15 Easy High Protein Low Carb Vegan Recipes for Busy Days

Eating vegan doesn’t mean missing out on protein or keeping carbs low.

These 15 high protein low carb vegan recipes are designed to fuel your body while staying plant-based.

From hearty breakfasts and salads to filling main dishes and snacks, each recipe combines protein-rich ingredients like tofu, tempeh, legumes, and seeds with low-carb vegetables.

Perfect for meal prep, fitness enthusiasts, or anyone seeking healthy, balanced meals, these recipes are both satisfying and nutritious.

Discover how easy it is to create flavorful vegan dishes that are high in protein and low in carbs.

15 Easy High Protein Low Carb Vegan Recipes for Busy Days

These 15 high protein low carb vegan recipes prove that plant-based meals can be nutritious, flavorful, and satisfying.

Each dish is crafted to provide protein while keeping carbs in check, perfect for maintaining energy and supporting a healthy lifestyle.

From breakfast to dinner, there’s a vegan recipe for every taste and occasion.

Enjoy wholesome, easy-to-prepare meals that are great for meal prep, fitness, or family dinners.

Try one today and discover how high protein, low carb vegan dishes can transform your plant-based eating experience.

Spicy Tofu and Broccoli Stir-Fry

This protein-packed stir-fry combines firm tofu with crisp broccoli and a savory-spicy sauce.

It is low in carbs, nutrient-dense, and perfect for a quick, satisfying vegan meal.

Garlic, ginger, and chili flakes enhance flavor while sesame oil adds richness.

A sprinkle of sesame seeds provides texture and a nutty finish, balancing the savory sauce beautifully.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon chili flakes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions:

• Press tofu to remove excess water.
• Sauté garlic and ginger in sesame oil until fragrant.
• Add tofu and cook until golden brown.
• Add broccoli and bell pepper, stir-fry for 5–6 minutes.
• Mix in soy sauce, chili flakes, and sesame seeds.
• Adjust seasoning with salt and pepper.

This tofu and broccoli stir-fry is spicy, savory, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines crisp vegetables with firm tofu and a flavorful sauce.

A quick, nutrient-packed dish ideal for lunch or dinner.

Lentil and Spinach Protein Bowl

This hearty bowl combines red lentils with fresh spinach, avocado, and pumpkin seeds.

It is high in protein, low in carbs, and perfect for a filling vegan lunch or dinner.

Garlic, lemon, and cumin enhance flavor while avocado adds creaminess.

Pumpkin seeds provide a crunchy texture and extra protein for a well-balanced meal.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups fresh spinach
• 1 small avocado, sliced
• 2 tablespoons pumpkin seeds
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Sauté onion and garlic in olive oil until soft.
• Add lentils and 2 cups water, simmer for 15–20 minutes until lentils are tender.
• Stir in spinach, cumin, and lemon juice.
• Adjust seasoning with salt and pepper.
• Serve topped with avocado slices and pumpkin seeds.

This lentil and spinach protein bowl is hearty, nutritious, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender lentils, fresh spinach, and creamy avocado.

A wholesome, energizing dish ideal for any day.

Chickpea and Zucchini Patties

These protein-rich patties combine chickpeas, zucchini, and almond flour for a low-carb vegan option.

They are flavorful, satisfying, and perfect for a high-protein meal or snack.

Garlic, paprika, and nutritional yeast enhance taste while a light pan-fry adds a crispy exterior.

Serve with a tahini dipping sauce to complement the savory patties perfectly.

Ingredients:

• 1 cup chickpeas, cooked and mashed
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Tahini for serving

Instructions:

• Preheat a skillet with olive oil over medium heat.
• Combine mashed chickpeas, zucchini, almond flour, nutritional yeast, garlic, paprika, salt, and pepper.
• Form mixture into patties.
• Cook patties 3–4 minutes per side until golden and firm.
• Serve with tahini sauce.

These chickpea and zucchini patties are crispy, savory, and satisfying.

They are perfect for a high-protein, low-carb vegan meal.

