Bonus Recipes Under 30

Bonus Recipes Under 30 minutes! Sharing these simple recipes for every busy working adult like me. Do you ever felt in a hurry every day because you need to wake up early, go to work but have no time to eat? These bonus recipes are made just for you! But definitely will work for busy moms too!

bonus recipes under 30
bonus recipes under 30

Living alone away from family has made me realize how important to manage my time I remember back then when I was still studying in college I have lots of homework, on the job training, and then at home, I have to feed the dogs, do laundry and cook meal or else I’ll be so hungry. No parents or sibs to attend to my needs.

Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.

Now I can say that I am slowly mastering meal preparations somehow, cooking big meals so I have food for a couple of days, making desserts that I can enjoy after running or while I’m writing. I’m making these free recipes for you with no password and no need to subscribe if you don’t want too 🙂 But I hope you will because I’m not gonna spam your email anyways.

Looking for a resource book to start with your plant-based journey?

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Bonus Recipes Under 30

Easy Eggplant Salad Recipe

If you are looking for an easy eggplant salad recipe that is perfect as a side dish to your rice meal then you came to the right page. This simple bonus recipe under 30 minutes is perfect for your lunch or dinner and even as an afternoon snack you don’t even need an oven.

One of the things I like about this recipe is that it only needs 3-4 ingredients to make it oil-free, and you can keep it in the fridge to keep it fresh longer, serve, and enjoy.

Easy Eggplant Salad Recipe
Easy Eggplant Salad Recipe

Easy Eggplant Salad Recipe

Easy Eggplant salad recipe is a quick side dish that can be served during lunch or dinner with only 4 ingredients
5 from 10 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Asian
Servings 5
Calories 114 kcal

Equipment

  • knife
  • chopping board
  • large size bowl

Ingredients
  

  • 2 small Eggplants
  • 1 medium Green Mango (optional, diced)
  • 1 small onion (diced)
  • 3 small tomatoes, ripe (diced)
  • pinch salt
  • pinch pepper

Instructions
 

  • Wash Eggplant and Tomatoes then dry.
  • Grill Eggplants using your stove until skin is brown in color and becomes soft then set aside.
    Grilled Eggplant
  • Remove the skin of the eggplant and put it in a large bowl and mash. The eggplant should be soft and easy to mash. You can also remove the seeds of the eggplants.
  • Peel green mango, cut into dice and set aside.
  • Chop tomato, remove seeds, and set aside
  • Chop onion and set aside.
  • Add chopped mango, tomatoes, and onion in the bowl. Mix well.
  • Add salt and pepper to taste according to your preference.
  • Serve and enjoy as side dish with your rice meal.
    Eggplant Salad

Notes

Notes:
  1. Salt and pepper are optional. 
  2. You can add chili if you want it a little spicy and soy sauce in a separate small bowl.
  3. Green mango is also optional.
 
Nutrition
This recipe can yield up to 5 servings with 114 calories per serving.
Total Fat 0.8g | Saturated fat 0.1g | Cholesterol 0mg | Sodium 40mg | Total Carbohydrates 27.2g | Dietary Fiber 10g | Total Sugars 18.3g| Protein 3.5g | Calcium 38mg | Iron 1mg | Potassium 810mg
 
Did you make this Eggplant Salad Recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
Keyword eggplant

Homemade Applesauce

I’ve been baking for quite a while now and I want to improve on it by using healthier ingredients, lower calories, and definitely dairy-free.

I decided to give in and make my own applesauce instead of using oil and butter as fat replacer and binder. Although I still stock vegan butter I added this homemade applesauce to my bonus recipe under 30 minutes as a reference on what I use for baking. It has no added preservatives and I just added some lemon juice, vanilla, and cinnamon powder.

Do check my red velvet mini cupcakes where I first use homemade applesauce.

Applesauce

Homemade Applesauce

Easy homemade applesauce for your baking goodies with no additional preservatives
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 3
Calories 83 kcal

Ingredients
  

  • 2 cups apples (Fuji)
  • 2 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup water
  • 1/2 tsp vanilla extract

Instructions
 

  • Peel and chop apples.
  • Boil with 1 cup of water.
    chopped apples
  • Add lemon juice, cinnamon and vanilla extract.
  • Let it simmer for 20-25 minutes.
    making applesauce
  • Mash or puree according to your preference.
  • Let it cool and store in a clean glass container.
    Applesauce in jar
  • Place in the fridge to last for about two weeks.

