We can never have more than enough easy, delicious, and superb 30 minute vegetarian meals. But I can supply you with two. They are highly nutritious, comforting, and just what you need to make your body look good. These two are my favorite: vegetarian tortilla soup and the Thai red curry with vegetables. With just little amount of time, you can fix these two amazing dishes. They do not only suit your taste but also provides your body with the essential nutrient it requires. You doubt me? Then let’s give it a try.

30 minute easy weeknight vegetarian meals recipes

1. Vegetarian Meals Tortilla Soup


This is a very unique tasting easy vegetarian recipe that is made from scratch. With just 30 minutes of your time, you can fix the most delicious recipe you have ever thought of. What are you waiting for?

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Cuisine: Mexican

Skill level: Easy

Method: Stovetop

Yields: 2 to 4 servings.


1. 1 dried smoked chili pepper ( 1 poblano pepper can be used as substitute)

2. Olive oil

3. 1 teaspoon ground cumin

4. 14-ounce can crushed tomatoes (chunky tomato sauce can be used as substitute)

5. 32 ounces (4 cups) vegetable stock

6. 1 medium white onion (diced)

7. 2 cloves garlic (can be either pressed or minced)

8. 1 to 2 medium jalapeños (not compulsory) use 1 for medium spicy soup and 2 for spicy soup

9. 14-ounce can hominy (rinsed and drained) optional

10. 14-ounce can black beans (rinsed and drained)

11. 2 ounces queso fresco or feta cheese (crumbled)

12. 1 handful cilantro leaves (chopped)

13. 1 lime (sliced into small wedges)

14. Sea salt

15. 2 to 4 radishes, sliced into super thin rounds

16. 6 corn tortillas (6-inch, taco-sized)

17. 1 avocado

Step by step instructions

1. Preheat the oven to 475 degrees Fahrenheit.

2. Stack the tortillas and slice them into a ½-inch-wide, 2-inch-long strips.

3. Once you have done that, chop the peppers and be sure to wash your hands. Remove the seeds and membranes from the jalapeno and poblano (note that using jalapeno and poblano is completely optional. Therefore, you can skip this step if you’re not using.)

4. Now pit, peel, and medium dice the avocado. Squeeze some lime juice over the avocado. This is done so as to prevent it from browning.

After you have successfully completed the first four steps, we need to proceed by baking the tortillas. To bake the tortillas;

5. Coat a baking sheet with a thin layer of oil.

6. Toss the tortilla strips in the oil to coat evenly. Arrange the strips in a single layer.

7. Bake for just 6 to 8 minutes, or better still when it becomes golden brown.

8. Season generously with salt while the strips are still hot.

The next procedure is to toast the chilli pepper. To toast the chili pepper, all you need to do is to;

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9. Place the dried chili pepper onto a baking sheet and bake for just 1 minute, or better still when the pepper is warmed through.

10.Now when it becomes cool enough to handle, cut the pepper open horizontally and then remove the seeds.

At this stage, it is advisable to wash your hands thoroughly afterward. This is done so as to avoid touching your eyes or other parts of your body with peppery hands.

The next procedure is to make the soup. To make the soup, all you need to do is to;

11. Heat some olive oil in a medium pot until hot.

12. Now add the garlic, as well as the onion and jalapeno and poblano peppers (that is if you are using them). Cook for just 4 to 5 minutes, or until it becomes. You are to stir at intervals.

13. Add in the cumin, as well as the vegetable stock and canned tomatoes. Allow it simmer for just 3 minutes. After 3 minutes, add the chili pepper as well as the black beans and hominy.

14. Allow it cook for approximately 8 to 10 minutes, or until it becomes slightly thickened. Be sure to stir at intervals.

15. Season with salt and pepper to taste.

The final procedure is how to serve the soup. To serve the soup, you’ll first need to;

16. Discard the dried chili pepper.

17. Place some of the tortilla strips, queso fresco, avocado, and radishes at the bottom of 2 to 4 bowls. Once you have done that, divide the soup between the bowls.

18. Now top the soup with the remaining tortilla strips, queso fresco, avocado, and radishes and then garnish with some cilantro and serve. You are free to serve with lime wedges and hot sauce to suit your taste.

2. Thai red curry with vegetables


This is one of the easiest homemade Thai red curry with vegetables recipe I bet you’ve ever come across. It is much easier and healthier than store bought canned foods. Infact, it is one of the best vegetarian dish I’ve ever tasted.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 30 minutes.

Yields: 2 to 4 servings.


