21 Easy High Protein Vegan Recipes for Every Occasion

Eating a plant-based diet doesn’t mean sacrificing protein. In fact, with the right ingredients, you can enjoy meals that are both delicious and packed with protein.

Whether you’re a vegan athlete, a busy professional, or someone looking to incorporate more plant-based meals, high-protein vegan recipes can keep you energized, satisfied, and healthy.

From hearty breakfasts and protein-rich snacks to filling dinners, these 21 high-protein vegan recipes cover a variety of flavors and cooking styles, making it easy to meet your protein needs while enjoying every bite.

21 Easy High Protein Vegan Recipes for Every Occasion

Incorporating high-protein vegan meals into your routine is easier than you think.

With ingredients like lentils, chickpeas, tofu, tempeh, quinoa, and seitan, you can enjoy dishes that are flavorful, satisfying, and nutritionally balanced.

These 21 high-protein vegan recipes provide inspiration for every meal of the day, whether you’re cooking for yourself or your whole family.

Embrace plant-based protein and discover how versatile, delicious, and filling vegan meals can be.

Spicy Lentil & Quinoa Power Bowl

This vibrant power bowl combines lentils and quinoa to create a protein-packed vegan meal.

Loaded with colorful vegetables and a zesty tahini dressing, it’s perfect for lunch or dinner and keeps you energized for hours.

Ingredients:

• 1 cup red or green lentils, rinsed
• 1 cup quinoa, rinsed
• 2 ½ cups water or vegetable broth
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1 cup chopped broccoli
• 1 avocado, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ tsp smoked paprika
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional)

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (adjust for desired consistency)
• Pinch of salt

Instructions:

1. In a medium saucepan, bring lentils and water/vegetable broth to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain any excess liquid.
2. In another saucepan, cook quinoa with 2 cups water until fluffy, about 15 minutes.
3. In a large pan, heat olive oil over medium heat. Sauté bell pepper, carrots, and broccoli for 5–7 minutes until slightly tender. Season with smoked paprika, cumin, cayenne, salt, and pepper.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth.
5. Assemble the bowl: layer quinoa, lentils, sautéed vegetables, and avocado slices. Drizzle generously with tahini dressing.
6. Garnish with fresh herbs like parsley or cilantro if desired and serve warm.

This high-protein power bowl is both filling and nutritious.

It provides a perfect balance of protein, fiber, and healthy fats to fuel your day.

Chickpea & Spinach Protein Curry

A creamy, protein-rich curry made with chickpeas, spinach, and coconut milk.

This dish is packed with flavor, easy to make, and perfect for meal prep or a hearty weeknight dinner.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 3 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp chili powder
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked brown rice or quinoa, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, 5 minutes. Add garlic and ginger and cook for 1 minute.
2. Stir in turmeric, cumin, coriander, and chili powder. Cook for another 30 seconds to release the spices’ aroma.
3. Add chickpeas, tomato paste, and coconut milk. Stir well and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until slightly thickened.
4. Add fresh spinach and cook until wilted, about 2–3 minutes. Season with salt to taste.
5. Serve hot over cooked brown rice or quinoa. Garnish with fresh cilantro.

This chickpea and spinach curry is a protein powerhouse.

The combination of legumes and greens delivers essential nutrients while remaining completely vegan and satisfying.

Tofu & Edamame Stir-Fry with Peanut Sauce

A quick and protein-rich stir-fry featuring firm tofu, edamame, and crisp vegetables.

Tossed in a creamy peanut sauce, this dish is ideal for a fast weeknight meal that doesn’t compromise on flavor or nutrition.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 cup shelled edamame
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp peanut butter
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• ½ tsp chili flakes (optional)
• Cooked brown rice or noodles, for serving
• Sesame seeds, for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, peanut butter, maple syrup, rice vinegar, ginger, garlic, and chili flakes. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides, 5–7 minutes. Remove from skillet.
3. In the same skillet, sauté bell pepper, broccoli, carrot, and edamame for 5–6 minutes until tender-crisp.
4. Return tofu to the skillet and pour in the peanut sauce. Toss everything to coat evenly and cook for another 2–3 minutes until heated through.
5. Serve immediately over brown rice or noodles. Sprinkle with sesame seeds.

This tofu and edamame stir-fry delivers a hefty protein boost with a creamy, savory peanut sauce.

It’s colorful, satisfying, and perfect for anyone looking to stay energized while eating vegan.

Black Bean & Sweet Potato Chili

This hearty chili combines black beans, sweet potatoes, and vegetables for a protein-packed, fiber-rich vegan meal.

