Easy Vegetarian Meals in 30 Minutes or Less

Welcome to Meals Under 30, a series featuring fast and delicious weeknight meals courtesy of our Culinary Content Network

Zucchini Noodles With Olives and Tomato Sauce // The Hungry Hutch 

The Daily Meal presents Meals Under 30, a series in conjunction with our Culinary Content Network of food bloggers.

In each Meals Under 30 recipe roundup, our talented bloggers share their best go-to weeknight recipes for when they need to get dinner on the table fast. Our editorial team then chooses its favorite enticing weeknight meals — all of which can be made in 30 minutes or less.

This week, we are going meatless with these easy-to-pull-together meals; check them out below:

Black Bean Burrito Bowl

Picky Eater blogger reports, “I made this as a dinner for one when the husband was dying for some takeout, and I couldn’t believe how fast it all came together.” For the recipe, click here.

Caprese Portobello Mushroom Pesto Pizza

Honey What’s Cooking explains, “Portobello mushrooms truly are the perfect substitute for meat since they are meaty in texture and tend to be filling, but the best part of all is they are low in calories.” For the recipe, click here.

Creamy Taco Bake

A Mind “Full” Mom tells us this casserole dish “is creamy, cheesy and tastes just like a taco. It is a meatless, frugal, weeknight wonder.” For the recipe, click here.

Farro and Kale Salad With Sage Browned Butter Vinaigrette

“One advantage of using kale in salads is that leftover salad doesn't wilt. In other words, the salad keeps overnight, even if previously tossed with dressing,” says This is How I Cook.

For the recipe, click here.

Roasted Butternut Squash and Spinach

This dish by Vintage Zest is simple, quick, healthy, and colorful.

For the recipe, click here.

Vegetable Hummus Wraps

Eggplant, hummus, greens, marinated artichokes, and chopped parsley fill soft flatbread in this dish by Oat and Sesame.

For the recipe, click here.

Zucchini Noodles With Olives and Tomato Sauce

“The sauce used to cook the zucchini noodles in this recipe is somewhat akin to puttanesca, minus the anchovies and capers. I love the brininess that the olives add to the tomato sauce, and they also add a meaty texture to this vegetarian recipe. (It’s actually vegan if you decide to leave off the cheese),” says The Hungry Hutch.


Check out the recipe here.