Even when we’re so busy that we can only muster 30 minutes on a weeknight to make dinner, we’re rarely ever willing to sacrifice on flavor. Thankfully, time spent on a recipe and how good it tastes aren’t mutually exclusive and these three plant-based recipes are proof.
The banana blossom “fish” tacos with corn salsa are deceptively complex, making use of canned banana blossoms and corn’s convenience. It’s all about the savory, tart, and spicy seasoning here, courtesy of garlic, lime, and chili.
Then, there’s the dairy-free pesto. Swap the freshly grated plant-based parmesan cheese with one that’s premade to cut down on time. Serve this with pasta, or toss it with leftover rice and roasted vegetables for an easy clean-out-the-fridge meal.
Last but not least, is the spinach pasta, which is ready in under 30 minutes and uses silken tofu to elevate the sauce’s texture to divine levels of creaminess. And, you don’t even have to chop and onions or garlic—this recipe makes use of spice cabinet staples. Let’s not waste any more time: here are three easy plant-based weeknight dinners that we fall back on whenever life gets busy:
Plant-based ‘fish’ tacos
The unique, pull-apart texture of banana blossoms makes for a surprisingly fish-like texture.
Homemade dairy-free pesto
All you need is a blender and roughly 10 minutes to throw this simple, versatile pesto together. Use it for pasta, leftover rice, or toss it with roasted seasonal veggies for a delicious grain bowl.
The creamiest spinach pasta
When in doubt about what to make, choose pasta. This rich, creamy dish is packed with plenty of carbs and healthy greens.