20 Delicious High Protein Vegan Recipes Nutritious

Just because you’re eating plant-based doesn’t mean you have to sacrifice protein! Whether you’re looking for quick weeknight dinners, satisfying comfort food, or meal prep ideas that keep you full, we’ve gathered 20 delicious high-protein vegan recipes that are both nutritious and bursting with flavor. Get ready to discover your new favorite dishes that will make you excited to cook and eat well every day.

Spicy Chickpea and Spinach Curry

Perfect for busy weeknights, this Spicy Chickpea and Spinach Curry comes together in under 30 minutes with minimal prep. You’ll build layers of flavor starting with aromatic spices bloomed in oil, then simmer creamy chickpeas and fresh spinach in a rich tomato base. Follow each step carefully for a restaurant-quality curry that’s both nourishing and deeply satisfying.

Ingredients

Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Cumin – 1 tsp
Coriander – 1 tsp
Paprika – 1 tsp
Cayenne – ¼ tsp
Crushed tomatoes – 1 (15 oz) can
Chickpeas – 2 (15 oz) cans, drained and rinsed
Coconut milk – 1 cup
Spinach – 4 cups, packed
Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cumin, coriander, paprika, and cayenne, toasting spices for 30 seconds to release their oils.
5. Pour in crushed tomatoes, scraping the bottom of the pot to incorporate any browned bits.
6. Add drained chickpeas and coconut milk, stirring to combine all ingredients.
7. Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in packed spinach and salt, cooking for 2 minutes until spinach is fully wilted.
9. Remove the pot from heat and let the curry rest for 5 minutes to allow flavors to meld.
Zesty with warming spices and creamy from coconut milk, this curry has a satisfying texture where tender chickpeas contrast with silky spinach. The vibrant red sauce clings beautifully to each ingredient, making it ideal for serving over fluffy basmati rice or with warm naan bread for dipping. Leftovers taste even better the next day as the spices continue to develop depth.

Tofu Scramble with Turmeric and Black Salt

Just like scrambled eggs but plant-based, this tofu scramble with turmeric and black salt delivers that familiar breakfast comfort without any animal products. Join me as we walk through each simple step to create this vibrant, protein-packed morning meal that comes together in under 20 minutes.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Black salt – ½ tsp
• Black pepper – ¼ tsp
• Nutritional yeast – 2 tbsp

Instructions

1. Press the tofu block between paper towels for 10 minutes to remove excess water.
2. Crumble the pressed tofu into a medium bowl using your hands until it resembles scrambled egg texture.
3. Heat olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Add crumbled tofu to the hot skillet and spread it evenly across the surface.
5. Cook undisturbed for 3 minutes to develop golden spots on the bottom.
6. Sprinkle turmeric evenly over the tofu and stir to distribute the color completely.
7. Continue cooking for 5 minutes, stirring occasionally, until the tofu is heated through and slightly firm.
8. Add black salt, black pepper, and nutritional yeast to the skillet.
9. Stir continuously for 2 minutes until all seasonings are well incorporated.
10. Remove from heat and let rest for 1 minute before serving.

Our scramble achieves a remarkably egg-like texture with firm, moist curds that hold their shape beautifully. The black salt provides that distinctive sulfur note while turmeric lends both vibrant color and earthy warmth. Outstanding when folded into breakfast tacos or piled atop avocado toast, this versatile scramble also makes excellent next-day leftovers straight from the refrigerator.

Vegan Black Bean Burgers

Oftentimes, homemade veggie burgers can be tricky to get right, but this straightforward vegan black bean burger recipe eliminates the guesswork with clear, methodical steps. We’ll build these patties from simple pantry staples, focusing on proper texture and binding to prevent crumbling. Follow each step precisely for restaurant-quality results right from your own kitchen.

Ingredients

Black beans – 1 ½ cups
Breadcrumbs – ¾ cup
Red onion – ¼ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Smoked paprika – 1 tsp
Salt – ½ tsp

Instructions

1. Drain and rinse the 1 ½ cups of black beans thoroughly in a colander.
2. Pat the beans completely dry with paper towels to remove excess moisture.
3. Mince the ¼ cup of red onion into fine, uniform pieces.
4. Finely chop the 2 cloves of garlic until no large chunks remain.
5. Combine the dried black beans, ¾ cup breadcrumbs, minced onion, chopped garlic, 1 tsp smoked paprika, and ½ tsp salt in a large mixing bowl.
6. Mash the mixture with a fork or potato masher for exactly 2 minutes until it holds together when pressed.
7. Divide the mixture into 4 equal portions using a measuring cup for consistency.
8. Shape each portion into a ¾-inch thick patty with smooth, firm edges.
9. Heat 2 tbsp olive oil in a skillet over medium heat until it shimmers.
10. Cook the patties for 4 minutes until a golden-brown crust forms on the bottom.
11. Flip each patty carefully using a thin spatula to maintain structural integrity.
12. Cook for another 4 minutes until the second side develops matching browning.
13. Remove the patties from the skillet and let them rest on a wire rack for 3 minutes before serving.

