10 High Protein Vegetarian Recipes

Start your day with the Chickpea and Spinach Power Scramble, a protein-rich breakfast that’s both nourishing and flavorful. This dish combines the earthy taste of chickpeas with fresh spinach, offering a satisfying meal that supports your health goals.

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• Fresh lemon juice, to taste

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the chickpeas to the skillet, mashing them slightly with a fork, and stir in the cumin and turmeric. Cook for 5 minutes, allowing the flavors to meld together.
3. Stir in the fresh spinach, cooking until wilted, about 2 minutes. Season with salt, pepper, and a squeeze of fresh lemon juice to enhance the flavor.
4. Serve immediately, enjoying the warm, savory notes of this protein-packed scramble. Total preparation and cooking time is approximately 15 minutes.

This scramble is not only delicious but also packed with nutrients that support a healthy lifestyle. Chickpeas provide an excellent source of plant-based protein and fiber, while spinach adds essential vitamins and minerals such as iron and vitamin K.

Pair this dish with whole-grain toast or a side of sliced avocado for a balanced meal. For variety, consider adding diced tomatoes or red bell peppers, or top with a sprinkle of feta cheese for extra flavor and texture.

For a hearty and nourishing lunch, the Quinoa and Black Bean Salad Bowl is a deliciously satisfying option. This fiber-boosted meal is not only rich in protein but also packed with essential nutrients, making it an excellent choice for health-conscious individuals.

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

1. Cook the quinoa according to package instructions, then let it cool to room temperature.
2. In a large bowl, combine the black beans, red bell pepper, cherry tomatoes, red onion, and avocado.
3. Add the cooked quinoa to the vegetable mixture and toss gently to combine.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the quinoa salad and toss again to ensure everything is well coated.
6. Garnish with chopped cilantro before serving.

This vibrant salad is not only visually appealing but also dense in nutrients. With approximately 12 grams of protein and a substantial amount of dietary fiber per serving, it supports digestive health and keeps you full longer.

Feel free to customize this salad by adding your favorite ingredients such as corn, diced cucumber, or even a sprinkle of feta cheese for extra flavor. It can be served as a standalone meal or alongside a warm bowl of soup for a complete, comforting lunch.

Our Lentil and Vegetable Stir-Fry is a delicious, iron-infused meal that satisfies both taste buds and nutritional needs. This dish combines the earthy flavors of lentils with vibrant, seasonal vegetables to create a wholesome, protein-rich meal that’s perfect for any time of the day.

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 cup sliced bell peppers (any color)
• 1 cup broccoli florets
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: sesame seeds and chopped green onions for garnish

1. Rinse the lentils under cold water, then place them in a saucepan with 2 cups of water. Bring to a boil, reduce heat, and simmer for about 20 minutes or until tender; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced bell peppers, broccoli, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the cooked lentils, soy sauce, and sesame oil. Cook for an additional 2-3 minutes until everything is well combined and heated through.
5. Season with salt and pepper to taste. Serve immediately, garnished with sesame seeds and chopped green onions if desired.

This nutritious stir-fry is packed with plant-based protein and iron, making it an excellent choice for vegetarians seeking to boost their nutrient intake. Each serving provides approximately 350 calories and 18 grams of protein, ensuring you stay energized and full.

Enjoy this stir-fry on its own, or pair it with brown rice or quinoa for a more substantial meal. To add a different flavor profile, consider incorporating other vegetables like snap peas or mushrooms, or sprinkle with a dash of chili flakes for some heat.

Tofu and Broccoli Curry is a vibrant, nutritious meal that beautifully combines flavors while offering a significant boost of calcium. This dish is designed to appeal to both the taste buds and the body’s need for essential nutrients, making it a perfect choice for those looking to incorporate more plant-based protein and calcium into their diet.

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 14 ounces firm tofu, cubed
• 2 cups broccoli florets
• 1 can (14 ounces) coconut milk
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until the onion becomes translucent.
2. Stir in the curry powder and turmeric, cooking for another minute until fragrant. Add the cubed tofu and gently stir to coat the tofu with the spices.
3. Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a simmer, then add the broccoli florets.
4. Cover the pan and let it cook for 10-12 minutes, or until the broccoli is tender yet crisp. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This curry is not only a treat for the senses but also a powerhouse of nutrition. With approximately 350 calories per serving and 18 grams of protein, it delivers essential nutrients while keeping your calorie intake in check. The combination of tofu and broccoli ensures a good dose of calcium, supporting bone health and muscle function.