Every bite combines tender chickpeas, fresh zucchini, and aromatic spices.

A wholesome, versatile dish ideal for lunch or dinner.

Edamame and Kale Salad with Lemon Dressing

This high-protein salad combines edamame, kale, and sunflower seeds for a low-carb, nutrient-dense meal.

It is fresh, satisfying, and perfect for a vegan lunch or light dinner.

Garlic, lemon, and olive oil enhance flavor while sunflower seeds add crunch.

Edamame provides plant-based protein, making this salad filling and energizing.

Ingredients:

• 1 cup shelled edamame, cooked
• 2 cups chopped kale
• 1/4 cup sunflower seeds
• 1 small cucumber, diced
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Massage kale with olive oil and a pinch of salt to soften.
• Mix in edamame, cucumber, garlic, and sunflower seeds.
• Add lemon juice and toss to combine.
• Adjust seasoning with salt and pepper.
• Serve immediately or chilled.

This edamame and kale salad is fresh, crunchy, and protein-packed.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender kale, protein-rich edamame, and crunchy seeds.

A refreshing, nutrient-dense salad ideal for any season.

Tofu and Cauliflower “Rice” Bowl

This low-carb vegan bowl combines crumbled tofu with sautéed cauliflower rice and vegetables.

It is high in protein, filling, and perfect for a light yet satisfying meal.

Garlic, ginger, and soy sauce enhance flavor while bell peppers and broccoli add crunch.

Tofu provides a protein boost, creating a well-rounded, nutrient-dense dish.

Ingredients:

• 1 block firm tofu, crumbled
• 2 cups cauliflower rice
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions:

• Sauté garlic and ginger in sesame oil until fragrant.
• Add crumbled tofu and cook until slightly golden.
• Stir in cauliflower rice, broccoli, and bell pepper.
• Add soy sauce and cook 5–7 minutes until vegetables are tender.
• Adjust seasoning with salt and pepper before serving.

This tofu and cauliflower “rice” bowl is flavorful, nutritious, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender tofu, crisp vegetables, and aromatic spices.

A wholesome, energizing dish ideal for lunch or dinner.

Tempeh and Spinach Stir-Fry

This protein-rich stir-fry combines tempeh with fresh spinach, bell peppers, and a savory garlic-ginger sauce.

It is low in carbs, filling, and perfect for a quick, nutrient-dense vegan meal.

Soy sauce and sesame oil add depth while chili flakes provide a mild kick.

A sprinkle of sesame seeds adds texture and enhances the nutty flavor of tempeh.

Ingredients:

• 1 block tempeh, cubed
• 2 cups fresh spinach
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon chili flakes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions:

• Sauté garlic and ginger in sesame oil until fragrant.
• Add tempeh cubes and cook until golden brown.
• Stir in bell pepper and spinach, cook for 5–6 minutes.
• Add soy sauce, chili flakes, and sesame seeds.
• Adjust seasoning with salt and pepper before serving.

This tempeh and spinach stir-fry is savory, protein-packed, and satisfying.

It is perfect for a low-carb, high-protein vegan meal.

Every bite combines tender tempeh, crisp vegetables, and aromatic flavors.

A quick, nourishing dish ideal for lunch or dinner.

Black Bean and Zucchini Patties

These patties combine black beans, zucchini, and almond flour for a low-carb, protein-rich vegan option.

They are savory, flavorful, and perfect for a filling meal or snack.

Garlic, cumin, and paprika enhance taste while pan-frying creates a golden, crispy exterior.

Serve with a tangy vegan yogurt or tahini sauce to complement the patties.

Ingredients:

• 1 cup black beans, mashed
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Vegan yogurt or tahini for serving

Instructions:

• Combine mashed beans, zucchini, almond flour, nutritional yeast, garlic, cumin, paprika, salt, and pepper.
• Form mixture into patties.
• Heat olive oil in a skillet over medium heat.
• Cook patties 3–4 minutes per side until golden and firm.
• Serve with vegan yogurt or tahini sauce.

