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    Home » All Recipes

    30 Minute Recipes

    Looking for easy plant-based recipes you can make in 30 minutes or less? With a mix of easy dinner ideas, breakfast, snacks, and even cocktails- there are so many quick recipes to make!

    Try the Vegan Chai Pancakes for breakfast, the Vegan Gnocchi Soup for lunch or dinner, and Vegan Red Velvet Cupcakes for dessert! Don't forget to check out recipes with 10 ingredients or less next.

    bowl of butter beans in creamy tomato sauce with fresh basil and slice of toast.

    Tuscan "Marry Me" Butter Beans

    plate of powdered sugar snowball cookies with top cookie missing a bite and showing inside full of pecans.

    Vegan Snowball Cookies

    bowl of salad with arugula, pears, pistachios, pomegranate seeds, dressing and two wooden salad spoons.

    Arugula Pear & Pistachio Salad

    serving plate filled with peaches, tomatoes, basil, cubed toasted bread, and a shallot dressing with 2 serving spoons.

    Peach Panzanella Salad

    bowl of pasta with artichokes, sundried tomatoes, olives, shallots, parsley, and vegan parmesan.

    Sun-dried Tomato & Artichoke Pasta

    watermelon cocktail with salt lime zest rim and lime wedge inside.

    Watermelon Margarita Mocktail

    bowl of thinly sliced cucumbers, edamame, cilantro, scallions, and sesame topped with a chili oil sauce.

    Cucumber Edamame Salad

    bowl of tomato basil butter beans with a slice of toast.

    Burst Tomato Basil Butter Beans

    margarita with lime slices on top and salt lime zest rim.

    Margarita Mocktail

    bowl of creamy butter beans with lemon garlic and spinach and side of toast.

    Creamy Lemon Garlic Butter Beans

    wooden spatula scooping up two slices of golden pan fried tofu from a pan.

    Crispy Pan Fried Tofu

    chopsticks twirling chili shallot noodles topped with green onions in a saucepan.

    Shallot Chili Oil Noodles (15 minutes!)

    bowl of rice topped with gochujang tofu, two lime slices, scallions, and sesame seeds.

    Gochujang Tofu

    lemon platter topped with pasta and crispy lemon tofu with caper lemon shallot sauce, fresh parsley, and lemon slices.

    Vegan Tofu Piccata

    pot of ramen with curry broth, shiitake mushrooms, snap peas, cilantro, and limes.

    Vegan Curry Ramen

    wrap cut in half on a plate filled with chickpeas and vegetables.

    Vegan Buffalo Chickpea Wraps

    bowl of creamy soup with artichokes, spinach, gnocchi, and onion.

    Vegan Spinach Artichoke Gnocchi Soup

    naan bread topped with hummus, arugula, tomatoes, red onion, artichokes, capers, dill, and dressing.

    Mediterranean Flatbreads

    three jam filled cookies on a plate surrounded by more plates of cookies.

    Vegan Thumbprint Cookies

    apple cider margarita in cocktail glass with cinnamon sick and apple slices.

    Apple Cider Margarita

    bowl of pasta salad with tomatoes, cucumber, red onion, red pepper, and chickpeas with a creamy dressing.

    Vegan Tahini Pasta Salad

    container of yogurt ranch dressing.

    Vegan Yogurt Ranch Dressing

    bowl of tzatziki on plate with crackers, cucumber slices, and lemons.

    Vegan Tzatziki

    big bowl of salad filled with spinach, orzo, chickpeas, tomatoes, olives, fresh dill, parsley, red pepper, and lemon slices

    Vegan Mediterranean Orzo Salad

    shirley temple cocktail with ice maraschino cherries and lime wedges on top.

    Dirty Shirley Cocktail

    bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas.

    Tuscan Artichoke Tomato Salad

    two frozen mango margaritas with jalapeno and lime and a chili salt rim

    Mango Jalapeño Margaritas

    bowl of linguine with spinach, artichokes, basil, and toasted pine nuts

    Vegan Spinach Artichoke Pasta

    plate of vegan matzo brei with dill and chives on top and a fork on the side

    Vegan Matzo Brei

    baked gluten free crust in a tart pan

    Gluten-Free Tart Crust (Vegan!)

    bowl of red Mexican rice with cilantro on top and a spoon.

    Vegan Mexican Rice

    two coupe glasses filled with strawberry chamomile cocktail

    Strawberry Chamomile Gimlet

    a bowl of peanut butter tofu, rice noodles, peanuts, and scallions

    Spicy Baked Peanut Tofu

    chopsticks that are pulling udon noodles and vegetables from a wok

    Vegan Yaki Udon

    hand picking up peanut butter cookie from tray of cooking

    Vegan Peanut Butter Sugar Cookies

    plate with french greens mixed with sauteed shallots and a toasted almond topping

    Green Bean Almondine (Amandine)

    cranberry gin cocktail with dried orange slices, rosemary, and sugared cranberries as garnish

    Cranberry Gin Fizz

    cast iron pot full of vegetable soup with white beans and kale

    Vegan Tuscan White Bean Kale Soup

    stack of three cookies on a plate filled with cranberries, pepitas, coconut, and oats

    Vegan Breakfast Cookies

    a bowl of purple, pink, and white fingerling potatoes with a dill dressing

    Vegan Dill Potato Salad (no mayo!)

    Next Page »

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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    Summer Favorites:

    • pile of cookies topped with vanilla icing and dried strawberry pieces
      Vegan Strawberry Sugar Cookies
    • bowl of thinly sliced cucumbers, edamame, cilantro, scallions, and sesame topped with a chili oil sauce.
      Cucumber Edamame Salad
    • bowl of pasta with burst cherry tomatoes, basil, vegan parmesan, and two forks
      Vegan Tomato Basil Pasta
    • round cake topped with swirls of whipped cream, blueberry jam, lemon slices, and lemon zest.
      Vegan Blueberry Lemon Cake
    • a plate of blackberry peach cobbler getting a spoonful taken out
      Vegan Blackberry Peach Cobbler
    • bowl of tomato gazpacho topped with tomatoes chives cucumber and oil drizzle.
      Vegan Gazpacho

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