Switching to a plant-based diet or just trying to incorporate more plant-based meals into your routine doesn’t mean you have to sacrifice protein or flavor. There are so many delicious and satisfying options out there that are packed with the nutrients you need to stay energized and full. Whether you’re a long-time vegan or just curious about trying something new, this list of high-protein meals has got you covered. Each dish is loaded with plant-based goodness and is super easy to make. Get ready to enjoy meals that are not only nutritious but also incredibly tasty and filling!
Contents
- 1 Lentil and Quinoa Stuffed Peppers
- 2 Tofu Stir-Fry with Vegetables
- 3 Chickpea and Spinach Curry
- 4 Black Bean Quinoa Salad
- 5 Vegan Lentil Bolognese
- 6 Avocado Quinoa Power Salad
- 7 Sweet Potato and Black Bean Chili
- 8 Tofu Scramble
- 9 Chickpea Quinoa Patties
- 10 Vegan Cauliflower Tacos
- 11 Vegan Protein Pancakes
- 12 BBQ Tempeh Sandwich
- 13 Vegan Chickpea Omelette
- 14 Vegan Lentil Shepherd’s Pie
- 15 Vegan Buddha Bowl
- 16 Vegan Chia Seed Pudding
- 17 Vegan Black Bean Soup
- 18 Vegan Lentil Loaf
- 19 Edamame and Brown Rice Bowl
- 20 Vegan Red Lentil Soup
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- 22 15 Tasty Tofu Recipes That Will Win You Over
- 23 16 Hassle-Free Weeknight Meals to Make in Under an Hour
Lentil and Quinoa Stuffed Peppers
Cook 1 cup of quinoa and mix with 1 cup of cooked lentils, diced bell peppers, and onions. Season with cumin, paprika, and salt. Hollow out 4 large bell peppers and stuff them with the mixture. Bake at 375°F for 25-30 minutes. This dish offers a hearty, protein-rich filling with vibrant flavors.
Tofu Stir-Fry with Vegetables
Press and cube one block of extra-firm tofu, then stir-fry with 2 cups of mixed vegetables like broccoli, bell peppers, and snap peas. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and garlic. Cook until tofu is golden and vegetables are tender. Serve over brown rice for a complete meal.
Chickpea and Spinach Curry
Sauté one diced onion and garlic in olive oil, then add 1 can of chickpeas and 2 cups of spinach. Stir in 1 can of diced tomatoes, 1 tablespoon of curry powder, and a pinch of salt. Simmer for 15 minutes and serve over quinoa or rice. This curry is not only flavorful but also packed with protein and iron.
Black Bean Quinoa Salad
Combine 1 cup of cooked quinoa with 1 can of black beans, 1 diced avocado, and 1 cup of corn kernels. Dress with lime juice, olive oil, cumin, and cilantro. This salad is a protein powerhouse and is perfect for meal prep or a quick lunch.
Vegan Lentil Bolognese
Cook 1 cup of lentils until tender, then sauté with 1 diced onion, garlic, and 2 cups of crushed tomatoes. Season with basil, oregano, and a pinch of red pepper flakes. Serve over whole-grain pasta. This Bolognese offers a rich, hearty flavor that’s perfect for dinner.
Avocado Quinoa Power Salad
Prepare 1 cup of quinoa according to the package directions and let it cool. In a large bowl, combine the cooked quinoa with 1 diced avocado, 1 cup of black beans, 1/2 cup of corn, and 1/4 cup of chopped cilantro. For the dressing, whisk together the juice of 1 lime, 2 tbsp of olive oil, 1 tbsp of agave syrup, and a pinch of salt. Drizzle the dressing over the salad and toss to combine. This salad is not only refreshing but also loaded with protein, offering about 12 grams per serving. It’s ideal for a light yet satisfying meal.
Sweet Potato and Black Bean Chili
In a pot, cook 2 diced sweet potatoes, 1 can of black beans, 1 can of diced tomatoes, and 2 cups of vegetable broth. Season with chili powder, cumin, and smoked paprika. Simmer until the sweet potatoes are tender. This chili is both comforting and packed with plant-based protein.
