30 Minute Recipe

Recipes that take 30 minutes or less

Vegan Hummus and Vegetable Pasta

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A quick meal with protein-rich pasta, seasonal vegetables, and creamy hummus. Roast your vegetables ahead of time for this dish to come together in a flash.

Vegan Hummus and Vegetable Pasta

We go through a lot of hummus. Like a lot of it. I’m not sure who thought small containers of hummus should be a thing because let’s be real, that’s enough hummus for like four carrots.

If you’re ever tired of red sauce, hummus makes a fun alternative in this seasonal pasta dish. I might judge you if you can’t have another night of marinara, but I get it. It’s good to switch things up a bit.

I suggest roasting a huge batch of vegetables for the week so that all you have to do is boil the pasta. I love Trader Joe’s lentil spaghetti, but any protein-rich pasta would be great.

Once your pasta is cooked to your liking, drain the pasta, reserving about half a cup of pasta water. Add the pasta back to the pot, add the juice of one lemon (or less if you don’t want a lot of tang), about 8 oz of hummus (more or less depending on how creamy you want it), and your roasted veggies. Give it a nice big stir. Top with pine nuts, parsley, basil, or red pepper flakes.

What’s fun about this meal is that you can switch up all the variables. Change your vegetables, pasta shape, and hummus flavor. This go-round, I used cherry tomatoes, asparagus, red onion, and brocoletti. Zucchini and yellow squash would also be a great combo.

Let me know if you try it!

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Vegan Hummus and Vegetable Pasta

A quick meal with protein-rich pasta, seasonal vegetables, and creamy hummus. Roast your vegetables ahead of time for this dish to come together in a flash.

Course Dinner, Main Course
Cuisine American, Mediterranean
Keyword 30-Minute Meal, Dinner, Quick Meal

Ingredients

  • Roasted Vegetables Pick whatever you want!
  • Pasta I used Trader Joe’s lentil spaghetti
  • 1/3 cup Reserved Pasta Water
  • 8 oz Hummus
  • 2 tbsp Lemon juice More or less depending on how tangy you want it
  • Pine nuts, red pepper flakes, fresh herbs Optional

Instructions

  1. Roast your vegetables at 400. I chose red onion, asparagus, brocoletti, and cherry tomatoes.

  2. Cook pasta according to package instructions. I used Trader Joe’s lentil spaghetti, but you can use any high-protein pasta you desire. Reserve about 1/2 cup of your pasta water to help make your sauce extra creamy.

  3. Dump the cooked pasta back into the pot. Add the reserved pasta water, lemon juice, hummus, and roasted vegetables. Stir until everything is combined.

  4. Top with pine nuts, red pepper flakes, or fresh herbs.

Quinoa and Lentil Buddha Bowl with Lemon Tahini Sauce

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Throw together this super simple bowl for weekday lunches. The combination of sweet and tangy keeps you coming back for more!

Do you ever have a meal that just exceeds all expectations? Like you knew it was going to be edible, but maybe not anything to write home about? And then it turns out to be love at first bite and you cry a little when you realize your bowl is empty? This bowl is one of those meals. When I took inventory of my fridge, I had cauliflower and broccoletti from my Imperfect Produce box that I needed to use up and some cooked quinoa and lentils that I had to either eat or freeze. The Imperfect pomegranate seeds staring back at me helped bring my vision to light.

Lentils are one of my favorite sources of protein. They’re versatile, soak up any sauce, and provide excellent sources of fiber, iron, protein, potassium, and B vitamins. I suggest buying Trader Joe’s pre-cooked lentils for the convenience factor, but you can also boil your own. While we’re talking about convenience, splurge on the $4 pomegranate seeds. You won’t regret it for two reasons: 1) even using tricks to make de-seeding a pomegranate supposedly painless, it’s never a pleasant experience; and 2) pomegranate seeds take this dish to a whole new level. I’m usually all for substitutions, but do not leave out these little sour bursts of flavor.