These black bean and zucchini patties are savory, crispy, and satisfying.

They are perfect for a high-protein, low-carb vegan meal.

Every bite combines tender beans, fresh zucchini, and aromatic spices.

A wholesome, versatile dish ideal for any meal.

Seitan and Broccoli Bowl

This protein-packed bowl combines seitan with broccoli, bell peppers, and a tangy soy-ginger sauce.

It is low in carbs, rich in plant protein, and perfect for a filling vegan lunch or dinner.

Garlic, ginger, and sesame oil enhance depth while chili flakes add a subtle heat.

Toasted sesame seeds provide crunch and a nutty finish.

Ingredients:

• 1 cup seitan, sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions:

• Sauté garlic and ginger in sesame oil until fragrant.
• Add seitan and cook until lightly browned.
• Stir in broccoli and bell pepper, cook 5–6 minutes.
• Add soy sauce, chili flakes, and sesame seeds.
• Adjust seasoning with salt and pepper before serving.

This seitan and broccoli bowl is savory, protein-rich, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender seitan, crisp vegetables, and aromatic sauce.

A flavorful, energizing dish ideal for any day.

Lentil and Cauliflower Curry

This creamy, high-protein curry blends red lentils and cauliflower with aromatic spices.

It is low in carbs, filling, and perfect for a hearty vegan meal.

Coconut milk adds richness while turmeric, cumin, and coriander enhance flavor and aroma.

Fresh cilantro and lime juice brighten the dish, balancing the savory spices.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro and lime for garnish

Instructions:

• Sauté onion, garlic, and ginger in olive oil until fragrant.
• Add cauliflower, lentils, turmeric, cumin, and coriander, cook for 2–3 minutes.
• Stir in coconut milk and 2 cups water, simmer 20 minutes until lentils are tender.
• Adjust seasoning with salt and pepper.
• Garnish with cilantro and lime juice before serving.

This lentil and cauliflower curry is aromatic, creamy, and protein-rich.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender lentils, flavorful spices, and creamy coconut milk.

A comforting, nutritious dish ideal for lunch or dinner.

Tempeh and Asparagus Skillet

This savory skillet combines tempeh, asparagus, and cherry tomatoes for a high-protein, low-carb vegan meal.

It is nutrient-rich, filling, and perfect for a quick, flavorful dinner.

Garlic, lemon, and smoked paprika enhance taste while olive oil adds richness.

Fresh herbs add brightness and balance the savory, protein-packed tempeh perfectly.

Ingredients:

• 1 block tempeh, cubed
• 2 cups asparagus, trimmed and chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté garlic until fragrant, add tempeh cubes and cook until golden.
• Add asparagus and cook 5–6 minutes until tender-crisp.
• Stir in cherry tomatoes, smoked paprika, and lemon juice, cook 2 minutes.
• Adjust seasoning with salt and pepper, garnish with parsley.

This tempeh and asparagus skillet is savory, protein-rich, and satisfying.

It is perfect for a low-carb, high-protein vegan meal.

Every bite combines tender tempeh, crisp asparagus, and juicy cherry tomatoes.

A flavorful, quick, and nutritious dish ideal for any day.

Spicy Peanut Tofu Bowl

This protein-rich bowl combines tofu, sautéed vegetables, and a creamy, spicy peanut sauce.

It is low in carbs, filling, and perfect for a nutrient-dense vegan meal.

Garlic, ginger, and chili flakes enhance flavor while lime juice adds brightness.

Peanut butter adds creaminess and a rich nutty flavor, balancing the spicy notes beautifully.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup shredded carrots
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce or tamari
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon chili flakes
• Juice of 1/2 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Sauté garlic and ginger in olive oil until fragrant.
• Add tofu cubes and cook until golden.
• Stir in vegetables and cook 5–6 minutes until tender-crisp.
• Mix peanut butter, soy sauce, chili flakes, and lime juice, add to the pan.
• Toss well and adjust seasoning with salt and pepper.

This spicy peanut tofu bowl is creamy, savory, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender tofu, crisp vegetables, and a rich, flavorful sauce.

