Quick and Delicious: 5 Veg Recipes Under 30 Minutes

Explore these 5 quick veg recipes in under 30 minutes, celebrating the simplicity and versatility of vegetable-based dishes. From mushroom white pizza to Thai curry vegetable soup, enjoy wholesome homemade meals.

Delightful Under-30-Minute Veg Recipes: Wholesome & Quick Homemade Delicious Dishes

Savouring the simplicity of homemade meals is a unique pleasure. It not only promotes health but also empowers you to tailor dishes to your preferences. The world of vegetable-based cuisine offers endless possibilities, allowing you to maximize the nutritional benefits of seasonal produce. Crafting a hearty main course salad is a delightful way to incorporate your favourite ingredients.

It’s an opportunity to indulge in a medley of flavours, ensuring you receive essential nutrients. So, embrace the joy of cooking and relish the diverse and wholesome world of vegetables while concocting your delectable salads.

Here are the recipies!

Mushroom White Pizza

White pizza may seem restaurant-level fancy, but it’s surprisingly simple to prepare at home. For the base, mix ricotta and shredded mozzarella with garlic and oil. Add sautéed mushrooms for an ideal date night dish. This pizza is cooked in a grandma-style, spread out as a single family-sized serving on a baking sheet. Pair it with a side salad of arugula or romaine for a complete meal at home.


  • 1 pound pizza dough, 
  • ¼ cup extra-virgin olive oil, divided
  • 1 pound mixed mushrooms, sliced
  • ¼ cup chopped fresh parsley
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • ½ cup whole-milk ricotta
  • 4 ounces (1 cup) shredded low-moisture mozzarella
  • 1 clove garlic, finely chopped


Preheat your oven to 450ºF and position the rack on the lowest level. Place the pizza dough on a parchment paper-lined baking sheet and stretch it into a 16-by-10-inch rectangle. Bake until it becomes lightly golden, approximately 7 minutes.

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While the dough is in the oven, heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they achieve a golden colour, which should take about 12 minutes. Remove the skillet from heat, then mix in the parsley, ½ teaspoon of salt, and ½ teaspoon of pepper.

In a medium bowl, combine the ricotta, mozzarella, garlic, and the remaining 2 tablespoons of oil, along with ½ teaspoon of salt and ¼ teaspoon of pepper. Spread this mixture evenly over the prebaked crust, making sure to leave a 1-inch border. Next, arrange the cooked mushroom mixture on top.

Then put the pizza in the oven and bake until it turns golden, which will take around 12 minutes. Once done, slice it and serve.

Cauliflower Tartine With Romesco Sauce

This unique vegetarian sandwich features two variations of cauliflower: roasted and quick-pickled with shallots, garlic, and golden raisins. The key element is the flavorful and creamy Romesco sauce, made from jarred roasted red peppers, tomato paste, raw almonds, and other common pantry ingredients. While delicious, this open-faced sandwich is best enjoyed with a knife and fork due to its hearty components.


  • ½ small cauliflower
  • 2 tablespoons golden raisins
  • ½ cup water
  • ½ cup plus 1 tablespoon apple cider vinegar, divided
  • 2 cloves garlic
  • 1 ⅛ teaspoon fine sea salt, divided
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • ⅓ cup roasted unsalted almonds
  • ⅓ cup roasted red bell peppers
  • 1 tablespoon canned tomato paste
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper, plus more for serving
  • 2 (1-inch-thick) sourdough bread slices, toasted
  • flat-leaf parsley leaves and tender stems


Begin by preheating your oven to 400°F. Take half of the cauliflower and thinly slice it while leaving the core intact. Set aside the other half of the cauliflower. Combine the cauliflower slices and raisins in a heat-safe bowl. In a saucepan, heat water, 1/2 cup of vinegar, 1 smashed garlic clove, and ½ teaspoon of salt until it simmers over medium-high heat. Remove from heat and pour this mixture over the cauliflower slices and raisins in the bowl. Stir gently and let it pickle at room temperature for at least 15 minutes, or up to 30 minutes. After pickling, drain the liquid and either discard it or save it for another use.

