15 Weeknight Vegetarian Recipes You Can Make in an Hour or Less

We love the crispy chickpeas and bright herbs in this tabbouleh salad, which can be ready in 30 minutes. Pro tip: add rose water to the vinaigrette, if you have any. 

We love the crispy chickpeas and bright herbs in this tabbouleh salad, which can be ready in 30 minutes. Pro tip: add rose water to the vinaigrette, if you have any. 

Think of this recipe as a healthier riff on pasta pomodoro by Missy Robbins—substituting chickpeas for pasta, but keeping the richness and flavor (and most importantly, the cheese). We love it so much, we put it on our list of the 40 best recipes of all time.

This “speedy ratatouille” packs in all the vegetables, from squash and zucchini to red bell peppers and tomatoes. You can have it ready within an hour—top with goat cheese crumbles and a drizzle of olive oil to serve.

In the mood for breakfast for dinner? Try this baked egg dish with mushrooms and spinach, given even more flavor with red wine and a hint of soy sauce.

If you’re looking for a lighter dinner, try this vegetarian hot and sour soup. It can be prepared the day beforehand, and makes 4 to 6 servings, which carries you over for a few nights of leftovers. 

Yes, it’s entirely possible to make something that tastes like it has been cooking for hours in under 40 minutes. Just take this vegetarian butter tofu, for example—the creamy, savory tomato sauce and spices make it a hearty dinner that tastes great without a ton of effort.

While this dish looks pretty involved at first glance, it will be ready in an hour—and we promise you, it’s worth it. Brined eggplant, lebneh, and sweet dried cherries make a delicious combination.

Chef Peter Cho (a F&W Best New Chef of 2017) told us this dish combines flavors of “tiger vegetable salad, warm spicy tofu and the pork zha jjang hand-pulled noodles.” The best part? It’s ready in 35 minutes.

Throwing together a quick salad on a weeknight is a no-brainer; however, if you’re looking to mix it up, check out this spinach and sprout salad. The dressing is made from vegan coconut yogurt, and roasted sunflower seeds add a nice crunch.

Justin Chapple puts a spin on fattoush salad by adding nectarines into the mix—a quick, healthy hit you can make after work.

We love a good shakshuka, and this spinach variation works just as well for dinner as it does for brunch.

There’s only two steps to this recipe, so it’s basically made for weeknights—plus, the roasted almonds give you a dose of protein.

Jalapeño, sweet potato, garlic, and of course, tortillas—Molly Yeh’s vegetarian tortilla soup is packed with flavor and ready in an hour. To serve, top with avocado, fresh cilantro, sour cream, and your choice of crumbled queso fresco or Monterey Jack. 

This easy vegetarian lasagna only takes 15 minutes to prep and bakes for a total of 35, giving you plenty of time to sneak in some Netflix time while you wait.