The smoky spices and rich tomato base make it comforting and deeply flavorful.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp black pepper
• 2 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and red bell pepper for 5 minutes until soft.
2. Stir in smoked paprika, cumin, chili powder, and black pepper. Cook for 1 minute to release the flavors.
3. Add sweet potatoes, black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20–25 minutes until sweet potatoes are tender.
4. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This black bean and sweet potato chili is a protein-rich, hearty meal that’s perfect for batch cooking.

It’s warming, satisfying, and full of nutrients.

Lentil & Mushroom Shepherd’s Pie

A protein-packed vegan twist on classic shepherd’s pie, featuring lentils and mushrooms beneath a creamy mashed potato topping.

It’s hearty, comforting, and perfect for a family dinner.

Ingredients:

• 2 cups cooked green or brown lentils
• 2 cups mushrooms, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup peas and carrots (frozen or fresh)
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 3 cups mashed potatoes (vegan butter and plant milk)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add mushrooms and cook until soft.
3. Stir in cooked lentils, peas, carrots, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 5 minutes, allowing flavors to blend.
4. Transfer lentil and mushroom mixture to a baking dish. Spread mashed potatoes evenly on top.
5. Bake for 20–25 minutes until the top is lightly golden. Serve hot.

This lentil and mushroom shepherd’s pie is rich in plant protein and full of flavor.

It’s a perfect comfort food for vegans that doesn’t compromise on nutrition.

Tempeh & Broccoli Stir-Fry with Garlic Sauce

A quick, protein-dense stir-fry featuring tempeh and broccoli in a savory garlic sauce.

It’s perfect for a fast weeknight meal or a high-protein lunch.

Ingredients:

• 8 oz tempeh, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp maple syrup
• ½ tsp chili flakes (optional)
• Cooked quinoa or brown rice, for serving
• Sesame seeds, for garnish

Instructions:

1. Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender. Drain and set aside.
2. In a skillet, heat sesame oil over medium heat. Add tempeh cubes and cook until golden brown on all sides, about 5–7 minutes.
3. Add garlic and ginger, sauté for 1 minute. Stir in red bell pepper and broccoli.
4. In a small bowl, mix soy sauce, rice vinegar, maple syrup, and chili flakes. Pour over vegetables and tempeh. Toss well and cook for 2–3 more minutes until everything is coated and heated through.
5. Serve immediately over cooked quinoa or brown rice. Garnish with sesame seeds.

This tempeh and broccoli stir-fry is a delicious, high-protein vegan option.

Quick to make and full of flavor, it’s a great choice for busy days while keeping your protein intake high.

Peanut Butter & Chickpea Protein Cookies

These chewy cookies combine chickpeas and peanut butter for a surprisingly high-protein treat.

Naturally sweetened with maple syrup, they’re perfect for snacks or post-workout energy.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup natural peanut butter
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup vegan chocolate chips (optional)
• 2–3 tbsp oat flour (if needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, blend chickpeas until smooth. Add peanut butter, maple syrup, vanilla, baking powder, and salt. Blend until well combined.
3. If the dough is too wet, add oat flour 1 tbsp at a time until it holds together.
4. Fold in chocolate chips if using.
5. Scoop dough onto the baking sheet and flatten slightly with a spatula.
6. Bake for 12–15 minutes, until golden on the edges. Let cool before serving.

These peanut butter and chickpea cookies are protein-rich, delicious, and a healthier alternative to traditional cookies.

They satisfy sweet cravings while boosting protein intake.

Vegan Lentil & Veggie Burgers

These homemade lentil and vegetable burgers are packed with protein and fiber.

Crispy on the outside and soft inside, they make a perfect plant-based burger for lunch or dinner.

Ingredients:

• 1 ½ cups cooked green or brown lentils
• 1 cup cooked quinoa
• 1 small carrot, grated
• 1 small zucchini, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• ½ cup breadcrumbs (gluten-free if needed)
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat oven to 375°F (190°C). Mix ground flaxseed with water and let sit for 5 minutes.
2. In a large bowl, mash lentils lightly. Add quinoa, grated carrot, zucchini, onion, garlic, flax egg, breadcrumbs, and spices. Mix until combined.
3. Form mixture into patties. Place on a parchment-lined baking sheet and bake for 15 minutes.
4. Heat a skillet with a little olive oil over medium heat. Fry patties 2–3 minutes per side until golden brown.
5. Serve on a bun with vegan mayo, lettuce, tomato, and avocado.

These lentil and veggie burgers are hearty, satisfying, and loaded with plant-based protein.

They’re great for meal prep or a weekend barbecue.

Edamame & Avocado Protein Salad

A refreshing, high-protein salad featuring edamame, avocado, and crunchy vegetables.

Tossed in a tangy lemon dressing, it’s perfect for lunch, a light dinner, or a post-workout meal.

Ingredients:

• 1 ½ cups shelled edamame (cooked)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp sesame seeds (optional)

Instructions:

1. In a large bowl, combine edamame, avocado, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over salad and toss gently.
3. Sprinkle with sesame seeds before serving.

