21 Day Fix Vegetarian Protein Recipes for Easy Meal Prep

Embarking on the 21 Day Fix program is an excellent way to reset your eating habits and embrace a healthier lifestyle. For vegetarians, finding protein-packed meals that fit into this portion-control plan can be a challenge, but it’s absolutely doable and delicious!

Today, we’re diving into a collection of vibrant, satisfying 21 Day Fix vegetarian protein recipes that will fuel your body and keep your taste buds happy. These recipes are thoughtfully crafted to meet your protein needs while sticking to the program’s guidelines.

Whether you’re meal prepping or looking for quick, wholesome meals, these dishes will become staples in your routine.

From hearty chickpea curries to creamy tofu scrambles, these recipes highlight plant-based proteins that complement the 21 Day Fix containers perfectly. Plus, they’re packed with flavors and nutrients, ensuring you never feel deprived on your healthy journey.

Ready to discover your new favorite vegetarian protein meals? Let’s get cooking!

Why You’ll Love This Recipe

These vegetarian protein recipes are designed to be both satisfying and aligned with the 21 Day Fix container system. You’ll enjoy meals that:

• Provide balanced protein from plant-based sources like beans, lentils, tofu, and quinoa.
• Use whole, unprocessed ingredients to keep meals nutritious and filling.
• Are simple to prepare, perfect for busy weekdays or meal prepping ahead.
• Offer diverse flavors and textures so you never get bored.
• Help sustain energy and support muscle recovery during your fitness journey.

Plus, these recipes are perfect for vegetarians and anyone wanting to add more plant protein to their diet!

Ingredients

• Chickpeas – 1 can (15 oz) or 1.5 cups cooked
• Firm tofu – 14 oz block, pressed and cubed
• Lentils – 1 cup dried or 2 cups cooked
• Quinoa – 1 cup cooked
• Black beans – 1 can (15 oz) or 1.5 cups cooked
• Spinach – 2 cups fresh
• Red bell pepper – 1 medium, diced
• Onion – 1 medium, chopped
• Garlic – 3 cloves, minced
• Olive oil – 2 tablespoons
• Low-sodium soy sauce – 2 tablespoons
• Cumin powder – 1 teaspoon
• Smoked paprika – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt and pepper – to taste
• Fresh cilantro – for garnish
• Lemon juice – 1 tablespoon

Equipment

• Large skillet or pan
• Medium saucepan
• Mixing bowls
• Cutting board and knife
• Measuring cups and spoons
• Colander or strainer
• Spatula or wooden spoon

Instructions

1. Prepare the quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, add quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
2. Cook lentils: If using dried lentils, rinse and boil in water until tender (about 20-25 minutes). Drain and set aside.
3. Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
4. Add bell pepper and spinach: Stir in diced red bell pepper and fresh spinach. Cook for 3-5 minutes until spinach wilts.
5. Prepare tofu: In a separate pan, heat 1 tablespoon olive oil. Add cubed, pressed tofu. Cook on all sides until golden brown and slightly crispy, roughly 8-10 minutes.
6. Combine legumes: To the vegetables, add cooked chickpeas, lentils, and black beans. Stir well.
7. Season the mixture: Add cumin, smoked paprika, turmeric, salt, and pepper. Stir to coat everything evenly with spices.
8. Add soy sauce and lemon juice: Pour in low-sodium soy sauce and fresh lemon juice. Stir and cook for another 2-3 minutes to blend flavors.
9. Mix in cooked quinoa and tofu: Gently fold quinoa and tofu into the vegetable and legume mixture. Warm through for 2 minutes.
10. Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve warm.

Tips & Variations

“Pressing tofu removes excess moisture, allowing it to absorb flavors better and achieve a firmer texture.”

• Swap chickpeas for kidney beans or cannellini beans for variety.
• Make it spicy by adding red pepper flakes or diced jalapeño.
• Use gluten-free tamari instead of soy sauce if preferred.
• Add nutritional yeast to boost vitamin B12 content and add a cheesy flavor.
• For a creamy twist, stir in 1/4 cup of plain Greek yogurt or a dairy-free alternative just before serving.
• Try serving this over steamed brown rice or alongside roasted veggies.

Nutrition Facts

Serving Suggestions

These vegetarian protein dishes are versatile and pair well with numerous sides. Consider:

• A crisp green salad with lemon vinaigrette for freshness.
• Roasted sweet potatoes for a hearty complement.
• Steamed or roasted seasonal vegetables to increase nutrient intake.
• Whole grain flatbreads or warm pita for a hand-held option.

For more inspiration on healthy meal ideas, check out our Breakfast Wellington Recipe or the Blackstone Lo Mein Recipes for other vegetarian-friendly dishes!

Additional 21 Day Fix Vegetarian Protein Recipes

Lentil and Veggie Power Bowl

• Ingredients: Cooked green lentils, roasted sweet potatoes, steamed kale, avocado slices, lemon-tahini dressing.
• Instructions: Layer cooked lentils, roasted sweet potatoes, and kale in a bowl. Drizzle with lemon-tahini dressing and top with sliced avocado.
• Protein: Lentils provide a solid 18 grams per serving.

Tofu and Vegetable Stir-Fry

• Ingredients: Firm tofu, broccoli, bell peppers, snap peas, garlic, ginger, tamari sauce.
• Instructions: Sauté garlic and ginger, add vegetables and tofu, stir-fry until tender-crisp. Finish with tamari sauce.
• Protein: Approximately 22 grams per serving.

Black Bean and Quinoa Salad

• Ingredients: Cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, lime dressing.
• Instructions: Mix all ingredients in a large bowl and toss with lime dressing.
• Protein: Around 17 grams per serving.

Chickpea and Spinach Curry

• Ingredients: Chickpeas, fresh spinach, canned tomatoes, onion, garlic, curry powder, coconut milk.
• Instructions: Sauté onion and garlic, add spices, tomatoes, and chickpeas. Simmer with coconut milk and spinach until thickened.
• Protein: 19 grams per serving.

Edamame and Brown Rice Bowl

• Ingredients: Shelled edamame, cooked brown rice, shredded carrots, scallions, sesame seeds, soy-ginger dressing.
• Instructions: Combine all ingredients and toss with dressing.
• Protein: 21 grams per serving.

For a fun and flavorful twist on plant-based meals, explore our Zoes Kitchen Coleslaw Recipe, which pairs beautifully with many of these dishes.

Conclusion

Adopting a vegetarian lifestyle while following the 21 Day Fix can be both rewarding and flavorful with the right recipes at your fingertips. These protein-packed vegetarian meals help you maintain muscle, stay satiated, and enjoy every bite without straying from your goals.

Emphasizing whole foods like legumes, tofu, and quinoa ensures you get a complete nutrient profile alongside delicious taste. Remember, balance and variety are key, so feel free to mix and match these recipes throughout your 21-day journey.

Whether you’re a seasoned vegetarian or new to plant-based eating, these dishes will inspire confidence in your meal planning and keep your routine exciting. For more wholesome and exciting recipes, be sure to check out our Bread And Gravy Recipe and Bluebill Duck Recipes.

Happy cooking and here’s to nourishing your body with every meal!

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