20 High Protein Vegetarian Recipes You Need to Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tofu Scramble Recipe

Tofu Scramble Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crumble firm tofu, 14 oz (396 g)
• Olive oil, 1 tablespoon
• Medium onion, diced, 1
• Bell pepper, diced, 1 cup
• Turmeric, ground, 1/2 teaspoon
• Nutritional yeast, 2 tablespoons
• Garlic powder, 1/2 teaspoon
• Soy sauce or tamari, 1 tablespoon
• Salt and black pepper, to taste
• Optional: baby spinach, 1 cup

Instructions

1. 1. Heat oil in a skillet over medium heat; sauté onion and pepper until softened.
2. 2. Add crumbled tofu; stir and break into small pieces.
3. 3. Sprinkle turmeric, nutritional yeast, garlic powder; pour in soy sauce; cook 5-7 minutes.
4. 4. If using spinach, stir in and wilt.
5. 5. Season to taste; serve warm.

2. Peanut Soba Noodles With Roasted Broccoli

Peanut Soba Noodles With Roasted Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Soba noodles, dry, 8 oz (225 g)
• Broccoli florets, cut, 3 cups (450 g)
• Olive oil, 2 tablespoons
• Salt, 1/2 teaspoon
• Garlic, minced, 2 cloves
• Peanut butter, creamy, 1/3 cup (85 g)
• Soy sauce or tamari, 3 tablespoons
• Rice vinegar, 1 tablespoon
• Honey or maple syrup, 1 tablespoon
• Sesame oil, 1 teaspoon
• Lime juice, from 1 lime
• Crushed red pepper flakes, pinch (optional)
• Chopped cilantro or scallions, for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss broccoli with oil and salt; roast 15-20 minutes until tender and browned.
2. 2. Cook soba according to package; drain and rinse with water.
3. 3. Whisk sauce: peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and garlic.
4. 4. Toss warm noodles with sauce; fold in roasted broccoli.
5. 5. Garnish and serve.

3. Vanilla Chia Seed Protein Smoothie

Vanilla Chia Seed Protein Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Unsweetened almond milk, 3 cups
• Vanilla protein powder, 2 scoops
• Vanilla extract, 1/2 teaspoon
• Plain or vanilla yogurt (optional), 1/2 cup
• Frozen banana, 2 medium
• Chia seeds, 3 tablespoons
• Ice cubes (optional), 1 cup

Instructions

1. 1. Combine all ingredients in a blender; blend on high until smooth.
2. 2. If too thick, add more almond milk; adjust sweetness with more banana or protein powder.
3. 3. Pour into four cups or bowls; serve immediately.

4. Low Carb Smoothie Bowl With Berries

Low Carb Smoothie Bowl With Berries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Unsweetened almond milk, 1 3/4 cups
• Frozen mixed berries, 2 cups
• Fresh spinach leaves, 1 cup (optional)
• Vanilla protein powder (optional), 1 scoop
• Chia seeds, 4 tablespoons
• Ground flaxseed (optional), 1 tablespoon
• Toppings: fresh berries, sliced almonds, shredded coconut

Instructions

1. 1. In a blender, blend almond milk, berries, spinach, protein powder (if using), and chia seeds until smooth.
2. 2. Pour into four bowls; top with desired toppings.
3. 3. If you prefer a thicker texture, blend with less liquid or add ice before serving.

5. Easy Vegan Chili With Beans & Millet

Easy Vegan Chili With Beans & Millet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Onion, diced, 1 medium
• Bell pepper, diced, 1 large
• Garlic, minced, 3 cloves
• Ground cumin, 1 teaspoon
• Chili powder, 2 tablespoons
• Smoked paprika, 1 teaspoon
• Millet, dry, 1/2 cup
• Canned crushed tomatoes, 28 oz (796 g)
• Canned beans (pinto or kidney), drained, 2 cups
• Vegetable broth, 2 cups
• Salt and pepper, to taste
• Optional toppings: diced avocado, cilantro

Instructions

1. 1. In a pot, heat oil; sauté onion and pepper until soft.
2. 2. Add garlic and spices; cook 1 minute.
3. 3. Rinse millet; add to pot with tomatoes, beans, and broth.
4. 4. Bring to a boil, reduce heat; simmer 25-30 minutes until millet tender and chili thickens.
5. 5. Season to taste; serve with toppings if desired.