This edamame and avocado salad is protein-rich, refreshing, and easy to prepare.

It’s perfect for anyone looking for a light yet filling vegan meal.

Spicy Tempeh & Black Bean Tacos

These tacos are a protein-packed vegan delight.

Crispy tempeh and black beans are seasoned with bold spices and paired with fresh toppings for a satisfying meal.

Ingredients:

• 8 oz tempeh, crumbled
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 6 small corn or whole wheat tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado, salsa, lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent.
2. Add crumbled tempeh and cook for 5–7 minutes until lightly browned.
3. Stir in black beans, smoked paprika, cumin, chili powder, salt, and pepper. Cook for another 3–4 minutes until heated through.
4. Warm tortillas in a separate pan or microwave.
5. Assemble tacos with tempeh and bean mixture, then top with lettuce, tomatoes, avocado, and a squeeze of lime.

These spicy tempeh and black bean tacos are flavorful, protein-rich, and perfect for a quick vegan dinner.

They combine savory and fresh elements for a balanced meal.

Peanut Chickpea Noodle Stir-Fry

A quick, protein-packed vegan stir-fry using chickpeas, noodles, and vegetables tossed in a creamy peanut sauce.

Ideal for a nutritious lunch or dinner.

Ingredients:

• 1 cup cooked chickpeas
• 6 oz rice noodles or whole wheat noodles
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 2 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• Sesame seeds and chopped cilantro, for garnish

Instructions:

1. Cook noodles according to package instructions and set aside.
2. In a skillet or wok, heat sesame oil over medium heat. Sauté broccoli, bell pepper, and carrots for 5 minutes until tender-crisp.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic. Add a tablespoon of warm water if needed for smooth consistency.
4. Add chickpeas and cooked noodles to the skillet, then pour in the peanut sauce. Toss everything together for 2–3 minutes until heated through.
5. Garnish with sesame seeds and chopped cilantro before serving.

This peanut chickpea noodle stir-fry is rich in protein, fiber, and flavor. It’s quick, satisfying, and perfect for a wholesome vegan meal.

Lentil & Spinach Stuffed Bell Peppers

Bell peppers are stuffed with a savory mixture of lentils, quinoa, and spinach for a protein-rich, colorful vegan dish.

Perfect for lunch, dinner, or meal prep.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked lentils
• ½ cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• ¼ cup tomato sauce (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add spinach and cook until wilted.
3. In a bowl, combine lentils, quinoa, spinach mixture, smoked paprika, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the lentil and quinoa mixture and place in a baking dish. Spoon tomato sauce over the top if using.
5. Cover with foil and bake for 25–30 minutes until peppers are tender. Remove foil for the last 5 minutes for a slightly roasted top.

These lentil and spinach stuffed bell peppers are vibrant, nutritious, and packed with plant-based protein.

They make a hearty meal that’s both filling and delicious.

Vegan Protein Pancakes with Almond Butter

These fluffy pancakes are packed with plant-based protein from oat flour, chickpea flour, and almond butter.

They’re perfect for a hearty breakfast or post-workout meal.

Ingredients:

• ½ cup oat flour
• ½ cup chickpea flour
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup (plus extra for serving)
• 2 tbsp almond butter (for topping)
• Fresh berries, for garnish

Instructions:

1. Mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.
2. In a bowl, combine oat flour, chickpea flour, baking powder, and salt.
3. Add almond milk, vanilla extract, maple syrup, and flax egg. Stir until smooth.
4. Heat a non-stick skillet over medium heat. Pour ¼ cup batter for each pancake and cook until bubbles form on the surface, then flip and cook another 2–3 minutes.
5. Serve stacked pancakes with almond butter, fresh berries, and a drizzle of maple syrup.

These vegan protein pancakes are a filling, nutrient-dense breakfast.

They provide long-lasting energy and a good protein boost to start your day.

Tofu & Chickpea Scramble

A savory vegan scramble loaded with protein from tofu and chickpeas.

This dish is a hearty breakfast or brunch option, full of flavor and nutrients.

Ingredients:

• 1 block firm tofu, crumbled
• ½ cup cooked chickpeas
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Add crumbled tofu and cook for 5–6 minutes until lightly browned.
3. Stir in chickpeas, turmeric, smoked paprika, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally.
4. Garnish with fresh parsley or chives and serve hot with toast or avocado slices.

This tofu and chickpea scramble is a protein powerhouse, perfect for a nutritious and satisfying vegan breakfast.

Quinoa & Edamame Breakfast Bowl

A high-protein breakfast bowl featuring quinoa, edamame, and roasted vegetables. Topped with tahini dressing, it’s both energizing and filling.