Notes

Notes:
  1. You can try using other apples or mixing 2-3 varieties. Choose apples that are sweet so you don’t need to add sugar like Fuji and Gala.
  2. If you want it to be sweet you can add sugar maybe 1-2 tablespoons.
  3. To avoid browning of apples after peeling and chopping you can soak it in water before boiling.
 
Nutrition:
Approximately this recipe can be used in baking for up to 3 servings with 83 calories each serving. Total Fat 0.4g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 6mg | Carbohydrates 21.2g | Fiber 3.8g | Sugar 15.8g | Protein 0.5g | Vitamin D 0mcg | Calcium 8mg | Iron 1mg | Potassium 175mg
 
Did you make this applesauce recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
 
Keyword applesauce

Crispy Tofu Sisig (skillet iron)

This bonus recipe under 30 minutes is inspired by a Filipino recipe known as sisig. The original recipe is made of chopped meat (usually pork, beef or chicken) adding onion, red chili and egg it is a good recipe usually paired with rice or beer and I have to make it.

I never really like tofu until I become plant-based so this crispy tofu sisig I made is perfect for my rice and I cook it with a skillet iron usually sisig is served on a sizzling plate top with egg and calamansi or lime.

I tried different kinds of tofu, extra firm and traditional Chinese tofu both ideal for frying. I also added garlic, onion, green chili, scallions a pinch of pepper and salt to taste.

For the sauce, there are two types of sauce you can use. Usually, it is paired with a soy sauce with red chili and calamansi. Another option is with mayo and ketchup which I also like do check my vegan mayo recipe.

crispy sisig tofu in skillet iron

Crispy Sisig Tofu

A super quick stir-fry tofu in a skillet iron paired with either vegan mayo or soy sauce.
5 from 10 votes
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Filipino
Servings 2 people
Calories 149 kcal

Ingredients
  

  • 1 pack Tofu (ideal for frying) (extra firm)
  • 1 clove garlic (chopped)
  • 1 medium onion (chopped)
  • 2 tbsp canola oil (for frying)
  • pinch salt
  • pinch black pepper
  • 1 tbsp scallion (optional for garnishing)(chopped)
  • 2 chili red and green (optional)(chopped)

Instructions
 

  • Chop all ingredients. Remove excess water in your tofu and chop into small cubes.
  • Chop onion, garlic, red and green chili.
  • Chop scallion and set aside.
  • Heat skillet iron. Pour oil once its already heated.
  • Add and saute onion, garlic until golden brown. Remove once done or you can keep it in the pan.
  • Add tofu and stir fry until golden brown in low heat.
  • Add green chili and red chili (optional)
  • Add salt and pepper to taste.
  • Serve with toppings of scallion and red chili.

Notes

This recipe yields two servings.
Notes.
  1. Make sure to remove excess water from your tofu.
  2. You can chop into small cubes and fry as it is. I like mine finely chopped while cooking.
  3. For the sauce, check my vegan mayo recipe.
  4. For gluten-free options use gluten-free tofu and tamari gluten-free sauce.
  5. Adjust salt and pepper according to your taste.
 
Nutrition:
149 calories per serving | Total Fat 14.1g | Saturated fat 1g | Cholesterol 0mg | Sodium 80mg | Total Carbohydrates 5.7g | Dietary Fiber 1.2g | Total Sugars 2.4g| Protein 0.8g
 
Did you make crispy tofu sisig? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
Keyword sisig, skillet iron, tofu
Crispy tofu sisig
Crispy Sisig Tofu

Garlic Edamame

A simple snack pack with protein in just under 10 minutes! Edamame is from immature soybeans. Typically sold with its pods although frozen Edamame without shells is also common in groceries.

Normally serve as appetizer in Japanese or Chinese restaurants. This simple snack can be served by just boiling it and adding sprinkle of salt or serve together in a soup, salad, or burrito bowl.

