Top 5 Quick Vegetarian Dinner Recipes Under 30 minutes!

Here you will find the best vegetarian dishes you can make in the comfort of your home and all under 30 minutes for all those busy bees!

If you have wanted a more plant-based lifestyle to become healthier or simply give it a go, this is a good place to start. Start with one-two vegetarian meals a week and see how your body responds. My guess is you won’t even miss the meat!

Get picking out your favourite vegetables, ingredients and sauces and let’s get cooking! Many of the vegetarian dinners you’ll find here are simple and easy- and many are vegan adaptable! All are hearty, satisfying and delicious. I hope you enjoy these!

Happy cooking!

Recipe 1# Bowtie Primavera

Try this delicious super creamy spring pasta without the heavy cream. If you are a pasta obsessed foodie but you still want to keep your meals healthy, you’ll definitely love this one!

Prep time: 5mins Servings: 4 Total time: 25mins


  • Salt  
  • bowtie pasta 2 tbsp. 
  • extra-virgin olive oil 8 oz. 
  • sliced baby bella mushrooms 1 1/2 cup 
  • asparagus, stalks trimmed and quartered 1  

Instructions To Prepare:

  1. In a large pot of salted boiling water, cook pasta according to package directions until soft. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until soft, 3 minutes more. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.
  3. Add cream cheese to skillet and stir until broken up, then pour over pasta water and stir until creamy. Add Parmesan and stir, then add cooked bowties and stir until combined and saucy.
  4. Garnish with basil and sprinkle with Parmesan and Enjoy!

Recipe 2# Farmer’s Market Veggie Enchiladas

This simple recipe for Vegetarian Enchiladas using farmer’s market ingredients bridges the gap between seasons bringing end-of-summer veggies together in a cozy comforting meal.  A beautiful way to celebrate the bright spring season. What you’ll love about this recipe is that the vegetarian enchilada is so filling. Use what you have on hand or you can find these ingredients at the farmers market. 

Prep time: 10mins Servings: 5 Total Time: 30mins


  • 1–2 tablespoons olive oil
  • 1 onion diced
  • 4 garlic cloves, rough chopped
  • 1 red bell pepper diced
  • 1 small yam,  diced small ( or sub zucchini)
  • 1/2 teaspoon salt
  • 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!
  • 1  teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1  14-ounce can black beans rinsed, drained
  • 1/4 cup chopped cilantro ( optional)
  • 2 cups homemade enchilada sauce (or store-bought)
  • 8 x 8-inch whole wheat tortillas ( or sub corn)
  • 2 cups grated cheese (8–10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
  • Garnishes: sour cream, avocado, pickled red onions and hot sauce.

Instructions To Prepare:

  1. Preheat oven to 400 F
  2. If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
  3. Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
  4. Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
  5. Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
  6. Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
  7. Serve with Mexican Slaw!

Recipe 3# Somerset stew with cheddar & parsley mash

If you have never really like avocados, definitely try this amazing pesto pasta dish! The great thing about making a big batch of pesto is that you can easily make it and store some extra in the fridge for 2 days of yumminess! Here we are elevating a simple side of pasta and pesto with the additions of chopped baby spinach, peas, and avocado.

You don’t usually think of avocado when you think of pasta, but it works! Avocados are rich, creamy, and good for you. They take the place that a cheese would have in a dish like this.

Prep time: 10mins Servings: 2-4 Total Time: 25mins


  • 12 ounces of fusilli pasta
  • Salt
  • 2 cups packed (about 2 1/2 ounces) chopped fresh baby spinach leaves
  • 6 to 8 Tbsp prepared basil pesto
  • 1 to 2 Tbsp red wine vinegar
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)
  • 1/2 cup peas (defrosted if frozen)
  • 1 whole ripe (but not overly ripe) avocado, peeled and chopped

Instructions To Prepare:

  1. Cook the pasta:

Bring a large pot of salted water (3 quarts water, a tablespoon of salt) to a rolling boil. Add the dry pasta to the boiling water, stirring occasionally to keep it from sticking to the bottom of the pot. Cook in rapidly boiling water until al dente, cooked through, but still a bit firm to the bite. The amount of time will depend on your package of pasta, anywhere from 8 to 12 minutes.

2. Add hot pasta to chopped fresh spinach: Place the chopped spinach at the bottom of a large bowl. When the pasta is done, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and put the hot drained pasta on top of the chopped spinach in the bowl. Toss to mix. The heat of the pasta will help wilt the spinach leaves.

3. Stir in the pesto, add some pasta cooking water, vinegar, salt, and pepper: Stir in the pesto, so that the pasta is well coated. Add in a little of the pasta cooking water you set aside to loosen the pasta a bit. Sprinkle in 1 tablespoon of the red wine vinegar, a half teaspoon of salt, and a half teaspoon of black pepper.

4. Add peas and avocado: Stir in the peas, and gently fold in the chopped avocado. Taste and add more salt, vinegar, and or pepper if needed. Serve slightly warm or at room temperature and Enjoy!

Recipe 4# Falafel Sandwich

Falafel is one of the best sandwich stuffers, and although nothing’s faster than picking up a sandwich from your favourite falafel joint, we promise that making these falafel balls at home is a cinch. These are herby, savory and the crispy outside give ways to a perfectly tender and spicy interior. Except for being fried, falafel is actually very healthy! A perfect meal for vegetarians, and it’s even vegan if you opt for tahini instead of the yogurt sauce.

Prep Time: 30mins Servings: 8 Total Time: 30mins


For the Falafels

1 (15-oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying

For Yogurt Sauce

1/2 c. 

Greek yogurt 

Juice of 1 lemon 1 tbsp. 

extra-virgin olive oil1 tbsp. 

freshly chopped dill

Kosher salt

Freshly ground black pepper

For Serving


Chopped lettuce

Halved cherry tomatoes

Thinly sliced cucumbers

Instructions To Prepare:

  1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
  2. Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
  3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
  4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
  5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
  6. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with delicious yogurt sauce!

Recipe 5# Portobello Mushroom Burger

A good veggie burger doesn’t have to be boring and this easy mushroom burger is anything but. The marinade on this will bring out all of your favourite burger flavours so that you’ll never miss the meat. Portobellos even kind of look like a real burger once the buns are on, which we are oddly happy about. Roasting the portobellos makes them extremely flavourful and brings out all of their juices.

Prep Time: 5mins Servings: 4 Total Time: 30mins


4 large portobello mushrooms, stems and gills removed1/3 c. 

extra-virgin olive oil1 tsp. 

garlic powder1/2 tsp. 

ground mustard1 tbsp. 

Worcestershire sauce (or low-sodium soy sauce)

4 brioche buns

Honey mustard, for serving

Tomato slices, for serving

Lettuce, for serving

Instructions To Prepare:

  1. Preheat oven to 375°. In a medium bowl, whisk together olive oil, garlic powder, mustard powder and Worcestershire. Dip mushroom caps in the mixture and place mushrooms stem side down on a baking sheet. Sprinkle with salt and pepper, to taste. Bake for 20 minutes, until softened. 
  2. Top with desired toppings and serve! So quick and easy, yet absolutely scrumptious!

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