Vegan recipes

Vegan Dishes For Dinner – 9 Quick Recipes Under 30 Minutes

vegan dishes -pasta-mushroom-pan-quick-easy

After the day’s work you are often spoiled for choice: What will you eat tonight? You certainly don’t feel like spending hours at the stove. In addition, the dinner should not be difficult to digest, but rather light, but filling. Prejudices against vegan cuisine are definitely unnecessary, especially when it is quick and tasty. Vegan dishes are colorful, healthy and wonderfully diverse. Not only vegans like them, but also everyone who wants to do without animal products.

Vegan dishes for dinner: simple, tasty and healthy

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The vegan cuisine completely dispenses with animal products, but a balanced and tasty diet is still possible. Meat, milk, cheese, eggs and honey are excluded from the daily menu. Vegan dishes are based on purely plant-based foods such as tofu, setin, bulgur, quinoa, chickpeas, agave syrup and others. They are rich in fiber and thus stimulate digestion. Vegan food strengthens the immune system and the organism comprehensively. That is why it is considered healthy if you do without food of animal origin from time to time. Below we present 9 light, vegan dishes for dinner that you can prepare in just 30 minutes.

Quick stew with eggplant and chickpeas for 10 minutes

vegan dishes -dinner-30-minute-stew-chickpea-aubergine

Ingredients for 4-5 servings:

  • 1 eggplant
  • 425 g chickpeas
  • 425 g white beans
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons of smoked paprika powder
  • 1 tbsp tomato paste
  • 1 can of tomatoes
  • 1 tbsp tahini
  • salt and pepper

Dice the aubergine and fry in a pan over medium heat with a little olive oil for a few minutes until golden brown. Then add the beans and chickpeas, stir in the tomatoes and tomato paste and simmer for 5-7 minutes. Season with salt and pepper and sprinkle with fresh parsley before serving.

Creamy risotto with mushrooms 

vegan dishes - creamy risotto mushrooms

Ingredients for 2 servings:

  • 1 tbsp olive oil
  • ½ white onion, diced
  • 3 cloves of garlic, chopped
  • 100g mushrooms of your choice, thinly sliced
  • ½ cup risotto rice
  • 500ml or 2 cups of vegetable stock
  • optional: ½ tbsp white wine vinegar
  • fresh parsley
  • Salt and pepper to taste

In a large, non-stick pan with a lid, heat the olive oil and roast the onions and garlic until translucent. Add the mushrooms and cook for a few minutes. Then enter the rice and then the white wine vinegar. Always stir and reduce the liquid, then pour in water and cook for 30 minutes with a blanket on. Stir constantly. Sprinkle with fresh parsley when serving.

Chickpea stew with peas and potatoes

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Ingredients for 2 servings:

  • 180 g jasmine rice (rinse, boil in 300 ml cold water)
  • 1 small onion, cut into strips
  • 2 small potatoes, peeled and cut into small pieces
  • 1 large carrot, peeled and sliced
  • 1 teaspoon of curry powder / curry paste
  • 1 cup of coconut milk
  • 1/2 cup vegetable broth
  • 1 1/2 cups of chickpeas
  • 1 cup frozen peas
  • Salt and pepper
  • optional: cashew nuts
  • fresh coriander

Cook jasmine rice according to the package instructions. Heat a little oil in a large pan and sauté the onions and garlic until translucent. After 2-3 minutes, add the potatoes and fry for another 3 minutes. Add the curry paste and cook for another minute. Add the coconut milk and vegetable stock, then cook the other vegetables and everything for about 20 minutes. Finally, season with salt and pepper and serve with fresh coriander.

Vegan spagetti bolognese

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Ingredients for 2-3 servings:

  • 200 g of spaghetti
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 3 large cloves of garlic, finely diced
  • 1 carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 12 cherry tomatoes, washed and halved
  • ¼ cup of lentils, cooked
  • 6 sun-dried tomatoes
  • large sprig of basil
  • large handful of walnuts, approx. 25 g
  • 3 tbsp tomato sauce
  • ¼ teaspoon chili powder (hot)
  • grated nutmeg, to taste
  • 1 tbsp balsamic vinegar
  • 1 pinch of sugar
  • Salt and pepper to taste

Cook the pasta according to the manufacturer’s instructions. Heat olive oil in a deep pan and sauté the onions until translucent. Add the carrots and celery, then add the garlic. Pour some of the boiled pasta water over the dried tomatoes and soak for 5-10 minutes. Then finely chop and add to the sauce. Remove the sauce from the heat and transfer it to another container. In the same pan, bring the cherry tomatoes to the boil, add the lentils, gradually add the other sauce and stir in. Then season with chilli, nutmeg, sugar, salt and pepper, mix in the pasta with the sauce and simmer for a few minutes. Remove from heat and serve.

