15-Minute Vegan Recipes

Photo: Dan Jones
Fast, modern vegan cooking everyone can get excited about.

Cooking vegan meals doesn't have to be a time-consuming process. In fact, creating delicious dishes free of animal products can be super quick and easy! Don't believe us? Just ask Katy Beskow, an award-winning vegan cookbook author, columnist and blogger. Her newest cookbook, 15 Minute Vegan, shares time-saving cooking tips and explores mouthwatering recipes that—you guessed it—come together in 15 minutes and are all totally vegan. So get ready for some healthy meals and a lot more free time on your hands.

  1. Butternut Squash and Sage Macaroni

    You need to make one of these healthy and easy to make vegan recipes for a delicious dinner-this butternut squash and sage macaroni comes together in just 15 minutes!

    This is an adaptation of one of the most popular recipes from Kate's blog—a scrumptious twice-baked butternut macaroni. Here she shortened the process so you can cut out the wait time and be chowing down on this creamy classic within 15 minutes.

    What You'll Need

    Serves 2 generously

    • 1 small butternut squash, peeled and chopped into small, even pieces
    • 200g (7oz) dried macaroni (egg free)
    • 1 tbl. olive oil
    • 1 medium onion, finely chopped
    • 2 cloves of garlic, crushed
    • 2 tsp. dried sage
    • 1 3/4 cups hot vegetable stock
    • Generous pinch of coarse sea salt and black pepper
    • Small handful of fresh basil, to garnish


    Step 1: Bring a large saucepan of water to the boil. Carefully add the squash to the water and cook over a medium heat for 10–11 minutes until very soft, then drain.

    Step 2: Place the macaroni in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes until al dente. Drain and keep warm.

    Step 3: Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2–3 minutes until softened but not browned.

    Step 4: Spoon the onion, garlic, and sage mixture into a blender or food processor, along with the butternut squash. Pour in the vegetable stock and blend on high until completely smooth.

    Step 5: Pour the smooth sauce over the macaroni and stir through thoroughly. Season with sea salt and black pepper and garnish with basil.

    Tip: To cook the butternut squash in the fastest time, ensure it is ripe and chopped into small, even pieces.

  2. Harissa Eggplant Kebabs with Cucumber, Red Onion, and Mint Relish

    You need to make one of these healthy and easy to make vegan recipes for a delicious dinner-these harissa eggplant kebabs with cucumber, red onion and mint relish and tahini make the perfect lunch or dinner!

    Got a summer party coming up? These spicy, sweet and super sticky kebabs will totally steal the show. Serve them in soft flatbreads with the tangy relish, pomegranate seeds and a generous drizzle of tahini.

    What You'll Need

    Serves 2 generously

    • 1 large eggplant, cut into 1 1/4 in chunks
    • 6 whole cherry tomatoes
    • 2 tbl. harissa paste
    • 1 tbl. maple syrup
    • 2 large flatbreads
    • 1 small pomegranate, seeds only
    • Generous drizzle of tahini paste

    The Relish

    • 1/4 small cucumber, finely chopped
    • 1 small red onion, finely chopped
    • Handful of fresh mint leaves, roughly chopped
    • 1 tbl. cider vinegar


    Step 1: Heat a griddle pan over a medium-high heat. Thread the eggplant chunks and cherry tomatoes onto two metal or pre-soaked wooden skewers.

    Step 2: Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the eggplant and tomatoes. Place the skewers onto the griddle pan for 5–6 minutes, then turn on the other side and cook for a further 5 minutes.

    Step 3: In the meantime, prepare the relish. Put the cucumber and red onion in a small bowl and stir through the mint. Sprinkle over the vinegar and allow to infuse while the kebabs are cooking.

    Step 4: Arrange the grilled flatbreads on a platter and liberally sprinkle over the pomegranate seeds. Carefully remove the kebabs from the griddle pan and slide off the vegetables onto the flatbreads. Spoon over the relish and tahini and serve immediately.

  3. Rainbow Chard, Red Bean, and Peanut Stew

    You need to make one of these healthy and easy to make vegan recipes for a delicious dinner-this rainbow chard, red bean and peanut stew is rich and creamy, perfect for a rainy day.

    Rich, creamy and with just the right amount of heat, this colorful concoction is cozy soul food in a bowl. You'll definitely want to snuggle up with this one on a rainy day. Don't leave out the cilantro topping at the end—it adds a lift of fresh flavor you don't want to miss.

