30-Minute (or Less) Meat-Free Monday Dinners

Want to start eating more plant-based meals, but not sure where to start? I’ve rounded up my favorite easy peasy plant-based recipes that come together in 30 minutes (or less).

If you’re just starting to dip your toes into eating plant-based, I suggest you choose one night to eat a completely vegan meal…and Monday is the perfect night to do that (start your week off right!).

To make it super simple for you, I’m sharing ten plant-based meals that can be whipped up in 30 minutes or less. Pick one and give it a try tonight!

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1️⃣ Crispy Tofu Broccoli Bowl

Our go-to rice bowl recipe that we have on our menu every week, this one include crispy marinated tofu, broccoli, shredded carrots, and green onions with a tasty sesame soy sauce drizzle.

It’s also a perfect meal for plant-based meal prep, so make it once and save for leftover lunches all week long.

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2️⃣ Basil Zucchini Tomato Pasta

A simple vegetable and herb-filled pasta recipe that takes advantage of the fresh zucchini, tomatoes, and basil harvests.

This one is great served warm and cold as a pasta salad, and is another great vegan meal prep option that you can make once and holds up well in the refrigerator all week long.

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3️⃣ Mediterranean Arugula Falafel Salad

Love falafel with tzatziki? Love hummus? Turn your love into a tasty salad with this easy peasy arugula salad with fresh dill, red onion, olive, tomatoes, hummus, and tzatziki sauce with a crunchy sunflower seeds.

I used frozen falafel (which I bought from Trader Joe’s), which helps speed up cooking time for this tasty salad. Simply put them in the oven, then prep the salad ingredients and you’re good to go. Did I mention the flavor is out of this world?

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4️⃣ White Bean Kale Quinoa Soup

You know that feeling when you want something cozy and comforting, but you don’t want to spend two hours making it? If so, we have the perfect soup for you!

This easy soup is perfect for busy weeknight because it comes together in about 30 minutes – and only 10 or so of those minutes are active (so just set it and forget it while it cooks).

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5️⃣ Sheet Pan Tofu Fajita Bowls

Love fajitas but not sure how to make them plant-based? This easy vegan take on fajitas uses a sheet pan for quick cooking and is ready in only 30 minutes.

Made with tofu, black beans, bell peppers, onions, salsa, rice, lots of tasty seasonings, this recipe is the perfect sheet pan dinner that’s easy but also packed with plant-based protein.

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6️⃣ Sesame Ginger Soba Noodle Salad

Love soba noodles? Make this fresh and flavorful soba salad with bell peppers, carrots, edamame, green onions, cilantro, and a creamy tahini sauce with ginger and garlic.

This recipe is super flavorful, is chock-full of vegetables, and is another great meal prep option. It’s also a crowd pleaser – I’ve found many people aren’t familiar with soba noodle salads, so it’s a great one to pull out when you have guests over or you need to bring something to impress your friends and family.

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7️⃣ Lemon White Bean Kale Orzo Soup

Love avgolemono soup? Try my plant-based version with this Greek-inspired easy peasy white bean and orzo soup features kale, lemon, and fresh herbs for a vegan avgolemono-style soup that’s big on flavor.

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8️⃣ Spicy Peanut Quinoa Bowl

Have you ever craved something healthy, crunchy, and full of flavor…but don’t want to spend much time making it? If so, we have the perfect easy recipe for you!

This easy-peasy quinoa bowl recipe combines all of our favorite things — warm grains, leafy greens, a bit of crunch, and a flavorful spicy sauce. And it comes together in only 20 minutes, which makes it a perfect choice for a quick lunch or easy dinner.

9️⃣ Spicy Lemon Arugula Penne

Do you love fresh arugula? I love to add this peppery leafy green to salads and soups, but my favorite way to enjoy it is in a simple homemade arugula pasta that’s made with simple ingredients, yet doesn’t skimp on flavor.

That’s where this simple pasta comes in. It’s one of those dishes that has only a few ingredients but is also BIG on flavor. Thousands of people on Pinterest agree!

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🔟 Quinoa Cabbage Crunch Salad

If you’ve followed my recipes for awhile, you’ll know I’m a big fan of a make-once-eat-all-week salad. I called this meal prep strategy my “big fat salad strategy” and this crunchy cabbage salad is a perfect example.

The key to a good backup salad is that the ingredients are sturdy and hold up well in the refrigerator days after making, and this salad surely meets this criteria. The cabbage, quinoa, edamame, and carrots create a thick salad that’s great to grab-and-go for quick lunches. I hope you give it a try!

Want more meat-free Monday dinner options?

Make sure to check out all of my tasty plant-based recipes, and if you’d like to get each new recipe in your inbox each morning make sure to sign up for my newsletter.