10 High Protein Vegan Recipes

Chickpea Scramble with Spinach and Tomatoes is a delightful and nutritious way to kickstart your day with a protein-packed breakfast. This plant-based dish is not only delicious but also offers a hearty dose of vitamins and minerals.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Optional: nutritional yeast for extra flavor

1. Heat the olive oil in a large skillet over medium heat. Add the chickpeas and mash them slightly with the back of a fork.
2. Stir in the turmeric, garlic powder, salt, and pepper, cooking for 2-3 minutes until fragrant.
3. Add the spinach and cherry tomatoes to the skillet. Cook for another 3-4 minutes until the spinach wilts and tomatoes soften.
4. If using, sprinkle with nutritional yeast for an added cheesy taste. Serve immediately, enjoying the vibrant flavors.

This chickpea scramble offers approximately 12 grams of protein per serving, making it a fantastic choice for a high-protein vegan meal. Additionally, it is low in calories, with around 250 calories per serving, making it a guilt-free breakfast option.

For an added twist, consider serving this scramble on whole grain toast or alongside avocado slices for a boost of healthy fats. Feel free to experiment with other vegetables, such as bell peppers or mushrooms, to customize the flavors to your liking.

Brighten your lunch routine with our Quinoa and Black Bean Salad with Citrus Dressing, a perfect choice for an energizing midday meal. This recipe combines the nutty flavor of quinoa with the hearty texture of black beans, delivering a satisfying and nutrient-dense dish that’s as delicious as it is wholesome.

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• Salt and pepper to taste

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
2. Fluff the cooked quinoa with a fork and let it cool to room temperature. In a large bowl, combine the quinoa, black beans, bell pepper, red onion, corn, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature for a refreshing meal.

This salad is a powerhouse of nutrition, providing a healthy dose of plant-based protein and fiber, essential for maintaining energy levels throughout the day. Quinoa offers all nine essential amino acids, making it a complete protein source, while black beans contribute additional protein and fiber for better digestion.

For a delightful twist, consider adding diced avocado or a sprinkle of feta cheese for extra creaminess and flavor. You can also serve this salad over a bed of mixed greens for added freshness and texture, making it a versatile dish that can be tailored to suit your taste preferences.

Discover the comforting embrace of a Lentil and Sweet Potato Curry, a dish that marries flavor with nutrition. This curry is not only delicious but also rich in fiber and protein, making it a perfect choice for a satisfying vegan meal.

• 1 cup dried lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

1. Heat olive oil in a large pot over medium heat, then sauté the onion and garlic until the onion becomes translucent, about 3-4 minutes.
2. Add the curry powder and cumin, stirring for 1 minute to let the spices bloom.
3. Stir in the sweet potatoes, lentils, coconut milk, and vegetable broth, bringing the mixture to a gentle simmer.
4. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This curry is a powerhouse of nutrients, offering approximately 350 calories per serving, along with 15 grams of protein thanks to the lentils. The sweet potatoes add a boost of vitamins A and C, contributing to your daily fiber intake.

For a delightful variation, try adding a handful of spinach or kale during the last few minutes of cooking for extra greens. Serve this curry over steamed brown rice or quinoa for an even more filling meal, and enjoy the warming flavors that make this dish a comforting favorite.

This vibrant Tofu Stir-Fry with Broccoli and Bell Peppers is a perfect choice for an antioxidant boost. Packed with colorful vegetables and plant-based protein, this dish is both nourishing and satisfying.

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons water
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

1. Cut the tofu into bite-sized cubes and marinate in soy sauce and sesame oil for 10 minutes.
2. In a large pan, heat olive oil over medium heat and add the marinated tofu. Cook until golden brown on all sides, about 8-10 minutes, then remove from the pan and set aside.
3. In the same pan, add broccoli, bell peppers, garlic, and ginger. Stir-fry for about 5 minutes, until the vegetables are tender-crisp.
4. Return the tofu to the pan, add 2 tablespoons of water, and stir well to combine all ingredients. Season with salt and pepper to taste.
5. Sprinkle with sesame seeds before serving. Serve hot and enjoy your antioxidant-rich meal.

