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30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You're Going to Crave!
Stay In, Save Time, Eat Vegan!
This brilliant cookbook reveals the secrets to cooking dinners that you crave— the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week.
Fabulous recipes like Roasted Cauliflower Romesco Tacos, Spicy Buffalo Tempeh Wraps or Date Night Truffled Mac ‘n’ Cheez mean you can cut back your restaurant spending by making your own photo-worthy dishes at home. Megan Sadd has your back with smart tips for cooking efficiently, and a recipe for every mood you may find yourself in. Many of these amazing meals are gluten-free to boot, helping you maximize healthy eating in as little time as possible.
These vegan dinners will satisfy the herbivorous and the omnivorous (and not just on Meatless Monday)! Whether you’re craving Jerk Lettuce Wraps with Caramelized Pineapple or Texas-Style Chili with Cashew Sour Cream, these easy plant-based dinners are more than salads and stir-fries—they’re fun, fast and scrumptious.
This brilliant cookbook reveals the secrets to cooking dinners that you crave— the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week.
Fabulous recipes like Roasted Cauliflower Romesco Tacos, Spicy Buffalo Tempeh Wraps or Date Night Truffled Mac ‘n’ Cheez mean you can cut back your restaurant spending by making your own photo-worthy dishes at home. Megan Sadd has your back with smart tips for cooking efficiently, and a recipe for every mood you may find yourself in. Many of these amazing meals are gluten-free to boot, helping you maximize healthy eating in as little time as possible.
These vegan dinners will satisfy the herbivorous and the omnivorous (and not just on Meatless Monday)! Whether you’re craving Jerk Lettuce Wraps with Caramelized Pineapple or Texas-Style Chili with Cashew Sour Cream, these easy plant-based dinners are more than salads and stir-fries—they’re fun, fast and scrumptious.
192 pages, Paperback
Published February 5, 2019
45 people are currently reading
89 people want to read
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Displaying 1 - 7 of 7 reviews
March 31, 2024
Ok, let's do this thing that I set as one of my bookish new year's resolution and am only getting around to in late March: reviewing the cookbooks that I check out from the library. I like doing that to test them and if I really like one, I might even buy it (or check it out a crazy amount of times).
I am not a vegan nor do I intend to become vegan but I like to boost up my plant-based meals, so I randomly chose this book. I think I might have just put Plant-Based into my library's search engine. It has nice big pictures (which is a must for me, I need the photo to get intrigued to cook it!), easy to follow recipes and a fun ordering of the recipe groups. What put me off initially was the introduction though. Sadd right off the bat tells you to better have your chopping skills in order and be organized about pre-soaking the required ingredients! And I thought this shouldn't be a race, you shouldn't have perfect kitchen skills to meet the 30 minute mark: either your recipes are easy and quick or you confirm my bias here that vegan from scratch is too involved. Wasn't a fan of that attitude, saying it's basically your fault if the recipes take too long because her test kitchen managed in time....
But it's the recipes where it counts and these are the ones I tried (in order of appearance):
-Roasted Cauliflower Romesco Tacos: very solid, tasty option to forgo meat in a taco which I hadn't tried before. I am struggling with all the nut based sauces in here (this was basically a red pesto), I'd need a better blender for them and they are also often a ton of work. But the cauliflower was great. 4*
-Arugula Pesto & Roasted Veggie Panini: served on a Ciabatta is that still a Panini? Doesn't matter this was my favorite. Easy, little work and very tasty, also very customizable by switching out the veg. 5*
-Roasted Broccoli Leek Soup: this was the first recipe I tried and very much a fail. I've had a very cheese tasting vegan lasagna made by a friend before so I was excited to learn about how to use nutritional yeast to the desired effect but this wasn't it. I used less lemon juice than it said and it still overpowered the whole taste. What's with all the lemon juice, Megan Sadd? 1*
-Mongolian Mushrooms & Onions: big shroomie fan here but this was only kind of okay. I think Sadd's spice tolerance is not where mine is at, I pretty much always added more spicy spice. This was also missing something, and I don't want to say meat but as a meal it was underwhelming. 2*
-Jackfruit Yellow Thai Curry: This was high on my list because I had tried Jackfruit in vegan tacos before and loved it. This was fine but the jackfruit tasted kind of bland, again, I think needs better spicing. What I will copy though is toasted Cashews on top of my curries: Yum! 3*
-Saag Paneer Pizza: I lied, this was my favorite. The spinach-coconut sauce was so good, I love the idea of Naan Pizza and you can endlessly customize this (I added more veg topping for me and curried chicken for the husband). 5*
-Spicy Sunflower Penne Rosa: another fail. The sunflower based sauce did not taste good to me at all, did not blend in well and didn't taste creamy or cheesy. I actually added cream I had in the fridge to try and salve it but that sunflower taste was simply everywhere. And again lemon? 1*
-Elote Butternut Squash Tacos: Butternut Squash aficionado here, in my opinion just by putting them in any recipe it becomes an instant star. Same here, I don't think there was anything special about the recipe per se but it provided me with another great taco option for the future. 4*
A bit mixed but I am glad I can take some ideas for more meat-free dinners from this, especially the tacos are great, still, this will not become a part of my collection. It confirmed my stand that vegan food is great when it's accidentally vegan and you are smart about subbing meat with a tasty veg option. When this tries to imitate creamy or cheesy tasting sauces it mostly failed for me. And I stayed purposefully away from tofu options since I am historically not a fan.