Garlic Edamame
Garlic Edamame
Garlic edamame - Bonus recipes under 30

Garlic Edamame

This Garlic edamame is just under 10 minutes and its pack with protein and other nutrients. A perfect appetiser for everyone.
5 from 10 votes
Prep Time 5 mins
Cook Time 5 mins
Course Appetizer
Cuisine Japanese
Servings 2 persons
Calories 166 kcal

Ingredients
  

  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp sugar
  • 1/2 tsp cornstarch
  • 1 clove garlic
  • 1 handful Spinach optional
  • 1 tbsp oil

Instructions
 

  • Remove skin of garlic and chopped
  • Mix the sauce (soy sauce, water, sugar, cornstarch)
  • Heat pan with oil of your choice.
  • Sauté garlic until golden brown
  • Add Edamame
  • Add sauce and mix well with Edamame
  • Add baby spinach
  • Sauté for about 3-5 minutes until cook.

Notes

Since I have left over Spinach from my Korean Japchae I decided to put baby Spinach in my Garlic Edamame.
Calories 166 | Total Fat 9g | Saturated Fat 0.8g | Cholesterol 0mg | Sodium 614mg | Carbohydrates 12.7g | Dietary Fiber 4.8g | Sugar 2.5g | Protein 12.6g | Calcium 111mg | Iron 2mg | Potassium 442mg
The nutrition value is obtain from an online calculator (verywellfit)
Keyword edamame,, soybeans

Dairy-free Turmeric Tea

One of my go-to hot drinks is Turmeric Tea. As a runner my knees are always stress when I run and I need to take care of my knee joints.

Aside from proper stretching and cross trains my physiotherapist friend told me to take Curcumin which is a chemical compound found in Turmeric. Although Turmeric is a famous spice in asian cuisines I mostly use it into making my hot drink.

Turmeric Tea
Turmeric Tea

Here is a simple hot drink of Turmeric Tea.

  • Boil 1 cup of non dairy milk of your choice
  • Add Turmeric, Ginger, Cinnamon, pinch of pepper and maple syrup
  • Mix and boil for a few minutes
  • Transfer in a cup and its ready to drink

Veggie Sushi Roll

Im always a rice person, I eat rice everyday for breakfast and lunch and I like cooking Japanese rice because its soft and sticky. Also the Japanese rice I’m using is cholesterol free and naturally low in fat. Japanese rice have short grain and generally use for making Sushi which I have never tried before. This recipe is so easy and doable so included it in bonus recipes under 30.

After quite sometime I’ve decided to give Vegetable sushi a try and make my own meal with only 4 main ingredients. Although you can always modify the ingredients according to your choice.

bonus recipe under 30 Vegan Sushi

Ingredients

  • 2 cups Japanese Rice cook and cool
  • 1 Carrot (sliced vertically)
  • 1 Cucumber (sliced vertically removing seeds)
  • Nori Sheets
  • 3 tbsp rice vinegar
  • 1 tbsp Mirin or white wine (optional)
  • 3 tbsp sugar
  • 2 tsp salt
  • 1 avocado ( slice vertically) (optional)
  • 1 red bell pepper (slice and removing seeds)
  • roasted sesame (optional for garnishing)

Instructions:

  1. Cook your rice as how you regularly cook it and let it cool.
  2. In a bowl mix the liquid ingredients.
  3. Slice the veggies that you will use and remove the seeds. Blanch carrots before adding in the sushi roll.
  4. In a separate bowl mix rice and add the liquid mixture slowly. Try not to over mix your rice.
  5. Now in your working table place the bamboo rolling mat and put a cling wrap then place the Nori sheet with the rough side facing up.
  6. Scoop rice and spread in the Nori sheet evenly leaving about 1/2 inch -top of Nori sheet uncovered with rice.
  7. Now put the cut veggies on the other end but don’t over fill it.
  8. Then roll the bamboo mat and Nori sheet slowly to close the sushi roll. Put water in the uncovered area to close. Make sure to have water beside you as it can be a little sticky.
  9. After rolling place in a chopping board and cut accordingly with a sharp knife. I try to wet my knife to avoid it from sticking in the rice.
  10. Garnish with roasted sesame seeds.

