Getting enough protein on a vegan diet can be simple, delicious, and satisfying.
These 15 vegan high protein recipes combine plant-based ingredients like tofu, tempeh, beans, lentils, nuts, and seeds to create meals that fuel your body.
From hearty breakfasts and protein-packed lunches to satisfying dinners and snacks, each recipe is designed to be nutritious, flavorful, and easy to prepare.
Whether you’re a seasoned vegan or just exploring plant-based options, these recipes prove that high-protein vegan meals can be exciting, wholesome, and full of flavor.
Eating plant-based has never been this energizing or delicious.
15 Flavorful Vegan High Protein Recipes for Energized Meals
With these 15 vegan high protein recipes, you can enjoy a wide variety of flavorful, nutrient-dense meals.
Each recipe is designed to maximize protein content without compromising taste or satisfaction.
From savory tofu stir-fries to lentil soups, tempeh dishes, and protein-rich snacks, these meals are perfect for supporting an active lifestyle.
They’re ideal for meal prep, weeknight dinners, or special occasions.
These recipes show that a vegan diet can be high in protein, exciting, and delicious.
Every bite is nourishing, satisfying, and full of plant-powered goodness.
Tofu and Broccoli Stir-Fry
This vegan high-protein recipe features firm tofu and crisp broccoli sautéed in a savory garlic-ginger sauce.
It’s packed with protein and nutrients, making it perfect for a quick, satisfying meal.
The tofu absorbs the sauce while the broccoli remains tender-crisp, creating a delicious texture.
Ingredients:
- 1 block (14 oz) firm tofu, cubed
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes (optional)
Instructions:
- Heat sesame oil in a skillet over medium heat.
- Add garlic and ginger; sauté 1–2 minutes.
- Add tofu and cook 5–6 minutes until lightly browned.
- Add broccoli and soy sauce; stir-fry 4–5 minutes until tender-crisp.
- Sprinkle chili flakes if desired and serve immediately.
This tofu and broccoli stir-fry is protein-packed, flavorful, and satisfying.
The tofu soaks up the sauce while broccoli adds crunch.
It’s perfect as a hearty vegan main dish.
Every bite delivers bold, nutritious, plant-based goodness.
Lentil and Quinoa Salad
This vegan salad combines lentils and quinoa for a protein-rich, fiber-packed meal.
It’s light, refreshing, and perfect for lunch or as a side dish.
The lemon-tahini dressing adds a creamy, tangy flavor that complements the hearty grains.
Ingredients:
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped parsley
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine lentils, quinoa, tomatoes, and parsley.
- Whisk tahini and lemon juice until smooth.
- Pour dressing over salad and toss to combine.
- Season with salt and pepper and serve chilled or at room temperature.
This lentil and quinoa salad is refreshing, protein-rich, and satisfying.
The tahini-lemon dressing enhances the nutty flavor of the grains.
It’s perfect as a lunch or light dinner.
Every bite delivers wholesome, plant-powered nutrition.
Chickpea and Spinach Curry
This vegan curry features protein-packed chickpeas simmered with spinach, tomatoes, and fragrant spices.
It’s hearty, warming, and perfect for dinner or meal prep.
The spices and coconut milk create a rich, aromatic sauce that pairs beautifully with the chickpeas.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft, 3–4 minutes.
- Add curry powder and cumin; cook 1 minute.
- Stir in tomatoes, coconut milk, and chickpeas; simmer 10 minutes.
- Add spinach and cook 2–3 minutes until wilted.
- Season with salt and pepper and serve warm.
This chickpea and spinach curry is protein-rich, flavorful, and comforting.
The coconut curry sauce enhances the chickpeas’ texture.
It’s perfect for a hearty vegan dinner.
Every bite delivers aromatic, satisfying plant-based flavor.
Tempeh Stir-Fry with Bell Peppers
This vegan high-protein dish features tempeh sautéed with colorful bell peppers and a savory soy-ginger sauce.
It’s protein-packed, quick to prepare, and full of bold flavors.
The tempeh absorbs the sauce while the peppers remain crisp, creating a satisfying texture.
Ingredients:
- 8 oz tempeh, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Instructions:
- Heat sesame oil in a skillet over medium heat.
- Add garlic and ginger; sauté 1–2 minutes.
- Add tempeh and cook 5–6 minutes until golden.
- Add bell peppers and soy sauce; stir-fry 4–5 minutes until tender-crisp.
- Serve immediately.
This tempeh stir-fry is savory, protein-rich, and satisfying.
The tempeh’s firm texture complements the crisp bell peppers.
It’s perfect as a quick vegan main dish.
Every bite delivers bold, wholesome plant-based flavor.
Black Bean and Sweet Potato Chili
This vegan chili is packed with protein from black beans and nutrients from sweet potatoes.
It’s hearty, warming, and perfect for a filling meal.
