As a professional meal planner and busy mom, I rely on simple one-pot dinners to get flavorful, satisfying meals on the table quickly.
I especially love these recipes because they’re easy to customize. For example, I’m vegan but my family isn’t, and these dishes can easily be adapted to suit different dietary preferences.
These four quick and easy dinners take less than 30 minutes to make and are perfect for busy weeknights when I want something homemade, nutritious, and stress-free.
At under $25 per meal, they’re also budget-friendly and require only a handful of ingredients.
My family can’t get enough of this taco soup
Ingredients: one onion, 12 ounces of vegan (or regular) ground beef, 2 tablespoons of taco seasoning, 3 cups of vegan broth, a 28-ounce jar of salsa, a 4-ounce can of diced green chiles, a can of black beans, a can of pinto beans, 1 tablespoon of olive oil
This one-pot soup delivers all the flavor of taco night with none of the fuss.
I start by sautéing the chopped onion in olive oil. Then, I add the vegan beef and taco seasoning and cook until browned.
Next, I stir in the broth, salsa, and green chiles. I drain and rinse the cans of beans and add them to the pot. Once the mixture comes to a boil, I reduce the heat and let it simmer until slightly thickened.
I like to serve it with a DIY topping bar so everyone can customize their bowl. At my house, dairy-free sour cream, lime wedges, avocado, taco sauce, and chopped cilantro are always in the mix.
I’m always amazed by how easy this creamy pesto pasta is
Ingredients: 1 pound of penne pasta, a 24-ounce jar of marinara sauce, 1 cup of pesto, ½ cup of drained sun-dried tomatoes, 8 ounces of vegan cream cheese, ½ cup of grated Parmesan cheese, 1 cup of basil leaves, kosher salt, black pepper
I’ve made this creamy, dairy-free pesto pasta dozens of times, and it still surprises me how flavorful and effortless it is.
I start by boiling the pasta according to the directions on the bag. While that’s on the stove, I chop the sun-dried tomatoes.
Once the pasta is cooked and drained, I return it to the pot and stir in the marinara sauce, pesto, sun-dried tomatoes, and vegan cream cheese until everything is smooth and creamy.
To finish, I season to taste with salt and pepper, then top with vegan Parmesan and torn basil.
My family can’t get enough of this comforting, colorful dish.
This stir-fry is flavorful and packed with protein
Ingredients: one carrot, two cloves of garlic, 1 tablespoon of sesame oil, 14 ounces of firm tofu, a bag of cauliflower rice, 1 cup of mushrooms, 1 cup of cooked edamame, six green onions, ½ cup chopped peanuts, a head of butter lettuce, stir-fry sauce
Stir-fry is one of my go-to meals because it’s easy to customize, and this one delivers big flavor with minimal effort.
I start by sautéing the diced carrots and minced garlic in sesame oil. Then, I crumble in the tofu and cook it until it’s golden and crispy.
Next, I stir in the cauliflower rice, sliced mushrooms, and cooked, shelled edamame. I finish with a generous drizzle of my favorite store-bought stir-fry sauce (any teriyaki-style blend works great).
To serve, I top it with sliced green onions and chopped nuts. We love eating it straight from the bowl — or spooning it into lettuce leaves for a nutritious, protein-packed wrap.
This Italian-style Orzo tastes like it came from a restaurant
Ingredients: half of an onion, two cloves of garlic, a jar of marinated bell peppers, a can of artichoke hearts, 1 cup of sun-dried tomatoes, 2 tablespoons of capers, 3 tablespoons of tomato paste, 1 cup of orzo, 14 ounces of bruschetta, a can of cannellini beans, 2 cups of vegetable broth, 3 cups of baby spinach leaves, ½ cup of vegan ricotta, 1 tablespoon of olive oil, 1 ½ tablespoons of Italian seasoning, ¼ teaspoon kosher salt, fresh basil leaves
This is my favorite way to elevate a simple orzo dish. Everything comes together in one skillet before finishing in the oven — and the result is impressive.
While the oven preheats to 400°F, I chop the onions, bell peppers, and artichoke hearts. I mince the garlic and cut the sun-dried tomatoes into thin slices.
Then, I add all the veggies to a pan with capers and Italian seasoning, and sauté the mixture in olive oil for about 5 minutes.
Next, I stir in the uncooked orzo, tomato paste, bruschetta, drained beans, and broth. Once it comes to a simmer, I transfer the skillet to the oven and bake the dish for 10 to 15 minutes.
To finish, I stir in the spinach and vegan ricotta, and top it off with fresh basil.
The final result is a hearty comfort meal that’s totally restaurant-worthy.
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