Fast and Easy Plant-Based Dinners
One myth out there is that plant-based cooking takes a lot of time. I’m here to prove that’s not always the case. There are plenty of plant-based dishes that can be made quickly without losing healthiness, affordability, and flavor. I link to recipes where I have one — many can be improvised. I also provide a list of items to consider stocking in your pantry, refrigerator, and freezer so that you can put together a quick dinner at a moment’s notice. Bon appetit!
Ideas for 15-minute plant-based dinners
Burritos
Tostadas
Tacos
Nachos
Wraps
Broiled tofu sandwiches (broiled tofu recipe here)
Vegetable lo mein
Udon noodle soup
Loaded soup (soup with added proteins and vegetables) (here is one idea)
Pasta with vegetables and a sauce
Peanut sauce on vegetables and/or pasta
Pesto with pasta (and optional vegetables)
Pancakes and veggie sausage
What to have in stock
Freezer
Tempeh
Vegan crema
Frozen vegetables (spinach, corn, peas, edamame, carrots, etc.)
Frozen “beef crumbles” (Boca or other brand)
Make double batches of entrees, burgers, soups, and sauces and freeze the leftovers
Raw cashews
Fridge
Cilantro and parsley
Broccoli and/or cabbage slaw
Miso
Extra-firm tofu
Fresh Yakisoba and/or Udon noodles
Vegan cheese (can also be frozen)
Vegan mayonnaise
Yumm sauce
Long-lasting vegetables (carrots, celery, kale, broccoli, cauliflower, cabbage, green beans, etc.)
Shorter-lasting vegetables each week (mushrooms, asparagus, bell peppers, cucumbers, zucchini, etc.)
Pantry
Potatoes
Onions
Garlic
Tomatoes
Avocados
Cans of beans, including refried beans, baked beans, and chili beans
Cans of tomato paste, diced tomatoes, tomato sauce
Tahini
Roasted seeds (sunflower, pumpkin)
Peanut, almond, and/or cashew butter
Shelf-stable cooked brown rice
Bulgur, couscous, quinoa
Whole wheat tortillas
Corn tortillas
Salsa
Spices
Oregano, basil, thyme, Italian herbs
Garlic and onion powder, lemon pepper
Chili powder, red chili flakes, cayenne pepper
Spice mixes
Italian dressing dry mix