For a complete meal, serve this curry over a bowl of steamed brown rice or quinoa to add a wholesome grain component. You can also explore variations by adding other vegetables like bell peppers or snap peas, which will enhance the dish’s texture and nutritional profile. Enjoy this delightful curry as a comforting meal that nourishes both body and soul.

Savor the delightful flavors of Edamame and Avocado Sushi Rolls, a heart-healthy snack perfect for any time of the day. This recipe combines the creamy texture of avocado with the protein-rich edamame, making it a delicious and nourishing choice for those seeking a high-protein vegetarian meal.

• 1 cup cooked sushi rice
• 2 tablespoons rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup shelled edamame
• 1 ripe avocado, sliced
• 4 sheets of nori (seaweed)
• 1 tablespoon sesame seeds
• Soy sauce for serving

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the warm sushi rice and let it cool to room temperature.
2. Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
3. Arrange slices of avocado and a spoonful of edamame across the center of the rice. Sprinkle with sesame seeds for an added nutty flavor.
4. Using the bamboo mat, roll the sushi tightly away from you, pressing gently. Seal the border with a bit of water to keep the roll intact.
5. Repeat with the remaining ingredients. Slice each roll into bite-sized pieces and serve with soy sauce for dipping.

These sushi rolls are not only rich in healthy fats from the avocado but also provide an excellent source of plant-based protein from edamame. With approximately 250 calories and 8 grams of protein per serving, they are a nutritious choice that supports heart health.

To elevate your sushi experience, consider adding a touch of wasabi or pickled ginger for an extra kick. Alternatively, you can customize these rolls by incorporating other vegetables such as cucumber or bell peppers to suit your taste preferences.

Indulge in a refreshing Greek Yogurt and Berry Parfait, a delightful way to start your day or enjoy as a satisfying snack. This parfait is not only delicious but also packed with probiotics, crucial for maintaining a healthy gut and boosting your immune system.

• 1 cup plain Greek yogurt
• 1/2 cup mixed berries (such as blueberries, strawberries, and raspberries)
• 2 tablespoons granola
• 1 teaspoon honey or maple syrup (optional)
• 1 tablespoon chia seeds

1. Begin by spooning half of the Greek yogurt into the bottom of a glass or jar.
2. Layer half of the mixed berries over the yogurt, followed by a sprinkle of chia seeds.
3. Add 1 tablespoon of granola on top of the berry layer for a delightful crunch.
4. Repeat the layers with the remaining yogurt, berries, chia seeds, and granola.
5. Drizzle honey or maple syrup over the top if desired, and serve immediately.

This parfait is a nutritional powerhouse, offering an excellent source of protein, antioxidants, and dietary fiber with each serving. With approximately 250 calories and 15 grams of protein, it supports muscle health and keeps you full throughout the morning.

For a more decadent treat, consider adding a spoonful of nut butter between layers. Alternatively, you can swap the granola for crushed nuts or seeds to vary the textures and nutrients. Enjoy this parfait as a quick breakfast on the go or a post-workout recovery snack.

Stuffed Bell Peppers with Quinoa and Feta offer a delightful blend of flavors and a significant vitamin-C boost. This dish combines the hearty texture of quinoa with the creamy tang of feta, all encased in a sweet bell pepper for a meal that’s rich in nutrients and low in calories.

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, bring the vegetable broth to a boil, add the quinoa, and reduce to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Meanwhile, heat olive oil in a skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes.
4. Mix the cooked quinoa, sautéed onion, garlic, cherry tomatoes, feta cheese, oregano, salt, and pepper in a large bowl.
5. Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack. Place them in a baking dish, add a splash of water to the bottom, and cover with foil.
6. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
7. Garnish with fresh parsley before serving, if desired.

Quinoa is a complete protein, making this dish an excellent choice for vegetarians seeking a high-protein meal. With approximately 350 calories per serving, each pepper is packed with nutrients, including fiber, protein, and vitamin C from the bell peppers.

To switch things up, consider adding black beans or corn for added texture and taste. You can also use red bell peppers for a sweeter flavor or poblano peppers if you prefer a mild heat. Enjoy these stuffed peppers as a main dish or pair them with a side salad for a balanced dinner.

