15 Easy High Protein Vegetarian Dinner Recipes You’ll Love

Eating a vegetarian diet doesn’t mean missing out on protein.

With the right ingredients and recipes, you can enjoy hearty, satisfying dinners that are packed with protein.

From lentils, chickpeas, tofu, tempeh, and quinoa to legumes, nuts, and seeds, there are countless plant-based protein sources to explore.

In this article, we’ve curated 15 high protein vegetarian dinner recipes that are both nutritious and delicious.

These meals are perfect for vegetarians, flexitarians, or anyone looking to boost protein intake while enjoying flavorful dinners.

Whether you crave comforting casseroles, stir-fries, or Mediterranean-inspired dishes, there’s a recipe here for every taste

15 Easy High Protein Vegetarian Dinner Recipes You’ll Love

High protein vegetarian dinners can be both nutritious and satisfying.

By incorporating protein-rich plant ingredients like tofu, lentils, chickpeas, tempeh, and quinoa, you can enjoy balanced, flavorful meals that fuel your body.

These 15 recipes provide variety, flavor, and ample protein for vegetarians and health-conscious eaters alike.

They are perfect for family dinners, meal prep, or exploring new plant-based flavors.

With these recipes, high protein vegetarian dinners can be exciting, easy to prepare, and deliciously satisfying.

Chickpea and Spinach Curry

A hearty chickpea and spinach curry is packed with protein and flavor.

Tender chickpeas simmer in a spiced tomato-based sauce, infused with garlic, ginger, and aromatic spices.

Fresh spinach is stirred in at the end for added nutrition and vibrant color.

This dish is perfect for a comforting, protein-rich vegetarian dinner.

It pairs beautifully with rice or warm naan bread for a satisfying meal.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained)
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• 1 tsp garam masala
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pan over medium heat.
• Sauté onion, garlic, and ginger until fragrant and softened.
• Add cumin, coriander, turmeric, and garam masala and toast for 1 minute.
• Stir in diced tomatoes and cook 5–7 minutes until slightly thickened.
• Add chickpeas and simmer for 10 minutes.
• Stir in fresh spinach and cook until wilted.
• Season with salt and pepper.
• Serve warm with rice or naan.

Chickpeas provide a protein-packed base while spices add warmth and depth.

Spinach adds nutrients, color, and texture to the dish.

This curry is filling, flavorful, and perfect for a nutritious vegetarian dinner.

Lentil and Quinoa Stuffed Peppers

Bell peppers are stuffed with a savory mixture of lentils, quinoa, and vegetables for a protein-rich dinner.

Tomatoes, onions, and spices enhance flavor while keeping the dish wholesome and satisfying.

Baked until tender, these stuffed peppers are both nutritious and visually appealing.

They are perfect for family meals, meal prep, or a dinner party.

This recipe provides protein, fiber, and a colorful presentation for a balanced vegetarian meal.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 cup cooked lentils
• ½ cup cooked quinoa
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup diced tomatoes
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until soft.
• Stir in cooked lentils, quinoa, tomatoes, paprika, and cumin. Cook for 5 minutes.
• Season with salt and pepper.
• Spoon the mixture into bell pepper halves.
• Place peppers in a baking dish and cover with foil.
• Bake 25–30 minutes until peppers are tender.
• Serve warm.

Lentils and quinoa provide a complete protein source, making this dish filling.

Bell peppers add sweetness, color, and essential nutrients.

These stuffed peppers are delicious, protein-rich, and perfect for a satisfying vegetarian dinner.

Tofu and Broccoli Stir-Fry

Firm tofu is cubed and pan-seared until golden, then stir-fried with crisp broccoli and bell peppers.

A savory soy-ginger sauce enhances flavor while keeping it light and protein-packed.

This stir-fry is perfect for a quick, high-protein vegetarian dinner on busy weeknights.

It’s colorful, flavorful, and full of nutrients from fresh vegetables.

Serve it over rice, noodles, or quinoa for a complete meal.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp sesame seeds (optional)
• Salt and pepper, to taste

Instructions:

• Press tofu to remove excess water, then cut into cubes.
• Heat sesame oil in a skillet over medium-high heat.
• Add tofu and sear until golden on all sides. Remove and set aside.
• In the same skillet, sauté garlic and ginger until fragrant.
• Add broccoli and bell pepper and stir-fry 5–7 minutes until tender-crisp.
• Return tofu to the skillet and add soy sauce.
• Toss until evenly coated and heated through.
• Garnish with sesame seeds and serve.