Vegan black bean burgers develop a satisfying crispy exterior while remaining moist and tender inside, with the smoked paprika adding subtle smokiness that mimics traditional grill flavors. For a creative twist, serve them on toasted English muffins with sliced avocado and spicy mayo, or crumble them over salads for a protein-packed topping that holds its shape beautifully.

Tempeh Bacon and Avocado Wrap

Creating a satisfying plant-based lunch is easier than you think with this protein-packed wrap. Carefully marinated tempeh transforms into smoky “bacon,” while creamy avocado adds richness that balances perfectly with crisp vegetables. Let’s walk through each step to build this flavorful handheld meal.

Ingredients

Tempeh – 8 oz
Tamari – 2 tbsp
Maple syrup – 1 tbsp
Smoked paprika – 1 tsp
Liquid smoke – ½ tsp
Avocado – 1 large
Lime juice – 1 tbsp
Large flour tortillas – 4
Romaine lettuce – 2 cups shredded
Tomato – 1 medium

Instructions

1. Cut the tempeh into ¼-inch thick slices using a sharp knife.
2. Whisk together tamari, maple syrup, smoked paprika, and liquid smoke in a shallow dish.
3. Place tempeh slices in the marinade, ensuring each piece is fully coated.
4. Let the tempeh marinate for 15 minutes at room temperature.
5. Preheat a non-stick skillet over medium heat.
6. Arrange marinated tempeh slices in a single layer in the hot skillet.
7. Cook the tempeh for 4 minutes until the edges begin to darken.
8. Flip each tempeh slice using tongs.
9. Cook for another 4 minutes until both sides are browned and slightly crispy.
10. Transfer the cooked tempeh to a plate lined with paper towels.
11. Cut the avocado in half lengthwise and remove the pit.
12. Scoop the avocado flesh into a small bowl.
13. Mash the avocado with a fork until slightly chunky.
14. Stir lime juice into the mashed avocado to prevent browning.
15. Warm the tortillas in a dry skillet for 30 seconds per side.
16. Spread ¼ of the avocado mixture evenly across the center of each tortilla.
17. Layer ¼ of the tempeh bacon over the avocado on each tortilla.
18. Top with shredded romaine lettuce and sliced tomato.
19. Fold the bottom edge of the tortilla up over the filling.
20. Fold the sides inward and roll tightly away from you to seal.
Looking at your finished wrap, you’ll notice the satisfying contrast between the chewy, smoky tempeh bacon and the cool, crisp vegetables. The creamy avocado binds everything together while adding a subtle richness that complements the savory marinade. For a fun variation, try slicing the wraps diagonally and serving them with a side of spicy vegan ranch dipping sauce.

Chickpea and Sweet Potato Stew

Now, let’s create a comforting Chickpea and Sweet Potato Stew that’s perfect for beginners. Nothing beats this hearty, one-pot meal when you want something nourishing and straightforward. Follow these clear steps for a foolproof result every single time.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 3 cloves, minced
– Sweet potatoes – 2 medium, peeled and cubed
– Chickpeas – 2 (15 oz) cans, drained and rinsed
– Vegetable broth – 4 cups
– Cumin – 1 tsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Spinach – 4 cups, packed

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cubed sweet potatoes, 2 cans drained chickpeas, 4 cups vegetable broth, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
5. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are fork-tender.
6. Stir in 4 cups packed spinach and cook for 3 minutes until wilted.
7. Remove from heat and let stand for 5 minutes before serving. Enjoy this creamy, spiced stew over quinoa or with crusty bread for a complete meal. Each spoonful delivers tender sweet potatoes and hearty chickpeas in a richly seasoned broth.

