Are you a vegan looking for ways to boost your protein intake without sacrificing flavor or nutrition? Look no further! With the right combination of plant-based ingredients, it’s easy to create delicious and nutritious meals that are packed with protein. In this article, we’ll explore 20 mouth-watering high-protein vegan recipes that will satisfy your cravings and support your fitness goals.
From hearty stews and curries to quick and easy stir-fries and salads, our selection of recipes is designed to cater to all tastes and preferences. Whether you’re a seasoned vegan or just starting out on your plant-based journey, we’ve got you covered with these 20 delicious high-protein vegan recipes that are sure to become new favorites.
Spicy Chickpea and Lentil Curry
This flavorful curry combines the comforting warmth of chickpeas and lentils with a kick of heat from red pepper flakes, perfect for a cozy weeknight dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and bell pepper in a little oil until tender.
2. Add lentils, cumin, coriander, and red pepper flakes; cook 1 minute.
3. Stir in chickpeas, diced tomatoes, and vegetable broth; bring to a simmer.
4. Reduce heat and let curry cook for 20-25 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25 minutes
Vegan Tempeh Stir-Fry with Peanut Sauce
Experience the rich flavors of Southeast Asia with this quick and easy vegan tempeh stir-fry, served with a creamy peanut sauce. This dish is perfect for a weeknight dinner or as a healthy lunch option.
Ingredients:
– 1 package of tempeh
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed bell peppers, sliced
– 2 teaspoons of soy sauce
– 1 teaspoon of sesame oil
– 1/4 cup of peanut butter
– 2 tablespoons of water
– Salt and pepper to taste
– Chopped peanuts or scallions for garnish (optional)
Instructions:
1. Cut the tempeh into small cubes and marinate in a mixture of soy sauce, sesame oil, and water for at least 30 minutes.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
3. Add the bell peppers and cooked tempeh to the wok. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the peanut butter and water until smooth. Pour the peanut sauce over the stir-fry and stir until combined.
5. Season with salt and pepper to taste. Garnish with chopped peanuts or scallions if desired.
Cooking Time: 20-25 minutes
Quinoa and Black Bean Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the nutty goodness of quinoa with the savory taste of black beans.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, black beans, onion, garlic, and olive oil. Mix well.
4. Stuff each pepper with the quinoa mixture, filling as full as possible.
5. Place peppers in a baking dish and cover with foil.
6. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until peppers are tender.
7. Serve warm, topped with shredded cheese if desired.
Cooking Time: 45-50 minutes
Tofu Scramble with Spinach and Turmeric
This flavorful vegan breakfast dish is a game-changer! By marinating tofu in a blend of spices, including turmeric, and then scrambling it with sautéed spinach, you’ll create a delicious and nutritious start to your day.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon ground turmeric
– Salt and pepper, to taste
– Optional: nutritional yeast (adds cheesy flavor)
Instructions:
1. In a medium bowl, whisk together olive oil, onion, garlic, and turmeric. Add the crumbled tofu and marinate for at least 15 minutes.
2. Heat a non-stick skillet over medium heat. Add the marinated tofu mixture and cook until golden brown, breaking up with a spatula as it cooks (about 5-7 minutes).
3. Add the chopped spinach to the skillet and stir until wilted. Season with salt and pepper to taste.
4. Serve hot, garnished with optional nutritional yeast for an extra cheesy flavor.
Cooking Time: 15-20 minutes
Lentil and Walnut Meatballs
A twist on traditional meatballs, these vegetarian bites combine the earthy flavor of lentils with the richness of walnuts for a satisfying and healthy snack.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped walnuts
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: breadcrumbs, tomato sauce, or your favorite marinara
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine lentils, oats, parsley, Parmesan cheese, walnuts, egg, and olive oil.
3. Mix until well combined, using your hands if necessary.
4. Use a spoon or small scoop to shape into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place on a baking sheet lined with parchment paper, leaving some space between each meatball.
6. Bake for 18-20 minutes or until lightly browned and firm to the touch.
Cooking Time: 18-20 minutes
High-Protein Vegan Chili with Kidney Beans
This hearty vegan chili is a game-changer for plant-based protein lovers. With the addition of kidney beans and quinoa, this recipe packs a whopping 25 grams of protein per serving.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 2 cups cooked quinoa
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1/4 cup nutritional yeast (optional)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute.
4. Add kidney beans, black beans, quinoa, diced tomatoes, and vegetable broth; stir to combine.
5. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt, pepper, and nutritional yeast (if using); garnish with cilantro (if desired).
Seitan and Mushroom Stew
This hearty stew is a perfect blend of earthy mushrooms and chewy seitan, simmered in a rich and flavorful broth. Serve with crusty bread or over mashed potatoes for a satisfying meal.