  • While the cauliflower is pickling, take the remaining half of the cauliflower and cut it into small florets. Spread these florets evenly on a rimmed baking sheet. Toss them with 1 teaspoon of oil and 1/8 teaspoon of salt. Roast the cauliflower in the preheated oven until it becomes tender and develops a golden brown underside, which should take about 18 to 20 minutes. Stir the cauliflower halfway through the cooking time and then remove it from the oven.
  • In a food processor, combine almonds, roasted bell peppers, tomato paste, black pepper, crushed red pepper, the remaining 1 tablespoon of vinegar, 1 smashed clove of garlic, ½ teaspoon of salt, and 2 tablespoons of oil. Process the mixture until it becomes mostly smooth, which should take about 1 minute, making sure to scrape down the sides as needed.
  • Spread the sauce evenly over toasted bread slices, and then top them with the pickled cauliflower slices and roasted cauliflower florets. Garnish with parsley and a sprinkle of crushed red pepper.

Slow Cooker Vegetarian Chili With Sweet Potatoes

Seeking a crowd-pleasing one-pot meal? Try this robust slow cooker vegetarian chilli featuring sweet potatoes, bell peppers, and an assortment of beans for a protein-rich and comforting delight. Don’t overlook the toppings—sour cream, chives, and cheese are excellent options. Pair with corn chips for dipping.


  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chilli powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 28-ounce can of fire-roasted diced tomatoes
  • 1 15.5-ounce can of black beans, rinsed
  • 1 15.5-ounce can of kidney beans, rinsed
  • 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
  • cream, sliced scallions, sliced radishes, and chips, for serving


  • In a 4- to 6-quart slow cooker, combine onion, bell pepper, garlic, chilli powder, cumin, cocoa, cinnamon, 1 tsp salt, and ¼ tsp black pepper. 
  • Add tomatoes (with liquid), beans, sweet potato, and 1 cup water.
  • Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours (shortens total cooking time).
  • Serve with sour cream, scallions, radishes, and tortilla chips.

Thai Curry Vegetable and Tofu Soup

Do you have fond childhood memories of cosying up with a warm bowl of soup on a chilly winter day? For many, that comfort came from creamy tomato soup, often paired with a grilled cheese sandwich. This wholesome, plant-based Thai curry vegetable soup offers a more mature take on that childhood delight.

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This flavorful soup recipe adds a healthy touch with curry paste and a distinctive twist with fresh lime juice. And if the thought of grilled cheese stirs your appetite, consider preparing a grown-up Parmigiano-Reggiano grilled cheese to complement the meal.


  • 1 tablespoon Thai red curry paste
  • 1 teaspoon grated fresh ginger
  • 2 cups low-sodium vegetable broth
  • 1 coconut milk
  • kosher salt
  • ½ pound shiitake mushroom stems removed and caps thinly sliced
  • 4 ounces green beans, halved
  • 2 carrots, halved lengthwise and sliced crosswise
  • 14 ounces extra-firm tofu, drained and cut into cubes
  • 4 ounces snow peas
  • 2 tablespoons fresh lime juice
  • ¼ cup torn fresh basil leaves
  • Asian chilli garlic sauce, for serving


  • In a medium pot, combine the curry paste and ginger, then mix in the broth, coconut milk, and 1 teaspoon of salt, bringing it to a boil. 
  • Next, add the mushrooms, green beans, and carrots, allowing them to simmer until they reach a tender consistency (approximately 3 to 5 minutes). 
  • Then introduce the tofu and snow peas, simmering for an additional minute until the snow peas turn vibrant green. 
  • Finish by adding lime juice, garnishing with basil, and serving alongside chilli garlic sauce.


Spicy Coconut Noodles

This quick Asian-inspired dinner, typically prepared with rice noodles, can be equally delightful when using fettuccine as a tasty alternative.


  • 8 ounces of rice noodles or fettuccine
  • 1 13.5-ounce can of unsweetened coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon chilli powder
  • 1 teaspoon kosher salt
  • 1 tablespoon chilli paste or sauce (optional)
  • 3 scallions, thinly sliced
  • 8 ounces bean sprouts
  • 16 basil leaves, whole or torn
  • ¼ cup shredded coconut, toasted (optional)


  • Cook noodles as package instructions, drain, and set aside. 
  • In a large saucepan over medium-high heat, mix coconut milk, tomato paste, chilli powder, salt, and optional chilli paste. Bring to a boil, then simmer for 2-3 minutes. 
  • Combine noodles with the sauce, toss, and serve in bowls, topping with scallions, sprouts, basil, and optional coconut.


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