Are you a vegan looking to boost your protein intake? Or maybe you’re just trying to find some delicious and nutritious plant-based options for your meals. Whatever your reason, we’ve got you covered! Here are 20 scrumptious high-protein vegan recipes that will keep you satisfied and energized throughout the day.
From classic curries to savory stews, and from wraps to pancakes, our list has something for everyone. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are sure to inspire you to get creative in the kitchen. So go ahead, grab your favorite cooking utensils, and let’s dive into the world of high-protein vegan cuisine!
Spicy Chickpea and Spinach Curry
This flavorful curry combines the creaminess of chickpeas with the spiciness of red pepper flakes, all wrapped up in a vibrant green spinach sauce. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, and red pepper flakes; cook for an additional minute.
3. Stir in chickpeas, coconut milk, and salt. Bring to a simmer.
4. Add spinach leaves; stir until wilted.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Lentil and Quinoa Stuffed Peppers
This recipe combines the flavors of quinoa, lentils, and roasted peppers with a hint of Mediterranean spices, making it a perfect vegetarian option for a cozy dinner.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, mix together cooked lentils, quinoa, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the lentil-quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Tofu Scramble with Turmeric and Black Salt
Tofu Scramble with Turmeric and Black Salt: A Spicy Twist on a Morning Classic
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/4 teaspoon black salt (kala namak)
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crumbled tofu, turmeric, and black salt to the skillet. Stir well to combine.
5. Cook for 5-7 minutes, stirring frequently, until the tofu is lightly browned and scrambled.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
8. Serve hot, enjoy!
Cooking Time: Approximately 15-20 minutes.
Vegan Black Bean Burgers
Vegan Black Bean Burgers Recipe
Summary: This recipe yields a flavorful and nutritious vegan black bean burger that’s perfect for a quick weeknight dinner or a weekend BBQ. With just a few simple ingredients, you’ll be enjoying a plant-based patty in no time!
Ingredients:
– 1 cup cooked black beans
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mash the black beans using a fork or a potato masher.
3. Add the oats, breadcrumbs, onion, garlic, chili powder, cumin, salt, and pepper to the bowl with the mashed black beans. Mix well.
4. Divide the mixture into 4-6 portions, depending on desired patty size.
5. Shape each portion into a ball and flatten slightly into patties.
6. Place the patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
7. Bake for 20-25 minutes or until the burgers are lightly browned and firm to the touch.
Cooking Time: 20-25 minutes
Tempeh Bacon and Avocado Wrap
Get ready for a flavorful wrap that combines the nutty goodness of tempeh, the smokiness of “bacon”, and the creaminess of avocado.
Ingredients:
– 1 package tempeh
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 2 tablespoons water
– 1 teaspoon smoked paprika (or regular paprika)
– 4 slices whole wheat wrap or tortilla
– 2 ripe avocados, sliced
– Lettuce leaves (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, whisk together soy sauce, maple syrup, water, and smoked paprika.
3. Cut tempeh into strips and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
4. Bake tempeh “bacon” for 20-25 minutes, flipping halfway through, until crispy and golden brown.
5. Warm wraps according to package instructions.
6. Assemble wraps by placing a few slices of baked tempeh “bacon”, some avocado slices, and lettuce leaves (if using).
Cooking Time: approximately 45 minutes
Chickpea and Sweet Potato Stew
This comforting stew is a perfect blend of creamy sweet potatoes, savory chickpeas, and aromatic spices. It’s a nutritious and filling meal that’s ready in under an hour.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the sweet potato, chickpeas, cumin, paprika, salt, and pepper. Cook for 2 minutes.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Peanut Butter Chocolate Protein Balls
Get ready to power up with these delicious and nutritious protein balls! Made with peanut butter, chocolate chips, and rolled oats, they’re the perfect snack or post-workout treat.
Ingredients:
– 1 cup rolled oats
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup unsweetened cocoa powder
– 1 scoop vanilla protein powder (approx. 30g)
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine oats, peanut butter, honey, and cocoa powder. Mix until well combined.
2. Add the vanilla protein powder and mix until a dough forms.
3. Fold in the dark chocolate chips.
4. Use your hands to shape the mixture into small balls (about 1-inch in diameter). You should end up with around 12-15 balls.
5. Place the protein balls on a baking sheet lined with parchment paper.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! These protein balls are no-bake and ready to go!
Enjoy your delicious and nutritious Peanut Butter Chocolate Protein Balls!
Edamame and Kale Salad with Tahini Dressing
This refreshing salad combines the sweetness of edamame with the earthiness of kale, all tied together with a creamy tahini dressing. Perfect for a quick lunch or dinner, this recipe is also vegan-friendly!
