27 Delicious High Protein Vegan Dinner Recipes You’ll Love

Eating a vegan diet doesn’t mean sacrificing protein or flavor.

In fact, with the right ingredients, plant-based dinners can be incredibly protein-rich, satisfying, and delicious.

From hearty lentil stews to tempeh stir-fries and creative Buddha bowls, there are countless ways to enjoy nourishing vegan meals without compromising on taste or nutrition.

Protein is essential for muscle repair, energy, and overall health, and incorporating it into every dinner can help you stay full and energized.

That’s why we’ve compiled 27 high protein vegan dinner recipes that are not only delicious but also packed with plant-based protein sources like lentils, chickpeas, tofu, tempeh, quinoa, and edamame.

Whether you’re a long-time vegan or just exploring plant-based meals, this collection has something for everyone—from quick weeknight dinners to comforting, cozy meals for chilly evenings.

27 Delicious High Protein Vegan Dinner Recipes You’ll Love

These 27 high protein vegan dinner recipes prove that plant-based eating can be both satisfying and nutrient-rich.

By using a variety of legumes, grains, vegetables, and protein-packed ingredients, you can create flavorful dinners that support your health and keep you feeling full.

Whether you’re looking for a quick stir-fry, a comforting curry, or a creative Buddha bowl, these recipes will inspire your vegan meal planning and help you hit your protein goals.

Incorporate them into your weekly routine, experiment with flavors, and enjoy the variety and richness that high-protein vegan dinners can offer.

Eating vegan doesn’t have to be repetitive or bland—these recipes show that plant-based meals can be hearty, diverse, and packed with protein.

Spicy Lentil & Quinoa Stuffed Peppers

These vibrant bell peppers are packed with protein-rich lentils and quinoa, delivering a hearty, nutritious dinner with a kick of spice.

Topped with fresh herbs, this meal is both satisfying and colorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked green or brown lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp smoked paprika
• 1 tsp cumin powder
• ½ tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft and translucent.
3. Stir in smoked paprika, cumin, and chili flakes, cooking for 1 minute until fragrant.
4. Add the diced tomatoes and lentils. Simmer for 5 minutes, then fold in the cooked quinoa. Season with salt and pepper.
5. Spoon the lentil-quinoa mixture into the hollowed peppers and arrange them in a baking dish.
6. Cover with foil and bake for 25-30 minutes, until the peppers are tender. Remove foil and bake an additional 5 minutes for a slightly roasted top.
7. Garnish with fresh parsley or cilantro before serving.

These stuffed peppers are not only visually stunning but also incredibly filling.

Each bite delivers a balanced mix of protein, fiber, and flavor, making it a perfect weeknight dinner.

Tofu & Edamame Stir-Fry with Peanut Sauce

A protein-packed stir-fry with crispy tofu, tender edamame, and fresh vegetables coated in a rich, nutty peanut sauce.

This dish is quick, flavorful, and perfect for a high-protein vegan dinner.

Ingredients:

• 14 oz (400g) firm tofu, pressed and cubed
• 1 cup shelled edamame
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp sesame oil (or any cooking oil)
• 2 green onions, chopped
• For the peanut sauce:
  • 3 tbsp natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1-2 tbsp water to thin if necessary

Instructions:

1. Press tofu to remove excess moisture and cut into 1-inch cubes.
2. Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat. Fry tofu cubes until golden and crispy on all sides. Remove and set aside.
3. In the same skillet, add remaining oil and sauté broccoli, bell pepper, carrot, and edamame for 5-6 minutes until just tender.
4. In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust water to reach desired consistency.
5. Return tofu to the skillet and pour the peanut sauce over the stir-fry. Toss everything together until evenly coated and heated through.
6. Serve hot, garnished with chopped green onions.

This stir-fry is an easy way to get a hefty dose of plant-based protein, thanks to tofu and edamame.

The creamy peanut sauce makes it irresistible, and it’s perfect for meal prep or a quick weeknight dinner.

Chickpea & Spinach Coconut Curry

A creamy, aromatic chickpea curry with nutrient-rich spinach and protein-packed chickpeas.