    What You'll Need

    Serves 4

    • 1 tbl. sunflower oil
    • 1 onion, roughly chopped
    • 100g (3 1/2 oz) rainbow chard, roughly chopped
    • 3 cloves of garlic, crushed
    • 1 tsp. dried chilli flakes
    • 1 tsp. ground cumin
    • 1/2 tsp. ground ginger
    • 400g (14oz) can chopped tomatoes
    • 4 rounded tbl. crunchy peanut butter
    • 240g (8 1/2 oz) can red kidney beans, rinsed and drained
    • 1 tbl. light soy sauce
    • Generous handful of fresh cilantro, roughly chopped
    • Pinch of sea salt


    Step 1: Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.

    Step 2: Add the garlic to the pan, along with the chilli flakes, cumin, and ginger and cook for a further minute.

    Step 3: Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.

    Step 4: Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.

    Step 5: Spoon into bowls and scatter with the cilantro. Season with salt.

    Tip: If you don't eat all the stew, simply add in some vegetable stock and mix it until smooth in a blender for a fast soup the next day.

  4. Pad Thai Jay with Lime and Sesame

    You need to make one of these healthy and easy to make vegan recipes for a delicious dinner-this pad thai with lime, sesame, broccoli, snap peas and kale makes the perfect meal prep for lunch or dinner!

    This is Kate's go-to recipe for when she's hungry and in a hurry—it's fast, simple and totally satisfying. She usually sticks to low-preparation, fast-cook vegetables, but you can swap in your favorites and play around with flavors however you'd like.

    What You'll Need

    Serves 2

    • 1 tbl. sunflower oil
    • 6 florets of long-stem broccoli
    • Generous handful of kale
    • 1 small red chilli, finely chopped
    • 10 sugar snap peas
    • 8 tbl. light soy sauce
    • 2 packs of soft cooked noodles (egg free)
    • 1 spring onion (scallion), finely sliced
    • Handful of fresh cilantro, finely chopped
    • 1 tbl. peanuts, roughly crushed
    • 1 tbl. white sesame seeds
    • 1 red chilli, deseeded and finely sliced
    • 1 unwaxed lime


    Step 1: Heat the oil in a wok over a high heat until smoking hot.

    Step 2: In the meantime, trim any tough stems from the broccoli and kale.

    Step 3: Add the chilli, broccoli, kale, and sugar snap peas to the wok and stir-fry for 3–4 minutes.

    Step 4: Spoon in the soy sauce and stir through. Then add the noodles and continue to stir-fry for 2–3 minutes, being careful not to break the noodles. Cook until all the ingredients are coated in soy sauce and the vegetables are crisp and bright.

    Step 5: Remove the wok from the heat and stir the spring onion and cilantro through the pad Thai jay. Scatter the peanuts over the top along with the sesame seeds and red chilli.

    Step 6: Slice the lime in half and squeeze the juice through a sieve onto the noodles. Serve immediately.

    Tip: Soft noodles reduce the cooking time of this pad Thai jay, however, do ensure they are vegan as some types may contain egg. You're more likely to find the egg-free versions stored on the shelves rather than in the chiller cabinets.

  5. Zucchini and Lemon Pappardelle with Pine Nuts

    You need to make one of these healthy and easy to make vegan recipes for a delicious dinner-this zucchini and lemon pappardelle with pine nuts and basil makes the most delicious lunch or dinner!

    This fresh, lemony pasta is like summer in a bowl. Crisp toasted pine nuts and earthy zucchini with a zesty, slippery pappardelle is sure to delight—and comes together so quickly!

    What You'll Need

    Serves 2 generously

    • 200g (7oz) dried pappardelle (egg free)
    • 1 tbl. olive oil
    • 1 onion, finely chopped
    • 1 clove of garlic, crushed
    • 2 medium zucchini, grated
    • 1 tbl. pine nuts
    • 2 unwaxed lemons
    • Generous pinch of sea salt and black pepper
    • 2 tbl. extra virgin olive oil
    • Handful of fresh basil leaves


    Step 1: Cook the pappardelle in a large saucepan of boiling water over a high-medium heat for 10 minutes until al dente, then drain.

    Step 2: In the meantime, heat the olive oil in a large frying pan over a low-medium heat. Add the onion to the pan, followed by the garlic. Add the zucchinis to the pan and increase the heat to medium. Stir frequently to avoid burning and encourage even cooking, and cook for 4–5 minutes. Add the pine nuts and cook for a further minute.

    Step 3: While the zucchini is cooking, slice the lemons in half. When the zucchinis have softened, squeeze over the juice of each lemon through a sieve, then remove the pan from the heat and season with sea salt and black pepper.

    Step 4: Toss the cooked, drained pappardelle into the zucchini and coat evenly. Drizzle with extra virgin olive oil and scatter over basil leaves. Serve immediately.

  6. Buy this cookbook. 

    Recipes excerpted with permission from 15 Minute Vegan by Katy Beskow, published by Quadrille July 2017, RRP $22.99 hard​