Tofu adds a substantial protein boost while absorbing flavors beautifully.

Fresh vegetables provide vitamins, crunch, and color.

This stir-fry is quick, nutritious, and perfect for a high-protein vegetarian dinner.

Black Bean and Sweet Potato Chili

This vegetarian chili is hearty and packed with protein from black beans.

Sweet potatoes add natural sweetness, while tomatoes, onions, and spices create a flavorful, comforting base.

It’s perfect for a warming, high-protein dinner on chilly evenings.

Serve with a sprinkle of cheese, cilantro, or avocado for extra flavor.

This chili is filling, nutritious, and ideal for family dinners or meal prep.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained)
• 1 medium sweet potato, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until softened and fragrant.
• Add diced sweet potato and cook 5 minutes.
• Stir in chili powder, cumin, and smoked paprika.
• Add black beans and diced tomatoes, bringing to a simmer.
• Cover and cook 20 minutes until sweet potatoes are tender.
• Season with salt and pepper.
• Serve warm with optional toppings.

Black beans provide a protein-rich base that keeps you full.

Sweet potatoes add sweetness, fiber, and nutrients.

This chili is hearty, flavorful, and perfect for a protein-packed vegetarian dinner

Tempeh and Vegetable Skewers with Peanut Sauce

Cubed tempeh is marinated and grilled alongside colorful vegetables for a protein-rich vegetarian dinner.

A creamy, slightly spicy peanut sauce enhances flavor and provides extra richness.

These skewers are perfect for indoor grilling, oven-baking, or serving at a dinner party.

They are visually appealing, full of flavor, and packed with protein.

This recipe is healthy, satisfying, and ideal for both weeknight meals and entertaining.

Ingredients:

• 1 block tempeh, cubed
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• ¼ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1 tbsp olive oil

Instructions:

• Preheat oven to 400°F (200°C) or prepare a grill.
• Thread tempeh and vegetables onto skewers.
• In a small bowl, whisk peanut butter, soy sauce, lime juice, and sriracha.
• Brush skewers with olive oil and half of the peanut sauce.
• Bake or grill skewers 15–20 minutes, turning halfway.
• Drizzle with remaining peanut sauce and serve.

Tempeh provides a firm, protein-rich base that absorbs flavors well.

Vegetables add freshness, color, and nutrients.

These skewers are flavorful, satisfying, and perfect for a high-protein vegetarian dinner

Quinoa and Black Bean Salad Bowl

A vibrant quinoa and black bean salad is packed with plant-based protein and fiber.

Fresh vegetables like bell peppers, corn, and cherry tomatoes add crunch, color, and nutrients.

A zesty lime-cilantro dressing brings bright flavor and complements the hearty quinoa and beans.

This salad is perfect for a light yet protein-rich vegetarian dinner.

It is easy to prepare, refreshing, and ideal for meal prep or weeknight meals.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked black beans (or 1 can, drained)
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and pepper, to taste

Instructions:

• In a large bowl, combine quinoa, black beans, bell pepper, corn, and cherry tomatoes.
• In a small bowl, whisk olive oil, lime juice, cilantro, salt, and pepper.
• Pour the dressing over the salad and toss to combine.
• Chill for 10–15 minutes if desired before serving.
• Serve as a main dish or side.

Quinoa and black beans provide a complete plant-based protein source.

Fresh vegetables add crunch, color, and essential vitamins.

This salad is nutritious, satisfying, and perfect for a high-protein vegetarian dinner.

Lentil and Mushroom Shepherd’s Pie

A hearty lentil and mushroom filling is topped with creamy mashed potatoes for a protein-rich vegetarian twist on a classic.

Carrots, peas, and onions enhance flavor and add texture to the filling.

This dish is perfect for a comforting, protein-packed dinner any night of the week.

Baked until golden, it’s visually appealing and satisfying for the whole family.

It is a wholesome, nutrient-rich meal that combines protein, fiber, and vegetables in every bite.

Ingredients:

• 2 cups cooked lentils
• 1 cup mushrooms, chopped
• 1 carrot, diced
• ½ cup peas
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mashed potatoes
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion, garlic, carrots, and mushrooms until tender.
• Stir in cooked lentils and peas, seasoning with salt and pepper.
• Transfer mixture to a baking dish and top evenly with mashed potatoes.
• Bake 20–25 minutes until potatoes are golden and filling is hot.
• Serve warm.

