One question that vegans hear all the time is, “But how do you get enough protein if you do not eat meat?” Those who have followed a plant-based diet for a while know that there are plenty of meat-free protein options to choose from, so getting your daily allowance is not that difficult. Newcomers to the vegan lifestyle have many resources at their disposal when learning the best sources of plant-based protein. One of those is The FARM Buzz’s article Packing in Healthy Protein on a Vegan Diet. After reading lists like this, the biggest obstacle becomes how to prepare them. With that in mind, we have compiled 20 high-protein, plant-based recipes to add to your vegan cookbook. Read on to find your new favorite, protein-packed dishes.

20 High-Protein Vegan Recipes for Your Plant-Based Diet

Fitness Lentil Bean Salad

From Hurry the Food Up (34g of Protein)

Lentils and beans provide tons of protein in this healthy dish, created by Swedish bodybuilder Patrick Reiser. It does not take long to put together, and it is great for a post-workout pick-me-up. In addition, you can get creative with your sauces. Try some homemade salsa (recipe included) or go for store-bought. Make it spicy or mild. You can even use ketchup. Make this salad ahead of time if you are going to have a busy day. It is delicious hot or cold. Store in the refrigerator for 2-3 days.

 

Moroccan Spiced Vegan Shepherd’s Pie

From A Saucy Kitchen  (12g of Protein)

If you are looking for some Middle Eastern-inspired comfort food, look no further. This recipe is a modern twist on the classic shepherd’s pie. Mashed sweet potatoes top layers of veggies, spices, and lentils. This easy, delicious, and filling dish whips up in about 45 minutes.

 

Vegan Sausage and Mushroom Etouffee

From Fat Free Vegan (34.4g of Protein)

In just 1 hour, you can enjoy the traditional Cajun and Creole flavors of Louisiana with this decadent, spicy étouffée. Traditionally, an etouffée sauce begins with a roux made from flour and oil. This recipe helps you cut the fat by making a “dry roux” using only flour. The protein comes from your choice of vegan sausage. Vegetables and an array of seasonings round out the dish. Adjust the spice level to your liking.

 

Lebanese Mujadara

From Feel Good Foodie (14g of Protein)

Another Middle Eastern dish, this traditional Lebanese recipe has three main ingredients: rice, lentils, and onions. Its low cost and simplicity have earned it the nickname “peasant food”, but do not let that fool you. The flavors and textures are divine. It takes about 45 minutes to prepare this delicious dish topped with caramelized onions. Add a dollop of cucumber yogurt sauce (recipe included) and serve as a main or side dish. Store leftovers in the fridge for 4-5 days.

 

Vegan Jalapeño Chickpea Mac and Cheese

From Cotter Crunch (26.8g of Protein)

Vegan Jalapeño Chickpea Mac and Cheese is a childhood favorite with a kick that is for kids and grown-ups alike. The cheese sauce can be made three different ways: a slurry, a roux, or spicy. Each one is chock-full of flavor and protein, and they are all dairy-free. You can also make it gluten-free, depending on the type of pasta you select. Chickpeas add a lot of protein and fiber, and you can add any vegetables you like. Broccoli, cauliflower, peas, bell peppers, and tomatoes are all great choices. Make it with or without jalapeño for your perfect spice level. Store in the refrigerator for 4-5 days or in the freezer for 6-8 months.

 

Vegan Tacos

From Trifecta Nutrition (30g per two of Protein)

Beyond Meat and a homemade, salt-free taco seasoning mix are at the heart of these perfect, meaty tacos. Mix up this savory combination of dried herbs and spices, then store any extra in a jar or ziplock bag to use in other recipes. Of course, a store-bought seasoning packet is OK if you are a little short on time. Choose hard or soft taco shells, make a burrito or taco salad, or serve over rice or quinoa instead. Add your favorite selection of vegetables, top with some fresh pico de gallo, and enjoy.

 

 

High Protein Vegan Shepherd’s Pie

From Protein Deficient Vegan (23.8g of Protein)

If you are in the mood for a more traditional version of vegan shepherd’s pie, look no further. Textured vegetable protein and nutritional yeast give this dish plenty of protein. Delicious vegetables, along with vegan cheddar and Parmesan, make it a truly filling and nutritious meal. Leftovers are just as tasty as they were on the first day. This recipe is also great for meal prepping as it freezes and reheats well.

 

Ancient Grain-Stuffed Red Bell Peppers

From Whole Foods Market (20g of Protein)

These delicious stuffed red bell peppers may look fancy, but they are very simple to make. It takes around 50 minutes to make them. They are loaded with amaranth and quinoa along with edamame, arame seaweed, green onions, and carrots. You can top them with herbs or toasted sesame seeds for even more texture and flavor.

 

Red Pepper Pasta

From The Plant Based School  (18g of Protein)

If you are a fan of red bell peppers, here is another way to use them in your vegan kitchen. This creamy Italian pasta requires just a few ingredients and only takes 20 minutes to make. Roast your own peppers for a fresh, smoky flavor or use store-bought if you want to save time. Choose any pasta you like. Top this delicious dish with shaved Parmesan for an extra layer of flavor. You can also add other toppings, such as chopped almonds, roasted red pepper strips, basil leaves, cracked black pepper, or a drizzle of olive oil. Store leftovers in the refrigerator for up to 4 days or freeze extra sauce for up to 3 months.