Ingredients:
– 1 package store-bought or homemade seitan, cut into bite-sized pieces
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, thyme, and bay leaf; cook for 1 minute.
3. Add the mushrooms and seitan; cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together and the seitan is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Edamame and Avocado Salad
This refreshing salad combines the creamy sweetness of avocados with the tender crunch of edamame, perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked edamame
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a large bowl, combine the cooked edamame and diced avocado.
2. Sprinkle the chopped cilantro over the top.
3. Squeeze the lime juice over the salad and toss to coat.
4. Season with salt to taste.
Cooking Time: 10 minutes (plus cooking time for edamame)
Vegan Protein Pancakes with Almond Butter
Start your day off right with these delicious and protein-packed vegan pancakes, featuring the creamy richness of almond butter. Perfect for a quick breakfast or brunch, these fluffy treats will keep you satisfied until lunchtime.
Ingredients:
– 1 cup rolled oats
– 1/2 cup chickpea flour
– 1/4 cup unsweetened applesauce
– 1/4 cup almond milk
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– Pinch of salt
– 2 tablespoons almond butter, softened
Instructions:
1. In a bowl, whisk together oats, chickpea flour, and baking powder.
2. In a separate bowl, combine applesauce, almond milk, lemon juice, and vanilla extract. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the softened almond butter until well combined.
5. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 30 seconds.
7. Serve warm with your favorite toppings.
Cooking Time: Approximately 10-12 minutes per batch (depending on the number of pancakes).
Chickpea and Tahini Buddha Bowl
This recipe combines the creaminess of tahini with the nutty flavor of chickpeas, all wrapped up in a nutritious bowl. A perfect blend of healthy fats, protein, and complex carbohydrates to fuel your body.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Optional: sliced avocado, pickled ginger, or toasted sesame seeds for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, lemon juice, salt, and pepper. Blend until smooth.
2. Taste and adjust seasoning as needed.
3. Divide cooked brown rice or quinoa into bowls.
4. Top with the chickpea-tahini mixture, chopped parsley, and any desired garnishes (avocado, pickled ginger, toasted sesame seeds).
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Black Bean and Sweet Potato Tacos
This recipe combines the flavors of sweet potatoes, black beans, and spices to create a deliciously unique taco filling.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with a pinch of salt and roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic over medium heat until softened.
4. Add black beans, cumin, chili powder, and roasted sweet potatoes to the skillet. Stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the filling onto a tortilla and topping with your desired toppings.
Cooking Time: 40-45 minutes
Vegan Lentil Shepherd’s Pie
This recipe combines the comfort of traditional shepherd’s pie with the nutritional benefits of lentils and vegetables. Perfect for a cozy night in or a satisfying meal prep option.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 cup frozen peas and carrots
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup vegan mashed potatoes (see note)
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, sauté onion, garlic, carrot, and peas in olive oil until tender.
3. Add lentils, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Meanwhile, prepare vegan mashed potatoes according to package instructions.
5. Assemble the shepherd’s pie by spreading the lentil mixture in a baking dish, topping with mashed potatoes, and sprinkling breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Tempeh Bacon and Avocado Sandwich
Elevate your sandwich game with this flavorful and nutritious combination of tempeh bacon, creamy avocado, and crispy lettuce on toasted bread.
Ingredients:
– 1 package of tempeh
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon smoked paprika
– 4 slices of whole grain bread
– 1 ripe avocado, sliced
– 2 lettuce leaves
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the tempeh into thin strips and marinate in a mixture of soy sauce, maple syrup, rice vinegar, and smoked paprika for at least 30 minutes.
3. Bake the tempeh “bacon” in the oven for 15-20 minutes, or until crispy and golden brown.
4. Toast the bread slices and spread with a layer of avocado.
5. Top with crispy tempeh bacon, lettuce leaves, and a pinch of salt and pepper to taste.
Cooking Time: 30-40 minutes
Peanut Butter and Banana Protein Smoothie
A delicious and nutritious blend of peanut butter, banana, and protein powder, perfect for a post-workout snack or breakfast on-the-go.
Ingredients:
– 1 ripe banana
– 2 tablespoons creamy peanut butter
– 1 scoop vanilla protein powder (30g)
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the banana, peanut butter, and protein powder.
2. Add the almond milk and honey. Blend until smooth and creamy.
3. Taste and adjust the sweetness or thickness as needed.
4. Add ice cubes if you prefer a thicker, colder smoothie. Blend again until well combined.
Cooking Time: 30 seconds to 1 minute
Tips:
– Use your favorite protein powder flavor or stick with vanilla for a classic taste.