For the sauce you can use: Soy sauce, Wasabi, Vegan Teriyaki or Thai Sweet and Sour Sauce

bonus recipe under 30 Vegan Sushi

Veggie Sushi Roll

Jeannie
A quick Veggie Sushi meal that you can make as snack or main meal and bring at work. This recipes uses only 4 main ingredients and perfect for busy working adults.
5 from 10 votes
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Main Course, Snack
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 cups Japanese Rice cook and cool
  • 1 pc Carrot sliced vertically
  • 1 pc Cucumber sliced vertically removing seeds
  • 3 Nori Sheets
  • 3 tbsp rice vinegar
  • 1 tbsp Mirin or white wine optional
  • 3 tbsp sugar
  • 2 tsp salt
  • 1 avocado slice vertically (optional)
  • 1 red bell pepper slice and removing seeds (optional)
  • roasted sesame optional for garnishing

Instructions
 

  • Cook your rice as how you regularly cook it and let it cool.
  • In a bowl mix the liquid ingredients.
  • Slice the veggies that you will use and remove the seeds. Blanch carrots before adding in the sushi roll.
  • In a separate bowl mix rice and add the liquid mixture slowly. Try not to over mix your rice.
  • Now in your working table place the bamboo rolling mat and put a cling wrap on top then place the Nori sheet with the rough side facing up.
  • Scoop rice and spread in the Nori sheet evenly leaving about 1/2 inch -top of Nori sheet uncovered with rice.
  • Now put the cut veggies on the other end but don’t over fill it.
  • Then roll the bamboo mat and Nori sheet slowly to close the sushi roll. Put water in the uncovered area to close. Make sure to have water beside you as it can be a little sticky.
  • After rolling place in a chopping board and cut accordingly with a sharp knife. I try to wet my knife to avoid it from sticking in the rice.
  • Garnish with roasted sesame seeds.

Nice Cream – Homemade Ice Cream

Banana Nice Cream

New dairy free desserts to enjoy with just 2 to 3 ingredients and done only under 10 minutes.

A Nice Cream is a kind of dessert that is sugar-free and dairy-free. Just like how regular ice cream is frozen, the fruits use in the nice cream are frozen before adding in a food processor or high speed blender.

Avocado Nice cream

Avocado Nice Cream

3 Ingredients nice cream under 10 minutes!
-Banana, Avocado, Soymilk
5 from 10 votes
Prep Time 10 mins
Course Dessert
Servings 2

Ingredients
  

  • 1 pc Banana
  • 1 pc Avocado
  • 3 tbsp Soymilk (any non dairy milk will do)

Instructions
 

  • Chopped bananas
  • Chopped Avocado
  • Pour 3 tbsp of soymilk with your immersion blender
  • Put Banana and Avocado
  • Blend until you got your desired creaminess
  • Chill before eating

Notes

For this recipe I did not froze my Banana and Avocado but you can definitely froze yours before adding in your blender or food processor.
Blueberry Nice Cream

Blueberry Nice Cream

2 Main Ingredients Nice Cream
5 from 10 votes
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 2

Ingredients
  

  • 2 pcs Banana (chopped) frozen
  • 1 cup Blueberries frozen
  • 1/2 cup dairy free milk I use oat milk
  • 1 tbsp maple syrup

Instructions
 

  • Combine all ingredients in the blender.
  • Pulse. Blend. Until you achieve your desired creaminess.
Keyword blueberry, nice cream

Stir Fry -3 Ingredients Veggies

If you have left over veggies then you can easily make a simple stir fry recipe. For this recipe since I have left over Zucchini(medium size), Carrot and half Cabbage.

bonus recipe uder 30- stir fry veggies

Stir-Fry Zucchini Recipe

This recipe consists mainly of 3 ingredients and are just left over from the last meal I made
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Course Main Course

Ingredients
  

  • 1 pc Zucchini (medium size)
  • 1/2 pc Cabbage
  • 1 pc Carrot
  • 1 clove garlic
  • 1 pc onion
  • pinch salt
  • pinch pepper
  • pinch chilli flakes
  • mushroom balls (optional)

Instructions
 

  • Peel and chopped garlic and onion
  • Slice all veggies into small pieces
  • Heat pan with olive oil/ canola oil
  • Minced garlic and onion
  • Add mushroom balls, fry until golden brown
  • Add Carrots, put a little water and let it simmer
  • Add Zucchini and let it simmer again
  • By this time you can all add salt, pepper, chili flakes and cumin (simmer for 5 minutes)
  • Add Cabbage. Stir all the veggies and let it simmer again. Put lid of the pan
  • Taste the veggies if everything is soft with just a little crunch.

