Easy Vegan Weeknight Dinners: Delicious Meals in Minutes

Finding time to cook a nutritious and delicious meal after a long day can feel impossible. But with these Easy Vegan Weeknight Dinners, you can enjoy a satisfying plant-based meal without spending hours in the kitchen. We’ve compiled a collection of quick and flavorful recipes that are perfect for busy weeknights.

Quick and Easy Vegan Dinner Recipes for Busy Nights

These recipes are packed with flavor and nutrients, and they can all be made in under an hour.

One-Pan Roasted Vegetables with Chickpeas

One-pan roasted vegetables and chickpeas

Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 large head of broccoli, cut into florets
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the chickpeas, broccoli, bell peppers, and onion.
3. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
4. Spread the vegetables in an even layer on a baking sheet.
5. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.

Chef’s Tip: “For extra crispy chickpeas, roast them for an additional 10-15 minutes, or until they are golden brown and crunchy,” says Chef Amelia Green, author of The Plant-Based Pantry.

20-Minute Vegan Ramen

A bowl of steaming vegan ramen

Yields: 2 Servings
Prep time: 5 minutes
Cook Time: 15 minutes

Ingredients:

• 2 (3 ounce) packages ramen noodles (any flavor)
• 1 tablespoon vegetable oil
• 1 cup chopped shiitake mushrooms
• 1 cup chopped bok choy
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, thinly sliced

Instructions:

1. Cook the ramen noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the mushrooms and bok choy and cook, stirring occasionally, until the mushrooms are softened and the bok choy is wilted, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Pour in the vegetable broth, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Divide the noodles between two bowls. Ladle the hot broth over the noodles and garnish with green onions.

Chef’s Tip: “Don’t be afraid to experiment with different vegetables in your ramen,” advises Chef Green. “Spinach, carrots, and zucchini are all delicious additions.”

Vegan Twice Baked Potatoes

Plating vegan-twice baked potatoes

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 60 minutes

Ingredients:

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1/2 cup vegan butter
• 1/2 cup unsweetened plant milk
• 1/4 cup nutritional yeast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped green onions, for garnish

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pierce the potatoes several times with a fork. Rub with olive oil and place on a baking sheet.
3. Bake for 50-60 minutes, or until the potatoes are tender.
4. Let the potatoes cool slightly.
5. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, being careful not to tear the skins.
6. Add the vegan butter, plant milk, nutritional yeast, garlic powder, salt, and pepper to the bowl. Mash until smooth.
7. Spoon the potato mixture back into the potato skins.
8. Bake for an additional 10-15 minutes, or until heated through.

Chef’s Tip: “For a fun twist, try adding different toppings to your twice-baked potatoes, like vegan chili, salsa, or cashew cheese sauce,” recommends Chef Green.

Easy Vegan Sides

A plate of roasted vegetables

These simple side dishes can be whipped up in no time:

• Steamed Vegetables: Steam your favorite vegetables, such as broccoli, carrots, or green beans, for a quick and healthy side dish.
• Quinoa Salad: Quinoa is a complete protein that cooks up in just minutes. Toss it with your favorite chopped vegetables and a simple lemon vinaigrette.
• Roasted Sweet Potatoes: Sweet potatoes are a delicious and nutritious side dish that can be roasted in the oven until tender.

Conclusion

These easy vegan weeknight dinners are perfect for busy individuals or families looking to enjoy delicious and nutritious plant-based meals without spending hours in the kitchen. With a little creativity and these simple recipes, you can enjoy a variety of flavors and cuisines any night of the week.

FAQ

1. What are some easy vegan proteins I can use in these recipes?

There are many easy vegan proteins that you can incorporate into these recipes. Try tofu, tempeh, lentils, chickpeas, black beans, or edamame.

2. Can I make these recipes ahead of time?

Yes, most of these recipes can be made ahead of time. Store them in airtight containers in the refrigerator for up to 3 days.

3. Can I freeze these vegan dinners?

You can freeze some of these dinners, but it’s best to check the specific recipe instructions. Generally, dishes that are saucy or brothy freeze better than those that are dry.

4. What are some other easy vegan weeknight dinner ideas?

Other easy vegan weeknight dinners include pasta dishes, stir-fries, soups, and salads.

5. How can I make these recipes my own?

Feel free to get creative and customize these recipes to your liking! Add different vegetables, spices, or herbs to create your own unique dishes.