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
Frittata Sandwich
Protein: 20g
Ready in: 20 minutes
This incredible recipe combines fluffy eggs, creamy cheese, and iron-rich spinach to create the ultimate breakfast sandwich.
The thick ciabatta is the perfect base, but it’s the crisp lettuce, sun-dried tomatoes, and avocado that make it a taste sensation!
Healthy Egg Muffins
Protein: 6g
Ready in: 30 minutes
I love starting my day with these adorable (and portable!) egg cups.
They pack a serious protein punch and the veggies make them vitamin powerhouses!
Stick with any of the base recipes or switch things up with your favorite omelet fillings – anything goes!
Vegetarian Shakshuka
Protein: 27g
Ready in: 30 minutes
This shakshuka with ‘chorizo’ might be one of my all-time favorite vegetarian meals.
The protein content here is high as you’ve got eggs, vegan feta (but you can also use the real deal), and chickpeas in the mix.
Plus, you get a bunch of texture from the red bell peppers and a hint of sweetness from the maple syrup!
Cottage Cheese Banana Oatmeal Protein Pancakes
Protein: 19.6g
Ready in: 15 minutes
If you’re craving something sweet for Sunday brunch this week, you can’t beat these satisfying protein pancakes!
The combination of creamy cottage cheese and rolled oats will keep you full for hours.
But I always come back for the potassium-rich bananas and generous drizzle of maple syrup!
Veggie Quesadillas
Protein: 22.1g
Ready in: 40 minutes
Who doesn’t love a serving of quesadillas with a tangy Pico de Gallo and a heavy drizzle of sour cream?
These quesadillas contain no animal protein.
But you'll still get plenty of sustenance from the soft black beans and melty cheese!
Black Bean Veggie Burritos
Protein: 15g
Ready in: 35 minutes
There’s no need to miss out on Mexican night if you’re on a plant-based diet!
These filling veggie burritos are loaded with spices and chipotle peppers for a major kick.
And if that wasn’t enough, the delicious salsa adds so much tang.
Breakfast Bowls
Protein: 25.7g
Ready in: 35 minutes
If you’re looking for a light and bright meal that’s bursting with color, then you’ll love these Mexican breakfast bowls.
They’re made with roasted sweet potatoes, perfectly seasoned black beans, and a hearty veggie chorizo for a protein punch.
Yogurt Parfaits
Protein: 17g
Ready in: 10 minutes
I’ll never turn down dessert for breakfast!
These wholesome yogurt parfaits are layered with juicy, vitamin-rich berries and crunchy granola for tons of texture.
Plus, they’re one of my top make-ahead meals that you can just put in a mason jar to-go!
Hummus Pasta
Protein: 22g
Ready in: 20 minutes
You might struggle to believe it, but this creative and creamy hummus pasta rivals any traditional Italian recipe!
The tangy sun-dried tomatoes and basil add vibrancy, while the zesty lemon and hummus combine to make a wonderful sauce.
Protein Salad Meal Prep
Protein: 35g
Ready in: 30 minutes
If you want to increase your protein intake, prepare your palate for this smorgasbord of tasty vegetarian foods!
This salad is so satisfying and combines eggs, chickpeas, black beans, and quinoa with crunchy veggies.
Say goodbye to light salads and hello to a new lunchtime staple that’ll keep you trucking along for hours!
Vegetarian Bibimbap
Protein: 25g
Ready in: 50 minutes
A tasty Korean recipe that’s loaded with spice, wholesome nutrients, and authentic flavors?
Talk about a slam dunk!
This bibimbap combines fluffy quinoa with tender veggies and a hint of chili to create a serious palate-pleaser.
Throw in the crispy tofu (for an extra protein boost!), and it’s easy to see why I reach for this at least once a week!
Hummus Bowl
Protein: 17g
Ready in: 25 minutes
When I'm in the mood for a high-protein meal with Mediterranean flair, I'll make a beeline for this hummus bowl!
It gets a bunch of fiber from the bed of quinoa. Plus, the vibrant red onions, olives, and cucumber make it ideal for summer.
And the crunchy roasted chickpeas and creamy hummus? They’re the toppings of dreams!
Vegan Poke Bowl
Protein: 19g
Ready in: 30 minutes
If you’re looking for bright recipes to pull out for the spring, you need to try this vegan poke bowl.