This Spicy Tempeh and Kale Wrap is a delightful blend of flavors and nutrients, perfect for those seeking a protein-packed vegetarian meal. Tempeh, a fermented soybean product, is not only rich in protein but also adds a satisfying texture to the wrap, while kale contributes a wealth of antioxidants.

• 1 block (8 oz) of tempeh, sliced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp sriracha sauce
• 2 cups of kale, chopped
• 1 tbsp lemon juice
• 4 whole-grain wraps
• 1 avocado, sliced
• Salt and pepper to taste

1. In a bowl, mix the soy sauce, olive oil, and sriracha sauce, then marinate the sliced tempeh for about 15 minutes.
2. Heat a non-stick skillet over medium heat and cook the marinated tempeh slices for 3–4 minutes on each side until golden brown.
3. Add the chopped kale to the skillet, sprinkle with lemon juice, and sauté for another 2–3 minutes until the kale is wilted.
4. Lay a whole-grain wrap flat, and layer with cooked tempeh, sautéed kale, and sliced avocado. Season with salt and pepper.
5. Roll the wrap tightly, slice in half if desired, and serve immediately.

With around 15 grams of protein per serving, this wrap is a perfect choice for those looking to boost their protein intake without meat. The combination of tempeh and kale ensures you get a hearty dose of antioxidants and fiber, supporting overall health and well-being.

For an extra kick, consider adding a sprinkle of chili flakes or a drizzle of your favorite hot sauce before wrapping. You can also experiment with different greens such as spinach or arugula, and swap avocado for hummus for a creamy texture. Serve these wraps with a side of fresh fruit or a light soup for a complete meal.

This Mushroom and Brown Rice Risotto offers a delightful twist on traditional risotto, packed with the earthy flavors of mushrooms and the nutty texture of brown rice. Not only is this dish comforting and satisfying, but it is also a great source of magnesium, which supports muscle and nerve function and promotes bone health.

• 1 cup brown rice
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

1. Heat olive oil in a large pan over medium heat, then add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the mushrooms and cook for another 5 minutes until they release their juices and begin to brown.
3. Stir in the brown rice, ensuring it is well coated with the oil and juices from the mushrooms.
4. Gradually add the vegetable broth, one cup at a time, stirring often, and allowing the rice to absorb the liquid before adding more, approximately 35 minutes in total.
5. Once the rice is tender, stir in the Parmesan cheese and parsley, seasoning with salt and pepper to taste.

This risotto is not only creamy and full of flavor but also provides a boost of magnesium, aiding in the regulation of blood sugar levels and blood pressure. Each serving contains approximately 350 calories and 12 grams of protein, making it a nourishing option for vegetarians seeking a balanced meal.

For a delightful presentation, serve the risotto topped with extra Parmesan and a sprinkle of fresh parsley. You can also customize this recipe by adding other vegetables like spinach or peas for added nutrients, or swap the Parmesan for nutritional yeast to make it vegan while still maintaining its creamy texture.

For a quick and nourishing snack, these Almond Butter and Chia Seed Energy Bites are perfect for sustained energy. Packed with healthy fats and protein, they are a convenient option for busy days or a post-workout boost.

• 1 cup of almond butter
• 1/2 cup of honey or maple syrup
• 1 teaspoon of vanilla extract
• 1/4 cup of chia seeds
• 2 cups of rolled oats
• 1/4 cup of mini dark chocolate chips
• 1/4 cup of unsweetened shredded coconut

1. In a large mixing bowl, combine the almond butter, honey (or maple syrup), and vanilla extract. Stir until the mixture is smooth and well-blended.
2. Add the chia seeds, rolled oats, mini dark chocolate chips, and shredded coconut to the bowl. Mix thoroughly until all ingredients are evenly incorporated.
3. Using a tablespoon, scoop the mixture and roll it into 1-inch balls with your hands. Place the balls onto a baking sheet lined with parchment paper.
4. Refrigerate the energy bites for at least 30 minutes to allow them to firm up. Store in an airtight container in the fridge for up to two weeks.

These energy bites are not only delicious but also offer numerous health benefits. With approximately 100 calories and 3 grams of protein per bite, they provide a balanced snack with fiber, antioxidants, and essential nutrients.

For a delightful twist, consider adding a pinch of cinnamon or a tablespoon of flaxseeds for extra fiber. Enjoy these energy bites as a quick breakfast on-the-go or a satisfying afternoon treat that keeps you energized and focused.