Vegetarian meals in Minutes: 20 to 30-Minute Meals

Published June 25, 2010 by PETA Staff. Last Updated November 21, 2013.

These meals take a little longer to prepare than the “meals in 15 minutes” that we also feature, but they’re well worth the wait.

Quick Stromboli

Serve this tasty rolled pizza with marinara sauce.

1 pkg. pizza dough

1 cup tomato sauce

2 cups soy cheese

1 bag Morningstar Farms Meal Starters Steak Strips

1 bell pepper, seeded and chopped

1/4 cup sliced white onion

Preheat the oven to 400°F. Grease a baking pan.
Roll the dough into a 15-inch-by-11-inch rectangle. Spread the tomato sauce over the dough, leaving a 1-inch border. Sprinkle with half of the soy cheese and add the “steak” strips, bell pepper, and onion. Sprinkle with the remaining soy cheese. Roll from the longest side into a log. Fold the ends in and pinch to seal.
Place on the baking pan with the seam facing down. Bake for 20 minutes or until the dough is golden brown.

Makes 2 to 3 servings

Creamy Chik’n Casserole

If you’re not a fan of breadcrumbs, prebake the casserole and top it with biscuit dough in the last 10 to 15 minutes of cooking time.

1 container vegan sour cream (try Tofutti Sour Supreme)

1/3 cup faux-chicken stock

1 pkg. onion-and-mushroom soup mix (try Fantastic Onion & Mushroom Soup/Dip Mix)

Salt and pepper, to taste

1 bag Morningstar Farms Meal Starters Chik’n Strips, defrosted

1 cup broccoli florets

Can of mixed carrots and peas

1 cup breadcrumbs

Combine the vegan sour cream, faux-chicken stock, and soup mix and stir until smooth. The mixture should be a runny sauce; add more stock if needed. Add the salt and pepper.
In a small casserole dish, mix together the “chicken” strips, the “sour cream” mixture, the broccoli, and the carrots and peas. Top with the breadcrumbs.
Bake at 400°F for 20 minutes, or until the center is hot and the breadcrumbs are browned.
Serve with rice.

Makes 2 servings

Hearty Chik’n-and-Salsa Bake

Fast, spicy, and tasty—this one-dish meal is a meal in minutes.

1/3 cup Bisquick

1 Tbsp. water

Egg replacer equivalent of 1 egg

1/3 cup shredded vegan cheddar cheese

1 bag Morningstar Farms Meal Starters Chik’n Strips, defrosted

1/2 cup chunky-style salsa

Hot sauce, to taste

1 Tbsp. chopped scallions (optional)

Heat the oven to 400ºF. Grease an 8-inch-by-4-inch loaf pan.
In a small bowl, combine the Bisquick, water, and egg replacer until smooth. Spread evenly in the pan. Sprinkle with the vegan cheese.
Combine the “chicken” strips with the salsa, hot sauce, and scallions. Spoon over the batter, leaving a 1/2-inch space around the edges.
Bake for 20 minutes, or until lightly browned and the vegan cheese is melted.

Makes 2 to 3 servings

Quick and Kick’n-Hot ‘Buffalo Bites’

The sauce is extra spicy. If you want a milder meal, use less hot sauce.

For the Hot Sauce:

1/2 cup vegan margarine

1/2 cup hot sauce

1 tsp. garlic powder

1 tsp. black pepper

In a small saucepan over medium heat, mix the vegan margarine, the hot sauce, the garlic powder, and the pepper. Keep warm and stir occasionally while preparing the “buffalo bites.”

For the ‘Buffalo Bites’:

Vegetable oil for frying

2 cups Bisquick

1 1/2 cups water

6 Tbsp. hot sauce

1 bag Morningstar Farms Meal Starters Chik’n Strips

Heat the vegetable oil in a large pan.
In a small bowl, mix 1 cup of the Bisquick with the water and the hot sauce. The batter should be thin; add more water if needed.
Dip the “chicken” strips in the hot sauce, then in the dry Bisquick, and then in the prepared batter.
Fry until lightly browned. Drain on paper towels.
Toss with the hot sauce mixture. Serve with vegan ranch dressing and celery and carrot sticks.

Note: For a quick and complete meal, serve these “buffalo bites” on a salad with avocado, carrots, onion, and baked tortilla strips. Broil the tortilla strips while you are frying the “chicken.”

Variation: The batter puffs out when fried, so if you want a more traditional “buffalo bite,” omit the batter and just soak the strip in the hot sauce and coat it in the dry Bisquick before frying.

Makes 2 to 3 servings

Sesame ‘Beef’ Wraps

Don’t let the list of ingredients fool you—this wrap is as easy as it is satisfying. For a complete meal, serve it with rice.

For the Dressing:

1/2 cup soy sauce

4 garlic cloves, minced

2 1/2 Tbsp. toasted sesame oil

1/2 tsp. ginger

2 Tbsp. sugar

1 Tbsp. plus 1 tsp. red wine vinegar

1 Tbsp. black pepper

1 scallion, sliced

Whisk together all the ingredients in a small bowl. Set aside.

For the Wrap:

1 Tbsp. vegetable oil

2 bags Morningstar Farms Meal Starters Steak Strips

1 tsp. soy sauce

1 cup shredded red cabbage

1 cup shredded romaine lettuce

1/2 cup shredded carrots

1/2 cup bean sprouts

1 Tbsp. white sesame seeds, toasted

1 Tbsp. black sesame seeds (optional)

4 tortillas

Heat the oil in a medium sauté pan. Sauté the “steak” strips with the soy sauce until lightly browned, or about 2 to 3 minutes.
In a medium bowl, combine the cabbage, lettuce, carrots, sprouts, and sesame seeds. Toss with the prepared dressing.
Place some of the salad mixture in a tortilla and top with the “steak.” Roll up. Repeat with the remaining ingredients.

Makes 4 servings

Mediterranean ‘Beef’ Kebabs With Green Olive Relish

Broiling the kebabs is perfect for cooks who are in a hurry. The savory relish takes only a few minutes to make and completes this sophisticated meal.

For the Kebabs:

1 bag Morningstar Farms Meal Starters Steak Strips

3 Tbsp. olive oil

Vegan steak seasoning, to taste (try Montreal Steak Seasoning)

1 red pepper, cut into 1-inch squares

1 yellow zucchini, sliced into thick rounds

1 red onion, cut into 1-inch chunks

16 dried apricots

6-8 skewers

Preheat a grill or broiler to medium-high. Toss the “steak” strips in the olive oil and flavor with the seasoning.
Thread the skewers, alternating the “steak” strips, red pepper, zucchini, red onion, and apricots.
Broil or grill for 2 to 4 minutes per side.

For the Relish:

1 medium tomato, finely diced

1/4 cup roughly chopped green olives

2 Tbsp. capers, rinsed, dried, and chopped

2 Tbsp. olive oil

Zest and juice of 2 lemons

1 tsp. minced fresh garlic

1/4 cup chopped fresh basil

Salt and pepper, to taste