Infused with spices and coconut milk, this dish is both comforting and hearty.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chili powder (optional)
• 2 tbsp coconut oil or olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until onion is soft and fragrant.
2. Stir in turmeric, cumin, coriander, and chili powder, cooking for 1-2 minutes until aromatic.
3. Add diced tomatoes and cook for 3-4 minutes, allowing flavors to meld.
4. Pour in coconut milk and bring to a gentle simmer. Add chickpeas and cook for 10 minutes, stirring occasionally.
5. Add chopped spinach and cook until wilted. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro and a side of brown rice or quinoa.

This chickpea and spinach curry is creamy, flavorful, and loaded with plant-based protein.

It’s perfect for cozy nights when you want a hearty, satisfying vegan meal.

Black Bean & Sweet Potato Enchiladas

These enchiladas are bursting with flavor and packed with protein from black beans.

The combination of roasted sweet potatoes and smoky spices makes this a hearty, satisfying vegan dinner.

Ingredients:

• 8 small corn or whole wheat tortillas
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 cups diced sweet potatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp olive oil
• 1 cup enchilada sauce (store-bought or homemade)
• ½ cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, cumin, paprika, and chili powder. Roast for 20-25 minutes until tender.
2. In a skillet, sauté onion and garlic until soft. Add roasted sweet potatoes and black beans. Mix well and adjust seasoning.
3. Spoon the filling into tortillas, roll them up, and place in a baking dish seam-side down. Pour enchilada sauce over the top.
4. Bake for 15-20 minutes until heated through.
5. Garnish with fresh cilantro before serving.

These black bean and sweet potato enchiladas are comforting, protein-rich, and full of flavor.

Perfect for a family dinner or meal prep for the week.

Tempeh & Broccoli Stir-Fry with Ginger Garlic Sauce

A high-protein stir-fry with tempeh, broccoli, and a zesty ginger-garlic sauce.

Quick, nutritious, and full of umami flavor, this dinner will keep you satisfied.

Ingredients:

• 8 oz (225 g) tempeh, cubed
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tsp maple syrup
• 1 tbsp sesame seeds (optional)

Instructions:

1. Steam broccoli until just tender. Set aside.
2. Heat sesame oil in a skillet over medium-high heat. Fry tempeh cubes until golden and slightly crispy. Remove and set aside.
3. In the same skillet, add garlic and ginger, sauté for 1 minute. Add bell pepper and cooked broccoli, stir-fry for 3-4 minutes.
4. Return tempeh to the skillet. Mix soy sauce, rice vinegar, and maple syrup, then pour over stir-fry. Toss to coat evenly.
5. Garnish with sesame seeds before serving.

This tempeh and broccoli stir-fry is quick, protein-packed, and loaded with flavor.

It’s an easy, weeknight-friendly vegan dinner that doesn’t compromise on nutrition.

Lentil & Mushroom Shepherd’s Pie

A comforting, protein-rich vegan shepherd’s pie made with lentils, mushrooms, and a creamy mashed potato topping.

This wholesome dish is perfect for a cozy dinner.

Ingredients:

• For the filling:
  • 1 cup green or brown lentils, cooked
  • 1 cup mushrooms, chopped
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 cup vegetable broth
  • Salt and pepper to taste
• For the topping:
  • 3 cups mashed potatoes (made with plant-based milk and olive oil)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened. Add mushrooms and cook until browned.
3. Stir in tomato paste, lentils, thyme, rosemary, and vegetable broth. Simmer for 5-7 minutes until thickened. Season with salt and pepper.
4. Transfer the filling to a baking dish. Spread mashed potatoes evenly on top.
5. Bake for 20-25 minutes until the top is slightly golden. Serve hot.

This lentil and mushroom shepherd’s pie is hearty, comforting, and protein-packed.

It’s the perfect vegan dinner to enjoy on chilly evenings while still meeting your protein goals.

Peanut Tempeh Buddha Bowl

A colorful, nutrient-dense Buddha bowl packed with protein from tempeh, edamame, and quinoa.

Drizzled with a creamy peanut sauce, it’s both satisfying and flavorful.

Ingredients:

• 8 oz (225 g) tempeh, cubed
• 1 cup cooked quinoa
• 1 cup shelled edamame
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1 small cucumber, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• For the peanut sauce:
  • 2 tbsp natural peanut butter
  • 1 tbsp soy sauce or tamari
  • 1 tsp maple syrup
  • 1 tsp rice vinegar
  • 1-2 tsp water to thin

Instructions:

1. Press tempeh and cube it. Heat sesame oil in a skillet over medium heat. Cook tempeh until golden brown on all sides. Drizzle soy sauce and cook for another minute.
2. Steam or boil edamame until tender.
3. Prepare the peanut sauce by whisking together all sauce ingredients until smooth.
4. Assemble the Buddha bowl: start with a base of quinoa, then layer tempeh, edamame, cabbage, carrot, and cucumber. Drizzle with peanut sauce before serving.

