8 High Protein Vegan Dinner Recipes: Plant-Based Power Meals

I’m always searching for healthy, tasty vegan recipes. These 8 high-protein vegan dinner recipes are packed with over 30 grams of protein. They show how versatile plant-based ingredients can be. From lentil stews to tofu stir-fries, these meals prove vegan food can be both delicious and protein-rich.

These recipes get their protein from edamame, tofu, whole wheat pasta, and legumes. For example, the edamame mash recipe has about 14 grams of protein per serving. The tofu crumbles with noodles and broccoli dish has an impressive 37 grams of protein. This is thanks to the tofu, pasta, and other nutrient-dense ingredients.

These recipes are great for anyone, whether you’re a seasoned vegan or just starting out. They’re easy to make and ready in about 20 minutes. Perfect for busy weeknights or weekend meals. Get ready to enjoy the power of plant-based proteins with these tasty, high-protein vegan dinner recipes.

Lentil and Vegetable Stew

Protein-packed lentils are the star of this nourishing stew. It’s a tasty, high-protein vegan dinner for cold nights.

Ingredients:

• 2 cups green lentils, rinsed
• 2 tablespoons olive oil
• 2 cups diced onion
• 8 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2-3 celery stalks, diced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Pinch of cayenne pepper
• 1/8 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 2 1/2 tablespoons vegetable Better Than Bouillon
• 7 1/2 cups hot water
• 1 tablespoon balsamic vinegar
• Juice of 1/4 large lime
• 1/4 cup roughly chopped fresh cilantro

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté for 3-4 minutes until translucent.
2. Stir in the garlic, carrots, and celery. Cook for an additional 2-3 minutes, stirring frequently.
3. Add the lentils, cumin, coriander, cayenne, thyme, salt, and pepper. Stir to combine.
4. Pour in the soy sauce, vegetable bouillon, and hot water. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
6. Stir in the balsamic vinegar, lime juice, and fresh cilantro. Taste and adjust seasoning as needed.
7. Serve hot and enjoy this high-protein vegan lentil curry!

This stew is a satisfying, protein-rich meal. It’s full of plant-based protein, fiber, and nutrients. Add your favorite veggies for a cozy, nutritious vegan dinner.

Tofu and Vegetable Stir-Fry with Brown Rice

This Tofu and Vegetable Stir-Fry with Brown Rice is a great vegan dinner. It’s packed with plant-based nutrients. It combines super-firm tofu, fresh veggies, and aromatic seasonings for a tasty meal.

Ingredients:

• 14 oz extra-firm tofu, cubed
• 2 tbsp canola oil
• 2 tbsp low-sodium tamari or soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp chili paste (optional)
• 3 green onions, chopped
• 4 cups baby spinach
• 2 tbsp sesame seeds
• 1 tsp sesame oil
• 3 cups cooked brown rice
• Salt and pepper to taste

Instructions:

1. Drain the tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes.

2. Heat the canola oil in a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until it’s lightly browned, about 5 minutes.

3. Add the tamari or soy sauce, garlic, ginger, and chili paste (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

4. Add the green onions and spinach to the skillet. Cook, stirring frequently, until the spinach is wilted, about 2 minutes.

5. Remove the skillet from heat and stir in the sesame seeds and sesame oil. Season with salt and pepper to taste.

6. Serve the tofu and vegetable stir-fry over the cooked brown rice.

This quick and easy tofu stir-fry is ready in just 10-15 minutes. It’s a perfect high-protein vegan dinner option. You can also add your favorite veggies like broccoli, bell peppers, or mushrooms. Enjoy this delicious and nutritious plant-based meal!

Vegan Chickpea Meatballs with Marinara

Meatless meals and legume-based dishes are getting more popular. People are choosing nutritious vegan options. The Vegan Chickpea Meatballs with Marinara is a favorite. It shows how tasty plant-based proteins can be.

Ingredients:

• 1 (15-ounce) can of chickpeas, drained and rinsed
• 2 tablespoons ground flax seed
• 3 tablespoons water
• 1 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 cup marinara sauce

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse the chickpeas until they’re coarsely chopped.
3. In a small bowl, mix the flax seed and water. Let it sit for 5 minutes.
4. In a large bowl, combine the chickpeas, flax seed mixture, breadcrumbs, and spices. Mix well.
5. Scoop the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
6. Bake the meatballs for 25 minutes, flipping them halfway. They should be lightly browned.
7. Serve the meatballs hot with marinara sauce.

These vegan chickpea meatballs are great for any meal. They’re protein-rich and taste amazing. They’re crunchy on the outside and soft inside. They go well with marinara sauce.

