From tofu and peanut butter to beans and quinoa, there are plenty of choices when it comes to finding high protein vegetarian recipes.
I know it can be tough to find meatless recipes that still provide you with all the nutrients you need for the day.
But it’s just a matter of making the proper substitutions!
For example, in almost all of your favorite chicken dishes, extra firm tofu will work.
Want to make a burrito bowl or curry? How about using quinoa instead of rice for an added boost?
Once you know what you’re looking for, you’ll make all kinds of high-protein vegetarian recipes!
Just don’t worry about making space in the fridge for leftovers, as you probably won’t have any.
I know you’ve probably had tofu in the past, and maybe it was a bit of a letdown. I get it; I’ve been there.
But this marinated tofu is on another level altogether!
The blend of soy sauce, sriracha, sesame oil, and garlic is simple but so effective.
The trick is to press the tofu before adding it to the sauce. This will get rid of the excess moisture and make room for all that flavor.
I could eat this every day if I didn’t always run out of fresh bananas!
There’s truly nothing more delicious than the blend of sweet banana and nutty peanuts.
It’s creamy and sweet and so easy to make vegan if you use dairy-free milk.
I highly recommend using frozen banana slices in place of ice cubes, so you’ll get maximum thickness without anything becoming watered down.
Legumes are low in fat, high in protein, and contain plenty of fiber. Oh, and they’re also cholesterol-free, making them super healthy!
One of my favorite ways to eat lentils is in a salad, especially when you buy the pre-cooked kind.
If you want a cheaper option, you can always buy your lentils dry and cook them yourself. Follow this guide to get the best texture.
Black beans are jam-packed with antioxidants, protein, fiber, and carbohydrates.
Making a soup with them might just be the best way to get the most out of these mighty little beans.
The base of this soup is made using parsley, oregano, cumin, and bay leaves, along with paprika, chili powder, and lime juice.
It’s super easy to make this extra spicy if you want, just like you can cut back on the heat if you prefer it milder. It’s delicious either way.
Falafel are like a cross between a fritter and a patty, made using chickpeas (usually) and a bunch of tasty spices.
You might be looking at the picture here and wondering where those little patties are?
This is more like a falafel flavored salad, made with all the same ingredients, just without the added prep of frying the mix.
Veggie burgers are a fabulous way to have your cake (burger) and eat it too.
I know burgers aren’t something I can give up, but I’d be more than happy to take a big bite out of one of these.
The tomato paste and Worcestershire sauce will add unique umami flavors to these, though you could always throw in some Sriracha or hot sauce, too.
As for the toppings, I say go crazy!
If you’re not worried about it being vegan, go ahead and add some cheddar cheese, red onion, tomatoes, and plenty of chipotle mayo.
I don’t know about you, but if I eat a standard salad with lettuce, I’m usually hungry within an hour, especially if there’s no meat on top.
So, if you’re looking for a healthy salad that’s full of protein, this one’s for you!
The dark beans make all the other ingredients pop, and their soft texture is great against the crisp corn and crunchy red onion.
If you’ve never tried miso, I highly recommend going out and getting some asap.
It has such an uncommon and savory flavor, and just a little will go a long way.
You’ll also need furikake, which is a Japanese seasoning.
You can buy it online, and it’s made with a mixture of dried fish, sesame seeds, and chopped seaweed.
Between the miso and Furikake, you won’t believe how amazing this simple tofu and rice dish tastes.
Dal is a type of Indian stew that can be made as both a main course and a tasty side dish.
Red lentils work best, and you’ll use a fragrant blend of cinnamon, turmeric, cardamom, and paprika to make this as flavorful as possible.
As the name suggests, this chili is full of three different kinds of beans, making it extra high in protein.
Using ready-made salsa will bring in a ton of flavor, but you can always use canned tomatoes.
You’ll just need to add in some corn, too (if you want).
If you want something on the side, try this Mexican cornbread.
Broth-based soups are light and not always very filling.
Between the butternut squash, sweet potatoes, kale, carrots, celery, and tomatoes, this will fill you right up until dinner.
Not only that, but this also has quinoa and chickpeas in the mix for an even heartier finish.
If you’re not a big fan of kale, feel free to swap it out for spinach instead.
This is one serious sandwich! It’s a regular TLT (tofu, lettuce, and tomato), though it’s bursting with extras, too.
You’ll start with what you might expect – lettuce and sliced tomato – but then there’s also vegan mayo, caramelized onions, mashed avocado, and mustard.
Oh, and did I mention the smoky maple tofu?
Don’t worry; you won’t need to smoke anything for hours to get the flavor. Just use liquid smoke!
Looking for a hearty, protein-packed, savory way to start your day? Look no further!
This dish needs just a handful of ingredients, making it pretty cheap to make.
When you serve it with some fried eggs (sunny side up, please), it makes for one delicious breakfast.
So, yes, this dish is incredibly healthy. It has so much goodness from all that spinach, along with some phenomenal protein from the paneer.
But it doesn’t look the best.
If you can get past the deep green look, you’ll love this with some coconut rice or naan bread.
I’ll never be able to give up sandwiches, and chicken salad is a favorite of mine. It’s creamy, filling, and very versatile.
But when you’re looking for a vegetarian alternative, you can’t go wrong with this smashed chickpea mixture.
There’s a lot of onion and pickle in here, giving this lovely crunch.