The spices and vegetables create a rich, flavorful dish that’s satisfying and comforting.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium sweet potato, diced
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic 3–4 minutes until soft.
- Add chili powder and cumin; cook 1 minute.
- Stir in sweet potato, black beans, and tomatoes; simmer 20 minutes until sweet potato is tender.
- Season with salt and pepper and serve warm.
This black bean and sweet potato chili is hearty, protein-packed, and comforting.
The spices enhance the natural flavors of the vegetables and beans.
It’s perfect for a filling vegan meal.
Every bite delivers rich, satisfying plant-based nutrition.
Quinoa and Edamame Salad
This vegan salad combines protein-rich quinoa and edamame for a refreshing, nutrient-packed dish.
It’s perfect for lunch, meal prep, or as a side dish.
The lemon-tahini dressing adds a creamy, tangy flavor that complements the beans and quinoa beautifully.
Ingredients:
- 1 cup cooked quinoa
- 1 cup shelled edamame
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine quinoa, edamame, tomatoes, and cilantro.
- Whisk tahini and lemon juice until smooth.
- Pour dressing over salad and toss to combine.
- Season with salt and pepper and serve chilled or at room temperature.
This quinoa and edamame salad is protein-rich, refreshing, and satisfying.
The creamy dressing enhances the nutty quinoa and tender edamame.
It’s perfect for a light, healthy vegan meal.
Every bite delivers fresh, plant-based nutrition and flavor.
Chickpea and Avocado Wrap
This vegan wrap is packed with protein from chickpeas and healthy fats from avocado.
It’s quick to assemble, flavorful, and perfect for lunch or a light dinner.
The creamy avocado balances the spiced chickpeas for a delicious, satisfying meal.
Ingredients:
- 1 can (15 oz) chickpeas, drained and mashed
- 1 avocado, mashed
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 large whole-grain tortillas
- Lettuce and tomato slices for filling
Instructions:
- In a bowl, mash chickpeas with avocado, lemon juice, paprika, salt, and pepper.
- Lay tortillas flat and layer with lettuce and tomato slices.
- Spread chickpea mixture evenly on each tortilla.
- Roll tightly and slice in half.
- Serve immediately or wrap for later.
This chickpea and avocado wrap is creamy, protein-packed, and satisfying.
The avocado adds richness while chickpeas provide hearty protein.
It’s perfect for a quick, healthy vegan lunch.
Every bite delivers fresh, flavorful, plant-based goodness.
Vegan Lentil Tacos
These vegan tacos are filled with protein-rich lentils and seasoned with cumin, chili, and garlic.
They’re hearty, flavorful, and perfect for a quick weeknight dinner or taco night.
The lentils provide texture and protein while the seasonings create a bold, satisfying flavor.
Ingredients:
- 1 cup cooked lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 small corn tortillas
- Toppings: lettuce, tomato, avocado
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic 3–4 minutes until soft.
- Add lentils, cumin, chili powder, salt, and pepper; cook 5 minutes.
- Warm tortillas and fill with lentil mixture.
- Top with lettuce, tomato, and avocado; serve immediately.
These lentil tacos are protein-rich, flavorful, and satisfying.
The lentils create a hearty, filling texture while the spices enhance taste.
They’re perfect for a quick vegan dinner.
Every bite delivers bold, wholesome plant-based flavor.
Tempeh Buddha Bowl
This vegan high-protein bowl combines tempeh, quinoa, roasted vegetables, and a creamy tahini dressing.
It’s filling, nutritious, and perfect for a healthy lunch or dinner.
The tempeh provides protein while roasted veggies and dressing create a flavorful, balanced meal.
Ingredients:
- 1 cup cooked quinoa
- 1/2 block tempeh, cubed and sautéed
- 1 cup roasted vegetables (carrots, bell peppers, broccoli)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- Arrange quinoa in a bowl as the base.
- Top with sautéed tempeh and roasted vegetables.
- Whisk tahini with lemon juice, salt, and pepper; drizzle over bowl.
- Serve immediately.
This tempeh Buddha bowl is protein-packed, colorful, and satisfying.
The roasted vegetables add flavor and texture while tempeh provides hearty protein.
It’s perfect for a healthy, nourishing vegan meal.
Every bite delivers rich, balanced, plant-based nutrition.
Peanut Butter Protein Smoothie
This vegan smoothie combines peanut butter, plant-based protein powder, and almond milk for a creamy, high-protein drink.
It’s perfect for breakfast, post-workout, or a quick snack.
The peanut butter adds flavor and healthy fats while the protein powder boosts nutrient content.
Ingredients:
- 1 scoop plant-based protein powder
- 1 tablespoon peanut butter
- 1 cup unsweetened almond milk
- 1 frozen banana
- 1/2 teaspoon cinnamon (optional)
Instructions:
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Pour into a glass and serve immediately.
