10 Vegetarian Meals, Less Than 30 Minutes

Don't limit your options to just salad—there are lots of choices if you're looking to avoid meat. When you need to whip something up fast, these are dishes we turn to. (Matt Taylor-Gross/)
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for <a href="http://www.saveur.com/cold-soba-salad-miso-vinaigrette-recipe">Soba Salad with Lemon-Miso Vinaigrette</a> (Dylan + Jeni/)
The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Red-Chile-Enchiladas">Red Chile Enchiladas</a> (Matt Taylor-Gross/)
This light quinoa salad, filled with scallions, mint, snap peas, and crisp haricots verts tossed in a Dijon vinaigrette, makes a perfect summer side dish for picnics and barbecues. Get the recipe for <a href="https://www.saveur.com/quinoa-salad-sugar-snap-peas-scallions-and-mint-recipe">Quinoa Salad with Snap Peas, Scallions, and Mint</a> (Matt Taylor-Gross/)
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant <a href="http://www.btupdx.com/">BTU Brasserie</a>.Get the recipe for <a href="https://www.saveur.com/article/recipes/mock-eel/">Mock Eel</a> (Romulo Yanes/)
Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to this Swiss chard-based taco filling. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Swiss-Chard-and-Chipotle-Tacos">Swiss Chard and Chipotle Tacos</a> (Helen Rosner/)
This light and delicious salad from chef <a href="http://www.dankluger.com/">Dan Kluger</a> makes wonderful use of winter produce. Crisp, raw celery root (a.k.a. celeriac) mingles with tart, julienned apples, crunchy croutons, and a tarragon-infused, mayonnaise-based dressing. Get the recipe for <a href="http://www.saveur.com/dan-kluger-celery-root-apple-salad-recipe">Raw Celery Root Salad with Apples and Parsley</a> (Paul Sirisalee | Food Styling: Eugene Jho/)
Due to its long, cold winters and hot, dry summers, Xinjiang is not renowned for its vegetable dishes, but fast-growing produce like spinach and cilantro often make it to the table during the brief respites between seasons. This refreshing salad is a perfect to accompaniment to fatty grilled meats. Use the most delicate cilantro you can find, so the stems can be eaten along with the leaves. Get the recipe for <a href="https://www.saveur.com/chinese-cilantro-peanut-salad-recipe">Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)</a> (Matt Taylor-Gross/)
Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe in a side dish adapted from Anna Watson Carl's cookbook <a href="https://amzn.to/2IOYLAB">The Yellow Table</a>. It makes an excellent accompaniment to grilled salmon, pork tenderloin, or meatballs with tomato sauce. Get the recipe for <a href="https://www.saveur.com/article/recipes/broccoli-rabe-with-pine-nuts-golden-raisins">Broccoli Rabe with Pine Nuts &amp; Golden Raisins</a> (Signe Birck/)
A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by the original—proves that simple is preferable when it comes to nachos. When deep-frying your own tortillas, look for soft tortillas made with all corn (and no flour) for the crunchiest results. Get the recipe for <a href="http://www.saveur.com/real-deal-ignacio-style-nachos">Real Deal Ignacio-Style Nachos</a> (Matt Taylor-Gross/)
Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for <a href="http://www.saveur.com/sauteed-maitake-mushrooms-with-red-chiles-and-cilantro-recipe">Maitake Mushrooms with Red Chiles and Cilantro</a> (Matt Taylor-Gross/)