30 Minutes Or Less

Everyone's welcome to join this vegan club

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.

Chickpeas and an array of colorful veggies combine for a complete meal.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

This comforting, easy vegan tomato soup recipe gets a wonderful boost of protein from white beans and is the perfect lunch or dinner with our vegan grilled cheese sandwich.

Cacio e pepe means “cheese and pepper” in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer.

Our healthy vegetarian and gluten-free falafel is snuggled in a bowl of crunchy veggies and drizzled with a creamy tahini sauce.

Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners. Both sweet and tart, it's meant as an appetizer — so serve it in small cups, not large bowls. Add sugar to suit your taste.

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.

A sweet-and-sour combination of cauliflower and apple is paired with melted Swiss cheese in a deli-style grilled sandwich. We’ve called for a panini or sandwich press, but you can also make it grilled-cheese-sandwich style in a skillet—just be careful when flipping it to make sure the filling doesn’t fall out.

A honey glaze lends a sweet note to the thyme-and-cracked-black-pepper-imbued tofu topping of this couscous entrée.

Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes.

Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them.

The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.

Smoked mozzarella stands in for Canadian bacon, while a fresh tomato sauce takes the place of hollandaise sauce, in this lightened-up version of a brunch classic. If you’re making the recipe for dinner, all you need is a light salad to round out the meal.

This one-dish meal comes together in just about 20 minutes. The black beans and avocado provide plenty of protein, but you could also round out the meal with a fried or poached egg.

A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply prepare the French toast right before serving.

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.

Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.

Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.

Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.

Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.

Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.

Gribiche is a cold French sauce made with capers and eggs. It has a bright, tangy flavor and offers a foolproof, lighter alternative to hollandaise.

For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.

This couldn’t-be-simpler sauce delivers big on taste.

Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.

Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.

This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.

Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

Beer cocktails like this simple concoction offer a light, refreshing alternative to mixed drinks. Non-alcoholic option: Omit vodka and substitute non-alcoholic beer or seltzer water for the blonde ale.

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.

When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.

Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.

Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.

Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use.

This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.

This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.

They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice

This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.

If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.

Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.

A few moments on the grill brands plum halves with stripes of ramped-up sweetness — a perfect base for a summer sundae. Any stone fruit will work for this recipe, except cherries, which are so small they'll fall through the grill grate.

Never had raw beet in a sandwich? This panini will have you hooked.

This supper dish is based on Thai drunken noodles.

These potato wedges can be parboiled up to a day ahead so that they’re ready to go on the grill whenever you’re ready to cook them.

If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

The pâté can also be spread on crackers or thinned with additional water and used as a dip.

This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.

The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.

Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.

Tender Leeks are puréed with lemon and parsley for a cream-free creamy sauce that's stirred into pasta and asparagus.

A lemony marinade lightly "cooks” thin strips of zucchini in this tender Mediterranean salad. You can sub other fresh summer herbs for the parsley and mint. For uniformly wide squash noodles, use a mandoline to thinly slice veggies.

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.

Muddling the lemon slices with the sugar releases the oil from the skins for extra-lemony flavor that's not too sour.

Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.