Lentils provide protein and fiber, making the dish filling.

Mashed potatoes add creaminess and comfort to the hearty filling.

This vegetarian shepherd’s pie is satisfying, protein-rich, and perfect for a cozy dinner.

Tempeh Stir-Fry with Peanut Sauce

Tempeh is cubed and stir-fried with broccoli, bell peppers, and snap peas for a high-protein vegetarian meal.

A rich peanut sauce adds creaminess and a touch of sweetness.

This stir-fry is perfect for a quick dinner packed with protein and nutrients.

Serve over rice or quinoa for a complete, balanced meal.

It is colorful, flavorful, and ideal for busy weeknights or meal prep.

Ingredients:

• 1 block tempeh, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp ginger, grated
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add tempeh cubes and cook until golden on all sides.
• Stir in broccoli, bell pepper, and snap peas and cook 5–7 minutes.
• In a small bowl, mix peanut butter, soy sauce, maple syrup, and ginger.
• Pour sauce over stir-fry and toss to coat.
• Serve over rice or quinoa.

Tempeh provides protein and a firm texture that absorbs flavor well.

Fresh vegetables add crunch, color, and nutrients.

This stir-fry is hearty, flavorful, and perfect for a high-protein vegetarian dinner.

Chickpea and Vegetable Tagine

Chickpeas are simmered with zucchini, carrots, and bell peppers in a fragrant Moroccan-inspired sauce.

Spices like cumin, cinnamon, and paprika add warmth and complexity to the dish.

This tagine is perfect for a protein-packed, flavorful vegetarian dinner.

Serve with couscous or quinoa for a complete meal.

It is hearty, nutritious, and full of bold flavors that make dinner exciting.

Ingredients:

• 2 cups cooked chickpeas
• 1 zucchini, chopped
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp cinnamon
• ½ tsp paprika
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet or pot over medium heat.
• Sauté onion and garlic until fragrant.
• Add carrots, zucchini, and bell pepper and cook for 5 minutes.
• Stir in chickpeas and spices and simmer for 10–12 minutes.
• Season with salt and pepper.
• Serve warm with couscous or quinoa.

Chickpeas provide protein and fiber for a filling meal.

Spices and vegetables create a rich, flavorful dish.

This tagine is nutritious, protein-packed, and perfect for a wholesome vegetarian dinner.

Black Bean and Quinoa Enchiladas

Corn tortillas are filled with a mixture of black beans, quinoa, and vegetables, then topped with enchilada sauce and baked.

This dish is protein-rich, hearty, and full of flavor.

Cheese or vegan cheese adds creaminess, while spices enhance the Mexican-inspired taste.

It’s perfect for a family dinner or meal prep.

These enchiladas are nutritious, satisfying, and packed with plant-based protein and fiber.

Ingredients:

• 6–8 corn tortillas
• 1 cup cooked black beans
• 1 cup cooked quinoa
• ½ cup corn kernels
• 1 cup diced bell peppers
• 1 cup enchilada sauce
• ½ cup shredded cheese or vegan cheese
• 1 tsp cumin
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté bell peppers and corn for 5 minutes.
• Stir in black beans, quinoa, and cumin.
• Spoon mixture onto tortillas, roll them up, and place in a baking dish.
• Pour enchilada sauce over the top and sprinkle with cheese.
• Bake 15–20 minutes until heated through and cheese is melted.
• Serve warm.

Black beans and quinoa provide a complete protein and hearty texture.

Vegetables and sauce add flavor, color, and nutrients.

These enchiladas are filling, flavorful, and perfect for a high-protein vegetarian dinner.

Edamame and Vegetable Stir-Fry

Tender edamame is stir-fried with bell peppers, broccoli, and snow peas in a garlic-soy sauce.

A touch of sesame oil and fresh ginger adds warmth and flavor.

This dish is perfect for a quick, protein-rich vegetarian dinner on busy nights.

Serve over brown rice or quinoa for a complete meal.

It is colorful, nutrient-packed, and satisfying for both flavor and protein content.

Ingredients:

• 2 cups shelled edamame
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil

Instructions:

• Heat olive oil in a skillet or wok over medium-high heat.
• Sauté garlic and ginger until fragrant.
• Add broccoli, bell pepper, and snow peas and stir-fry 5–7 minutes.
• Add edamame and soy sauce, cooking another 3–5 minutes.
• Drizzle with sesame oil and toss to coat.
• Serve warm over rice or quinoa.

