5 Quick & Easy Weeknight Dinners for Herbal Budgetarians (Under 30 Minutes!):

Embracing a plant-based lifestyle on a busy weeknight doesn't have to mean sacrificing flavor or time. As a fellow herbal budgetarian, I understand the challenges of juggling work, family, and the desire to nourish everyone with delicious, healthy meals. Here are 5 budget-friendly, 30-minute dinner ideas that are perfect for busy weeknights:

1. One-Pot Creamy Tomato Lentil Soup: This hearty and flavorful soup is packed with protein and fiber, making it a satisfying and budget-friendly meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped.
• 2 cloves garlic, minced.
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup brown lentils, rinsed.
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup frozen chopped spinach
• 1/2 cup chopped fresh basil (or 1 tablespoon dried basil)
• Salt and freshly ground black pepper to taste.

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, oregano, thyme, and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
3. Add crushed tomatoes, vegetable broth, lentils, diced tomatoes, and spinach. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.
4. Stir in basil, season with salt and pepper to taste, and heat through for an additional minute.
5. Serve hot with a side of crusty bread for dipping.

Tips:

• This soup is easily customizable. Add other vegetables like diced carrots, celery, or zucchini.
• To make the soup thicker, mash some of the cooked lentils against the side of the pot with a fork.
• For a creamier texture, stir in a splash of plant-based milk or unsweetened almond milk before serving.

2. Spicy Black Bean Burgers with Mango Salsa: These flavorful burgers are a fun and healthy twist on the classic. The mango salsa adds a refreshing touch and complements the spicy black beans perfectly.

Ingredients:

For the Burgers:

• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup cooked brown rice (or quinoa)
• 1/4 cup rolled oats.
• 1/4 cup chopped red onion.
• 1/4 cup chopped fresh cilantro.
• 1 jalapeno pepper, seeded and finely chopped (adjust according to spice preference)
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika.
• Salt and freshly ground black pepper to taste.

For the Mango Salsa:

• 1 ripe mango, diced.
• 1/2 red onion, diced.
• 1/4 cup chopped fresh cilantro.
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• Pinch of chili powder (optional)

Instructions:

For the Burgers:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until slightly chunky. Don't over-mash.
3. Stir in cooked rice, oats, red onion, cilantro, jalapeno, lime juice, cumin, chili powder, paprika, salt, and pepper. Mix well to combine.
4. Form the mixture into 4 equal patties. Place on the prepared baking sheet.
5. Bake for 15-20 minutes, or until burgers are golden brown and heated through.

For the Mango Salsa:

1. In a medium bowl, combine diced mango, red onion, cilantro, lime juice, salt, and chili powder (if using). Mix well.

To Serve:

1. Assemble burgers on hamburger buns with your favorite toppings like lettuce, tomato, avocado, and vegan mayo.
2. Top with a generous dollop of mango salsa.

Tips:

• If the burger mixture seems too soft, add a tablespoon or two of breadcrumbs to help it hold its shape.
• You can also cook the burgers on a stovetop grill pan over medium heat for 5-7 minutes per side, or until cooked through.
• For a smoky flavor, add a teaspoon of chipotle powder to the burger mixture.

3. Creamy Cashew Alfredo with Whole Wheat Penne: This comforting and plant-based version of the classic Alfredo is surprisingly creamy and flavorful.

Ingredients:

• 1 cup raw cashews, soaked in hot water for at least 30 minutes.
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper.
• 1-pound whole wheat penne pasta
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

1. Drain the soaked cashews and rinse well.
2. In a blender, combine cashews, vegetable broth, nutritional yeast, lemon juice, olive oil, garlic powder, oregano, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the blender as needed.
3. Meanwhile, cook the penne pasta according to package directions in a large pot of boiling salted water.
4. Once the pasta is cooked al dente, drain and reserve about 1/4 cup of the pasta water.
5. Add the cashew sauce to the drained pasta in the pot. Stir well to coat the pasta evenly.
6. If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.
7. Heat through for an additional minute, stirring constantly.
8. Serve hot, garnished with chopped fresh parsley (optional), and enjoy!