It’s the perfect balance of sweet and savory flavors thanks to the smooth mango and silken tofu.
And don’t forget the delicious fluffy rice, edamame, and avocado that add carbs, protein, and healthy fats!
Cottage Cheese Frittata
Protein: 16g
Ready in: 35 minutes
This cottage cheese frittata is here to change your breakfast game.
I obviously adore the creamy cottage cheese.
But it’s the asparagus, mushrooms, and crunchy peppers that keep me coming back for a second slice!
Broccoli Quinoa Casserole
Protein: 17g
Ready in: 50 minutes
Why not settle in for a bowl of comfort food with this broccoli quinoa casserole?
This plant-powered dish contains whole grains, crisp broccoli, and a tasty pesto that gives your bowl an Italian twist.
Oh, and don’t forget the Greek yogurt and parmesan that add a pleasant creaminess to this warming recipe!
Stir Fry Noodles With Crispy Tofu
Protein: 22g
Ready in: 20 minutes
If you can’t face an hour of cooking, these satisfying stir-fry noodles are here to save the day.
The tofu is what makes it a high-protein meal, but you’ll also get essential amino acids from the nutty sesame oil.
Toss spiralized noodles or classic udon noodles into your pan with crunchy veggies for a super speedy weeknight winner!
Vegetarian Lasagna
Protein: 37g
Ready in: 1 hour and 5 minutes
There’s no need to pine over meat-filled lasagna with this veggie-filled alternative in town!
It’s filled to the brim with blitzed mushrooms, zucchini, onions, carrots, and walnuts which create an amazing savory flavor.
And don’t miss the nourishing tomato sauce and layers of mascarpone cheese that make it indulgent!
Black Bean Soup
Protein: 26g
Ready in: 45 minutes
Is there anything better than a hearty bowl of soup to see you through the fall and winter months?
This simple recipe combines canned black beans with tasty veggies and a savory broth for a complex and comforting result.
Chickpea Salad Sandwich
Protein: 19g
Ready in: 15 minutes
Tracking down healthy sandwich recipes doesn’t need to feel like finding a needle in a haystack!
This amazing chickpea salad sandwich is the best healthy lunch for days when you’re craving crunch and lots of protein.
Stuff the creamy filling between two soft slices of bread for a tasty work lunch!
Egg Salad Recipe
Protein: 11g
Ready in: 5 minutes
This rich and creamy recipe works equally well inside sandwiches and wraps or perched on a simple lettuce salad!
It’s made with mayo, tangy Dijon mustard, and smoked paprika for a glorious smokey flavor.
This 5-minute marvel stores for an impressive 3 days in the fridge. But you’ll struggle not to polish off the entire bowl in one sitting!
Smoked Tofu Sandwich
Protein: 20g
Ready in: 15 minutes
Slices of crispy tofu, smooth avocado, and a tangy tahini sauce? Yup, sounds like heaven!
This vibrant sandwich is a sweet and smokey delight that gets a sharp bite from the arugula and juiciness from the tomatoes.
This is one of my favorite vegan sandwiches to eat with ciabatta, but virtually any chewy bread works!
Chickpea and Potato Curry Chana Aloo
Protein: 17g
Ready in: 30 minutes
I get it - there are times when only a quick and easy curry will hit the spot!
This dish is perfect for slotting into a vegan diet as it contains fiery spices and a decent amount of protein.
You can serve it with low-carb cauliflower rice or keep things classic with brown rice and a fluffy naan!
Vegan Protein Salad
Protein: 31g
Ready in: 40 minutes
This hearty meal is anything but boring!
The tofu, tempeh, and garbanzo beans add a bunch of protein, while the broccoli, arugula, and cucumber bulk everything out.
Plus, the homemade dressing made from tahini, soy sauce, and maple syrup makes every bite delectable!
Mediterranean Lentil Salad
Protein: 16g
Ready in: 15 minutes
Incorporating plant-based protein into your diet just got way easier with this Greek lentil salad.
The lemon and honey dressing is swoon-worthy and works perfectly with the crispy red onions, tender lentils, and juicy tomatoes.
I usually serve this bad boy with Mediterranean quinoa and a pile of pita for the ultimate feast!