This dish offers a great source of plant-based protein and essential vitamins. Tofu provides healthy protein and calcium, while broccoli and bell peppers are loaded with vitamins C and K.

For a complete meal, serve this stir-fry over steaming brown rice or quinoa. You can also add a dash of hot sauce or a sprinkle of fresh cilantro for an extra flavor kick.

For a fresh and invigorating dish, try our Edamame and Kale Salad with Tahini Dressing—a perfect choice for those seeking a calcium-rich green meal. This vibrant salad not only delights your taste buds but also packs a punch with high protein content from edamame and kale, making it a nutritious addition to your vegan repertoire.

• 2 cups kale, chopped
• 1 cup shelled edamame, cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons sesame seeds
• For the dressing: 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste

1. Start by preparing the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth and well combined.
2. In a large salad bowl, combine chopped kale, cooked edamame, cherry tomatoes, and red onion.
3. Pour the tahini dressing over the salad ingredients, ensuring an even coating by tossing gently with salad tongs.
4. Sprinkle sesame seeds on top as a finishing touch, adding both flavor and texture.

Rich in vitamins and minerals, this salad is a powerhouse of nutrition, particularly calcium and protein. With approximately 250 calories and 12 grams of protein per serving, it’s a guilt-free way to nourish your body and keep you feeling full and satisfied.

For a complete meal, pair this salad with whole grain bread or quinoa. You might also consider adding some avocado slices for an extra creamy texture, or toss in some roasted chickpeas for an additional protein boost. These variations will keep the dish exciting and tailored to your taste preferences.

For those seeking a hearty, fulfilling meal, our Vegan Protein-Packed Chili with Kidney Beans offers a delicious solution. This dish combines robust flavors with a boost of plant-based protein to keep you energized and satisfied.

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 1 zucchini, diced
• 1 can (28 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Stir in the bell peppers and zucchini, cooking for another 5 minutes or until they start to soften. Add the diced tomatoes, kidney beans, and vegetable broth to the pot.
3. Mix in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
4. Once the chili has thickened and the vegetables are tender, stir in the lime juice. Serve hot, garnished with fresh cilantro.

This chili is a powerhouse of plant-based protein and dietary fiber, making it both nutritious and filling. With approximately 350 calories and 15 grams of protein per serving, it’s an excellent choice for a balanced vegan meal.

Enjoy this chili on its own or with a side of whole-grain bread for extra heartiness. For a delightful twist, try adding some corn or black beans, or top it with avocado slices for a creamy finish.

Step into a vibrant culinary experience with our Spicy Tempeh Tacos, perfect for a gut-friendly fiesta! This recipe not only satisfies your taste buds but also packs a powerful punch of protein, fiber, and probiotics from the tempeh.

• 8 ounces of tempeh, crumbled
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• Juice of 1 lime
• 1/4 cup plain, unsweetened coconut yogurt
• Fresh cilantro, chopped (for garnish)
• 1/2 cup red cabbage, thinly sliced

1. Heat olive oil in a pan over medium heat. Add crumbled tempeh and sauté for 5 minutes until golden.
2. Stir in smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Cook for an additional 3 minutes, stirring frequently.
3. While the tempeh cooks, prepare the avocado lime sauce. Blend the avocado, lime juice, and coconut yogurt until smooth and creamy.
4. Warm the corn tortillas in a dry skillet or microwave. Assemble the tacos by layering tempeh, red cabbage, and a drizzle of avocado lime sauce.
5. Garnish with fresh cilantro before serving. Enjoy these tacos immediately for the best flavor and texture.

This dish is high in plant-based protein, offering around 15 grams per serving, making it an excellent choice for muscle repair and growth. The inclusion of tempeh not only boosts protein but also provides gut-friendly probiotics to support digestive health.