Notes

Make sure you have rice to partner with this easy stir fry veggies

Sweet and Spicy Spaghetti

This sweet and spicy spaghetti is Filipino styled, we like our sauce to be a combination of sweet and spicy.

Sweet and Spicy Spaghetti bonus recipe under 30

Sweet and Spicy Spaghetti

Sweet and Spicy Spaghetti is perfect on the go, if you make the sauce in big batch all you have to do is boil pasta whenever you like. Perfect carbo loading meal especially for runners.
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian

Ingredients
  

  • 500 g Wholemeal pasta you can only use 250g first
  • 500g tomato sauce or your choice of sauce
  • 1 whole onion mince
  • 1 clove of garlic mince
  • 1 tsp sugar
  • pinch of pepper chili flakes, salt
  • 1 can button mushroom small
  • dried parsley optional
  • Olive oil

Instructions
 

  • Peel onion and garlic, chopped and set aside
  • Slice button mushroom into halfs (if your button mushroom is already small then no need to slice)
  • Boil your pasta in a pan, only put your pasta once the water started to boil and a little salt. Check packaging on how long you need to cook pasta usually its 10-12 minutes.
  • In a separate pan, heat olive oil and put garlic and onion, into low fire.
  • Add mushroom and stir together with the onion and garlic until its golden brown
  • Add your Tomato sauce and let it boil, I like adding a little water and not too concentrated. Let it boil for about 10-15 minutes in low heat.
  • Add sugar, salt, pepper and chili flakes.
  • Once you achieve the desired taste let it boil again for another 5 minutes
  • By this time your pasta is also already cooked. Drain the water and put in a separate container.

I like separating my pasta with the sauce and just putting the write amount of sauce in the pasta. Make sure to put in the fridge all left overs for the next time you feel hungry.

No Baked Dairy Free Biscuits

This recipe is so easy with only 7 ingredients and its dairy free. Just sprinkle powdered sugar or any spread and its all good.

no baked biscuits
bonus recipes under 30

No Bake Dairy Free Biscuits

Easy dairy free homemade biscuits for your snacks or breakfast. Store it in an air tight container put in the fridge and it will last you for a couple of days
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Course Snack
Cuisine American
Servings 12 pcs

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon optional
  • 1/4 cup canola oil
  • 1/2 cup soy milk

Instructions
 

  • Mix all dry ingredients
  • Mix liquid ingredients
  • Combine and mix well with a wood spatula
  • Knead for about 5 minutes
  • Break into small pieces
  • Roll with your hands and press
  • Heat pan and fry under low heat making sure not to leave

There you have it easy, dairy free and no fancy equipments in the kitchen.

Homemade Hummus and Tahini

This is my second attempt making Hummus. The first time I made it I use blender and no Tahini but since I don’t have it anymore and got my immersion blender using it for the first time for this recipe. Also I made my own Tahini for the first time only with an immersion blender. This is so easy and I call it dump it all Hummus.

bonus recipes under 30

Homemade Hummus

I made my own Hummus which is perfect for my Veggie Burrito and also dip for my fruits. One can will make you a medium size tub of Hummus. This is vegan and didn't use any dairy products.
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Mediterranean

Ingredients
  

Homemade Tahini

  • 1/4 cup sesame seeds hulled(lighter in color)
  • 2 tbsp canola oil
  • pinch salt

Homemade Hummus

  • 1 can chickpeas
  • 1/4 cup homemade tahini
  • 1/4 cup lemon juice
  • 1 clove garlic minced
  • pinch ground cumin
  • 3 tbsp water
  • 2 tbsp olive oil
  • pinch ground paprika/chili powder garnish

Instructions
 

How To Make Tahini

  • Toast sesame seeds in a pan for 5 minutes under low heat
  • Let it cool down and transfer in a container
  • Using immersion blender, blend it with oil and a pinch of salt until smooth

How To Make Hummus

  • Combine homemade tahini with lemon juice and blend using immersion blender
  • Pour 1 can of chickpeas in a container without the liquid
  • Blend and add the water to make it blendable
  • Pour garlic, cumin and olive oil
  • Blend until smooth

Notes

The blendness of this Hummus depends on you, mine is not so smooth as a personal preference.