Ingredients:
– 1 cup edamame, shelled and cooked
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon garlic powder (optional)
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes to help soften it.
2. Add the cooked edamame to the bowl and toss to combine.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic powder (if using).
4. Pour the dressing over the kale and edamame mixture, tossing until everything is well coated.
5. Serve immediately, garnished with additional lemon wedges if desired.
Cooking Time: 10 minutes
Seitan Stir-Fry with Broccoli and Cashews
This recipe combines the savory taste of seitan with the crunch of cashews and the nutritional benefits of broccoli, making it a perfect meal for a quick and satisfying dinner.
Ingredients:
– 1 package of seitan (wheat gluten), cut into bite-sized pieces
– 2 cups broccoli florets
– 1/4 cup cashews
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the seitan and cook for 3-4 minutes, until browned on all sides.
3. Add the broccoli and cashews; stir-fry for an additional 4-5 minutes, until the broccoli is tender-crisp.
4. Stir in the garlic, soy sauce, salt, and pepper.
5. Serve hot over rice or noodles.
Cooking Time: 15-18 minutes
Vegan Protein Pancakes with Blueberries
Start your day with a delicious and protein-packed breakfast that’s also vegan-friendly! These fluffy pancakes are packed with plant-based protein, whole grains, and antioxidant-rich blueberries.
Ingredients:
– 1 scoop vegan protein powder (30g)
– 1/2 cup rolled oats
– 1/4 cup almond flour
– 1 tablespoon chia seeds
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened almond milk
– 1 large egg replacement (such as flaxseed or mashed banana)
– 1 tablespoon maple syrup
– 1/4 cup fresh or frozen blueberries
– Cooking spray or oil
Instructions:
1. In a bowl, whisk together protein powder, oats, almond flour, chia seeds, baking powder, and salt.
2. In a separate bowl, combine almond milk, egg replacement, and maple syrup. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Spray with cooking spray or oil.
5. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
6. Serve warm with fresh blueberries and your favorite toppings.
Cooking Time: 8-10 minutes (depending on pancake size)
Lentil and Mushroom Shepherd’s Pie
This hearty vegetarian shepherd’s pie combines the comforting flavors of lentils, mushrooms, and cheese with a crispy mashed potato topping.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1 cup grated cheddar cheese
– 2 large potatoes, peeled and diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions or until tender.
3. In a large skillet, sauté onion and mushrooms in olive oil until softened. Add thyme, salt, and pepper.
4. Stir in flour and cook for 1 minute.
5. Combine cooked lentils with mushroom mixture. Transfer to a 9×13-inch baking dish.
6. Top with grated cheese.
7. Mashed potatoes: Boil diced potatoes until tender, then mash with butter and milk.
8. Spread mashed potatoes over lentil mixture.
9. Bake for 30-40 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Chia Seed Pudding with Almond Butter
This recipe combines the nutritious benefits of chia seeds with the rich flavor of almond butter, creating a delicious and healthy dessert or snack option. With only a few simple ingredients and no cooking required, this pudding is perfect for those looking for a quick and easy treat.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons creamy almond butter
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Stir well to combine.
2. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
3. Once the pudding has chilled, stir in the almond butter until smooth.
4. Add honey or maple syrup if desired, then season with salt.
5. Serve the pudding chilled, garnished with your choice of toppings such as sliced fruit, nuts, or shredded coconut.
Cooking Time: 2 hours (or overnight)
Vegan Lentil Bolognese with Zucchini Noodles
This hearty vegan bolognese is a plant-based twist on the classic Italian dish, packed with nutritious lentils and served over zucchini noodles for a low-carb and gluten-free meal.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 medium zucchini, spiralized into noodles
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, crushed tomatoes, basil, oregano, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Cook the zucchini noodles according to package instructions (usually 2-3 minutes).
5. Serve the vegan bolognese over the zucchini noodles.
Cooking Time: 45-50 minutes
High-Protein Vegan Mac and Cheese
This creamy macaroni dish gets a boost of protein from plant-based sources, making it a satisfying and nutritious option for vegans and non-vegans alike. With just a few simple ingredients, you can whip up a comforting bowl that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup plant-based milk (such as soy or almond)
– 1/2 cup vegan cheddar shreds
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon hemp seeds
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large skillet, sauté onion and garlic until softened.
4. In a separate saucepan, combine plant-based milk, vegan cheddar shreds, nutritional yeast, paprika, salt, and pepper. Stir until smooth.
