If you’re searching for a delicious way to boost your protein intake without compromising your vegetarian lifestyle, you’re in the right place! High-protein vegetarian recipes are perfect for those who want to enjoy flavorful meals while keeping their nutrition on point.
Whether you’re a vegetarian athlete, a busy professional, or simply someone looking to add variety to your plant-based diet, these 34 recipes will inspire your kitchen creativity. From hearty breakfasts to satisfying dinners and energizing snacks, this collection covers a wide range of tastes and textures, ensuring you never run out of ideas.
Plant-based proteins like beans, lentils, tofu, tempeh, quinoa, and nuts form the backbone of these dishes, proving that you can get plenty of protein without meat. Plus, these recipes are easy to prepare, wholesome, and packed with nutrients that support your overall health and wellness.
Dive in and discover your new favorite high-protein vegetarian meals!
Why You’ll Love This Recipe Collection
This collection of 34 high-protein vegetarian recipes is designed to keep your meals exciting, nutritious, and satisfying. You’ll love how each recipe uses accessible ingredients and simple cooking methods to create dishes bursting with flavor and texture.
Variety is the spice of life, and here you’ll find everything from protein-packed salads and wraps to hearty stews and baked dishes. These recipes also cater to various skill levels, so whether you’re a beginner or a seasoned cook, you’ll find something to enjoy.
Additionally, these meals are perfect for meal prepping, helping you stay on track with your nutrition goals throughout the week. Ready to fuel your body deliciously?
Let’s get cooking!
Ingredients
While each recipe varies, here is a comprehensive list of common high-protein vegetarian ingredients you’ll find across these recipes:
- Lentils (red, green, or brown) – 1 to 2 cups per recipe
- Chickpeas (canned or dried) – 1 to 2 cups
- Quinoa – 1 cup
- Tofu (firm or extra-firm) – 200-400 grams
- Tempeh – 200-300 grams
- Black beans – 1 to 2 cups
- Edamame (shelled) – 1 cup
- Greek yogurt (for some recipes) – 1/2 to 1 cup
- Chia seeds – 2 tablespoons
- Hemp seeds – 2 tablespoons
- Nuts (almonds, walnuts, cashews) – 1/4 cup
- Nut butters (peanut, almond) – 2 tablespoons
- Eggs (for lacto-ovo vegetarians) – 2 to 4
- Vegetables (spinach, kale, bell peppers, broccoli) – as needed
- Whole grains (brown rice, barley) – 1 cup
- Seitan (wheat gluten) – 200 grams (optional)
- Herbs and spices (cumin, turmeric, garlic, paprika)
- Olive oil – 2 to 4 tablespoons
- Lemon juice – 1 to 2 tablespoons
- Soy sauce or tamari – 1 to 2 tablespoons
Equipment
- Large saucepan or pot
- Medium skillet or frying pan
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Blender or food processor
- Colander or sieve
- Cutting board and sharp knives
- Spatula and wooden spoon
- Oven (for baked recipes)
- Stove
- Optional: rice cooker or instant pot for convenience
Instructions
- Prepare your protein base. Soak dried beans or lentils overnight if needed, or rinse canned beans thoroughly.
- Cook grains. Rinse quinoa, brown rice, or barley and cook according to package instructions, usually simmered in water or broth until tender.
- Cook vegetables and protein. Sauté tofu, tempeh, or vegetables in olive oil with spices for depth of flavor.
- Combine ingredients. In a large bowl, mix cooked protein, grains, and vegetables. Add herbs, nuts, and seeds for extra nutrition and crunch.
- Season to taste. Use lemon juice, soy sauce, salt, and pepper to balance flavors.
- Cook or bake as needed. Some recipes require baking (like protein-packed casseroles), others are served fresh or warmed on the stovetop.
- Serve immediately or store. These meals are great for meal prep and keep well refrigerated for up to 4 days.
Tips & Variations
“Mixing different plant-based proteins ensures you get a complete amino acid profile.”
- Try combining quinoa and black beans for a complete protein source.
- To boost protein further, sprinkle hemp seeds or nutritional yeast over finished dishes.