This Buddha bowl is a vibrant, high-protein vegan dinner that combines crunchy vegetables, hearty tempeh, and creamy peanut sauce for a balanced and nourishing meal.

Spicy Chickpea & Spinach Pasta

A protein-rich pasta dish with chickpeas and spinach, tossed in a spicy, garlicky tomato sauce. It’s hearty, quick to make, and perfect for a weeknight dinner.

Ingredients:

• 8 oz (225 g) whole wheat or chickpea pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) diced tomatoes
• 2 garlic cloves, minced
• 1 tsp red chili flakes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chili flakes and smoked paprika.
3. Add diced tomatoes and chickpeas. Simmer for 5 minutes until slightly thickened.
4. Stir in spinach until wilted, then toss in cooked pasta. Season with salt and pepper.
5. Garnish with fresh basil before serving.

This pasta is simple, spicy, and protein-packed thanks to chickpeas and whole wheat pasta.

It’s a comforting vegan dinner with plenty of flavor and nutrients.

Lentil & Vegetable Stir-Fried Rice

A high-protein, colorful stir-fried rice loaded with lentils, vegetables, and aromatic seasonings.

Quick to prepare and perfect for a filling vegan dinner.

Ingredients:

• 1 cup cooked brown rice
• 1 cup cooked green or brown lentils
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp chili paste (optional)
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Sauté garlic and ginger for 1 minute.
2. Add vegetables and stir-fry for 4-5 minutes until tender-crisp.
3. Add cooked rice and lentils. Stir to combine and heat through.
4. Drizzle soy sauce and chili paste (if using) over the stir-fry, mixing well.
5. Garnish with chopped green onions before serving.

This lentil and vegetable stir-fried rice is a quick, protein-rich vegan dinner that’s full of flavor and fiber.

It’s perfect for busy nights while still being hearty and nutritious.

BBQ Jackfruit & Black Bean Tacos

These tacos are packed with protein from black beans and have a meaty, smoky flavor from shredded BBQ jackfruit.

Served with fresh toppings, they’re a satisfying plant-based dinner.

Ingredients:

• 1 can young green jackfruit in water, drained and shredded
• 1 cup cooked black beans
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ cup BBQ sauce (vegan)
• 8 small corn or whole wheat tortillas
• 1 cup shredded lettuce or cabbage
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
2. Add shredded jackfruit and cook for 5-7 minutes until slightly browned. Stir in BBQ sauce and cook another 5 minutes, allowing flavors to meld.
3. Warm tortillas and layer with jackfruit mixture, black beans, lettuce, and avocado slices.
4. Season with salt and pepper as needed.

These BBQ jackfruit and black bean tacos are a protein-packed, flavorful vegan dinner that feels indulgent while still being healthy and satisfying.

Red Lentil & Cauliflower Curry

A creamy, spiced curry featuring red lentils and cauliflower.

This high-protein vegan dinner is rich in flavor, easy to make, and perfect served with rice or naan.

Ingredients:

• 1 cup red lentils, rinsed
• 1 small cauliflower, chopped into florets
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp coconut oil or olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
2. Add curry powder, turmeric, and cumin; cook for 1 minute until fragrant.
3. Stir in diced tomatoes and coconut milk. Bring to a simmer.
4. Add cauliflower florets and red lentils. Simmer for 20-25 minutes until lentils are tender and cauliflower is cooked through.
5. Season with salt and pepper, then garnish with fresh cilantro before serving.

This red lentil and cauliflower curry is creamy, warming, and protein-rich.

Perfect for a hearty vegan dinner with a touch of spice.

Vegan Tempeh Bolognese

A rich, protein-packed Bolognese sauce made with crumbled tempeh and simmered in a savory tomato base.

Served over pasta, it’s a filling and comforting vegan dinner.