Try them with different sauces or as a vegan burger. They offer a variety of flavors and ways to enjoy them.

Tempeh Tacos with Avocado and Salsa

Tempeh is a fermented soy product that’s great for many dishes. These tempeh tacos are a tasty, high-protein vegan dinner choice. The tempeh is seasoned with Mexican spices, making it perfect with avocado, salsa, and crunchy toppings.

Ingredients:

• 8 oz tempeh, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Soft corn or flour tortillas
• Shredded cabbage
• Avocado, diced
• Salsa
• Lime wedges
• Chopped cilantro
• Pickled jalapeños (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the crumbled tempeh and toss with the cumin, oregano, chili powder, and paprika. Sauté the tempeh until it’s golden brown and fragrant, about 5-7 minutes.
2. Remove the seasoned tempeh from the skillet and set aside.
3. In the same skillet, sauté the onion for about 5 minutes until it starts to brown. Add the garlic and sauté for an additional 2 minutes.
4. Add the seasoned tempeh back to the skillet and stir to combine with the onions and garlic.
5. Serve the tempeh taco filling in warm corn or flour tortillas, topped with shredded cabbage, diced avocado, salsa, lime wedges, cilantro, and pickled jalapeños (if desired).

These tempeh tacos are a great choice for a plant-based, high-protein vegan dinner. The mix of crumbled tempeh, fresh avocado, and zesty salsa is both satisfying and nutritious. It’s ready in under 40 minutes.

High-Protein Veggie Shepherd’s Pie

Take your vegan dinner to the next level with this protein-rich Shepherd’s Pie. It’s made with lentils and mushrooms, topped with creamy mashed potatoes or sweet potatoes. This dish has 20 grams of protein per serving, making it a hearty and satisfying choice.

Ingredients:

• Olive oil
• 3 large yellow onions, diced
• 8 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• 2 teaspoons of fresh rosemary leaves
• 3 tablespoons of tomato paste
• 1/2 cup of dry red wine
• 1.5 cups of green lentils
• 3.75 cups of vegetable broth
• 2 bay leaves
• 1/4 cup of tahini
• 1 tablespoon of tamari
• 1 tablespoon of balsamic vinegar
• 2 teaspoons of vegan Worcestershire sauce
• Salt and pepper to taste
• 20 oz of Russet potatoes
• 16 oz of cauliflower
• 4 tablespoons of vegan butter
• 1/2 cup of “lite” coconut milk
• 1 tablespoon of nutritional yeast

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they’re translucent, about 5-7 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for an additional 2 minutes.

3. Stir in the tomato paste and red wine, and let the mixture simmer for 2-3 minutes to allow the flavors to blend.

4. Add the green lentils, vegetable broth, and bay leaves to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.

5. Remove the bay leaves and stir in the tahini, tamari, balsamic vinegar, and Worcestershire sauce. Season with salt and pepper to taste.

6. In a separate pot, boil the Russet potatoes and cauliflower until tender, about 15-20 minutes. Drain and mash them together with the vegan butter, coconut milk, and nutritional yeast. Season with salt and pepper.

7. Spread the lentil filling into a baking dish and top with the mashed potato mixture.

8. Bake the Shepherd’s Pie in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.

9. Let the pie cool for a few minutes before serving. Enjoy this high-protein, nutritious vegan dinner!

Black Bean and Sweet Potato Enchiladas

These legume-based entrees are a delicious and high protein vegan dinner recipe. They show the power of plant-based proteins. The mix of black beans and sweet potatoes makes a nutritious and filling meal. It’s great for meal prepping or a cozy evening at home.

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 1 ¼ pounds sweet potatoes, peeled and chopped into 1-inch cubes
• 4 ounces (1 cup) grated Monterey Jack cheese, divided
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 2 cups (16 ounces) mild salsa verde
• 10 corn tortillas
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, mix the black beans, sweet potatoes, 2 ounces (½ cup) of Monterey Jack cheese, feta cheese, diced green chiles, jalapeño, garlic, lime juice, cumin, chili powder, cayenne (if using), salt, and black pepper. Mix well.

3. Warm the tortillas according to the package instructions to make them more pliable.

4. Spread 1 cup of the salsa verde in the bottom of a 9×13-inch baking dish.

5. Spoon about ⅓ cup of the black bean and sweet potato mixture onto the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.

6. Pour the remaining 1 cup of salsa verde over the enchiladas, and top with the remaining 2 ounces (½ cup) of Monterey Jack cheese.