Lentil Tabbouleh
Protein: 17g
Ready in: 40 minutes
The first time I whipped up this herby lentil tabouleh, I just knew it would be love at first bite.
It’s a Middle Eastern wonder made with bulgur, tomatoes, olive oil, and a whole load of fresh parsley for a herby kick!
Vegan Red Lentil Dal
Protein: 17g
Ready in: 15 minutes
Forget grabbing last-minute takeout.
This vegan lentil dhal is better than anything you’ll find at your local Indian restaurant!
Not only is it ready in the blink of an eye, but it’s super creamy thanks to the coconut milk and red lentils.
Just grab a couple of toasted naans and a portion of wild rice for the world’s lightest fakeaway dish!
Butternut Squash and Black Bean Enchilada Skillet
Protein: 16.8g
Ready in: 40 minutes
I’m always on the lookout for cheesy butternut squash recipes that still manage to be nutrient-dense.
And these heavenly enchiladas just nail it.
You’ll get a mouthful of veggies with every bite which is a major plus.
But it’s the combination of garlic, chili powder, and ground cumin that steal the show.
Grillable Veggie Burgers
Protein: 9.4g
Ready in: 30 minutes
Skip the skillet and race straight for the grill with these savory veggie burgers!
The combination of brown rice and black beans gives them tons of texture and bulk.
And that smokey BBQ sauce paired with sweet sauteed onions? Talk about a taste sensation!
Homemade Mac and Cheese
Protein: 22g
Ready in: 50 minutes
Did somebody say classic American comfort food? Don’t worry, I’ve got you.
This homemade mac and cheese combines creamy gouda and Havarti cheeses for the silkiest sauce you’ll ever eat.
Oh, and your perfectly al dente macaroni will get an awesome crunchy topping from a sprinkle of breadcrumbs!
Zucchini Cakes
Protein: 17g
Ready in: 40 minutes
These zucchini cakes are the perfect appetizer for your next summer dinner party.
The cakes themselves are moist and moreish, but it’s the homemade harissa tzatziki that makes this a complete winner.
And did I mention that they freeze like a dream for up to 3 months?
Sopa Tarasca Pinto Bean Soup
Protein: 16.5g
Ready in: 40 minutes
If I’m not in the mood for a hearty chickpea or butternut squash soup, I’ll whip up this silky Sopa Tarasca!
The base is made with protein-rich pinto beans, fiery chili spices, and delicious whole tomatoes.
And the amazing jalapeño corn fritters make it a satisfying dinner for the whole family.
Lemon Herb Pasta Salad
Protein: 17g
Ready in: 45 minutes
This lemon herb pasta salad is one of my go-to spring dinner recipes when I want something light.
I can’t get over the tangy marinated chickpeas as they work ridiculously well with the zesty lemon dressing.
It’s the best light dinner idea for those lazy evenings.
Palak Paneer
Protein: 16.4g
Ready in: 30 minutes
These creamy cubes of paneer are worth every single calorie.
They’re gently simmered in an indulgent spinach sauce with a handful of fragrant spices to create a ridiculously rich dish.
You won’t want to waste a drop, so make sure you have a tower of naan bread to hand!
Roasted Cauliflower Burrito Bowls
Protein: 15.5g
Ready in: 50 minutes
I’ll often put these roasted cauliflower burrito bowls on the table when I’m not feeling tortillas.
The spicy cauliflower is so tender, and the delicious Pico de Gallo, refried beans, and avocado just add to the magic.
BBQ Tempeh Bowl
Protein: 17g
Ready in: 25 minutes
Tempeh never gets enough love, but it’s one of the most impressive plant proteins around!
This tasty BBQ bowl puts marinated tempeh center stage and jazzes things up with crispy veggies and fluffy rice.
Oh, and a sprinkle of cilantro and an avocado ranch dressing of course!
More plant-based powered recipes
- 35 High-Protein Vegan Recipes Perfect For Dinner
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- 100+ Vegan Meal Prep Ideas
- 31 Best Chickpea Flour Recipes
- 35 Easy Chickpea Recipes
- 4 Vegan Meal Prep Bowls
If you try any of these high-protein vegetarian recipes, let me know in the comments!
High-Protein Vegetarian Salad (Meal Prep)
Ingredients
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
Dressing
- 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
Instructions
- 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!
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