Ingredients:

• 8 oz (225 g) tempeh, crumbled
• 1 can (14 oz) crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 8 oz (225 g) whole wheat or chickpea pasta
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Add crumbled tempeh and cook for 5-7 minutes until lightly browned.
3. Stir in crushed tomatoes, oregano, and basil. Simmer for 15-20 minutes until sauce thickens. Season with salt and pepper.
4. Cook pasta according to package instructions. Serve Bolognese sauce over pasta and garnish with fresh parsley.

This vegan tempeh Bolognese is hearty, flavorful, and loaded with plant-based protein.

It’s a classic comfort dinner made entirely plant-based without sacrificing taste.

Moroccan Chickpea & Quinoa Stew

A hearty, spiced stew featuring protein-rich chickpeas and quinoa, simmered with Moroccan spices and vegetables for a warming, nutrient-packed dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add carrots and zucchini, cooking for 5 minutes. Stir in cumin, coriander, smoked paprika, and cinnamon.
3. Add chickpeas, diced tomatoes, and 1 cup of water. Bring to a simmer and cook for 15 minutes until vegetables are tender.
4. Stir in cooked quinoa and heat through. Adjust salt and pepper.
5. Garnish with fresh cilantro before serving.

This Moroccan chickpea and quinoa stew is aromatic, protein-rich, and perfect for a cozy vegan dinner that’s full of flavor and warmth.

Thai Peanut Tempeh Noodles

A vibrant Thai-inspired noodle dish with protein-packed tempeh, crunchy vegetables, and a creamy peanut sauce.

Quick to prepare and loaded with flavor.

Ingredients:

• 8 oz rice noodles or whole wheat noodles
• 8 oz tempeh, cubed
• 1 red bell pepper, julienned
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp grated ginger
• 1 garlic clove, minced
• Crushed peanuts and fresh cilantro for garnish

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a skillet over medium heat. Fry tempeh cubes until golden brown.
3. Add vegetables and sauté for 5 minutes until tender-crisp.
4. In a small bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic. Add a little water to thin if needed.
5. Toss cooked noodles and sauce with tempeh and vegetables. Garnish with crushed peanuts and cilantro before serving.

This Thai peanut tempeh noodle dish is protein-packed, creamy, and full of fresh flavors.

It’s a quick, satisfying vegan dinner with a touch of exotic flair.

Lentil & Kale Shepherd’s Pie with Cashew Cream

A hearty, protein-rich vegan shepherd’s pie made with lentils, kale, and a creamy cashew topping.

Comforting and nutrient-dense, it’s perfect for chilly evenings.

Ingredients:

• For the filling:
  • 1 cup cooked green or brown lentils
  • 1 cup chopped kale
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • ½ cup vegetable broth
  • Salt and pepper to taste
• For the cashew topping:
  • 1 cup soaked cashews (soaked 4 hours or overnight)
  • ½ cup water
  • 1 tbsp lemon juice
  • Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion, garlic, carrot, and celery until softened. Add kale and cook until wilted. Stir in lentils, tomato paste, thyme, rosemary, and vegetable broth. Simmer 5 minutes.
3. Blend soaked cashews with water, lemon juice, and salt until smooth to make cashew cream.
4. Transfer lentil-kale mixture to a baking dish. Spread cashew cream over the top.
5. Bake for 20-25 minutes until lightly golden. Serve hot.

This lentil and kale shepherd’s pie with cashew cream is a comforting, protein-packed vegan dinner.

The creamy topping pairs perfectly with the hearty filling for a satisfying meal.

Mediterranean Chickpea & Farro Salad

A protein-packed Mediterranean-inspired dinner salad with chickpeas, farro, olives, and fresh vegetables.

Light, filling, and full of vibrant flavors.

Ingredients:

• 1 cup cooked farro
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, sliced
• 2 tbsp red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine cooked farro and chickpeas.
2. Add cherry tomatoes, cucumber, olives, and red onion.
3. Whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over salad and toss to combine.
4. Garnish with fresh parsley before serving.

This Mediterranean chickpea and farro salad is high in protein, fiber, and flavor. Perfect as a refreshing yet hearty vegan dinner.

Spicy Tempeh & Vegetable Stir-Fry with Quinoa

A high-protein stir-fry featuring tempeh, mixed vegetables, and quinoa.

Spicy, savory, and packed with plant-based protein.