- Use tofu or tempeh marinades to add bold flavors before cooking.
- Swap out vegetables according to seasonal availability for freshness and variety.
- For those who consume eggs, adding a hard-boiled egg can increase protein content easily.
- For a gluten-free option, avoid seitan and opt for legumes and grains only.
- Incorporate some recipes like the Blackstone Lo Mein Recipes for a flavorful twist.
Nutrition Facts
Recipe Type | Calories (per serving) | Protein (g) | Carbohydrates (g) | Fat (g) | Fiber (g) |
---|---|---|---|---|---|
Lentil Stew | 320 | 22 | 40 | 5 | 15 |
Quinoa Salad | 280 | 14 | 35 | 7 | 6 |
Tofu Stir-Fry | 350 | 25 | 30 | 12 | 8 |
Chickpea Patties | 300 | 20 | 35 | 6 | 7 |
Serving Suggestions
Pair your high-protein vegetarian dishes with fresh salads, steamed vegetables, or whole-grain sides like brown rice or barley for a balanced meal. A dollop of Greek yogurt or a drizzle of tahini sauce can add creaminess and flavor.
For a wholesome breakfast, try a protein-packed smoothie bowl topped with chia seeds, nuts, and fresh fruit. For lunch or dinner, wraps or grain bowls with plenty of veggies and a tasty dressing make for quick, satisfying meals.
Don’t forget to check out other recipes on the blog for inspiration, such as the Breakfast Wellington Recipe, perfect to start your day with protein power, or try the Bread And Gravy Recipe for a comforting vegetarian twist on a classic.
For something more adventurous, explore the Bluebill Duck Recipes collection, which offers unique flavors to expand your culinary repertoire.
34 High-Protein Vegetarian Recipes
Lentil and Spinach Stew
- Ingredients: 1 cup dried lentils, 2 cups vegetable broth, 2 cups fresh spinach, 1 onion, 2 cloves garlic, 1 tsp cumin, salt & pepper.
- Instructions: Sauté onion and garlic, add lentils and broth, simmer until lentils soften, stir in spinach and season.
Quinoa Chickpea Salad
- Ingredients: 1 cup cooked quinoa, 1 cup canned chickpeas, 1/2 cucumber, 1 tomato, lemon juice, olive oil, parsley.
- Instructions: Mix all ingredients in a bowl, chill, and serve.
Tofu Stir-Fry with Broccoli
- Ingredients: 200g firm tofu, 1 cup broccoli florets, 1 bell pepper, 2 tbsp soy sauce, 1 tbsp sesame oil, garlic, ginger.
- Instructions: Press tofu, sauté with garlic and ginger, add veggies, stir in soy sauce and sesame oil, cook until tender.
Black Bean and Sweet Potato Chili
- Ingredients: 1 can black beans, 1 large sweet potato diced, 1 onion, 2 cloves garlic, 1 can diced tomatoes, chili powder, cumin.
- Instructions: Sauté onion and garlic, add sweet potatoes and spices, beans and tomatoes, simmer 25 minutes.
Tempeh Tacos with Avocado
- Ingredients: 200g tempeh, taco seasoning, avocado, corn tortillas, salsa, cilantro.
- Instructions: Crumble tempeh, cook with seasoning, assemble tacos with avocado and salsa.
Edamame and Brown Rice Bowl
- Ingredients: 1 cup shelled edamame, 1 cup cooked brown rice, shredded carrots, soy sauce, sesame seeds.
- Instructions: Combine all ingredients, drizzle soy sauce, sprinkle seeds.
Chickpea and Spinach Curry
- Ingredients: 1 can chickpeas, 2 cups spinach, 1 can coconut milk, curry powder, onion, garlic, ginger.
- Instructions: Sauté onion, garlic, ginger, add chickpeas, curry powder, coconut milk, simmer, add spinach last.
Lentil and Quinoa Patties
- Ingredients: 1/2 cup cooked lentils, 1/2 cup cooked quinoa, breadcrumbs, egg, spices.
- Instructions: Mix ingredients, form patties, pan-fry until golden.