A quick, wholesome dish ideal for lunch or dinner.

Lentil and Mushroom Stir-Fry

This savory stir-fry combines protein-packed lentils with earthy mushrooms and aromatic spices.

It is low in carbs, nutrient-dense, and perfect for a filling vegan meal.

Garlic, soy sauce, and smoked paprika enhance flavor while spinach adds freshness and texture.

A sprinkle of sesame seeds adds crunch and complements the earthy lentils perfectly.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions:

• Sauté onion and garlic in olive oil until fragrant.
• Add mushrooms and cook until tender.
• Stir in cooked lentils, spinach, soy sauce, and smoked paprika.
• Cook 3–4 minutes until spinach is wilted.
• Garnish with sesame seeds and adjust seasoning with salt and pepper.

This lentil and mushroom stir-fry is earthy, protein-rich, and flavorful.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender lentils, mushrooms, and fresh spinach.

A hearty, wholesome dish ideal for any day.

Tempeh and Brussels Sprouts Skillet

This protein-packed skillet combines tempeh with roasted Brussels sprouts and garlic for a savory vegan meal.

It is low in carbs, filling, and perfect for a nutrient-dense dinner.

Olive oil, garlic, and smoked paprika enhance flavor while lemon juice adds a bright, refreshing finish.

Tempeh provides protein, making the dish hearty and satisfying.

Ingredients:

• 1 block tempeh, cubed
• 2 cups Brussels sprouts, halved
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts with olive oil, garlic, smoked paprika, salt, and pepper.
• Roast 20–25 minutes until golden and tender.
• Sauté tempeh cubes in a skillet until browned.
• Combine roasted Brussels sprouts with tempeh and drizzle with lemon juice.

This tempeh and Brussels sprouts skillet is savory, protein-rich, and satisfying.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines roasted vegetables with hearty tempeh and aromatic spices.

A quick, wholesome dish ideal for any dinner.

Edamame and Avocado Salad

This high-protein, low-carb salad combines edamame, avocado, and cucumber with a zesty lemon dressing.

It is refreshing, nutrient-dense, and perfect for a vegan lunch or light dinner.

Garlic and fresh herbs enhance flavor while sunflower seeds add crunch and extra protein.

Avocado provides creaminess, balancing the crisp, protein-rich edamame beautifully.

Ingredients:

• 1 cup shelled edamame, cooked
• 1 small avocado, diced
• 1 cup cucumber, diced
• 2 tablespoons sunflower seeds
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

• Combine edamame, avocado, cucumber, garlic, and sunflower seeds in a bowl.
• Drizzle with olive oil and lemon juice.
• Toss to combine and season with salt and pepper.
• Garnish with fresh parsley or cilantro.
• Serve immediately or chilled.

This edamame and avocado salad is refreshing, crunchy, and protein-packed.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines creamy avocado with protein-rich edamame and fresh vegetables.

A nutritious, energizing dish ideal for any season.

Cauliflower and Tofu Curry

This creamy, high-protein curry combines tofu, cauliflower, and aromatic spices for a flavorful vegan meal.

It is low in carbs, filling, and perfect for a hearty dinner.

Coconut milk adds creaminess while turmeric, cumin, and coriander enhance aroma and depth.

Fresh cilantro and lime juice brighten the dish, balancing the rich, savory flavors.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro and lime for garnish

Instructions:

• Sauté onion, garlic, and ginger in olive oil until fragrant.
• Add cauliflower, turmeric, cumin, and coriander, cook for 2–3 minutes.
• Stir in tofu and coconut milk, simmer 15–20 minutes until cauliflower is tender.
• Adjust seasoning with salt and pepper.
• Garnish with cilantro and lime juice before serving.

This cauliflower and tofu curry is creamy, savory, and protein-rich.

It is perfect for a high-protein, low-carb vegan meal.

Every bite combines tender tofu, cauliflower, and aromatic spices.

A comforting, nourishing dish ideal for lunch or dinner.