Plus, there’s mayo, mustard, apple cider vinegar, salt, dill, turmeric, and black pepper for a dreamy dressing.
It’s amazing how egg-like this tofu scramble becomes once you mash it down in the pan.
It won’t be “wet,” so if that’s how you eat your eggs, this might not be for you.
If you need a vegan alternative for your breakfast, this will be your best bet.
Once you add in the nutritional yeast, salt, turmeric, and garlic powder, the tofu becomes a lovely yellow color and pretty tasty, to boot!
Carrot soup is sweet, bright, and beautifully warm.
If you don’t have a side of crusty bread, you might find yourself hungry sooner rather than later.
That’s why I love the addition of the red lentils here. They add texture and ensure you’re plenty full after just one bowl.
The warm spices – cumin, coriander, turmeric, paprika, and cinnamon – complement the sweet carrots so well.
If you want something with more of a kick, try adding in some extra chili powder.
Shakshuka is a spiced tomato sauce into which eggs are poached. It’s usually served right in the skillet with lots of fresh crusty bread.
It might look complicated, but this dish needs just a handful of ingredients – most of which I’ll bet you already have at home!
I like this with some chunks, so I tend to blitz down about half for a nice contrast.
You can always leave it extra chunky or blitz it completely smooth.
This breakfast bowl really does taste just like cinnamon toast!
The difference being this is wildly healthy and full of marvelous, fresh ingredients.
I like mine to be a little creamier, which is why I cook my quinoa in coconut milk first.
You can skip that if you don’t want a creamier texture.
To be sure you get the most out of this, always toast your nuts before adding them in.
It will draw out the natural oils and enhance their flavor like you won’t believe.
You might be looking at this mix of edamame, chickpeas, carrots, cranberries, and peppers and think it look familiar.
Do you shop at Aldi? You really should. They sell this little side ready-made.
If you’re not lucky enough to live near this inexpensive German supermarket, you can make this right at home.
Serve it as a dip, or add in some pasta to make it a meal.
Regular hummus is delicious, creamy, and so easy to modify.
Whether you top it with pomegranate balsamic or add some roasted red peppers to the mix, it will always be a hit.
If you’re looking for something to serve on your next Taco Tuesday, this black bean hummus is the way to go!
Stick with the listed ingredients, or maybe go a little crazy and throw in some taco seasoning to make it extra spicy.
I love a good one-pot meal, and this can be on your table in just 30 minutes.
As with any good soup, you’ll start with onions, garlic, carrots, and celery.
Then between the thyme, oregano, sage, rosemary, and nutmeg, this will taste just like the chicken soup your mom used to make!
This might not be vegan, but it is paleo, Whole30, low-carb, and keto-friendly. So, yeah, it’s pretty healthy!
There is still a little bit of mayo in the mix, but the mashed avocado will make this extra rich without adding too many calories.
You could even bulk this out further by making it into a potato, avocado egg salad!
I’ve always been a massive fan of black bean burgers, especially when they’re nice and spicy.
You’ll get the heat by adding in chipotles in adobo sauce, which you can buy canned.
They will give you sensational heat and smoky flavor.
Of course, if you’re not looking for heat, try swapping out the chipotles for canned tomatoes or roasted red peppers.
Meatloaf is a classic family fave, but one bite of this lentil loaf, and you’ll be hooked.
It’s so full of texture and flavors, and it’s deliciously moist but not soggy.
You’ll need a food processor for this; that way, you can blitz the lentils, veggies, tomato paste, BBQ sauce, flax, oats, and breadcrumbs.
Just be sure to pulse this rather than blending to smooth.
Tofu nuggets are going to be your new obsession!
As mentioned all the way up in that first recipe, you will be using extra-firm tofu here, and it needs to be pressed if you want it crispy.
Panko breadcrumbs will give you the crunchiest coating, and if you dredge your nuggets twice, they’ll be even better.
Barley is a chewy, nutty cereal grain that’s used a lot in making alcohol, as well as in bread, soups, and stews.
If you’ve never used it before, it’s as easy as boiling it as you would pasta or rice.
When the barley is cool, go ahead and toss in some broccoli, red onion, and white beans.
Lastly, pour over the lemon juice, olive oil, and garlic dressing.
When it’s this easy to make a delicious, bright, fresh, and healthy breakfast, there’s no reason to be eating anything else!
You’ll make your own granola here using dates, almond butter, honey, coconut, and vanilla.
Once that’s blended, mix it with some oats and nuts before popping it into the oven to turn golden and crunchy.
I like Greek yogurt, but whatever you have will work.
It doesn’t even need to be strawberry and banana (though that’s a beautiful flavor combo!).
How about trying mango and passion fruit? Or maybe raspberry and peach?
Obviously, you can turn these into delicious burritos.
If you’re looking for something carb-free, burrito bowls are the way to go.
There are so many terrific flavors in this, from cilantro-lime quinoa, and seasoned black beans, to fresh pico de gallo, jalapeños, and avocado.
It’s wonderfully vibrant and bursting with texture and flavor.
Cajun dirty rice might not sound too great, but it sure does taste fantastic.
It gets the unfortunate name from the chopped chicken livers and ground beef you normally see.
Of course, this is a list of vegetarian recipes, so you won’t see any of that in here.
Instead, this is more like a jambalaya soup, full of spices and a ton of veggies.
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