Check out this hand held immersion blender from Braun, truly makes meal preparations easier

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Homemade Pineapple Salsa

If you are like me who loves Corn tortillas and as a healthier option why not partner it with homemade salsa making it my Third bonus recipes under 30. This recipe is adapted from Simply Vegan Blog.

homemade pineapple salsa

Homemade Salsa

This homemade salsa is perfect as side dish and dip for your Corn tortillas. So easy to make all you have to do is chopped off all the ingredients, toss together and that's it.
5 from 10 votes
Prep Time 20 mins
Cook Time 0 mins
Course Snack
Cuisine Mexican

Ingredients
  

  • 1 Cup Pineapple i use canned pineapple
  • 1 pc red bell pepper
  • 1/2 white onion
  • 2 tbsp lemon juice
  • pinch salt
  • pinch black pepper
  • cilantro for garnishing

Instructions
 

  • Chopped all the ingredients
  • Toss together and add salt and pepper

Notes

Store in an air tight container and keep in the fridge. Perfect also if you have fresh Avocados. 

Homemade Vegan Ranch Dressing

I made this recipe for my buffalo cauliflower bites which also use my homemade vegan mayo this recipe is very easy and done in just a few minutes.

homemade ranch

Homemade Vegan Ranch

This vegan ranch is done in a few minutes and also uses homemade vegan mayo
5 from 10 votes
Prep Time 10 mins
Total Time 10 mins
Course sauce
Cuisine American
Servings 6 (1tbsp per serving)

Ingredients
  

  • 1 cup vegan mayo (I use my homemade mayo)
  • 1 clove garlic (grated)
  • 1/2 tsp parsely
  • 1 tsp onion powder
  • 1 tbsp rice vinegar
  • 1/4 cup soy milk unsweetened

Instructions
 

  • Mix all ingredients in a bowl.
  • Chill first in the fridge before serving.
  • This will last for about 5-7 days.
Keyword vegan ranch

I hope you enjoy these bonus recipes under 30. Definitely I will add more recipes to this page for you to follow and try. If you are looking for dairy free desserts worry not cause I got you covered with my easy dairy free desserts. They may not be under 30 minutes but worth trying as they are so good and easy.

Feel free to share these easy recipes and I hope you could try them too.

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33 thoughts on “Bonus Recipes Under 30

  1. Love these recipes! I literally have zero time running around have pets and kids so the under 30 mins is absolutely perfect ! Thank you for sharing these !

  2. 5 stars
    I love these recipes! Especially the sweet and spicy spaghetti and the Avacado nice cream. Definitely trying some of these out. Thanks for sharing.

  3. 5 stars
    The sisig tofu looks so good, quick, and easy. I just discovered tofu, and I have been trying new recipes with this ingredient; sometimes it’s good, sometimes not so good. I am trying to have more days without meat.

  4. 5 stars
    Great list of recipes! I’m dying to try the edamame since that’s an ingredient I’ve been loving lately.

  5. 5 stars
    I always wanted to make hummus, but I thought tahini was something extremely complicated (because of how it sounds!) Will use the chickpeas that have been in the cupboard for a while now:))) Thanks for posting an easy recipe!

  6. I’d definitely try the desserts on this list. I remember how overwhelming it was to come up with single meals once I was on my own so I hope this helps a lot of people who are on their own for the first time.

  7. 5 stars
    These are great! I love cooking up stir-fry dishes at the end of the week when there is hardly anything left in my fridge. I just throw everything together. I love that you noted to have rice on hand too because that’s a must for me! I also love how fresh your salsa looks. I need to bring that to the next family gathering! Thank you for sharing these!

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