Tips:

• To make this dish even more flavorful, add a roasted red pepper to the blender along with the other sauce ingredients.
• For a richer flavor, use toasted cashews. Simply spread the raw cashews on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
• You can substitute other types of pasta for the penne, such as whole wheat spaghetti, rotini, or farfalle.

4. Thai Veggie Curry with Coconut Rice: This vibrant and flavorful curry is packed with fresh vegetables and simmered in a creamy coconut milk sauce. It's a perfect weeknight meal that's both hearty and satisfying.

Ingredients:

For the Curry:

• 1 tablespoon olive oil
• 1 onion, chopped.
• 2 cloves garlic, minced.
• 1 tablespoon grated ginger
• 1 red bell pepper, diced.
• 1 green bell pepper, diced.
• 1 broccoli floret, cut into bite-sized pieces.
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can coconut milk (light or full-fat)
• 1 tablespoon curry paste (yellow or red)
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon lime juice
• Salt and freshly ground black pepper to taste.
• 1 cup chopped fresh cilantro, for garnish (optional)

For the Coconut Rice:

• 1 cup basmati rice
• 1 1/2 cups water
• 1 (13.5-ounce) can coconut milk (light or full-fat)
• 1/4 teaspoon salt

Instructions:

For the Curry:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger and cook for an additional minute, until fragrant.
3. Add bell peppers, broccoli, and diced tomatoes. Stir and cook for 3-4 minutes, or until the vegetables are slightly softened.
4. Stir in coconut milk, curry paste, soy sauce, brown sugar, lime juice, salt, and pepper. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender and the sauce has thickened slightly.

For the Coconut Rice:

1. While the curry is simmering, in a separate pot, combine basmati rice, water, coconut milk, and salt.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.

To Serve:

1. Spoon the coconut rice onto plates and top with the Thai veggie curry.
2. Garnish with chopped fresh cilantro (optional) and enjoy!

Tips:

• You can add other vegetables to the curry, such as carrots, zucchini, or green beans.

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  5. Sheet Pan Veggie Fajitas with Chipotle Black Beans: This colorful and flavorful dish is perfect for a fun and interactive family meal. Everyone can customize their fajitas with their favorite toppings.

  

  
  

  Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced.
  • 1 green bell pepper, sliced.
  • 1 yellow onion, sliced.
  • 1 zucchini, sliced.
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika.
  • Salt and freshly ground black pepper to taste.
  • 4 whole wheat tortillas, warmed.
  • Your favorite fajita toppings, such as chopped lettuce, tomato, avocado, salsa, vegan sour cream, and shredded cheese (optional)

  Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss together bell peppers, onion, zucchini, and 1 tablespoon olive oil. Season with salt and pepper to taste.
  3. Spread the vegetables evenly on the prepared baking sheet.
  4. In a separate bowl, toss the black beans with the remaining olive oil, chipotle powder, cumin, smoked paprika, salt, and pepper.
  5. Arrange the black beans in a single layer around the vegetables on the baking sheet.
  6. Bake for 15-20 minutes, or until the vegetables are tender and the black beans are heated through.
  7. Warm the tortillas according to package directions.
  8. Serve the roasted vegetables and black beans with your favorite fajita toppings. Let everyone assemble their own fajitas and enjoy!

  Tips:

  • You can add other vegetables to the fajitas, such as mushrooms, broccoli florets, or cherry tomatoes.
  • If you don't have chipotle powder, you can substitute regular chili powder.
  • For a vegan option, omit the cheese topping.

  These 5 quick and easy weeknight dinner ideas are perfect for busy families who are looking for healthy and delicious plant-based meals. They are all budget-friendly and can be made in under 30 minutes, making them ideal for weeknights. So, ditch the takeout menus and give these recipes a try! You won't be disappointed.