpea Curry, these recipes are packed with vegetables, plant-based proteins and healthy fats to nourish and impress anyone around your table.
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Beefless Vegan Tacos
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Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos. Source: EatingWell.com, March 2019
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Strawberry Spinach Salad with Avocado & Walnuts
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Serve this summery strawberry spinach salad alongside soup or a half sandwich, or top with grilled chicken or roasted salmon for a complete and easy healthy meal. Source: Diabetic Living Magazine, Summer 2019
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Sautéed Broccoli with Peanut Sauce
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Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. Source: EatingWell Magazine, March 2019
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Rainbow Buddha Bowl with Cashew Tahini Sauce
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This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. Source: EatingWell.com, October 2017
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Vegan Coconut Chickpea Curry
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To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end. Source: EatingWell.com, August 2018
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Stuffed Sweet Potato with Hummus Dressing
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Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! Source: EatingWell.com, October 2017
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Vegetarian Sushi Grain Bowl
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Skip the hassle of making sushi rolls at home and just go for this grain bowl. Start with a base of brown rice and add veggies, dressing and creamy avocado for a delicious and easy meal. Source: EatingWell.com, May 2017
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Kale Salad with Beets & Wild Rice
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Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one. Source: EatingWell.com, August 2018
Quinoa Avocado Salad
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Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner. Source: EatingWell.com, April 2018
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Raw Vegan Zoodles with Romesco
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Trying out a raw vegan diet or just looking for an easy no-cook recipe? This spiralized zucchini noodle dinner with red pepper sauce is refreshing, satisfying and oh-so-delicious! Plus, it couldn't be easier to make. Just whir up the 5-ingredient sauce in your food processor or blender, toss and serve! Source: EatingWell.com, October 2018
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Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
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This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers. Source: EatingWell.com, August 2017
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White Bean & Veggie Salad
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This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables. Source: EatingWell.com, August 2017
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Chickpea & Quinoa Buddha Bowl
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It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies! Source: EatingWell.com, August 2017
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Elise's Sesame Noodles
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Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York. Source: EatingWell Magazine, Summer 2004
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Crunchy Mexican Salad with Spicy Cilantro Vinaigrette
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A spicy cilantro vinaigrette gives this black bean salad Mexican flair. We used the beans for protein, but if you have cooked chicken on hand, you can use that instead. Also, if you have it, finish the salad with a quarter of an avocado for a boost of healthy fats. Source: EatingWell.com, May 2018
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Guacamole Chopped Salad
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All of the delicious guacamole flavors you love in a healthy veggie-packed salad. Want to pump up the protein? Add leftover roast chicken or sautéed shrimp. Serve with tortilla chips on the side (or crumbled over the top) to take it up a notch. Source: EatingWell.com, December 2017
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Roasted Vegetable & Black Bean Tacos
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These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy. Source: EatingWell.com, April 2017