Peanut Butter Chocolate Protein Balls

Just when you need a quick energy boost, these protein-packed bites come to the rescue with minimal effort and maximum flavor. Join me in creating these no-bake peanut butter chocolate protein balls that require zero cooking skills but deliver impressive results. Let’s walk through each simple step together to ensure your success in the kitchen.

Ingredients

Peanut Butter – ½ cup
Protein Powder – ½ cup
Honey – ¼ cup
Rolled Oats – 1 cup
Mini Chocolate Chips – ⅓ cup

Instructions

1. Measure exactly ½ cup of peanut butter into a medium mixing bowl.
2. Add precisely ½ cup of protein powder to the same bowl.
3. Pour exactly ¼ cup of honey into the mixture.
4. Combine all ingredients thoroughly using a sturdy spatula until a thick paste forms. Tip: If the mixture seems too dry, add 1 tablespoon of water at a time until it holds together when pressed.
5. Add exactly 1 cup of rolled oats to the bowl.
6. Incorporate ⅓ cup of mini chocolate chips into the mixture.
7. Mix all ingredients with clean hands until fully combined and no dry spots remain. Tip: Wearing food-safe gloves prevents sticking and keeps hands clean.
8. Scoop 1 tablespoon of mixture and roll between palms to form 1-inch balls.
9. Place completed balls on a parchment-lined baking sheet. Tip: For uniform sizing, use a cookie scoop to portion the mixture before rolling.
10. Refrigerate the protein balls for exactly 30 minutes to firm up before serving.
11. Transfer chilled protein balls to an airtight container for storage. They offer a satisfying chewy texture with creamy peanut butter richness and bursts of melted chocolate. Try rolling them in crushed nuts or coconut flakes for extra crunch, or enjoy them frozen for a firmer, ice cream-like treat.

Edamame and Kale Salad with Tahini Dressing

Zesty yet nourishing, this edamame and kale salad comes together with minimal effort for maximum flavor payoff. Let’s walk through each simple step to create this vibrant, protein-packed dish that works beautifully as a light lunch or hearty side.

Ingredients

Kale – 1 bunch
Shelled edamame – 1 cup
Tahini – ¼ cup
Lemon juice – 2 tbsp
Water – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Remove kale leaves from stems and tear into bite-sized pieces.
2. Place kale in a large bowl and sprinkle with salt.
3. Massage kale with your hands for 2 minutes until leaves darken and soften.
4. Bring 4 cups of water to a boil in a medium saucepan.
5. Add shelled edamame to boiling water and cook for 4 minutes.
6. Drain edamame in a colander and rinse with cold water for 30 seconds.
7. Whisk tahini and lemon juice together in a small bowl until smooth.
8. Add water to tahini mixture 1 tablespoon at a time, whisking until dressing reaches pourable consistency.
9. Season dressing with black pepper and whisk to combine.
10. Add cooled edamame to the massaged kale in the large bowl.
11. Pour tahini dressing over kale and edamame.
12. Toss salad thoroughly until all ingredients are evenly coated.

Our finished salad offers a wonderful contrast between the tender massaged kale and firm edamame beans, all brought together by the creamy, nutty tahini dressing. Over time, the kale softens further, making this salad even more delicious if prepared a few hours ahead. Try serving it alongside grilled chicken or spooned over quinoa for a complete meal that satisfies both nutrition and flavor cravings.

Seitan Stir-Fry with Broccoli and Cashews

Because mastering a quick, satisfying stir-fry is a kitchen essential, this seitan version comes together in minutes while delivering that classic takeout flavor. Begin by prepping all your ingredients before heating the pan—this “mise en place” approach prevents any frantic scrambling. You’ll be amazed at how the savory seitan, crisp-tender broccoli, and buttery cashews create a complete meal in one pan.

Ingredients

• Seitan – 8 oz
• Broccoli – 2 cups
• Cashews – ½ cup
• Soy sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves
• Cornstarch – 1 tsp
• Water – ¼ cup

Instructions

1. Cut the seitan into ½-inch strips and set aside.
2. Chop the broccoli into small florets, ensuring they’re uniform for even cooking.
3. Mince the garlic cloves finely.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
5. Add the seitan strips and cook for 3 minutes, stirring occasionally until lightly browned.
6. Remove the seitan from the skillet and set aside on a plate.
7. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Add the broccoli florets and cook for 4 minutes, stirring frequently until bright green with slight browning.
9. Add the minced garlic and cook for 30 seconds until fragrant but not burned.
10. Return the seitan to the skillet with the broccoli and garlic.
11. Add the cashews and cook for 1 minute, toasting them lightly.
12. Pour in the soy sauce, stirring to coat all ingredients evenly.
13. Whisk the cornstarch into the water until completely dissolved to create a smooth slurry.
14. Pour the cornstarch mixture into the skillet and cook for 2 minutes, stirring constantly until the sauce thickens and coats the ingredients.
15. Remove from heat immediately once the sauce reaches a glossy, thickened consistency.