This peanut butter protein smoothie is creamy, energizing, and protein-packed.
It’s perfect as a quick breakfast or post-workout snack.
The banana and peanut butter create a rich, satisfying flavor.
Every sip delivers plant-based protein and delicious nutrition.
Vegan Black Bean Burgers
These vegan black bean burgers are protein-packed, hearty, and flavorful.
Made with mashed black beans, oats, and spices, they’re perfect for a satisfying lunch or dinner.
The patties are crispy on the outside while tender inside, making them ideal for sandwiches or bowls.
Ingredients:
- 1 can (15 oz) black beans, drained and mashed
- 1/2 cup oats
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- In a bowl, combine mashed beans, oats, onion, garlic, cumin, paprika, salt, and pepper.
- Form mixture into 4 patties.
- Heat olive oil in a skillet over medium heat.
- Cook patties 4–5 minutes per side until golden brown.
- Serve on buns or with salad.
These black bean burgers are savory, protein-rich, and satisfying.
They’re perfect for a hearty vegan meal or casual dinner.
The beans provide protein while oats bind the patties.
Every bite delivers flavor, texture, and wholesome nutrition.
Vegan Chickpea “Tuna” Salad
This vegan high-protein salad uses chickpeas as a plant-based alternative to tuna.
It’s creamy, flavorful, and perfect for sandwiches, wraps, or as a salad topping.
The chickpeas provide protein while a light dressing adds richness.
Ingredients:
- 1 can (15 oz) chickpeas, drained and mashed
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, diced
- 2 tablespoons red onion, finely chopped
- Salt and pepper, to taste
Instructions:
- In a bowl, combine mashed chickpeas, vegan mayonnaise, Dijon mustard, celery, and red onion.
- Mix thoroughly and season with salt and pepper.
- Serve chilled in sandwiches, wraps, or over greens.
This chickpea “tuna” salad is protein-packed, creamy, and satisfying.
It’s perfect for lunch or a light vegan meal.
The chickpeas provide hearty protein while the dressing adds flavor.
Every bite delivers fresh, flavorful plant-based goodness.
Vegan Tempeh Tacos
These high-protein vegan tacos feature marinated tempeh sautéed with spices.
They’re hearty, flavorful, and perfect for taco nights or quick dinners.
The tempeh absorbs the sauce while retaining a firm, satisfying texture.
Ingredients:
- 8 oz tempeh, crumbled
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 small corn tortillas
- Toppings: lettuce, tomato, avocado
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add crumbled tempeh and spices; cook 5–6 minutes until browned.
- Warm tortillas and fill with tempeh mixture.
- Add toppings and serve immediately.
These tempeh tacos are protein-rich, savory, and satisfying.
The tempeh absorbs the spices perfectly while remaining firm.
They’re ideal for a quick vegan dinner or taco night.
Every bite delivers bold, plant-based flavor and nutrition.
Vegan Peanut Chickpea Buddha Bowl
This vegan Buddha bowl combines chickpeas, peanut sauce, and vegetables for a protein-packed, nutritious meal.
It’s hearty, flavorful, and perfect for lunch or dinner.
The peanut sauce adds creaminess while chickpeas provide satisfying protein.
Ingredients:
- 1 cup cooked chickpeas
- 1 cup steamed broccoli
- 1/2 cup shredded carrots
- 1/2 cup cooked quinoa
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
Instructions:
- Arrange quinoa as the base in a bowl.
- Top with chickpeas, broccoli, and carrots.
- Mix peanut butter, soy sauce, and lime juice until smooth; drizzle over bowl.
- Serve immediately.
This peanut chickpea Buddha bowl is protein-rich, creamy, and satisfying.
The peanut sauce enhances flavor while chickpeas add hearty protein.
It’s perfect as a nourishing vegan meal.
Every bite delivers balance, texture, and plant-based nutrition.
Vegan Lentil Shepherd’s Pie
This high-protein vegan shepherd’s pie features lentils, vegetables, and mashed potatoes for a hearty, comforting dish.
It’s perfect for dinner or meal prep and packed with plant-based protein.
The creamy mashed potato topping balances the savory lentil filling for a satisfying bite.
Ingredients:
- 1 cup cooked lentils
- 1 cup diced carrots and peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 cups mashed potatoes (vegan)
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté onion, garlic, carrots, and peas in olive oil 5–6 minutes.
- Add lentils and tomato paste; cook 3–4 minutes.
- Transfer mixture to a baking dish; spread mashed potatoes on top.
- Bake 20–25 minutes until golden.
- Serve warm.
This vegan lentil shepherd’s pie is hearty, protein-packed, and comforting.
The creamy potatoes complement the savory lentil-vegetable filling perfectly.
It’s ideal for dinner or meal prep.
Every bite delivers nourishing, plant-based flavor and satisfaction.
