15 Easy High Protein Vegan Dinner Recipes You’ll Love

Eating vegan doesn’t mean skipping protein.

With the right ingredients, you can enjoy satisfying, protein-packed dinners every night.

These 15 high protein vegan dinner recipes combine legumes, tofu, tempeh, quinoa, and other plant-based powerhouses to fuel your body.

From hearty stews and stir-fries to creative bowls and casseroles, these recipes are full of flavor and nutrition.

Perfect for busy weeknights or meal prepping, they’ll help you stay energized and satisfied.

Discover how easy and delicious high protein vegan dinners can be!

15 Easy High Protein Vegan Dinner Recipes You’ll Love

With these 15 high protein vegan dinner recipes, healthy eating becomes simple and flavorful.

Each dish delivers the nutrients you need without compromising on taste.

From creamy lentil curries and spicy chickpea bowls to tofu stir-fries and protein-rich salads, there’s something for everyone.

Vegan dinners can be both hearty and satisfying.

So, stock your pantry with plant-based staples and start experimenting with these delicious meals.

Fuel your body, enjoy every bite, and embrace the power of plant-based protein!

Quinoa and Black Bean Stuffed Peppers

This high-protein vegan dinner features colorful bell peppers stuffed with a savory mixture of quinoa, black beans, and vegetables.

The combination of quinoa and beans provides a complete protein profile while keeping the dish flavorful and satisfying.

Baked to perfection, these peppers are tender, aromatic, and ideal for a wholesome, plant-based dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until translucent.
• Stir in quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper.
• Stuff each bell pepper with the quinoa mixture and place in a baking dish.
• Cover with foil and bake for 25–30 minutes until peppers are tender.
• Remove foil and bake another 10 minutes for a slightly browned top.
• Garnish with fresh cilantro before serving.

These stuffed peppers are protein-rich, flavorful, and visually stunning.

The combination of quinoa and black beans ensures a complete, filling meal.

It’s a wholesome, one-pan dinner perfect for plant-based eaters.

Lentil and Chickpea Curry

This high-protein vegan curry is hearty, spicy, and packed with nutritious legumes.

Red lentils and chickpeas simmer with tomatoes, coconut milk, and aromatic spices to create a rich, satisfying dish.

It’s perfect for serving over rice or with naan for a complete, protein-rich dinner.

Ingredients:

• 1 cup red lentils
• 1 cup chickpeas, cooked or canned
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Add curry powder and cumin, stirring for 1 minute to bloom the spices.
• Add red lentils, chickpeas, diced tomatoes, and coconut milk.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
• Season with salt and pepper.
• Garnish with fresh cilantro before serving.

This curry is hearty, aromatic, and packed with protein.

The combination of lentils and chickpeas creates a satisfying, complete plant-based meal.

It’s a warming, one-pot dinner perfect for cozy evenings.

Tofu and Broccoli Stir-Fry

This high-protein vegan stir-fry combines crispy tofu with fresh broccoli and a savory garlic-ginger sauce.

It’s quick to prepare, nutrient-dense, and loaded with plant-based protein for a filling dinner.

The tofu develops a golden crust while the broccoli remains tender-crisp, creating a perfect texture balance.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

• Heat vegetable oil in a skillet or wok over medium-high heat.
• Add tofu cubes and cook until golden brown on all sides, then remove and set aside.
• Sauté garlic and ginger for 1 minute until fragrant.
• Add broccoli and bell pepper, cooking for 3–5 minutes until tender-crisp.
• Return tofu to the skillet and pour in soy sauce, rice vinegar, and cornstarch slurry.
• Stir until sauce thickens and coats the vegetables and tofu evenly.
• Drizzle sesame oil and garnish with sesame seeds before serving.

This stir-fry is crispy, savory, and packed with protein.

The tofu absorbs the flavors perfectly while keeping the dish light yet satisfying.

It’s a quick, delicious, and healthy vegan dinner option.

Tempeh and Spinach Stuffed Sweet Potatoes

This high-protein vegan dinner features roasted sweet potatoes filled with savory tempeh and sautéed spinach.

The combination of tempeh and sweet potato provides a balanced protein and carbohydrate profile for a wholesome meal.

It’s colorful, nutrient-dense, and full of rich flavors, making it a satisfying plant-based dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 block tempeh, crumbled
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast sweet potatoes for 45–50 minutes until tender.
• Heat olive oil in a skillet and sauté onion and garlic until translucent.
• Add crumbled tempeh, soy sauce, smoked paprika, salt, and pepper, cooking until tempeh is browned.
• Stir in spinach and cook until wilted.
• Slice roasted sweet potatoes lengthwise and stuff with the tempeh-spinach mixture.
• Serve warm as a complete, protein-rich dinner.

These stuffed sweet potatoes are hearty, flavorful, and nutritious.

The tempeh provides plant-based protein while the sweet potato adds natural sweetness.

It’s a wholesome, one-pan dinner ideal for vegan and high-protein diets.

Chickpea and Quinoa Power Bowl

This high-protein vegan power bowl is loaded with chickpeas, quinoa, roasted vegetables, and a zesty tahini dressing.