Greek Yogurt and Chia Seed Parfait
- Ingredients: 1 cup Greek yogurt, 2 tbsp chia seeds, honey, mixed berries.
- Instructions: Layer yogurt, chia seeds soaked overnight, berries, drizzle honey.
Vegan Protein Smoothie
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup cooked quinoa, 1 cup canned chickpeas, 1/2 cucumber, 1 tomato, lemon juice, olive oil, parsley.
- Instructions: Mix all ingredients in a bowl, chill, and serve.
Tofu Stir-Fry with Broccoli
- Ingredients: 200g firm tofu, 1 cup broccoli florets, 1 bell pepper, 2 tbsp soy sauce, 1 tbsp sesame oil, garlic, ginger.
- Instructions: Press tofu, sauté with garlic and ginger, add veggies, stir in soy sauce and sesame oil, cook until tender.
Black Bean and Sweet Potato Chili
- Ingredients: 1 can black beans, 1 large sweet potato diced, 1 onion, 2 cloves garlic, 1 can diced tomatoes, chili powder, cumin.
- Instructions: Sauté onion and garlic, add sweet potatoes and spices, beans and tomatoes, simmer 25 minutes.
Tempeh Tacos with Avocado
- Ingredients: 200g tempeh, taco seasoning, avocado, corn tortillas, salsa, cilantro.
- Instructions: Crumble tempeh, cook with seasoning, assemble tacos with avocado and salsa.
Edamame and Brown Rice Bowl
- Ingredients: 1 cup shelled edamame, 1 cup cooked brown rice, shredded carrots, soy sauce, sesame seeds.
- Instructions: Combine all ingredients, drizzle soy sauce, sprinkle seeds.
Chickpea and Spinach Curry
- Ingredients: 1 can chickpeas, 2 cups spinach, 1 can coconut milk, curry powder, onion, garlic, ginger.
- Instructions: Sauté onion, garlic, ginger, add chickpeas, curry powder, coconut milk, simmer, add spinach last.
Lentil and Quinoa Patties
- Ingredients: 1/2 cup cooked lentils, 1/2 cup cooked quinoa, breadcrumbs, egg, spices.
- Instructions: Mix ingredients, form patties, pan-fry until golden.
Greek Yogurt and Chia Seed Parfait
- Ingredients: 1 cup Greek yogurt, 2 tbsp chia seeds, honey, mixed berries.
- Instructions: Layer yogurt, chia seeds soaked overnight, berries, drizzle honey.
Vegan Protein Smoothie
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 can black beans, 1 large sweet potato diced, 1 onion, 2 cloves garlic, 1 can diced tomatoes, chili powder, cumin.
- Instructions: Sauté onion and garlic, add sweet potatoes and spices, beans and tomatoes, simmer 25 minutes.
Tempeh Tacos with Avocado
- Ingredients: 200g tempeh, taco seasoning, avocado, corn tortillas, salsa, cilantro.
- Instructions: Crumble tempeh, cook with seasoning, assemble tacos with avocado and salsa.
Edamame and Brown Rice Bowl
- Ingredients: 1 cup shelled edamame, 1 cup cooked brown rice, shredded carrots, soy sauce, sesame seeds.
- Instructions: Combine all ingredients, drizzle soy sauce, sprinkle seeds.
Chickpea and Spinach Curry
- Ingredients: 1 can chickpeas, 2 cups spinach, 1 can coconut milk, curry powder, onion, garlic, ginger.
- Instructions: Sauté onion, garlic, ginger, add chickpeas, curry powder, coconut milk, simmer, add spinach last.
Lentil and Quinoa Patties
- Ingredients: 1/2 cup cooked lentils, 1/2 cup cooked quinoa, breadcrumbs, egg, spices.
- Instructions: Mix ingredients, form patties, pan-fry until golden.
Greek Yogurt and Chia Seed Parfait
- Ingredients: 1 cup Greek yogurt, 2 tbsp chia seeds, honey, mixed berries.
- Instructions: Layer yogurt, chia seeds soaked overnight, berries, drizzle honey.
