15 Minute Vegan Meals | 3 Delicious & Filling Recipes (2024)

Want to save time in the kitchen, but still eat well and feel great? These 15 minute vegan meals check off all the boxes. They’re colorful, delicious, nutritious, and filling. Don’t miss the video midway through this post, to see how I make these 3 fabulous recipes in such a short amount of time.

Good news, you can make a delicious and filling vegan meal in under 15 minutes! No ninja kitchen skills required! In my last blog post for 5 ingredient vegan recipes, I talked about how I love to cook and to eat, but I don’t always have the time or energy to make a masterpiece. At the same time, I am so spoiled that nothing less than amazing will do. And why not? It’s a crappy myth that vegan cooking has to require skill, time, and patience. On the contrary! I made every recipe for this new video and blog post in under 15 minutes, and you can too.

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Keep scrolling to get the recipes for all of the 15 minute vegan meals I shared in this video. And don’t miss more 15 minute vegan meals here, and 5 ingredient vegan recipes here and here. Send this video or blog post to all the people in your life who say they can’t go vegan because it takes too much time and effort 🙂

First let’s start with the Korean BBQ Jackfruit Tacos. Sounds restaurant fancy, doesn’t it? I bought a tasty vegan Korean BBQ sauce at my local Sprouts grocery store, and cooked some shredded jackfruit in it for 10 minutes, then put it all in a hot tortilla. 15 minutes later I have a delicious meal that is just as great as any you could expect to eat at a restaurant. Sure, you could get even more fancy by serving these with a kimchi slaw, and mango guacamole, but save that for when you feel like spending more time in the kitchen (or buy those things pre-made). These 15 minute tacos will hit all the spots. Add them—along with the other recipes in this 15 minute vegan meal roundup—to your weekly meal plan schedule.

Jackfruit might sound like a fancy ingredient, but you can actually buy it at your local Trader Joe’s grocery store. I’ve also found it at Caribbean and Asian markets. Look for green or unripened jackfruit in brine in a can. You can also buy it online. If you can’t find jackfruit, you can make these tacos with mushrooms—I especially like doing a blend of oyster, shiitake, and enoki, but even baby bella will do—other good substitutions might be extra-firm tofu, tempeh, or something like Gardein or Beyond Meat.

I’ve shared this chickpea tuna salad on my blog before, and it’s been one of the most popular recipes on SPS for years! I understand why! You can turn to this yummy dish to get all the tasty goodness of a tuna salad without having to eat the body of another animal, worry about toxins like mercury, or consume cholesterol. Win win win!! I love serving this chickpea mash between two slices of my favorite sandwich bread, on top of avocado toast, as part of a Buddha Bowl, as a dip for crudité, or tossed into a massaged kale salad. Serving it in a sandwich is probably the easiest, and most balanced.

You’ll need a food processor to best make this chickpea mash. A blender will most likely blend the ingredients unevenly, or turn the chickpeas into hummus. The best choice for making this without a food processor is to mash the ingredients together with a fork. Just make sure to mince your celery if you plan on doing it that way.

I don’t eat pasta often, but when I do it is a treat! Pasta is the epitome of the 15 minute vegan meal. I almost didn’t include it in this roundup because it seems so obvious, until I realized that I may be taking for granted the fact that you can balance out all of that refined flour by adding nutritious broccolini (or other green veggies) and mushrooms. I also really wanted to share this recipe because it utilizes one of my favorite cooking techniques, which I call “the smash”. To speed up the cook time of your vegetables and to get them to quickly caramelize, and to make your mushrooms more flavorful and meaty, cook them on medium or medium-high heat and place the flat lid of a pan directly on top of them. The heavier the lid, the better. “Smashing” them will allow them to more quickly release their liquids, and the result tastes similar to roasting. I learned this technique from a vegan cooking video. If you have two cast iron skillets you can cook the veggies in one, and place the clean bottom of the other one directly on top of your veggies or mushrooms. I swear, you will love the smash technique! If you need a visual check out the video above.