It’s a balanced meal with complex carbohydrates, healthy fats, and plant-based protein, perfect for a filling dinner.

The roasted vegetables add depth and sweetness, making this bowl both nutritious and flavorful.

Ingredients:

• 1 cup cooked quinoa
• 1 cup chickpeas, drained and rinsed
• 1 cup roasted vegetables (carrots, zucchini, and bell peppers)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper for 20–25 minutes.
• In a bowl, whisk tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make dressing.
• Combine cooked quinoa, chickpeas, and roasted vegetables in a large bowl.
• Drizzle tahini dressing over the top and toss gently to coat.
• Garnish with fresh parsley before serving.

This power bowl is protein-rich, flavorful, and filling.

The combination of quinoa and chickpeas provides complete plant-based protein.

It’s a vibrant, healthy, and satisfying vegan dinner for any evening

Vegan Lentil and Vegetable Shepherd’s Pie

This high-protein vegan shepherd’s pie is hearty, savory, and packed with plant-based protein from lentils and vegetables.

A rich lentil and vegetable filling is topped with creamy mashed potatoes and baked until golden and bubbling.

It’s a comforting, one-pan dinner perfect for a wholesome, satisfying meal.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups mashed potatoes (vegan butter or plant milk)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic until translucent.
• Add cooked lentils, mixed vegetables, tomato paste, thyme, salt, and pepper.
• Stir until well combined and heated through.
• Transfer the lentil-vegetable mixture to a baking dish and spread mashed potatoes on top.
• Bake for 20–25 minutes until golden on top.
• Serve warm as a complete, protein-rich dinner.

This shepherd’s pie is hearty, flavorful, and satisfying.

Lentils provide a rich source of protein, while vegetables add nutrients and texture.

It’s a comforting, wholesome, and filling vegan dinner perfect for chilly evenings.

Vegan Tofu and Edamame Stir-Fry

This high-protein vegan stir-fry features tofu and edamame tossed with colorful vegetables in a savory sesame-ginger sauce.

It’s quick to prepare, nutrient-dense, and packed with plant-based protein, perfect for a satisfying dinner.

The crispy tofu adds texture, while the vegetables remain tender-crisp for a balanced meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup shelled edamame
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

• Heat vegetable oil in a skillet or wok over medium-high heat.
• Fry tofu cubes until golden brown on all sides, then remove and set aside.
• Sauté garlic and ginger for 1 minute.
• Add broccoli, bell pepper, and edamame, cooking until tender-crisp.
• Return tofu to the pan and pour in soy sauce, sesame oil, and cornstarch slurry.
• Stir until sauce thickens and coats the tofu and vegetables.
• Garnish with sesame seeds before serving.

This stir-fry is savory, protein-rich, and full of texture.

Tofu and edamame provide a complete plant-based protein source.

It’s a quick, flavorful, and wholesome dinner for busy evenings.

Vegan Tempeh and Quinoa Buddha Bowl

This high-protein vegan Buddha bowl features tempeh, quinoa, and roasted vegetables topped with a creamy tahini dressing.

It’s a nutrient-dense, balanced dinner with plenty of protein, fiber, and healthy fats for sustained energy.

The roasted vegetables and marinated tempeh make every bite flavorful and satisfying.

Ingredients:

• 1 cup cooked quinoa
• 1 block tempeh, cubed
• 2 cups assorted roasted vegetables (sweet potato, zucchini, bell pepper)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper for 20–25 minutes.
• Marinate tempeh in soy sauce for 10 minutes, then sauté or bake until browned.
• Whisk tahini, lemon juice, maple syrup, salt, and pepper to make dressing.
• Assemble the Buddha bowl with quinoa, roasted vegetables, and tempeh.
• Drizzle tahini dressing over the top and garnish with fresh parsley.

This Buddha bowl is protein-packed, colorful, and satisfying.

Tempeh and quinoa provide complete plant-based protein for a nourishing meal.

It’s a vibrant, healthy, and filling vegan dinner perfect for any night.

Vegan Chickpea and Spinach Coconut Curry

This high-protein vegan curry combines chickpeas, spinach, and coconut milk for a creamy, flavorful dinner.

The chickpeas provide protein, while the coconut milk and spices create a rich, aromatic sauce.

It’s hearty, comforting, and perfect served over rice or with flatbread for a complete plant-based meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Add turmeric, cumin, and curry powder, stirring for 1 minute.
• Stir in chickpeas and coconut milk, bringing to a simmer.
• Add spinach and cook until wilted.
• Season with salt and pepper and serve over rice or with naan.

This curry is rich, creamy, and packed with protein.

Chickpeas provide a satisfying, plant-based protein source.

It’s a comforting, flavorful, and wholesome vegan dinner option.

Vegan Black Bean and Sweet Potato Chili

This high-protein vegan chili is hearty, warming, and full of bold flavors from black beans, sweet potatoes, and spices.

It’s perfect for a filling dinner and packed with protein and fiber for long-lasting energy.