– If you want a thicker smoothie, add more peanut butter or banana. For a thinner smoothie, add a little more almond milk.
– Store any leftovers in an airtight container in the fridge for up to 24 hours.
Vegan Chickpea Omelette
A game-changing breakfast or brunch option that’s packed with protein and flavor! This vegan chickpea omelette is a twist on the classic, using mashed chickpeas to create a creamy and tender “egg” substitute.
Ingredients:
– 1/2 cup cooked chickpeas
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chopped fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a medium bowl, mash the chickpeas using a fork or a potato masher until they’re mostly smooth.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the chopped onion and cook for 2-3 minutes, until translucent.
4. Add the garlic, smoked paprika (if using), salt, and pepper. Cook for an additional minute.
5. Pour in the mashed chickpeas and stir to combine with the onion mixture.
6. Cook for about 5 minutes, until the mixture is slightly set and scrambled.
7. Serve hot, garnished with fresh cilantro or parsley if desired.
Cooking Time: 10-12 minutes
Quinoa and Chickpea Salad with Lemon Dressing
A refreshing and nutritious salad that combines the nutty flavor of quinoa with the creamy texture of chickpeas, all tied together with a zesty lemon dressing.
Ingredients:
– 1 cup cooked quinoa
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chickpeas, lemon juice, and olive oil.
2. Add the thinly sliced red onion and chopped parsley to the bowl.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! Just assemble and serve.
Vegan Protein Power Burrito
Get ready to fuel your active lifestyle with this packed burrito, loaded with protein-rich black beans, quinoa, and tofu.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked quinoa
– 1/4 cup firm tofu, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 whole wheat tortilla
– Avocado or guacamole (optional)
– Salsa or hot sauce (optional)
Instructions:
1. In a large pan, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin and chili powder; cook for an additional minute.
4. Add the black beans and quinoa to the pan; stir to combine.
5. Cook for 1-2 minutes or until heated through.
6. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the burrito by filling with the bean-quinoa mixture, tofu, and any desired toppings (avocado, salsa, etc.).
8. Serve immediately.
Cooking Time: 10-12 minutes
Spicy Tofu and Broccoli Stir-Fry
A flavorful and spicy stir-fry that combines the crunch of broccoli with the tenderness of tofu, all wrapped up in a savory sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon sriracha sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the broccoli, garlic, and ginger to the pan. Cook for 2-3 minutes, or until the broccoli starts to soften.
4. In a small bowl, whisk together the soy sauce and sriracha sauce. Pour the mixture over the broccoli and stir-fry everything together.
5. Return the tofu to the pan and stir-fry everything together for another minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 10-12 minutes
Lentil and Spinach Dal
This simple and nutritious dal is a staple in many Indian households, made with red lentils, spinach, and aromatic spices. Perfect for a quick weeknight dinner or a comforting meal on a chilly day.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup fresh spinach leaves
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric powder. Cook for 1 minute, stirring constantly.
4. Add the lentils, salt, and water to the pan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in spinach leaves and cook until wilted.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Vegan Chocolate Peanut Butter Protein Bars
Vegan Chocolate Peanut Butter Protein Bars Recipe
These no-bake bars are a delicious treat that combines the creamy richness of peanut butter with the deep flavor of dark chocolate, all wrapped up in a protein-packed package.
Ingredients:
– 1 cup rolled oats
– 1/2 cup creamy natural peanut butter
– 1/4 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon chia seeds
– 1 scoop vanilla vegan protein powder (approx. 25g)
– Pinch of salt
– Chopped peanuts and chocolate chips for topping (optional)
Instructions:
1. In a large mixing bowl, combine oats, peanut butter, cocoa powder, maple syrup, chia seeds, protein powder, and salt. Mix until well combined.
2. Press the mixture into a lined or greased 8×8 inch baking dish.
3. Refrigerate for at least 30 minutes to set.
4. Cut into bars of desired size.
Cooking Time: None (no-bake)
Yield: 12-16 bars
Summary
Discover the power of plant-based protein with these 20 delicious vegan recipes. From Spicy Chickpea and Lentil Curry to Vegan Protein Pancakes with Almond Butter, there’s something for every taste bud. Explore international flavors with Tofu Scramble with Spinach and Turmeric or Seitan and Mushroom Stew. Satisfy your cravings with High-Protein Vegan Chili with Kidney Beans or Black Bean and Sweet Potato Tacos. Plus, enjoy sweet treats like Peanut Butter and Banana Protein Smoothie or Vegan Chocolate Peanut Butter Protein Bars. Get ready to fuel your body with these nutritious and mouth-watering recipes!