6. Juicy Vegan Lentil Loaf

Juicy Vegan Lentil Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cooked lentils (green or brown), 2 cups
• Rolled oats or breadcrumbs, 1 cup
• Grated carrot, 1 cup
• Onion, finely chopped, 1 small
• Garlic cloves, minced, 2
• Flaxseed meal, 2 tablespoons
• Water, 6 tablespoons (for flax egg)
• Tomato sauce or ketchup, 1/2 cup
• Soy sauce or tamari, 1 tablespoon
• Dried thyme, 1 teaspoon
• Salt and pepper, to taste
• Optional: chopped walnuts, 1/4 cup

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan.
2. 2. In a bowl, mash lentils; stir in oats, carrot, onion, garlic, flax egg, soy sauce, thyme, salt and pepper; fold in walnuts if using.
3. 3. Add tomato sauce and mix until incorporated.
4. 4. Pack mixture into loaf pan; bake 40-50 minutes until firm; rest 10 minutes before slicing.

7. Instant Pot Mexican Pinto Beans

Instant Pot Mexican Pinto Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Dried pinto beans, 1 cup (200 g)
• Water or vegetable broth, 3 cups
• Onion, diced, 1 small
• Garlic cloves, minced, 2
• Ground cumin, 1 teaspoon
• Chili powder, 1 teaspoon
• Salt, to taste
• Bay leaf, 1
• Optional: chopped cilantro for serving

Instructions

1. 1. Rinse beans; add to Instant Pot with water, onion, garlic, cumin, chili powder, bay leaf.
2. 2. Seal; cook on high pressure 28-30 minutes; natural release 10-15 minutes.
3. 3. Remove bay leaf; season with salt; serve with cilantro if desired.

8. Vegan Sloppy Joes With Lentils

Vegan Sloppy Joes With Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cooked lentils (brown or green), 2 cups
• Olive oil, 1 tablespoon
• Onion, finely chopped, 1 medium
• Bell pepper, finely chopped, 1/2
• Garlic cloves, minced, 2
• Tomato sauce, 1 cup
• Tomato paste, 2 tablespoons
• Soy sauce or tamari, 1 tablespoon
• Smoked paprika, 1 teaspoon
• Chili powder, 1/2 teaspoon
• Salt and pepper, to taste
• Hamburger buns, 4
• Optional toppings: sliced pickles, vegan mayo

Instructions

1. 1. Heat oil in a skillet; sauté onion and pepper until soft.
2. 2. Add garlic; cook 30 seconds; stir in lentils, tomato sauce, paste, soy sauce, paprika and chili powder.
3. 3. Simmer 8-10 minutes, until thickened; season to taste.
4. 4. Toast buns if desired; serve the lentil mixture on buns with toppings.

9. Tempeh Tacos

Tempeh Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 small corn tortillas
• 350 g tempeh, crumbled
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup tomato salsa
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving (optional)
• Salt and pepper to taste

Instructions

1. 1. Prepare all fresh ingredients: crumble tempeh, chop cilantro, slice avocado, and measure toppings.
2. 2. Heat olive oil in a skillet over medium heat. Add tempeh and spices, and cook 4–6 minutes, breaking up tempeh until evenly browned.
3. 3. Stir in tomato salsa and 1/2 cup water; simmer 2–3 minutes to meld flavors.
4. 4. Warm tortillas in a dry skillet or microwave until flexible.
5. 5. Assemble tacos by filling each tortilla with tempeh, lettuce, avocado, and cilantro. Top with salsa and season with salt and pepper; serve with lime wedges if desired.
6. 6. Serve immediately for best texture.