Delicious vegan dishes: Spicy penne with chickpeas

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Ingredients for 4 servings:

  • 1/2 cup chopped onions
  • 1 can of chickpeas
  • 1/2 cup tomato paste
  • 1 cup of shredded tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2-3 teaspoons of smoked paprika
  • 1-3 teaspoons paprika, hot
  • 1/2 teaspoon salt
  • 6 cups of spinach
  • 450 g penne pasta
  • 20-30 cloves of roasted garlic
  • Handful of sliced ​​almonds

Finely chop roasted garlic cloves with some breadcrumbs (vegan) and a little salt in a blender and wrap in aluminum foil. Cook in the oven at 200 ° C for about 20-25 minutes. Finely mix the onions and chickpeas separately in a blender. First fry the onions briefly in a deep pan, then fry the chickpeas until golden brown. Add tomato paste, season with salt and simmer on the stove over medium heat for 2-3 minutes. Then add the spinach, cook and season for another 10 minutes. During this time, cook the penne according to the manufacturer’s instructions. Mix the sauce and penne and let rest for a few minutes. Sprinkle with a little sliver of almonds and serve.

Wholegrain noodles with broccoli and peanut butter

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Ingredients for 4 servings:

  • 250 g whole wheat pasta
  • 1 tbsp sesame oil
  • 200 g broccoli
  • 250 g mushrooms
  • 1 medium red pepper, cut into wedges
  • 2 spring onions, chopped
  • fresh coriander

For the spicy peanut sauce:

  • 6 tbsp soy sauce
  • 8 tbsp peanut butter
  • 1½ tbsp chili sauce
  • 1 tbsp toasted sesame oil

Cook the pasta according to the manufacturer’s instructions. Heat sesame oil in a large pan and roast the vegetables for 6-8 minutes. Put all the ingredients for the sauce and a little hot water in another, smaller pan. Stir in with the whisk and add enough water to make a thick sauce. First mix half and then everything together. Serve cold or warm and add some fresh coriander.

Indian style fried sweet potatoes: with garam masala and chickpeas

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Ingredients for two servings:

  • 240 g cooked chickpeas
  • 2 medium sweet potatoes
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 tsp Garam Masala (Indian spice)
  • 1 teaspoon curry powder
  • Juice of 1 lemon
  • 2 cloves of garlic, chopped
  • 1/2 medium onion
  • 2.5 cm fresh ginger, finely chopped
  • Salt and pepper to taste

Preheat the oven to 200 ° C. Halve the sweet potatoes, cut them oblong and prick a few times with a fork. Line a baking sheet with parchment paper, place the potatoes on top and drizzle with a little olive oil. Bake for 30 minutes. During this time, heat 1 tablespoon of coconut oil in a pan and add the chopped onions. Steam for 5 minutes and add all the spices. Stir in and cook for another minute. Optionally add some water to get a paste. Add the ginger and garlic, then the chickpeas and lemon juice. Divide the sweet potatoes on plates and add some of the chickpea mixture.

Indian vegan dishes: red lentils with coconut

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Ingredients for two servings:

  • 1/4 cup coconut oil
  • 1 red onion, finely chopped
  • 2 tbsp fresh ginger, chopped
  • 2-3 medium tomatoes, diced
  • 3 cups of red lentils
  • 1 can of coconut milk
  • 1-2 cups of water
  • salt

Sauté the onion and ginger in a little coconut oil over medium heat until translucent. Add the tomatoes and simmer for 3-5 minutes. Add the lentils, then the coconut milk and 1 cup of water. Bring to a boil, put under the stove until the lentils are done. If necessary, add more water. Finally sprinkle with coriander and serve with basmati rice.