Ingredients:

• 8 oz tempeh, cubed
• 1 cup cooked quinoa
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp sriracha (optional)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Cook tempeh cubes until golden brown.
2. Add garlic, ginger, and vegetables; stir-fry for 5-6 minutes until tender-crisp.
3. Add cooked quinoa, soy sauce, and sriracha. Toss well to combine and heat through.
4. Sprinkle with sesame seeds before serving.

This tempeh and vegetable stir-fry with quinoa is a protein-rich, colorful, and satisfying vegan dinner that comes together quickly.

Smoky Lentil & Sweet Potato Chili

A smoky, hearty chili made with lentils and sweet potatoes.

High in protein and fiber, this vegan dinner is perfect for a cozy night in.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups diced sweet potatoes
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add sweet potatoes, lentils, smoked paprika, cumin, and chili powder. Stir to coat.
3. Pour in diced tomatoes and vegetable broth. Bring to a simmer and cook 25-30 minutes, until lentils and sweet potatoes are tender.
4. Season with salt and pepper. Garnish with fresh cilantro before serving.

This smoky lentil and sweet potato chili is hearty, protein-packed, and full of flavor.

Perfect for a filling vegan dinner on cooler evenings.

Vegan Tempeh “Meatballs” with Lentil Marinara

These hearty tempeh-based “meatballs” are high in protein and served in a rich lentil marinara sauce.

Perfect over pasta or zucchini noodles for a comforting vegan dinner.

Ingredients:

• For the tempeh balls:
  • 8 oz tempeh, crumbled
  • ½ cup rolled oats
  • 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• For the lentil marinara:
  • 1 cup cooked lentils
  • 1 can (14 oz) diced tomatoes
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano

Instructions:

1. Preheat oven to 375°F (190°C). Mix ground flaxseed with water and let sit for 5 minutes.
2. Combine crumbled tempeh, oats, onion, garlic, flax egg, Italian seasoning, salt, and pepper. Form into small balls and place on a baking sheet. Bake 20-25 minutes until firm.
3. Meanwhile, heat olive oil in a pan and sauté garlic. Add diced tomatoes, cooked lentils, basil, and oregano. Simmer 10 minutes.
4. Add baked tempeh balls to the marinara and heat together for 5 minutes. Serve over pasta or noodles.

These tempeh “meatballs” with lentil marinara are a protein-rich, comforting vegan dinner with a classic flavor that’s perfect for satisfying cravings.

Edamame & Vegetable Fried Rice

A quick, high-protein vegan fried rice packed with edamame, vegetables, and savory seasonings.

Perfect for a fast, filling dinner.

Ingredients:

• 1 cup cooked brown or jasmine rice
• 1 cup shelled edamame
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Sauté garlic and ginger for 1 minute.
2. Add vegetables and edamame, stir-fry 4-5 minutes until tender-crisp.
3. Add cooked rice and soy sauce. Stir and cook 3-4 minutes until heated through.
4. Garnish with green onions before serving.

This edamame and vegetable fried rice is a quick, protein-rich vegan dinner that’s both flavorful and satisfying.

Perfect for busy weeknights.

Spicy Black Bean & Quinoa Stuffed Zucchini

Protein-rich quinoa and black beans stuffed into zucchini boats, baked with spices for a healthy, filling vegan dinner.

Ingredients:

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Add cooked quinoa, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
3. Fill zucchini halves with the quinoa and black bean mixture. Place in a baking dish and bake 20-25 minutes until zucchini is tender.
4. Garnish with fresh cilantro before serving.

These spicy black bean and quinoa stuffed zucchinis are hearty, protein-packed, and full of flavor.

A nutritious vegan dinner that’s perfect for any night of the week.

Smoky Tempeh & Chickpea Tacos

These tacos feature smoky, spiced tempeh and protein-rich chickpeas.

Topped with fresh vegetables, they make a quick, satisfying vegan dinner.

Ingredients:

• 8 oz tempeh, crumbled
• 1 cup cooked chickpeas
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• 1 tbsp olive oil
• 8 small corn or whole wheat tortillas
• ½ cup shredded lettuce
• 1 small tomato, diced
• 1 avocado, sliced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh, smoked paprika, cumin, chili powder, salt, and pepper. Cook 5-7 minutes until tempeh is browned.
2. Stir in chickpeas and cook for 2-3 minutes to heat through.
3. Warm tortillas and fill with tempeh-chickpea mixture. Top with lettuce, tomato, and avocado slices.
4. Serve immediately.