 

Vegan Crunchwrap

From Karissa’s Vegan Kitchen (27g of Protein)

This tasty vegan treat is inspired by Taco Bell’s Crunchwrap, and it is just as good as the original. Choose your favorite plant-based meat, such as Impossible Meat or textured vegetable protein, or swap in some black beans or tempeh. You could even make lentil taco meat (recipe included). Buy your dairy-free nacho cheese and dairy-free sour cream at the grocery store or make your own (recipes included for both). These crunchwraps are best served fresh, but they will last wrapped in foil in your fridge for about 2 days. Reheat them in a hot skillet.

 

Raw Vegan Breakfast Pizza

From Yum Vegan Food (35g of Protein)

Grab an unbaked pizza crust at the grocery and get ready for a perfect vegan brunch. This flavor-filled breakfast pizza is ready in just 24 minutes. It has layers of homemade pizza sauce, tofu scramble, vegan cheese, and vegan sausage.

If you are not a morning person, this pizza is great for lunch and dinner, too.

 

Teriyaki Tempeh and Vegetables

From Emilie Eats (17.9g of Protein)

Tempeh is a fermented soy product originating from Indonesia. It is healthy, versatile, and very high in protein. This one-pan recipe gives us a perfect way to enjoy tempeh. Toss your fresh vegetables and tempeh in a homemade vegan teriyaki sauce made from ingredients you probably already have in your pantry. Then bake to perfection. Serve over rice or noodles and top with sesame seeds and chopped green onions.

 

Spicy Chickpea Quinoa Bowls

From Eat Yourself Skinny (14.9g of Protein)

These Spicy Chickpea Quinoa Bowls are loaded with flavor and protein, and they only take 30 minutes to make. Chickpeas and tomatoes sautéed with onion and garlic top the tasty quinoa to make a delicious and healthy meal. Add leafy greens, cucumbers, lemon slices, or any other toppings you would like. Then finish the masterpiece with a drizzle of homemade lemony tahini dressing (recipe included).

 

Broccoli Tofu Stir Fry

From Well Plated (18g of Protein)

Tender broccoli and crispy tofu are fried in a skillet, then tossed in a tangy ginger sauce to create this tempting stir-fry. Serve these delicious veggies over rice and top with sesame seeds. Store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat in the skillet when you are ready for more. You can also freeze them for up to 3 months. Thaw overnight in the fridge before reheating.

 

Vegan Tacos with Tempeh and Black Beans

From At Elizabeth’s Table (17g of Protein)

Tacos are a quick and simple dish to throw together, and they are always delightful. These tacos made with tempeh and black beans are so good that even non-vegans will enjoy them. The tempeh crumbles easily and soaks up all the savory flavors from the taco seasoning. You can buy a seasoning pack at the supermarket or mix your own in just 5 minutes with the included recipe. Add your favorite vegetables and vegan toppings, and voila! A perfect Taco Tuesday or any other day.

 

Vegan Creamy Chickpea Pasta with Spinach

From Plant-based and Broke (14g of Protein)

This pasta is so rich and creamy, no one will even know it is vegan. Chickpeas add a burst of protein, and coconut milk provides the creamy base. Many of the necessary ingredients are already in your pantry. There are also many ways to substitute ingredients and make the dish your own. Serve with a salad, sautéed vegetables, or a tasty bread. The pasta is best when fresh, but can be kept in the fridge for 3-4 days.

 

Vegan Sloppy Joes

From Minimalist Baker (14.4g of Protein)

Sloppy Joes are another childhood favorite that you can still enjoy both as an adult and a vegan. This recipe is so tasty, you will want to have it again and again. They are hearty, filling, savory, and sweet. The protein boost comes from lentils. These sloppy joes taste best when they are first made, but they will store in the fridge for 4-5 days. You can also freeze them for up to a month. Reheat in the microwave or on the stove top.

 

Peanut Tofu Buddha Bowls

From Delish Knowledge (20g of Protein)

Peanut Tofu Buddha Bowls are a great go-to for lunch or dinner. They are both healthy and hearty. The peanut tofu is baked, not fried, and marinated in a rich peanut sauce. Chickpeas and tofu pair up to increase the protein. This recipe is easy to customize with different sauces, vegetables, or grains. You can also prepare these filling bowls ahead of time to save time later.

 

Edamame Rice

From Green Bowl 2 Soul (14g of Protein)

The Asian-inspired Edamame Rice is simple, colorful, and takes just 20 minutes to make. It also makes excellent use of leftover rice. Fresh or frozen edamame pairs well with your choice of sautéed vegetables. Carrots, red cabbage, bell peppers, green beans, snow peas, mushrooms, and corn are all great choices. This dish is great as either a main or a side dish. Pair it with a soup or salad. Store leftovers in the fridge for 3-5 days, then reheat on the stovetop or in the microwave. It can also be stored in the freezer for up to 3 months.

 

Black Bean Quinoa Chili

From Peas and Crayons (12g of Protein)

This vegan chili recipe requires only one pot and can be made on the stovetop or in a slow cooker. Directions for both are included. You can add any extra spices or vegetables you prefer. Corn and kidney beans are two suggested options. This dish pairs nicely with cornbread (2 recipes included). You can also use a wide variety of toppings such as vegan cheese, vegan sour cream, jalapeños, cilantro, corn chips, or homemade pico de gallo (recipe included). Leftovers taste great, and they can also be stored in the freezer for up to a month.

 

Thriving on Plant-Based Protein

As these recipes show, you can get plenty of protein on a plant-based diet without sacrificing flavor or variety. A little research and a bit of creativity are all you need to maintain your compassionate lifestyle and your health at the same time. As always, please let us know which recipes you have tried and how you liked them.