10. Crispy Baked Tofu Nuggets

Crispy Baked Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g firm tofu, pressed and cut into 1.5-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (panko)
• 1/4 cup nutritional yeast (optional)
• Olive oil spray

Instructions

1. 1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment.
2. 2. Press tofu and cut into nuggets; toss with soy sauce and 1 tablespoon water to moisten.
3. 3. In a shallow dish, mix flour with paprika, garlic powder, onion powder, salt, and pepper. In another dish, mix cornstarch, breadcrumbs, and nutritional yeast.
4. 4. Dredge each tofu piece first in the flour mix, then in the breadcrumb mixture; place on the prepared sheet. Lightly spray with oil.
5. 5. Bake 18–22 minutes, flipping halfway, until evenly crisp and golden.
6. 6. Serve with your favorite dipping sauce (optional).

11. Sweet Potato, Chickpea & Red Lentil Soup

Sweet Potato, Chickpea & Red Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 600 g)
• 1 cup red lentils, rinsed
• 1 can (400 g) chickpeas, drained
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. 1. In a large pot, sauté onion in olive oil until translucent.
2. 2. Add garlic and spices; cook 30 seconds until fragrant.
3. 3. Add sweet potatoes, lentils, chickpeas, and broth; bring to a simmer.
4. 4. Simmer 20–25 minutes, or until potatoes and lentils are tender.
5. 5. Stir in coconut milk if using; season with salt and pepper to taste.
6. 6. Ladle into bowls and garnish with cilantro if desired.

12. Vegan Peanut Butter Protein Smoothie

Vegan Peanut Butter Protein Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups unsweetened almond milk
• 2 large frozen bananas
• 1 cup rolled oats
• 6 tablespoons creamy peanut butter
• 1 scoop vanilla vegan protein powder (optional)
• 2 tablespoons ground flaxseed
• 2 teaspoons vanilla extract
• 1–2 tablespoons maple syrup (optional)
• Pinch of salt

Instructions

1. 1. Place almond milk, bananas, oats, peanut butter, protein powder (if using), flaxseed, vanilla, maple syrup (if using), and salt into a blender.
2. 2. Blend on high until smooth and creamy, about 45–60 seconds.
3. 3. If too thick, add a splash more almond milk and blend again to reach desired consistency.
4. 4. Pour evenly into four glasses and serve immediately.

13. Sheet Pan Garlic Tofu

Sheet Pan Garlic Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g firm tofu, pressed and cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small red onion, sliced
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. 1. Preheat oven to 220°C (425°F) and line a sheet pan with parchment.
2. 2. Toss tofu with 1 tablespoon oil, salt, and pepper; spread on the sheet pan.
3. 3. Toss peppers, broccoli, and onion with remaining oil and minced garlic; arrange around the tofu.
4. 4. Roast 15 minutes, flip pieces, then roast another 5–10 minutes until crisp-tender.
5. 5. Drizzle with soy sauce and lemon juice; toss to coat and heat through.
6. 6. Serve with rice or quinoa; garnish with sesame seeds if desired.

14. Zucchini Pea Ricotta Slice

Zucchini Pea Ricotta Slice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 2 medium zucchini, grated
• 1 cup vegan ricotta or cashew ricotta
• 1/2 cup frozen peas, thawed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegan parmesan or nutritional yeast
• Fresh basil leaves for garnish (optional)

Instructions

1. 1. Preheat oven to 200°C (400°F). Roll out puff pastry on a baking sheet and prick with a fork.
2. 2. Sauté grated zucchini in a small amount of oil for 2–3 minutes to release moisture; cool slightly. In a bowl, mix zucchini with ricotta, peas, garlic, pepper, salt, and nutritional yeast.
3. 3. Spread the ricotta-zucchini mixture over puff pastry, leaving about a 1/2-inch border.
4. 4. Bake 20–25 minutes until pastry is puffed and golden.
5. 5. Let cool slightly, then cut into squares and garnish with basil.