Edamame provides a high-protein base, keeping the meal satisfying.

Fresh vegetables add crunch, color, and essential nutrients.

This stir-fry is quick, nutritious, and perfect for a high-protein vegetarian dinner.

Spinach and Chickpea Patties

Protein-rich chickpeas are combined with fresh spinach, herbs, and spices, then formed into golden patties.

These patties are pan-fried until crispy on the outside and tender inside.

They are perfect for a vegetarian dinner served with a side salad or in pita bread.

Chickpeas provide plant-based protein while spinach adds nutrients and color.

This recipe is versatile, flavorful, and ideal for a satisfying and wholesome meal.

Ingredients:

• 2 cups cooked chickpeas
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Mash chickpeas in a large bowl until slightly chunky.
• Stir in spinach, onion, garlic, breadcrumbs, cumin, paprika, salt, and pepper.
• Form mixture into 6–8 patties.
• Heat olive oil in a skillet over medium heat and cook patties 3–4 minutes per side until golden.
• Serve warm with salad, yogurt sauce, or in pita bread.

Chickpeas provide a protein-packed base for the patties.

Spinach and spices enhance flavor, color, and nutrition.

These patties are hearty, delicious, and perfect for a protein-rich vegetarian dinner.

Red Lentil and Vegetable Soup

Red lentils simmer with carrots, celery, and tomatoes in a spiced vegetable broth for a protein-rich soup.

Garlic, cumin, and turmeric enhance flavor and create a comforting, hearty base.

This soup is perfect for a light yet filling vegetarian dinner.

Serve with whole-grain bread or a side salad for a complete meal.

It is warm, flavorful, and packed with protein and nutrients for a wholesome dinner.

Ingredients:

• 1 cup red lentils
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• ½ tsp turmeric
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery until softened.
• Add cumin and turmeric, cooking 1 minute until fragrant.
• Stir in red lentils, diced tomatoes, and vegetable broth.
• Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender.
• Season with salt and pepper.
• Serve warm with bread or salad.

Red lentils provide protein and create a hearty, filling texture.

Vegetables add color, fiber, and essential nutrients.

This soup is nutritious, comforting, and perfect for a high-protein vegetarian dinner.

Tempeh and Vegetable Tacos

Tempeh is crumbled and sautéed with bell peppers, onions, and spices for a protein-packed taco filling.

Top with avocado, salsa, and fresh cilantro for added flavor and texture.

These vegetarian tacos are perfect for dinner, meal prep, or a casual gathering.

Tempeh provides protein while vegetables and toppings add freshness and nutrients.

This recipe is flavorful, satisfying, and ideal for a high-protein vegetarian meal.

Ingredients:

• 1 block tempeh, crumbled
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Corn or flour tortillas
• Avocado, salsa, and fresh cilantro for topping

Instructions:

• Heat olive oil in a skillet and sauté onions and bell peppers until tender.
• Add crumbled tempeh, cumin, paprika, salt, and pepper, cooking 5–7 minutes.
• Warm tortillas and fill with tempeh mixture.
• Top with avocado, salsa, and cilantro.
• Serve immediately.

Tempeh provides a protein-rich, hearty base for tacos.

Vegetables and toppings add freshness, texture, and flavor.

These tacos are satisfying, flavorful, and perfect for a high-protein vegetarian dinner

Eggplant and Chickpea Stew

Cubed eggplant is simmered with chickpeas, tomatoes, and spices for a protein-rich vegetarian stew.

Garlic, cumin, and smoked paprika create a warm, flavorful base.

This stew is perfect for a comforting dinner and pairs well with couscous or rice.

Chickpeas provide protein while eggplant adds texture and absorbs the savory flavors.

It is hearty, nutritious, and ideal for a wholesome high-protein vegetarian meal.

Ingredients:

• 1 medium eggplant, cubed
• 2 cups cooked chickpeas
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp cumin
• ½ tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot and sauté onion and garlic until soft.
• Add eggplant and cook 5–7 minutes until slightly tender.
• Stir in chickpeas, diced tomatoes, cumin, and smoked paprika.
• Simmer 15–20 minutes until eggplant is fully cooked.
• Season with salt and pepper.
• Serve warm with couscous or rice.

Chickpeas provide protein and make the stew filling.

Eggplant absorbs flavors and adds tender texture to the dish.

This stew is hearty, flavorful, and perfect for a protein-packed vegetarian dinner.