And just like that, you’ve created a restaurant-quality stir-fry with minimal effort. The seitan provides a satisfyingly chewy texture that contrasts beautifully with the crisp broccoli and crunchy cashews. For a creative twist, serve this over quinoa instead of rice, or add a sprinkle of red pepper flakes for those who enjoy a little heat.

Vegan Protein Pancakes with Blueberries

Ever tried making protein-packed pancakes that actually taste delicious? Even beginners can master these vegan blueberry pancakes with just a few simple ingredients and straightforward steps. Each fluffy bite delivers both satisfaction and nutrition in perfect harmony.

Ingredients

– Flour – 1 cup
– Vegan protein powder – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Almond milk – 1 cup
– Maple syrup – 2 tbsp
– Vanilla extract – 1 tsp
– Blueberries – ½ cup

Instructions

1. Whisk together 1 cup flour, ¼ cup vegan protein powder, 2 tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
2. Pour 1 cup almond milk, 2 tbsp maple syrup, and 1 tsp vanilla extract into the dry ingredients.
3. Stir the batter gently with a spatula until just combined, being careful not to overmix—this keeps the pancakes tender.
4. Fold ½ cup blueberries into the batter using a folding motion to prevent crushing the berries.
5. Heat a non-stick skillet over medium heat until a drop of water sizzles immediately upon contact.
6. Pour ¼ cup batter onto the hot skillet for each pancake, spacing them 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully using a thin spatula when the bottoms are golden brown.
9. Cook for another 2 minutes on the second side until both sides are evenly browned.
10. Transfer cooked pancakes to a wire rack instead of stacking them—this prevents sogginess.
11. Repeat with remaining batter, reducing heat slightly if the skillet gets too hot.
12. Serve immediately while warm for the best texture. Here’s the perfect breakfast that’s both wholesome and satisfying. These pancakes emerge delightfully fluffy with bursts of juicy blueberries in every bite. Heat them up with a drizzle of maple syrup or layer with coconut yogurt for a delightful parfait-style treat.

Lentil and Mushroom Shepherd’s Pie

Perfect for chilly evenings, this comforting Lentil and Mushroom Shepherd’s Pie offers a hearty, plant-based twist on a classic. Preparing this dish involves building flavorful layers from scratch, then baking until golden and bubbly.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrot – 1, diced
• Garlic – 2 cloves, minced
• Cremini mushrooms – 8 oz, sliced
• Brown lentils – 1 cup, rinsed
• Vegetable broth – 2 cups
• Tomato paste – 2 tbsp
• Fresh thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Russet potatoes – 2 lbs, peeled and cubed
• Butter – 4 tbsp
• Milk – ½ cup

Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat for 1 minute.
2. Add diced onion and carrot, sautéing for 5 minutes until onions are translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and begin to brown.
5. Mix in rinsed brown lentils, vegetable broth, tomato paste, fresh thyme, salt, and black pepper.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Tip: Don’t peek while simmering—this keeps steam trapped for even cooking.
7. While the lentil mixture simmers, place cubed potatoes in a pot, cover with cold water, and bring to a boil over high heat.
8. Cook potatoes for 15 minutes until easily pierced with a fork, then drain completely.
9. Mash potatoes with butter and milk until smooth and creamy. Tip: For fluffier mash, use a potato ricer or press through a fine sieve.
10. Preheat oven to 400°F.
11. Spread the mashed potatoes evenly over the lentil mixture in the skillet.
12. Bake for 20 minutes until the topping is lightly golden. Tip: Place a baking sheet underneath to catch any bubbling overflow.
13. Let the pie rest for 10 minutes before serving.

Flavorful and satisfying, this pie boasts a savory lentil-mushroom base beneath a creamy potato blanket. The earthy mushrooms and tender lentils create a rich, umami depth, while the golden potato crust adds a comforting contrast. For a creative twist, top individual servings with a sprinkle of crispy fried onions or serve alongside a sharp arugula salad to balance the richness.

