35 High-Protein Vegetarian Recipes To Fuel Your Day

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These high-protein vegetarian recipes will have you seriously looking forward to Meatless Mondays! Not only are they packed with wholesome and healthy ingredients, but they contain enough protein to keep you satisfied for hours!

I’m always looking for recipes that’ll help me incorporate more plant power into my diet.

These amazing dishes are loaded with antioxidants and healthy fats. But you’ll also get tons of texture-rich veggies on your plate too!

Plus, many of them are perfect for meal prepping and will make Meatless Monday the best day of the week.

Covering delightful healthy lunches and quick and easy dinners, this list promises to ignite your passion for plants!

Can You Get Enough Protein on a Vegetarian Diet?

Of course, you can get enough protein on a vegetarian diet! 

You just need to plan your diet to include essential nutrients and tasty plant-based proteins (or eggs and cheese!).

How Much Protein Do You Need Per Day?

The average adult needs around 0.75g of protein per kilo of body weight!

Best Vegetarian Protein Sources

The best vegetarian protein sources (based on grams per cup!) are:

  • Seitan: 90g
  • Chickpeas: 39g
  • Cheddar cheese: 33g
  • Cottage cheese: 28g
  • Edamame: 20g
  • Tofu: 20g
  • Greek yogurt: 20g
  • Lentils: 18g
  • Eggs: 17g
  • Black beans: 15.2g

35 Amazing High-Protein Vegetarian Recipes You'll Love

More High-Protein Recipes

More plant-based powered recipes

If you try any of these high-protein vegetarian recipes, let me know in the comments!

High-Protein Vegetarian Salad (Meal Prep)

This Protein Salad is packed with fresh veggies and plenty of protein from quinoa, chickpeas, black beans, and eggs – the perfect combination of high-protein ingredients to keep you full and satisfied! You can pack this delicious salad in a jar, which is perfect for healthy meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Vegetarian
Servings: 2 bowls
Calories: 737kcal
Author: Sara Trezzi


For The Salad

  • ½ cup quinoa - or 1 cup cooked quinoa
  • 1 cup water - or vegetable broth
  • 1 can chickpeas
  • 1 can black beans
  • 2 eggs
  • 1 cucumber
  • ½ red onion - chopped
  • 2 cups greens - lettuce, romaine, baby spinach
  • 1 cup cherry tomatoes
  • 1 carrot - shredded or ribbons
  • Parsley - basil, or salad cress


  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic - minced
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Alternative dressing

  • 2 servings turmeric tahini dressing


  • In a small pot, add salted water or vegetable broth and bring it to a boil. Add the quinoa (note 1) and cook on medium-low heat until all the liquid is absorbed. Allow to cool off.
  • In another small pot, add cold water and add the eggs. Bring to a boil, reduce the heat and cook for 4-6 minutes (depending on how you like your boiled eggs). Remove from the heat, rinse and peel the shells off. Slice them in half and let them cool down.
  • Rinse the black beans and chickpeas. Cut the cucumber into chunks, cut the onion, dice the cherry tomatoes, and cut the carrots into ribbons or shred them.
  • Combine all the dressing ingredients in a small jar. Cover it with a lid and give it a good shake.
  • Assembling the Salad On a plate: Add all ingredients, top with some fresh parsley or salad cress, add the dressing, and serve.
  • Assembling the salad in a jar: Split the ingredients into two jars (I used these ¾ liter jars – they hold about 3 cups). Start with the dressing, followed by chickpeas, black beans, cucumbers, cooked quinoa, cherry tomatoes, eggs, carrots, onions, and salad. When you are ready to serve, empty the jar's content on a plate, mix well with a fork and enjoy!


Note 1: Quinoa is coated in saponin, which can give it a bitter taste. Soak the seeds for a few hours or overnight and rinse with cold water before cooking. Or buy pre-rinsed quinoa to save time.
Note 2: You can add feta cheese, goat cheese, greek yogurt, or even roasted chicken breasts if you opt for a non-vegetarian version. Or, to make this a vegan protein salad, substitute the eggs for cubed tofu, tempeh, or nuts & seeds.
Storage: In a sealed mason jar, this protein salad stays fresh for 4-5 days.
*Nutrition information is a rough estimate per serving


Calories: 737kcal | Carbohydrates: 98g | Protein: 35g | Fat: 25g | Sugar: 14g

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