Vegan Protein Smoothie
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup shelled edamame, 1 cup cooked brown rice, shredded carrots, soy sauce, sesame seeds.
- Instructions: Combine all ingredients, drizzle soy sauce, sprinkle seeds.
Chickpea and Spinach Curry
- Ingredients: 1 can chickpeas, 2 cups spinach, 1 can coconut milk, curry powder, onion, garlic, ginger.
- Instructions: Sauté onion, garlic, ginger, add chickpeas, curry powder, coconut milk, simmer, add spinach last.
Lentil and Quinoa Patties
- Ingredients: 1/2 cup cooked lentils, 1/2 cup cooked quinoa, breadcrumbs, egg, spices.
- Instructions: Mix ingredients, form patties, pan-fry until golden.
Greek Yogurt and Chia Seed Parfait
- Ingredients: 1 cup Greek yogurt, 2 tbsp chia seeds, honey, mixed berries.
- Instructions: Layer yogurt, chia seeds soaked overnight, berries, drizzle honey.
Vegan Protein Smoothie
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1/2 cup cooked lentils, 1/2 cup cooked quinoa, breadcrumbs, egg, spices.
- Instructions: Mix ingredients, form patties, pan-fry until golden.
Greek Yogurt and Chia Seed Parfait
- Ingredients: 1 cup Greek yogurt, 2 tbsp chia seeds, honey, mixed berries.
- Instructions: Layer yogurt, chia seeds soaked overnight, berries, drizzle honey.
Vegan Protein Smoothie
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 banana, 1 scoop plant-based protein powder, 1 tbsp peanut butter, 1 cup almond milk, spinach.
- Instructions: Blend all ingredients until smooth.
Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 bell peppers, 1 cup cooked quinoa, 1 cup black beans, tomato sauce, spices.
- Instructions: Hollow peppers, mix filling, stuff peppers, bake at 375°F (190°C) for 30 minutes.
Peanut Tofu Buddha Bowl
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 200g tofu, peanut sauce, steamed broccoli, brown rice, shredded carrots.
- Instructions: Bake or pan-fry tofu, assemble bowl with veggies and rice, drizzle peanut sauce.
Vegan Lentil Meatballs
- Ingredients: 1 cup cooked lentils, breadcrumbs, garlic, onion, Italian herbs, tomato sauce.
- Instructions: Blend lentils and aromatics, shape balls, bake or pan-fry, serve with sauce.
Chickpea and Avocado Sandwich
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup mashed chickpeas, 1/2 avocado, lemon juice, whole grain bread.
- Instructions: Mix chickpeas and avocado with lemon juice, spread on bread.
Baked Falafel with Tahini Sauce
- Ingredients: 1 can chickpeas, parsley, garlic, cumin, tahini, lemon juice.
- Instructions: Blend chickpeas and herbs, form balls, bake at 400°F (200°C) for 20 minutes, serve with tahini.
Edamame Hummus
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup shelled edamame, tahini, lemon juice, garlic, olive oil.
- Instructions: Blend all ingredients until smooth, serve as dip.
Tempeh Bolognese
- Ingredients: 200g tempeh, tomato sauce, onion, garlic, Italian herbs, whole wheat pasta.
- Instructions: Crumble tempeh, sauté with aromatics, add tomato sauce, simmer, serve over pasta.
Lentil Shepherd’s Pie
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup cooked lentils, mixed veggies, mashed potatoes, vegetable broth.
- Instructions: Cook lentils with veggies and broth, layer in baking dish, top with mashed potatoes, bake at 375°F (190°C) for 25 minutes.
Quinoa and Kale Salad
- Ingredients: 1 cup cooked quinoa, chopped kale, dried cranberries, walnuts, lemon vinaigrette.
- Instructions: Toss all ingredients together, chill before serving.
Black Bean Burgers
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 can black beans, breadcrumbs, onion, spices, egg or flax egg.
- Instructions: Mash beans, mix with other ingredients, form patties, pan-fry or bake.
Spinach and Feta Stuffed Mushrooms
- Ingredients: Large mushrooms, spinach, crumbled feta, garlic, breadcrumbs.