These smoky tempeh and chickpea tacos are protein-packed, flavorful, and perfect for a quick weeknight dinner.

Lentil & Mushroom Stroganoff

A creamy, high-protein vegan stroganoff made with lentils and mushrooms. Served over pasta or rice, it’s comforting and full of flavor.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 cups sliced mushrooms
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• ½ cup unsweetened plant-based cream or cashew cream
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 oz pasta or rice of choice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
2. Add mushrooms and cook until browned. Stir in smoked paprika.
3. Add lentils and vegetable broth. Simmer 5-7 minutes until slightly thickened.
4. Stir in plant-based cream and heat through. Adjust salt and pepper.
5. Serve over cooked pasta or rice and garnish with fresh parsley.

This lentil and mushroom stroganoff is creamy, hearty, and high in protein.

It’s a perfect cozy vegan dinner.

Tofu & Broccoli Stir-Fry with Cashew Sauce

A protein-packed stir-fry featuring crispy tofu, broccoli, and a rich, creamy cashew sauce. Quick, nutritious, and full of flavor.

Ingredients:

• 14 oz (400 g) firm tofu, cubed
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce or tamari
• ½ cup cashews, soaked 2 hours
• ½ cup water
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp sesame oil

Instructions:

1. Press tofu and cube it. Heat sesame oil in a skillet over medium-high heat. Fry tofu until golden and crispy. Remove and set aside.
2. Steam or sauté broccoli and bell pepper until tender-crisp.
3. Blend soaked cashews, water, lime juice, and maple syrup until smooth. Pour over vegetables and stir well.
4. Return tofu to the skillet and toss to coat. Heat through and serve immediately.

This tofu and broccoli stir-fry with cashew sauce is protein-rich, creamy, and packed with flavor—perfect for a healthy vegan dinner.

Spicy Black-Eyed Pea & Quinoa Stew

A hearty, protein-rich stew featuring black-eyed peas and quinoa with a touch of spice.

Warm, filling, and perfect for a cozy vegan dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked black-eyed peas (or 1 can, drained and rinsed)
• 1 cup diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper (optional)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add smoked paprika, cumin, and cayenne pepper. Cook 1 minute until fragrant.
3. Stir in black-eyed peas, diced tomatoes, and vegetable broth. Simmer 15-20 minutes.
4. Add cooked quinoa and heat through. Adjust seasoning with salt and pepper.
5. Garnish with fresh parsley or cilantro before serving.

This black-eyed pea and quinoa stew is a flavorful, protein-packed vegan dinner that’s hearty, nutritious, and perfect for cooler evenings.

Vegan Tempeh & Spinach Curry

A creamy, protein-rich curry with tempeh and spinach, simmered in aromatic spices and coconut milk.

Perfect served with rice or flatbread.

Ingredients:

• 8 oz tempeh, cubed
• 4 cups fresh spinach
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 can (14 oz) coconut milk
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp coconut oil
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add tempeh cubes and cook until lightly browned.
3. Stir in turmeric, cumin, and coriander; cook 1-2 minutes.
4. Add coconut milk and bring to a simmer. Stir in spinach until wilted.
5. Season with salt and pepper and serve hot with rice or flatbread.

This tempeh and spinach curry is protein-packed, creamy, and rich in flavor.

A perfect vegan dinner that’s comforting and satisfying.

Lentil & Roasted Vegetable Buddha Bowl

A colorful, high-protein Buddha bowl featuring lentils, roasted vegetables, and a tangy tahini dressing.

Nutritious, filling, and visually appealing.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cup roasted vegetables (carrots, bell peppers, zucchini)
• ½ cup cooked quinoa or brown rice
• 2 cups fresh greens (spinach, kale, or arugula)
• Tahini dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1-2 tbsp water to thin
• Salt and pepper to taste

Instructions:

1. Roast vegetables at 400°F (200°C) for 20-25 minutes until tender.
2. Assemble the Buddha bowl with a base of quinoa or rice, then add lentils, roasted vegetables, and fresh greens.
3. Whisk tahini, lemon juice, maple syrup, and water until smooth. Drizzle over the bowl.
4. Season with salt and pepper to taste.

This lentil and roasted vegetable Buddha bowl is protein-rich, colorful, and packed with nutrients.

A wholesome vegan dinner that’s both satisfying and delicious.