Ingredients:

• 1 cup cooked quinoa
• 1 cup shelled edamame
• 1 small zucchini, diced
• 1 small carrot, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Water to thin dressing, if needed
• Sesame seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini and carrot with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
3. In a bowl, combine cooked quinoa, edamame, and roasted vegetables. Drizzle with tahini dressing and toss gently.
4. Sprinkle with sesame seeds before serving.

This quinoa and edamame breakfast bowl is a nutritious, protein-rich way to start the day.

It’s savory, satisfying, and perfect for a wholesome vegan breakfast.

Seitan & Vegetable Stir-Fry

This quick stir-fry is loaded with protein from seitan and paired with fresh, crisp vegetables.

Tossed in a savory garlic-ginger sauce, it makes a perfect weeknight dinner.

Ingredients:

• 8 oz seitan, sliced into strips
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tbsp olive oil
• Cooked brown rice or quinoa, for serving
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Sauté garlic and ginger for 1 minute.
2. Add seitan strips and cook until lightly browned, about 4–5 minutes.
3. Add broccoli, bell pepper, and carrot. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, and maple syrup. Pour over the stir-fry and toss to coat.
5. Serve hot over brown rice or quinoa, sprinkled with sesame seeds.

This seitan and vegetable stir-fry is a flavorful, protein-packed dinner that’s quick to make and satisfying.

Vegan Lentil & Chickpea Shepherd’s Pie

A hearty, protein-rich vegan shepherd’s pie made with lentils and chickpeas under a fluffy mashed potato topping.

Perfect for a comforting meal.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked chickpeas
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup peas
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• 3 cups mashed potatoes (vegan butter and plant milk)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add carrots, peas, lentils, chickpeas, thyme, rosemary, salt, and pepper. Cook for 5–7 minutes until vegetables are tender.
3. Transfer mixture to a baking dish and spread mashed potatoes evenly on top.
4. Bake for 20–25 minutes until the top is lightly golden. Serve hot.

This lentil and chickpea shepherd’s pie is a protein-packed, comforting meal that’s perfect for a vegan dinner.

Tofu & Peanut Veggie Skewers

Grilled or baked tofu and vegetable skewers coated in a rich peanut sauce. These skewers are high in protein and make a fun, flavorful dinner.

Ingredients:

• 14 oz firm tofu, cubed
• 1 red bell pepper, cut into squares
• 1 zucchini, sliced
• 1 red onion, cut into squares
• 2 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp grated ginger
• Skewers (soaked in water if wooden)

Instructions:

1. Preheat oven to 400°F (200°C) or prepare a grill.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and ginger until smooth.
3. Thread tofu and vegetables alternately onto skewers. Brush generously with peanut sauce.
4. Bake or grill skewers for 15–20 minutes, turning halfway, until tofu is golden and vegetables are tender.
5. Serve hot with extra peanut sauce for dipping.

These tofu and peanut veggie skewers are a fun, high-protein vegan meal. They’re flavorful, satisfying, and perfect for family dinners or gatherings.

Spicy Black Bean & Quinoa Soup

This warming soup is packed with protein and fiber from black beans and quinoa.

Infused with smoky spices and fresh vegetables, it’s perfect for lunch, dinner, or meal prep.

Ingredients:

• 1 cup cooked black beans (or 1 can, drained and rinsed)
• ½ cup quinoa, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell pepper, and carrot until softened, about 5 minutes.
2. Add cumin, smoked paprika, and chili flakes. Cook for 1 minute to release the aromas.
3. Stir in black beans, quinoa, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until quinoa is cooked.
4. Season with salt and pepper. Serve hot, garnished with cilantro and a squeeze of lime.

This black bean and quinoa soup is a hearty, protein-packed vegan option. It’s perfect for cold days and makes excellent leftovers.

Creamy Tofu & Spinach Pasta

A protein-rich vegan pasta featuring silken tofu blended into a creamy, savory sauce with spinach. Quick, nutritious, and satisfying.

Ingredients:

• 12 oz whole wheat or chickpea pasta
• 1 block silken tofu
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, to taste
• Red pepper flakes, optional
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted.
3. In a blender, combine silken tofu, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
4. Add the tofu sauce to the skillet with spinach and heat gently. Toss in the cooked pasta until evenly coated.
5. Serve hot, garnished with fresh basil and optional red pepper flakes.

This creamy tofu and spinach pasta is rich in protein and flavor. It’s a comforting vegan meal that’s easy to make and nutrient-dense.

Red Lentil & Vegetable Stew

A hearty, protein-packed stew with red lentils, vegetables, and warming spices. Perfect for meal prep or a cozy dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, zucchini, cumin, turmeric, and paprika. Cook for 2–3 minutes.
3. Stir in red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This red lentil and vegetable stew is a protein-rich, filling vegan meal. It’s comforting, wholesome, and perfect for batch cooking.