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Home » Recipes » Recipes

20-Minute Vegan, Plant-Based Dinner Recipes

Need a quick and easy plant-based dinner STAT? Try one of my lightning-fast vegan dinner recipes, like comforting Asian Noodle Soup or Tostadas con Frijoles!

  • closeup of vegan ceviche tostada
    Vegan Ceviche Tostadas with Heart of Palm and Avocado
  • big bowl of vegan greek salad with utensils
    Vegan Greek Salad
  • three avocado tostadas on wooden board
    Easy Avocado Tostadas
  • bowl of vegan noodle soup with greens, onion and tofu
    Asian Noodle Soup
  • large non-stick skillet with pasta puttanesca and a set of tongs resting inside
    15-Minute One Pot Linguini Puttanesca (no anchovies)
  • white bowl of kale orzo salad with cranberries and pecans with spoon resting on side
    Orzo Kale Salad with Cranberries
  • avocado cucumber salad with lettuce and pepitas in a blue bowl
    Avocado Cucumber Pepita Salad with Creamy French Dressing
  • bowl of vegetable fried rice with no egg on bamboo mat
    Vegetable Fried Rice (no egg)
  • tostada with refried beans, dairy-free mexican street corn esquites, sour cream and cilantro on a wooden board with a lime in the background
    Tostadas with Vegan Mexican Street Corn
  • Vegan Tostadas with Refried Beans, Lettuce, Tomato, Avocado and Crema with lime slices and cilantro on a wooden board
    Tostadas de Frijoles (Tostadas with Refried Beans)
  • white plate of potatoes and kale, with lime and avocado
    15-Minute Skillet Potatoes and Kale with Salsa (oil-free)
  • kidney bean burger with homemade fries
    Red Kidney Bean Burgers (vegan)

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Abi Cowell smiling in her kitchen

Hi! I'm Abi, certified in plant-based nutrition, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

More about me →

Badge showing that Abi Cowell has graduated from the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate Program at eCornell.

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    3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)
  • pot of yukon golds
    Instant Pot Steamed Potatoes
  • plate of kale crunch salad on white plate
    Kale Crunch Salad Chick-Fil-A Copycat
  • stack of baked tostadas on sheet pan
    How to Make Homemade Tostada Shells (air fryer or oven baked without oil)
  • closeup of cooked and seasoned black beans with white rice
    Quick and Easy Seasoned Vegan Black Beans
  • closeup of pasta with fork
    Vegan Mac and Cheese (without cashews)
  • 5 small banana oat peanut butter cookies stacked on rack
    4-Ingredient Banana Oatmeal Peanut Butter Cookies
  • pouring vegan cheese sauce from ladle into saucepan
    Fauxveeta Vegan Cheese Sauce

Very Simple

  • avocado cucumber salad with lettuce and pepitas in a blue bowl
    Avocado Cucumber Pepita Salad with Creamy French Dressing
  • holding a baked leftover mashed potato pancake dipped in ranch dressing
    Potato, Broccoli and Corn Fritters (baked, no egg, oil-free)
  • tostada with refried beans, dairy-free mexican street corn esquites, sour cream and cilantro on a wooden board with a lime in the background
    Tostadas with Vegan Mexican Street Corn
  • diced potato and onion after baking with spices on a parchment paper lined sheet pan
    Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder
See more Very Simple →

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