I am not a vegan nor do I intend to become vegan but I like to boost up my plant-based meals, so I randomly chose this book. I think I might have just put Plant-Based into my library's search engine. It has nice big pictures (which is a must for me, I need the photo to get intrigued to cook it!), easy to follow recipes and a fun ordering of the recipe groups. What put me off initially was the introduction though. Sadd right off the bat tells you to better have your chopping skills in order and be organized about pre-soaking the required ingredients! And I thought this shouldn't be a race, you shouldn't have perfect kitchen skills to meet the 30 minute mark: either your recipes are easy and quick or you confirm my bias here that vegan from scratch is too involved. Wasn't a fan of that attitude, saying it's basically your fault if the recipes take too long because her test kitchen managed in time....
But it's the recipes where it counts and these are the ones I tried (in order of appearance):
-Roasted Cauliflower Romesco Tacos: very solid, tasty option to forgo meat in a taco which I hadn't tried before. I am struggling with all the nut based sauces in here (this was basically a red pesto), I'd need a better blender for them and they are also often a ton of work. But the cauliflower was great. 4*
-Arugula Pesto & Roasted Veggie Panini: served on a Ciabatta is that still a Panini? Doesn't matter this was my favorite. Easy, little work and very tasty, also very customizable by switching out the veg. 5*
-Roasted Broccoli Leek Soup: this was the first recipe I tried and very much a fail. I've had a very cheese tasting vegan lasagna made by a friend before so I was excited to learn about how to use nutritional yeast to the desired effect but this wasn't it. I used less lemon juice than it said and it still overpowered the whole taste. What's with all the lemon juice, Megan Sadd? 1*
-Mongolian Mushrooms & Onions: big shroomie fan here but this was only kind of okay. I think Sadd's spice tolerance is not where mine is at, I pretty much always added more spicy spice. This was also missing something, and I don't want to say meat but as a meal it was underwhelming. 2*
-Jackfruit Yellow Thai Curry: This was high on my list because I had tried Jackfruit in vegan tacos before and loved it. This was fine but the jackfruit tasted kind of bland, again, I think needs better spicing. What I will copy though is toasted Cashews on top of my curries: Yum! 3*
-Saag Paneer Pizza: I lied, this was my favorite. The spinach-coconut sauce was so good, I love the idea of Naan Pizza and you can endlessly customize this (I added more veg topping for me and curried chicken for the husband). 5*
-Spicy Sunflower Penne Rosa: another fail. The sunflower based sauce did not taste good to me at all, did not blend in well and didn't taste creamy or cheesy. I actually added cream I had in the fridge to try and salve it but that sunflower taste was simply everywhere. And again lemon? 1*
-Elote Butternut Squash Tacos: Butternut Squash aficionado here, in my opinion just by putting them in any recipe it becomes an instant star. Same here, I don't think there was anything special about the recipe per se but it provided me with another great taco option for the future. 4*
A bit mixed but I am glad I can take some ideas for more meat-free dinners from this, especially the tacos are great, still, this will not become a part of my collection. It confirmed my stand that vegan food is great when it's accidentally vegan and you are smart about subbing meat with a tasty veg option. When this tries to imitate creamy or cheesy tasting sauces it mostly failed for me. And I stayed purposefully away from tofu options since I am historically not a fan.
June 3, 2019
Looooooove this book I made the oyster mushroom po boys and it was delish
April 14, 2019
The book has great recipes and the pictures are good enough to eat.
May 7, 2019
Really like this book and ended up purchasing it for my cookbook collection.
November 9, 2020
Probably great for vegans but too complicated for someone just wanting veggie recipes.
April 4, 2023
Nice pictures and a wealth of recipes that seem lovely and fairly easy to make and riff off of.
July 17, 2024
i got this cookbook from a thrift store for a really good price. i haven’t tried many of the recipes yet (i should learn to properly cook by myself first – so i’ve only tried what my mom has made). the banh mi recipe in this is really delicious.
Displaying 1 - 7 of 7 reviews