The slow-simmered flavors create a rich, comforting, one-pot meal that’s satisfying and nutritious.

Ingredients:

• 1 can black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until translucent.
• Add sweet potatoes, black beans, diced tomatoes, and spices.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
• Season with salt and pepper.
• Garnish with fresh cilantro and serve warm.

This chili is hearty, spicy, and protein-rich.

Black beans and sweet potatoes create a satisfying and nutritious dinner.

It’s a comforting, one-pot vegan meal perfect for chilly evenings

Vegan Tempeh and Vegetable Stir-Fry

This high-protein vegan stir-fry features marinated tempeh sautéed with colorful vegetables and a savory soy-ginger sauce.

The tempeh provides plant-based protein while the vegetables add crunch and nutrients, creating a well-rounded, flavorful dinner.

It’s quick, nutritious, and perfect for weeknight meals or meal prep.

Ingredients:

• 1 block tempeh, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

• Heat vegetable oil in a skillet or wok over medium-high heat.
• Sauté garlic and ginger for 1 minute until fragrant.
• Add tempeh cubes and cook until golden brown.
• Stir in broccoli, bell pepper, and carrot, cooking for 3–5 minutes until tender-crisp.
• Pour in soy sauce, sesame oil, and cornstarch slurry, stirring until sauce thickens.
• Garnish with sesame seeds before serving.

This stir-fry is protein-rich, colorful, and full of flavor.

Tempeh adds a satisfying, chewy texture that complements the crisp vegetables.

It’s a healthy, quick, and delicious vegan dinner option.

Vegan Lentil and Spinach Stew

This high-protein vegan stew combines lentils, spinach, and aromatic spices for a hearty, warming dinner.

Lentils provide abundant protein and fiber, while spinach adds nutrients and vibrant color.

It’s a comforting, one-pot meal that’s perfect for chilly evenings or a nourishing dinner.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot over medium heat.
• Sauté onion and garlic until fragrant.
• Add lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
• Stir in fresh spinach and cook until wilted.
• Season with salt and pepper before serving.

This stew is hearty, flavorful, and rich in protein.

The combination of lentils and spinach creates a nutritious, satisfying meal.

It’s a comforting, simple, and wholesome vegan dinner.

Vegan Chickpea and Quinoa Tacos

These high-protein vegan tacos feature a flavorful chickpea and quinoa filling topped with fresh vegetables and avocado.

Chickpeas and quinoa provide complete plant-based protein while offering texture and flavor for a satisfying meal.

It’s quick, vibrant, and perfect for a protein-packed dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 cup chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup shredded lettuce
• 1 avocado, sliced
• Corn tortillas or wraps
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add chickpeas, quinoa, smoked paprika, cumin, salt, and pepper, cooking for 5–7 minutes.
• Warm corn tortillas in a separate pan or oven.
• Assemble tacos with quinoa-chickpea mixture, shredded lettuce, avocado slices, and fresh cilantro.
• Serve immediately while warm.

These tacos are protein-packed, flavorful, and satisfying.

The combination of chickpeas and quinoa ensures a complete plant-based protein.

It’s a colorful, easy, and nutritious vegan dinner.

Vegan Edamame and Brown Rice Bowl

This high-protein vegan bowl features edamame, brown rice, and roasted vegetables topped with a tangy sesame dressing.

Edamame provides a substantial protein boost while vegetables and rice create a balanced, satisfying meal.

It’s a vibrant, nutritious, and quick-to-prepare dinner.

Ingredients:

• 1 cup cooked brown rice
• 1 cup shelled edamame
• 1 cup roasted vegetables (carrots, zucchini, bell peppers)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup
• 1 tablespoon sesame seeds
• Fresh scallions for garnish

Instructions:

• Roast vegetables in the oven at 400°F (200°C) for 20–25 minutes with a drizzle of olive oil and salt.
• Cook edamame according to package instructions.
• Mix soy sauce, rice vinegar, sesame oil, and maple syrup for dressing.
• Combine cooked rice, edamame, and roasted vegetables in a bowl.
• Drizzle dressing over the bowl and sprinkle with sesame seeds and scallions.

This bowl is protein-rich, flavorful, and filling.

Edamame adds a protein-packed bite that pairs well with roasted vegetables.

It’s a balanced, wholesome, and easy vegan dinner.

Vegan Tempeh and Kale Skillet

This high-protein vegan skillet features tempeh, kale, and sautéed vegetables in a savory garlic-ginger sauce.

Tempeh provides protein and texture while kale adds nutrients, flavor, and color.

It’s a quick, one-pan meal perfect for a nutrient-dense dinner.

Ingredients:

• 1 block tempeh, cubed
• 3 cups chopped kale
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon rice vinegar

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Add tempeh cubes and cook until browned.
• Stir in kale and cook until wilted.
• Pour soy sauce, sesame oil, and rice vinegar over the mixture and stir until combined.
• Serve immediately as a protein-rich vegan dinner.

This skillet is hearty, savory, and full of protein.

Tempeh and kale provide a complete, nutrient-dense plant-based meal.

It’s a flavorful, quick, and satisfying dinner for any night.