1. 1 ¼ cups brown jasmine rice or long-grain brown rice

2. 1 tablespoon finely grated fresh ginger

3. 2 cloves garlic, pressed or minced

4. 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds

5. 2 tablespoons Thai red curry paste

6. 1 can (14 ounces) regular coconut milk

7. 1 red bell pepper, sliced into thin 2-inch long strips

8. 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips

9. 1 ½ cups packed thinly sliced kale

10. 1 ½ teaspoons coconut sugar or brown sugar

11. 1 tablespoon tamari or soy sauce

12. ½ cup water

13. 2 teaspoons rice vinegar or fresh lime juice

14. 1 tablespoon coconut oil or olive oil

15. 1 small white onion, chopped

16. Pinch of salt to taste.

All ingredients can be added to shopping list ✅

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Step by step instructions

The first step is to cook the rice. Cooking the rice is very easy. All you need to do is to:

1. Bring a large pot of water to boil.

2. Now rinse the rice and add to the pot. Boil for just 30 minutes. Be sure to reduce heat when necessary. This is done so as to prevent overflow.

3. Carefully remove from heat. Once you have done that, drain the rice and return it to the pot.

4. Carefully cover the pot and allow the rice cool for just 10 minutes or more (depending on how you want it),you can as well allow it to cool until you are ready to serve.

5. Note that before serving, season the rice with a pinch of salt (or more if necessary) to taste and fluff it with a fork to make sure it doesn’t stick together.

The next procedure is how to make the curry. I can assure you that this procedure is just as easy as making the rice. To make the curry, all you need to do is to;

1. Warm a large skillet with deep sides over medium heat.

2. Now once becomes hot, add the oil.

3. Add the onion and then sprinkle generously with salt. Allow it to cook, stirring at intervals, until you notice that the onion has become soft and is starting to turn translucent. This should only take about 5 minutes or less.

4. Add the garlic as well as the ginger and cook until fragrant. This should not exceed 30 seconds as both garlic and ginger doesn’t take too long to become fragrant. Be sure to stir at intervals.

5. Add the carrots as well as the bell peppers and cook until the bell peppers are fork-tender. This should only take approximately 3 to 5 more minutes. Be sure to stir at intervals.

6. Now add the curry paste and cook for just 2 minutes, making sure to stir often.

7. Add the kale, as well as the coconut milk, water, and sugar, and stir to combine.

8. Bring the mixture to a simmer over medium heat. Be sure to reduce heat when  necessary. This is done so as to maintain a gentle simmer. Keep cooking until the carrots as well as the kale and peppers, have softened to how you prefer it. This procedure should not exceed approximately 5 to 10 minutes. Be sure to stir at intervals.

9. Carefully remove the pot from the heat and then season with some tamari and rice vinegar.

10. Add salt (I recommend you add at least ¼ teaspoon for the most desirable result), to taste.

Note that you can as well add an extra pinch of curry if you notice that the curry needs a little more punch. Add an additional ½ teaspoon tamari, or more for acidity, also add an additional ½ teaspoon of rice vinegar if desired.

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11. Divide rice and curry into large bowls and garnish with some chopped cilantro. You can as well add a sprinkle of red pepper flakes, if you desire. If you are a fan of spicy curries, you can serve with some chili garlic sauce or sriracha on the side to suit your taste.

Vegetarian main meals


Vegetarian main meals come in different healthy, delicious and nutritious variations that not only suits your taste buds but also serve well at dinner table with your family. This is my favorite vegetarian main meal. Broccoli quinoa cakes. It is not only healthy but highly nutritional. With just a sizeable amount of ingredients, you can put together this amazing recipe, and I can assure you that everyone will love it!

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes.

Yields: 4 servings.


1. ½ cup uncooked quinoa or 1 ½ cups cooked

2. 4-5 cups fresh broccoli florets

3. 2 scallions, diced

4. 1 garlic clove, finely minced

5. ¼ cup almond flour

6. ½ cup grated cheese or vegan cheese

7. 2-3 tablespoons oil for searing

8. 1 cup of water

9. 1 egg

10. 1 teaspoon salt

11. ¼ teaspoon pepper.

All ingredients can be added to shopping list ✅

Step by step instructions

1. Boil water in a medium size pot. Lower heat to low and cook until all the water is gone (should take approximately 12 minutes). Turn off heat, and allow it stand 5 minutes, still covered.

2. Steam broccoli at the same time until it becomes tender and drain properly.

3. Place broccoli as well as the cheese, garlic, pepper, scallions, salt, and quinoa  into a food processor and pulse until finely ground.

4. Add in the almond flour and pulse until it is mixed.

Note that the mixture should easily mound on a spoon and just be slightly wet, but easily forming a patty. If the mixture is very wet, keep adding almond flour one tablespoon at a time.

5. Form 4 large patties.

6. Heat oil in a skillet over medium heat and carefully place patties in the skillet, lowering heat to medium-low. Do not move or fiddle with them because as they form the deep golden crust, they tend to naturally release themselves from the pan. They do not come out sticky, therefore making flipping much easier.

7. Flip when golden and releasing. This should only take about 5 minutes. Cook the other side until you notice that it has become slightly puffed in the center. Be sure to lower heat if necessary.

If making ahead, you can refrigerate and reheat. You could also keep in a warm oven until serving.

You can serve with sauteed greens or your favorite salad. You can as well top with a flavorful sauce if you desire.


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