5. Combine cooked macaroni, sauce, and hemp seeds in a baking dish. Mix well.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Quinoa and Black Bean Buddha Bowl
A nutrient-packed bowl that combines the creamy texture of cooked quinoa with the savory flavor of black beans, all wrapped up in a flavorful and filling meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado slices, cherry tomatoes, cilantro, or shredded cheese for topping
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add black beans, cumin, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
4. Combine cooked quinoa with the black bean mixture. Taste and adjust seasoning as needed.
5. Serve hot, topped with your choice of optional ingredients.
Cooking Time: 25-30 minutes
Smoky BBQ Tofu Skewers
Get ready to fire up your taste buds with these tender and flavorful skewers! Marinated in a sweet and smoky BBQ sauce, crispy tofu and colorful vegetables come together in perfect harmony.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into 1-inch cubes
– 1/4 cup of BBQ sauce (homemade or store-bought)
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch pieces
– 10 bamboo skewers
Instructions:
1. Preheat your grill to medium-high heat.
2. In a shallow dish, whisk together BBQ sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper.
3. Add the tofu cubes to the marinade and coat evenly. Let it sit for at least 30 minutes.
4. Thread the marinated tofu, bell peppers, and onion onto the skewers.
5. Grill the skewers for 8-10 minutes per side, or until the tofu is crispy and slightly charred.
6. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Vegan Chickpea Omelette with Spinach
Vegan Chickpea Omelette with Spinach Recipe
A twist on the classic omelette, this vegan version is packed with protein-rich chickpeas and nutrients from spinach. Perfect for a quick breakfast or brunch.
Ingredients:
– 1/2 cup cooked chickpeas
– 1/4 cup chopped fresh spinach leaves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon turmeric powder (optional)
– Salt and pepper to taste
– 1 tablespoon lemon juice
– 2 tablespoons vegan omelette mix (or 2 tablespoons cornstarch and 1/4 cup water)
Instructions:
1. In a bowl, mash the chickpeas using a fork until coarsely textured.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and garlic; sauté until softened.
3. Add the spinach leaves and cook until wilted. Season with salt, pepper, and turmeric powder (if using).
4. Pour the mashed chickpeas into the skillet and mix well with the spinach mixture.
5. Cook for about 2-3 minutes or until the edges start to set.
6. Sprinkle the vegan omelette mix (or cornstarch mixture) over the top, letting it sit for a minute before folding the omelette in half.
7. Cook for another 30 seconds to 1 minute, then slide onto a plate and serve.
Cooking Time: Approximately 10-12 minutes
Spicy Peanut Tofu and Rice Noodles
A flavorful and spicy twist on traditional tofu and noodle dishes, this recipe combines the nutty goodness of peanuts with the heat of chili flakes.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups cooked rice noodles
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/2 teaspoon chili flakes
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of peanut butter over medium-high heat.
3. Add the tofu cubes and cook until golden brown, about 5 minutes.
4. In a small bowl, whisk together soy sauce, honey, ginger, chili flakes, and garlic powder.
5. Pour the sauce into the skillet with the tofu and stir to combine.
6. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Serve the spicy peanut tofu over cooked rice noodles. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Vegan Protein Smoothie with Banana and Hemp Seeds
Boost your day with a nutrient-packed smoothie that combines the creamy goodness of banana, the protein power of hemp seeds, and the natural sweetness of dates.
Ingredients:
– 1 ripe banana
– 2 tablespoons hemp seeds
– 1/4 cup unsweetened almond milk
– 1 tablespoon date syrup
– 1 scoop vegan protein powder (your choice of flavor)
– Ice cubes (optional)
Instructions:
1. Add the banana, hemp seeds, almond milk, and date syrup to a blender.
2. Blend on high speed for about 30 seconds, or until the mixture is smooth and creamy.
3. Add the vegan protein powder and blend for another 10-15 seconds, or until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Add ice cubes if you prefer a thicker, colder smoothie.
Cooking Time: None! This smoothie comes together in just a few minutes.
Three-Bean Chili with Avocado
This hearty chili recipe combines the richness of three types of beans with the creaminess of avocado, perfect for a cozy night in. This flavorful dish is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans, black beans, and pinto beans (or canned)
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 ripe avocado, diced
– Optional: sour cream, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the cooked beans, vegetable broth, diced tomatoes, and chili powder. Stir to combine.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Stir in the diced avocado just before serving.
6. Serve hot, topped with your desired toppings (optional).
Cooking Time: 30-40 minutes
Summary
Discover the delicious world of high protein vegan recipes! From savory dishes like Lentil and Quinoa Stuffed Peppers and Seitan Stir-Fry with Broccoli and Cashews, to sweet treats like Peanut Butter Chocolate Protein Balls and Chia Seed Pudding with Almond Butter, there’s something for everyone. These 20 recipes showcase the versatility of plant-based protein sources like tofu, tempeh, lentils, and chickpeas. Whether you’re a seasoned vegan or just starting out, these nutritious and easy-to-make meals will keep you fueled and satisfied.
