25 Quick Vegan Dinner Recipes Made in 30 Minutes or Less
These quick vegan meals cook up in 30 minutes using a pressure cooker, full of nourishing vegetables, savory spices, and hearty legumes—perfect for busy weeknights without sacrificing flavor.
Equipment
- 1 Pressure cooker Electric
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 1 can (15 oz) chickpeas drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- 2 cups cooked quinoa for serving
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent and softened.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Add chopped bell pepper and sliced zucchini. Sauté for 5 minutes until starting to soften.
- Add halved cherry tomatoes and chickpeas. Sprinkle in ground cumin, paprika, salt, and black pepper to taste.
- Transfer mixture into your pressure cooker. Seal the lid, set the valve to 'sealing'.
- Cook on high pressure for 5 minutes. Let naturally release for 10 minutes before quick releasing any remaining pressure.
- Serve warm over cooked quinoa and top with fresh parsley.
Notes
Use fresh parsley as garnish. Store leftovers in fridge for up to 4 days or freeze for 2–3 months.