Chia Seed Pudding with Almond Butter

Unbelievably simple yet satisfying, this chia seed pudding with almond butter requires minimal effort for maximum creamy payoff. Using just a handful of pantry staples, you’ll create a nutritious breakfast or snack that practically makes itself overnight. Follow these precise steps to achieve the perfect pudding consistency every single time.

Ingredients

Chia seeds – ¼ cup
Almond milk – 1 cup
Almond butter – 2 tbsp
Maple syrup – 1 tbsp
Vanilla extract – ½ tsp

Instructions

1. Combine ¼ cup chia seeds and 1 cup almond milk in a medium mixing bowl.
2. Add 2 tbsp almond butter to the bowl, using the back of your spoon to break up any clumps against the side of the bowl for smooth incorporation.
3. Pour in 1 tbsp maple syrup and ½ tsp vanilla extract.
4. Whisk vigorously for 45 seconds until the almond butter is fully dissolved and no streaks remain.
5. Let the mixture rest for 5 minutes, then whisk again for 30 seconds to prevent chia seeds from clumping at the bottom.
6. Divide the pudding evenly between two 8-ounce jars or containers.
7. Seal the containers tightly with lids and refrigerate for exactly 8 hours or overnight.
8. After refrigeration, check that the pudding has thickened to a spoon-standing consistency with no liquid pooling on top.
9. Stir each portion gently before serving to redistribute any settled seeds. But this pudding’s thick, spoonable texture and nutty-sweet flavor profile make it wonderfully versatile straight from the jar. Try layering it with fresh berries for a parfait effect or spreading it on toast as a protein-packed alternative to traditional spreads.

Vegan Lentil Bolognese with Zucchini Noodles

Just when you think comfort food requires meat, this vegan lentil bolognese with zucchini noodles proves otherwise. Join me in creating a hearty, plant-based pasta alternative that’s both satisfying and simple to prepare, perfect for a cozy weeknight dinner.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Carrot – 1, finely chopped
– Dried brown lentils – 1 cup
– Crushed tomatoes – 28 oz can
– Vegetable broth – 2 cups
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Zucchini – 4 medium

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 finely chopped carrot and cook for 4 minutes until slightly softened.
5. Pour in 1 cup dried brown lentils, 28 oz crushed tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender.
7. While the sauce simmers, spiralize 4 medium zucchini into noodles using a spiralizer.
8. After 35 minutes, uncover the sauce and simmer for 10 more minutes to thicken, stirring occasionally.
9. In a separate pan, sauté zucchini noodles over medium heat for 3 minutes until just tender but still firm.
10. Divide zucchini noodles among bowls and top generously with lentil bolognese.

Zesty and robust, this bolognese clings beautifully to the zucchini noodles, offering a meaty texture from the lentils and a fresh, light bite. For a creative twist, sprinkle with nutritional yeast for a cheesy flavor or top with fresh basil leaves to enhance the herbal notes.

High-Protein Vegan Mac and Cheese

Here’s a simple way to make a delicious high-protein vegan mac and cheese that even beginners can master. Hitting all the right comfort food notes, this recipe uses straightforward ingredients and clear steps to ensure success. Follow along carefully for creamy, satisfying results every time.

Ingredients

– Elbow macaroni – 8 oz
– Raw cashews – 1 cup
– Nutritional yeast – ¼ cup
– Lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Water – 1 cup

Instructions

1. Place 1 cup of raw cashews in a heatproof bowl and cover with boiling water.
2. Let the cashews soak for exactly 15 minutes to soften them for blending.
3. While cashews soak, bring a large pot of salted water to a rolling boil over high heat.
4. Add 8 oz of elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally.
5. Drain the cooked macaroni in a colander and return it to the warm pot.
6. Drain the soaked cashews thoroughly and transfer them to a high-speed blender.
7. Add ¼ cup nutritional yeast, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 cup fresh water to the blender.
8. Blend on high speed for 60 seconds until completely smooth and creamy.
9. Pour the sauce over the warm macaroni in the pot.
10. Stir continuously over low heat for 2 minutes until the sauce thickens and coats every piece.
11. Remove from heat and let stand for 3 minutes before serving. Using warm pasta helps the sauce adhere better for maximum creaminess.
12. Serve immediately while hot. For extra flavor, blend the sauce a full minute to ensure no graininess remains from the cashews.
Ultra-creamy and satisfying, this mac and cheese delivers a rich, cheesy flavor without any dairy. The sauce clings beautifully to each noodle, creating a comforting bowl that’s both nutritious and indulgent. Try topping it with toasted breadcrumbs or mixing in steamed broccoli for a complete meal.