7. Bake for 25 to 35 minutes, or until the sauce is bubbling and the cheese is golden.

8. In a small bowl, mix the sour cream and water to create a drizzle. Serve the enchiladas warm, topped with the sour cream drizzle, red onion, and fresh cilantro.

Enjoy this legume-based entree that’s packed with plant-based proteins. It’s a satisfying and high protein vegan dinner experience.

Quinoa and Roasted Veggie Stuffed Peppers

Quinoa is an ancient Andean grain that’s packed with nutrients. It’s a complete protein with all nine essential amino acids. Plus, it’s gluten-free and cholesterol-free, making it great for health-conscious people. This recipe combines quinoa with roasted veggies, showing how versatile this plant-based protein is.

Ingredients:

This recipe uses 3 red bell peppers, 8 ounces of vegan sausage, and 1/2 cup of yellow onion. It also includes 3 cloves of garlic, 1 cup of quinoa, and 1.5 cups of broth. You’ll also need 1 cup of crushed tomatoes and 3 ounces of vegan feta. The filling gets a boost from a Tahini Mustard Sauce, made with tahini, grain mustard, and more.

Instructions:

Making this vegan dish takes 55 minutes. You’ll spend 25 minutes preparing and 30 minutes cooking. It makes 4 servings, perfect for a family or guests. And, it’s under $20 for 4 people, making it a budget-friendly and tasty option.

Nutritional Information

Vegan Pad Thai with Edamame

Take your plant-based meals to the next level with our Vegan Pad Thai. It’s made with edamame, a soy-based ingredient that’s full of protein. This dish is quick and easy, ready in just 30 minutes. It’s perfect for a fast, meatless meal on a busy weeknight.

The recipe starts with stir-fry rice noodles for a great texture. The sauce is made from tamari, rice vinegar, lime juice, maple syrup, and peanut butter. Tofu adds protein, while carrots, green onions, and mung bean sprouts add crunch.

Adding edamame gives the dish an extra protein boost. One serving of edamame has 24 grams of protein. It’s a great choice for high-protein tofu dishes or soy-based recipes. You can also add other plant-based proteins like tempeh or seitan. Or, swap in your favorite seasonal vegetables to make it your own.

FAQ

What makes these vegan dinner recipes high in protein?

These recipes use plant-based proteins like edamame, tofu, and legumes. They offer over 30 grams of protein per serving. Ingredients like lentils, chickpeas, and quinoa are great for protein, making these meals tasty and healthy.

How easy are these vegan recipes to prepare?

These recipes are quick and easy, often ready in 20 minutes or less. They use shortcuts like pre-cut veggies and firm tofu, perfect for busy weeknights.

How can lentils contribute to a plant-based diet?

Lentils are packed with protein, offering about 18 grams per cup. They also have fiber and nutrients, supporting health in a vegan diet. The lentil and vegetable stew is customizable and made in one pot, making it a great meal option.

What are the benefits of incorporating tofu into vegan meals?

Tofu is a versatile protein source, with about 10 grams per half cup. The tofu and vegetable stir-fry recipe uses firm tofu easily. Tofu can be mixed with different veggies and seasonings for tasty, protein-rich meals.

How can chickpeas be used to make plant-based meatballs?

Chickpeas are a great base for vegan meatballs, offering about 15 grams of protein per cup. The recipe combines chickpeas with herbs and spices for flavorful meatballs. Chickpeas also add fiber and nutrients, making them a key part of a vegan diet.

What are the benefits of incorporating tempeh into vegan tacos?

Tempeh is a fermented soy product with about 31 grams of protein per cup. The tempeh tacos recipe uses tempeh with Mexican spices for a flavorful filling. Avocado and salsa add healthy fats and nutrients, making it a satisfying vegan taco option.

How can traditional meat-based dishes be adapted for a vegan diet?

The vegan shepherd’s pie recipe shows how to adapt traditional dishes for a vegan diet. It uses lentils and mushrooms for a protein-rich filling. Topped with mashed potatoes or sweet potatoes, it’s a comforting, protein-packed meal.

How can black beans and sweet potatoes be used in vegan enchiladas?

Black beans are a great protein source for vegan enchiladas, offering about 15 grams per cup. They pair well with sweet potatoes for a protein, carb, and fiber-rich meal. This recipe is perfect for meal prep, ready to bake when needed.

What are the benefits of using quinoa in vegan meals?

Quinoa is a complete protein, containing all nine essential amino acids. The quinoa and roasted veggie stuffed peppers recipe highlights quinoa’s role in vegan meals. One cup of cooked quinoa has about 8 grams of protein, adding nutrition to these stuffed peppers.