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30-Minute Dinners, Minus the Meat

Quick weeknight meals for the meatless crowd
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Whether you’re a vegetarian, adopting a Meatless Mondays routine, or going meat-free every Friday, we’ve got satisfying weeknight dinners you can pull together in 30 minutes or less. And with plenty of vegetables and “meaty” elements like mushrooms, black beans, and tofu—trust us—you’ll never miss the meat.

  • Recipe

    Spicy Rice Noodle Stir-Fry

    With a nod to pad Thai, this noodle dish makes an exciting, meat-free weeknight dinner. The short-cut trick is using slaw mix.
  • Recipe

    Mushroom Ragoût over Creamy Polenta

    A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.
  • Recipe

    Spicy Almond Soba Noodles with Edamame

    The almonds and almond butter in this go-to vegetarian meal will make you forget the dish is meatless. The combination of textures also helps make the salad satisfying.
  • Recipe

    Black Bean & Pepper Jack Burgers

    With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy skillet burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together.
  • Recipe

    Mushroom & Spinach Skillet Strata

    Here, smoked Gouda lends a hearty richness to the classic pairing of spinach and mushrooms. Serve with a lightly dressed salad to round out the meal.
  • Recipe

    Baked Parmesan French Toast with Tapenade & Arugula Salad

    In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of tapenade and a salad, it’s a perfect casual supper.
  • Recipe

    Udon with Tofu and Stir-Fried Vegetables

    These wheat-based Japanese noodles are available both dried (used in this quick stir-fry) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
  • Recipe

    Portabello Mushrooms with Creamy Spinach-Artichoke Filling

    This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.
  • Recipe

    Rigatoni with Spicy Tomato-Vodka Sauce

    Looking for a new go-to weeknight pasta dish? This vegetarian main course is super simple and has intense, warming flavors.
  • Recipe

    Leek & Goat Cheese Frittata

    Frittatas aren’t just for brunch. Whip one up whenever you need a quick and easy dinner. The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.
  • Recipe

    Orecchiette with Brussels Sprouts, Gorgonzola & Pecans

    Brussels sprouts, cabbage’s tiny cousin, are fast becoming America’s favorite vegetable. Sweet and nutty, they’re perfect paired with crumbled gorgonzola and pecans.
  • Recipe

    Smoky Black Bean & Cheddar Burrito with Baby Spinach

    Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.
  • Recipe

    Moroccan Vegetable Ragoût

    Served with a green salad and couscous studded with toasted almonds, this well-balanced sweet, bitter, and salty one-pot ragoût draws raves from vegetarians and meat-eaters alike.
  • Recipe

    Huevos Rancheros

    This colorful dish, with its lively Mexican flavors, is great for brunch or dinner, and you can easily layer crumbled crisped bacon or chorizo between the egg and avocado for the stalwart meat-lovers in the family.
  • Recipe

    Penne with Spinach, Gorgonzola & Walnuts

    Chopped nuts are unusual in pasta, but they add texture and pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.
  • Recipe

    Broccoli & Shiitake Stir-Fry with Black Bean Sauce

    Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.
  • Recipe

    Crispy Tofu with Sesame Asparagus & Dipping Sauce

    A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.
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