Tofu Scramble
Crumble one block of firm tofu and cook with turmeric, black salt (Kala Namak), and nutritional yeast. Add sautéed onions, bell peppers, and spinach. This scramble is an excellent protein-rich breakfast option that mimics the texture of scrambled eggs.
Chickpea Quinoa Patties
Blend 1 can of chickpeas, 1 cup of cooked quinoa, garlic, and cumin into a thick mixture. Form into patties and pan-fry until golden brown. Serve with a side salad or in a burger bun. These patties are both versatile and protein-rich.
Vegan Cauliflower Tacos
Roast 1 head of cauliflower florets in the oven with 2 tbsp of olive oil, 1 tsp of cumin, 1 tsp of smoked paprika, and a pinch of salt at 400°F (200°C) for 25 minutes. Warm up some corn tortillas and fill them with the roasted cauliflower, 1/2 cup of black beans, shredded cabbage, and a drizzle of lime juice. Top with fresh cilantro and serve. These tacos are vibrant, filling, and offer about 12 grams of protein per serving.
Vegan Protein Pancakes
Mix 1 cup of oat flour, 1 tablespoon of flaxseed meal, 1 scoop of plant-based protein powder, and 1 cup of almond milk. Cook pancakes on a non-stick skillet and serve with fresh berries. These pancakes are a high-protein breakfast option that’s also gluten-free.
BBQ Tempeh Sandwich
Marinate tempeh slices in BBQ sauce and bake until caramelized. Serve on whole-grain bread with coleslaw and pickles. This sandwich is a delicious way to enjoy a high-protein, plant-based meal.
Vegan Chickpea Omelette
Blend 1 cup of chickpea flour with water, turmeric, and black salt. Pour into a hot skillet like a pancake and cook until firm. Add sautéed vegetables as a filling. This chickpea omelette is a protein-packed alternative to traditional eggs.
Vegan Lentil Shepherd’s Pie
Cook 1 cup of lentils and sauté with onions, garlic, carrots, and peas. Place in a baking dish and top with mashed potatoes. Bake at 375°F for 20 minutes. This dish is a hearty, comforting meal with plenty of protein.
Vegan Buddha Bowl
Assemble a bowl with 1 cup of cooked quinoa, 1/2 cup of roasted chickpeas, 1/2 avocado, mixed greens, and a drizzle of tahini sauce. This bowl is a well-balanced, protein-rich meal that’s both filling and nutritious.
Vegan Chia Seed Pudding
Mix 3 tablespoons of chia seeds with 1 cup of almond milk and let it sit overnight. Top with fresh fruit, nuts, and a drizzle of maple syrup. This pudding is an excellent protein-rich breakfast or snack option.
Vegan Black Bean Soup
Cook 1 diced onion, 2 cloves of garlic, and 1 diced bell pepper in olive oil. Add 2 cans of black beans, 1 can of diced tomatoes, and 2 cups of vegetable broth. Simmer for 20 minutes. This soup is hearty, filling, and full of protein.
Vegan Lentil Loaf
Preheat the oven to 375°F (190°C). Cook 1 cup of lentils according to package instructions and set aside. In a large bowl, mix the lentils with 1/2 cup of chopped walnuts, 1/2 cup of oats, 1 grated carrot, 1 diced onion, and 2 minced garlic cloves. Add 2 tbsp of tomato paste, 1 tbsp of soy sauce, and 1 tsp of thyme. Press the mixture into a loaf pan and bake for 30-35 minutes. This lentil loaf is hearty and provides around 20 grams of protein per slice.
Edamame and Brown Rice Bowl
Cook 1 cup of brown rice according to package instructions and set aside. In a large bowl, combine the cooked rice with 1 cup of steamed edamame, 1/2 cup of shredded carrots, 1/2 cup of sliced cucumber, and 1/4 cup of chopped green onions. For the dressing, whisk together 2 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tsp of rice vinegar. Drizzle the dressing over the bowl and toss to combine. This dish is simple yet satisfying, offering about 17 grams of protein per serving.
Vegan Red Lentil Soup
Cook 1 cup of red lentils with 1 diced onion, garlic, and 1 carrot in vegetable broth. Season with cumin, turmeric, and salt. Simmer until lentils are tender. This soup is both comforting and packed with plant-based protein.
This article originally appeared on RetailShout.
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