Smoky BBQ Tofu Skewers

Let’s master these smoky BBQ tofu skewers together—they’re perfect for beginners wanting to create impressive, plant-based barbecue with minimal ingredients and maximum flavor. Learning to press, marinate, and grill tofu properly will give you tender, charred skewers every time.

Ingredients

Tofu – 1 block (14 oz)
BBQ sauce – ½ cup
Olive oil – 2 tbsp
Salt – ½ tsp

Instructions

1. Place the tofu block between two clean kitchen towels and set a heavy pan on top for 20 minutes to press out excess water.
2. Cut the pressed tofu into 1-inch cubes and place them in a medium bowl.
3. Add the BBQ sauce, olive oil, and salt to the bowl with the tofu cubes.
4. Gently toss the tofu until every cube is evenly coated with the marinade.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors absorb.
6. Preheat your grill to medium-high heat (400°F) while the tofu marinates.
7. Thread 4-5 marinated tofu cubes onto each skewer, leaving small gaps between cubes.
8. Place the skewers on the preheated grill and cook for 4 minutes.
9. Flip the skewers using tongs and grill for another 4 minutes until you see visible grill marks.
10. Brush the skewers with any remaining marinade during the last minute of cooking.
11. Remove the skewers from the grill when the tofu edges are slightly crispy and charred.
Ultimate smoky flavor meets tender texture in these skewers, with the tofu developing a satisfying crust while staying juicy inside. Serve them over cilantro-lime rice or tucked into warm tortillas with crunchy slaw for a complete meal that will make even meat-lovers ask for seconds.

Vegan Chickpea Omelette with Spinach

You’ve probably struggled to find a satisfying vegan breakfast option that’s both nutritious and delicious. Yet this chickpea omelette delivers everything you want from a traditional omelette without any eggs, using simple pantry staples to create a protein-packed morning meal that will keep you full for hours.

Ingredients

– Chickpea flour – ½ cup
– Water – ½ cup
– Nutritional yeast – 1 tbsp
– Baking powder – ½ tsp
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
– Olive oil – 1 tbsp
– Fresh spinach – 1 cup

Instructions

1. Whisk together chickpea flour, water, nutritional yeast, baking powder, salt, and black pepper in a medium bowl until completely smooth with no lumps remaining. Tip: Let the batter rest for 5 minutes to allow the chickpea flour to fully hydrate, which prevents graininess in the final texture.
2. Heat olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
3. Pour the batter into the hot skillet and immediately tilt the pan to spread it into an even circle.
4. Cook the omelette for 3-4 minutes until the edges appear dry and the surface looks matte rather than shiny.
5. Sprinkle fresh spinach evenly over one half of the omelette.
6. Carefully flip the empty half of the omelette over the spinach-filled side using a wide spatula. Tip: Slide the spatula completely under the omelette before flipping to prevent tearing.
7. Cook for another 2-3 minutes until the bottom develops golden brown spots and the spinach has visibly wilted. Tip: Press down gently on the folded omelette with your spatula to help it hold its shape while the inside finishes cooking.
8. Transfer the finished omelette to a plate and serve immediately. My favorite way to enjoy this omelette is topped with avocado slices and hot sauce—the creamy avocado balances the savory chickpea flavor beautifully while the hot sauce adds just the right amount of kick to wake up your taste buds.

Spicy Peanut Tofu and Rice Noodles

Just when you think you’ve tried every tofu dish, this spicy peanut version comes along to surprise your taste buds. Join me in creating a restaurant-quality meal that’s surprisingly simple to make at home, perfect for busy weeknights when you crave something satisfying yet healthy.