These tacos are delightful on their own, but you can easily customize them to your liking. Consider adding fresh salsa, pickled onions, or jalapeños for an extra kick, or serve with a side of black beans for added fiber and nutrients.

Indulge in a bowl of Creamy Cashew Alfredo with Zucchini Noodles, a rich and satisfying dish that’s completely dairy-free. This recipe combines the decadent texture of cashews with the lightness of zucchini noodles, making it a perfect choice for those seeking a nutritious, high-protein vegan meal.

• 1 cup raw cashews, soaked for 2 hours
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium zucchini, spiralized
• 1 tablespoon olive oil
• Fresh parsley, chopped for garnish

1. Begin by draining the soaked cashews and placing them in a blender with water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning to taste.
2. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until just tender.
3. Reduce the heat to low and pour the cashew sauce over the zucchini noodles, tossing gently to coat evenly. Cook for an additional 2 minutes until the sauce is warmed through.
4. Serve immediately, garnished with fresh parsley for a burst of color and flavor. Enjoy your creamy cashew alfredo piping hot!

This dish is not only delicious but also offers significant health benefits. Cashews are a great source of healthy fats and plant-based protein, while zucchini adds fiber and essential vitamins.

For a heartier meal, consider adding sautéed mushrooms or grilled tofu. Alternatively, sprinkle some red pepper flakes for a touch of heat, or finish with a sprinkle of vegan parmesan for extra flavor depth.

Transform your meal into a Mediterranean feast with our Baked Falafel with Whole Wheat Pita and Hummus. Packed with plant-based protein and fiber, this dish offers a delicious way to enjoy a heart-healthy meal that’s both satisfying and nutritious.

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup chopped onion
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 whole wheat pitas
• 1 cup hummus
• Fresh vegetables for serving (optional)

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the soaked chickpeas, onion, parsley, garlic, cumin, coriander, baking soda, salt, and pepper, then blend until a coarse mixture forms.
3. Shape the mixture into small balls or patties, about the size of a walnut, and place them on the prepared baking sheet.
4. Brush each falafel with olive oil to help them crisp up, then bake for 20-25 minutes, flipping halfway through, until golden brown.
5. Warm the whole wheat pitas in the oven for the last few minutes of falafel baking.

Each serving of this baked falafel dish is a great source of plant-based protein, fiber, and healthy fats. With approximately 300 calories per serving, this meal is both nourishing and satisfying, providing the energy you need to fuel your day.

Enjoy these falafels stuffed in whole wheat pitas with a generous spread of hummus. Add a variety of fresh vegetables like sliced cucumbers, tomatoes, and lettuce for extra crunch and nutritional benefits, or try different herbs to alter the flavor profile to your liking.

Chia Seed Pudding with Almond Milk and Berries is a delightful, nutritious dessert that offers a delicious way to incorporate more Omega-3 fatty acids into your diet. This creamy pudding is not only simple to prepare but also provides a sweet treat that supports heart health and aids in maintaining energy throughout the day.

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed fresh berries (e.g., blueberries, strawberries, raspberries)
• A pinch of salt (optional)

1. In a medium-sized bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt.
2. Whisk the mixture thoroughly to ensure the chia seeds are evenly distributed and not clumped together.
3. Cover the bowl and refrigerate it for at least 2 hours or overnight to allow the pudding to thicken.
4. Before serving, give the pudding a good stir and top it with fresh berries of your choice.

This Chia Seed Pudding is packed with Omega-3 fatty acids and fiber, making it a heart-healthy choice that also supports digestive health. At approximately 200 calories per serving, it offers a satisfying dessert option that keeps you full and energized without the guilt.

To enhance the flavor, consider adding a sprinkle of cinnamon or a handful of chopped nuts for added crunch. You can also experiment with different fruits according to the season, such as mangoes or peaches, to create a refreshing and versatile dessert that suits any palate.