- Instructions: Sauté spinach with garlic, mix with feta and breadcrumbs, stuff mushrooms, bake at 375°F (190°C) for 20 minutes.
Chickpea and Quinoa Patties
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: 1 cup cooked quinoa, 1 cup mashed chickpeas, onion, spices, egg or flax egg.
- Instructions: Combine ingredients, form patties, pan-fry until golden.
Vegan Chili with Kidney Beans
- Ingredients: Kidney beans, diced tomatoes, onion, bell peppers, chili powder, cumin.
- Instructions: Sauté onion and peppers, add beans, tomatoes and spices, simmer 30 minutes.
Peanut Butter and Banana Protein Toast
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Whole-grain bread, peanut butter, sliced banana, chia seeds.
- Instructions: Toast bread, spread peanut butter, top with banana slices and chia seeds.
Tempeh Stir-Fry with Mixed Vegetables
- Ingredients: Tempeh, broccoli, bell peppers, snap peas, soy sauce, garlic, ginger.
- Instructions: Stir-fry tempeh and veggies with garlic and ginger, finish with soy sauce.
Lentil and Sweet Potato Curry
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Lentils, sweet potatoes, coconut milk, curry powder, onion, garlic.
- Instructions: Cook onion and garlic, add lentils, sweet potatoes, curry powder and coconut milk, simmer 25 minutes.
Edamame and Avocado Salad
- Ingredients: Shelled edamame, diced avocado, cherry tomatoes, lemon juice, olive oil.
- Instructions: Toss all ingredients and season with salt and pepper.
Chickpea Flour Omelette
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Chickpea flour, water, spices, diced vegetables.
- Instructions: Mix chickpea flour and water to batter, add vegetables, cook like an omelette in a non-stick pan.
Quinoa and Black Bean Stuffed Zucchini
- Ingredients: Zucchini, cooked quinoa, black beans, tomato sauce, cheese (optional).
- Instructions: Hollow zucchini, mix filling, stuff, bake at 375°F (190°C) for 25 minutes.
Vegan Protein Pancakes
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Oats, plant-based protein powder, flaxseed, almond milk.
- Instructions: Blend ingredients into batter, cook pancakes on griddle until golden.
Tofu Scramble with Spinach and Mushrooms
- Ingredients: Firm tofu, spinach, mushrooms, turmeric, nutritional yeast.
- Instructions: Crumble tofu, sauté with veggies and spices until cooked.
Lentil and Barley Soup
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Lentils, barley, carrots, celery, onion, vegetable broth.
- Instructions: Combine all ingredients in pot, simmer until tender.
Black Bean and Corn Salad
- Ingredients: Black beans, corn, red onion, cilantro, lime juice.
- Instructions: Mix all ingredients, season to taste.
Tempeh and Vegetable Skewers
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
- Ingredients: Tempeh cubes, bell peppers, cherry tomatoes, zucchini, marinade.
- Instructions: Marinate tempeh and veggies, thread on skewers, grill or bake until charred and cooked.
Conclusion
Embracing a high-protein vegetarian diet has never been easier or more delicious thanks to these 34 versatile recipes. Whether you’re craving a comforting stew, a fresh salad, or a hearty burger, there’s a protein-packed option here for every taste and occasion.
These recipes not only fuel your body but also bring exciting flavors and textures to your meals.
Remember, protein variety and balance are key, so feel free to mix and match ingredients to suit your preferences and dietary needs. With simple ingredients and straightforward preparation, you can enjoy nutritious, satisfying vegetarian dishes every day.
Don’t forget to explore other recipes on the blog for more culinary inspiration and to keep your menu fresh and exciting!
📖 Recipe Card: High-Protein Vegetarian Chickpea Curry
Description: A flavorful and hearty chickpea curry packed with protein and spices. Perfect for a nutritious vegetarian meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 can (400g) diced tomatoes
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic, ginger, cumin, coriander, turmeric, and garam masala; cook for 2 minutes.
- Add diced tomatoes and cook for 5 minutes until thickened.
- Add chickpeas and vegetable broth; simmer for 20 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve warm.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 8 g | Carbs: 45 g
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