This is one of those meals that works great to just book a big batch of everything, and then freeze what you don’t eat. Roast your vegetables, cook your quinoa, and cook your lentils if you’re making those from scratch. While everything is roasting and cooking away, stir together the three sauce ingredients. You may need to add a tiny bit of water to thin it out, but be careful not to add too much. No one likes a watery sauce. Taste as you go. You might want to add a dash of salt, more lemon juice, or more maple syrup to get the sauce exactly to your liking.

Once everything is prepped, start throwing your ingredients in a bowl. Top with those special red seeds and cilantro, and dig in! Comment below if you try making this!

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Quinoa and Lentil Buddha Bowl with Lemon Tahini Sauce

Throw together this super simple bowl for weekday lunches. The combination of sweet and tangy keeps you coming back for more!
Course Dinner, lunch, Main Course
Keyword 30-Minute Meal, Lentil, Quick Meal, Quinoa, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Ingredients:

  • Broccoletti
  • Cauliflower
  • Lentils
  • Quinoa
  • Pomegranate seeds
  • Cilantro

Lemon Tahini Sauce:

  • 4 T tahini
  • 1 T maple syrup
  • 1 lemon juiced

Instructions

  1. Preheat the oven to 375oF. Cut your broccoletti and cauliflower into bite-sized pieces. Toss with olive oil and salt and pepper. Place on a cookie sheet with a silpat mat or foil. Roast for about 15 minutes or until the vegetables are fork tender.

  2. Prepare your quinoa by following the instructions on the back of the package. If you are preparing lentils, do the same.

  3. Stir together all ingredients for the sauce. Add water to thin. Add salt or additional syrup or lemon juice to achieve your desired taste.

  4. Combine the vegetables, lentils, and quinoa in a bowl. Top with the sauce, pomegranate seeds, and cilantro. 

Vegan Pumpkin Alfredo

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This extremely simple pumpkin recipe gives you an unconventional way to use pumpkin. The ingredients may be minimal, but the flavor definitely isn’t lacking.

I love pumpkin. I love to bake with it, cook with it, and I always have one can stashed away in my pantry at all times. However, I rarely actually use it. I think it’s because pumpkin is associated with Fall, and I hate Fall because it means Summer is over. I usually just live in denial that the days are getting shorter and I need a coat every time I leave the house. And that one can of pumpkin in my pantry? I’m afraid to use it. What if I’ve used up my only can of pumpkin but I want to make pumpkin bread before September and the stores haven’t received their pumpkin shipment yet?? Total catastrophe, I tell ya.

Anyway, you all know how much I hate to waste food, so this recipe started with a botched cashew yogurt recipe. I took my cashew base and just added pumpkin and some spices. Feel free to take the heat up a notch by adding more paprika or even some chili powder. I didn’t have any garlic on hand, but I would have thrown in a couple cloves if I had them.

After blending everything in the Vitamix, I had a super creamy, almost whipped sauce. I tasted it a few times and added a little more salt and paprika until I had the flavor I wanted. The recipe below starts with minimal salt and paprika since you can’t exactly subtract spices! Keep adding about ½ teaspoon at a time until you reach your desired sauce.

Boil some pasta or rice, pick a green vegetable, and top with red pepper flakes. I added broccoletti, but I think some purple onion would be a great addition. Peas and zucchini/yellow squash would also pair well.

Enjoy!

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Vegan Pumpkin Alfredo

This extremely simple pumpkin recipe gives you an unconventional way to use pumpkin. The ingredients may be minimal, but the flavor definitely isn’t lacking.

Ingredients

Ingredients:

  • 1 cup cashews soaked in water the longer the better and overnight if possible
  • ½ cup vegetable broth
  • Juice of 1 lemon about 2T
  • 1/3 cup nutritional yeast
  • 1 can pumpkin puree
  • 1 t olive oil
  • 1 t paprika
  • 1 t salt and pepper
  • Optional: 2 cloves of garlic
  • Red pepper flakes for sprinkling on top

Instructions

Instructions:

  1. Put everything except for the red pepper flakes in a high-speed blender and give it a whirl.

  2. Taste to determine if you want to add more salt or paprika.
  3. Cook some pasta or rice, pick a green vegetable, and top with red pepper flakes.

 

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