Ingredients

Rice noodles – 8 oz
Firm tofu – 14 oz
Vegetable oil – 2 tbsp
Garlic – 3 cloves
Creamy peanut butter – ½ cup
Soy sauce – 3 tbsp
Sriracha – 1 tbsp
Lime – 1
Brown sugar – 1 tbsp
Water – ½ cup
Green onions – 2

Instructions

1. Place rice noodles in a large bowl and cover completely with hot tap water.
2. Press the block of tofu between paper towels for 10 minutes to remove excess moisture.
3. Cut the pressed tofu into 1-inch cubes.
4. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.
5. Add tofu cubes in a single layer and cook for 4 minutes without moving them.
6. Flip each tofu piece and cook for another 4 minutes until golden brown on all sides.
7. Transfer cooked tofu to a plate and set aside.
8. Mince 3 cloves of garlic finely.
9. In the same skillet, add remaining 1 tablespoon vegetable oil and heat over medium.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Whisk together peanut butter, soy sauce, sriracha, brown sugar, and ½ cup water in a small bowl until smooth.
12. Pour the peanut sauce into the skillet with garlic.
13. Simmer the sauce for 2 minutes, stirring constantly, until it thickens slightly.
14. Drain the soaked rice noodles thoroughly.
15. Add the drained noodles and cooked tofu to the skillet with the peanut sauce.
16. Toss everything together until noodles and tofu are evenly coated.
17. Cut the lime in half and squeeze juice from both halves over the noodle mixture.
18. Thinly slice 2 green onions, including the green tops.
19. Remove skillet from heat and sprinkle sliced green onions over the dish.
20. Toss one final time to combine.

Now you’re ready to enjoy this vibrant dish where the chewy rice noodles perfectly absorb the rich peanut sauce. The crispy tofu provides wonderful texture contrast against the creamy sauce, while the lime juice cuts through the richness beautifully. Try serving it in shallow bowls with extra lime wedges on the side for squeezing over individual portions.

Vegan Protein Smoothie with Banana and Hemp Seeds

Whether you’re starting your day or need a post-workout boost, this vegan protein smoothie comes together in minutes with just a few simple ingredients. With banana for natural sweetness and hemp seeds for plant-based protein, it’s a nutritious option that keeps you satisfied all morning long.

Ingredients

Frozen banana – 1 large
Unsweetened almond milk – 1 cup
Hemp seeds – 2 tbsp
Vanilla protein powder – 1 scoop

Instructions

1. Add 1 cup of unsweetened almond milk to your blender first to create a liquid base that prevents ingredients from sticking to the bottom.
2. Measure 2 tablespoons of hemp seeds and add them to the blender.
3. Place 1 large frozen banana, broken into chunks, into the blender.
4. Add 1 scoop of vanilla protein powder to the other ingredients.
5. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and creamy.
6. Stop the blender and check the consistency by tilting the pitcher – if the mixture is too thick, add 1-2 more tablespoons of almond milk and blend for another 15 seconds.
7. Pour the finished smoothie immediately into a tall glass.

You’ll notice this smoothie has a wonderfully creamy texture from the frozen banana, with subtle nutty notes from the hemp seeds. For an extra treat, try topping it with a sprinkle of additional hemp seeds or serving it alongside a handful of fresh berries for contrasting flavors.

Three-Bean Chili with Avocado

Very few dishes offer the perfect balance of hearty comfort and fresh vibrancy quite like this three-bean chili. Versatile enough for weeknight dinners yet impressive for gatherings, this recipe builds layers of flavor through simple, methodical steps. Let’s walk through each stage together to create a chili that’s both satisfying and bright.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Crushed tomatoes – 1 (28 oz) can
– Vegetable broth – 2 cups
– Kidney beans – 1 (15 oz) can, drained and rinsed
– Black beans – 1 (15 oz) can, drained and rinsed
– Pinto beans – 1 (15 oz) can, drained and rinsed
– Salt – 1 tsp
– Avocado – 1, diced

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle chili powder and cumin over the onion mixture, stirring constantly for 30 seconds to toast the spices.
5. Pour in crushed tomatoes and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Add all three types of drained beans and salt to the pot.
7. Bring the chili to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 25 minutes, stirring every 8-10 minutes to prevent sticking.
9. Uncover and continue simmering for 10 more minutes until the chili thickens slightly.
10. Remove from heat and let stand for 5 minutes before serving.
11. Top each bowl with diced avocado just before eating.

Mouthwatering in its simplicity, this chili achieves a thick, spoon-coating texture that contrasts beautifully with the cool, creamy avocado garnish. The beans maintain their distinct shapes while absorbing the smoky spice blend, creating a harmonious balance in every bite. For a creative twist, try serving it over baked sweet potatoes or alongside cornbread for a complete meal that highlights both the heartiness and freshness of this dish.

Summary

Vibrant plant-based eating has never been easier or more delicious! These 20 high-protein vegan recipes prove that nutritious meals can be incredibly satisfying. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.