15. Quinoa Enchilada Bake

Quinoa Enchilada Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 1 can (400 g) black beans, drained
• 1 cup corn kernels
• 2 cups enchilada sauce
• 8 small corn tortillas
• 1 cup shredded vegan cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste

Instructions

1. 1. Preheat oven to 190°C (375°F). Cook quinoa according to package directions; set aside.
2. 2. In a large bowl, combine cooked quinoa, black beans, corn, chili powder, cumin, and salt.
3. 3. In a greased baking dish, layer tortillas, quinoa mixture, and enchilada sauce; repeat layers and finish with sauce and cheese on top.
4. 4. Bake 20–25 minutes until hot and bubbly and cheese has melted.
5. 5. Let stand 5 minutes before slicing.

16. Garlic, Ginger, Lime-Marinated Tofu & Quinoa

Garlic, Ginger, Lime-Marinated Tofu & Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g firm tofu, pressed and cubed
• 1 cup quinoa, dry
• 2 cups water or vegetable broth
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon sesame oil
• 1 cup mixed vegetables (carrots, bell pepper, snap peas)
• Salt to taste
• Fresh cilantro for serving

Instructions

1. 1. Rinse quinoa and cook in water or broth according to package directions; fluff and set aside.
2. 2. Whisk together lime juice, soy sauce, maple syrup, garlic, and ginger to make a marinade.
3. 3. Marinate tofu cubes in the mixture for 15–20 minutes.
4. 4. Sauté the vegetables in a skillet with a touch of oil until just tender; push to the side.
5. 5. Sear tofu until lightly browned, 6–8 minutes, then add remaining marinade to glaze.
6. 6. Toss cooked quinoa with the glazed tofu and vegetables; drizzle with sesame oil and sprinkle with cilantro before serving.

17. Vegan Tortilla Soup

Vegan Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups vegetable broth
• 1 can (400 g) diced tomatoes
• 1 can (400 g) black beans, drained and rinsed
• 1 cup corn kernels
• 6 small corn tortillas, cut into strips
• 1 avocado, diced
• Fresh cilantro, chopped for serving
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. 1. Heat oil in a pot and sauté onion and garlic until soft.
2. 2. Stir in chili powder and cumin; cook 1 minute.
3. 3. Add tomatoes, broth, beans, and corn; bring to a simmer and cook 15–20 minutes.
4. 4. Ladle into bowls and top with tortilla strips, avocado, cilantro, and a squeeze of lime; season to taste.

18. Vegan Chicken Salad

Vegan Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 350 g firm tofu, pressed and shredded to resemble chicken
• 1/3 cup vegan mayo
• 2 tablespoons Dijon mustard
• 1 celery stalk, finely diced
• 1/2 small apple, diced
• 2 tablespoons chopped dill or chives
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: 1/4 cup chopped roasted almonds for crunch

Instructions

1. 1. Pat tofu dry and crumble to chicken-like shreds.
2. 2. In a bowl, whisk mayo, mustard, and lemon juice; season with salt and pepper.
3. 3. Toss tofu with dressing, celery, apple, and dill to coat.
4. 4. Chill 15–30 minutes to meld flavors.
5. 5. Serve on sandwich bread, with crackers, or over greens.

19. Crispy Vegan Chicken Wings With Buffalo Sauce

Crispy Vegan Chicken Wings With Buffalo Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cauliflower florets: 4 cups (about 1 large head)
• All-purpose flour: 3/4 cup
• Cornstarch: 1/4 cup
• Unsweetened plant milk: 3/4 cup
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Smoked paprika: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Baking powder: 1/2 teaspoon
• Panko breadcrumbs: 3/4 cup
• Olive oil spray for coating
• Buffalo sauce: 1/2 cup hot sauce (e.g., Frank’s RedHot)
• Vegan butter: 2 tablespoons, melted

Instructions

1. 1. Crispy Vegan Chicken Wings With Buffalo Sauce: Preheat the oven to 425°F (220°C) and line a baking sheet.
2. 2. In a bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and baking powder to create the coating mix.
3. 3. Dip each cauliflower floret into the plant milk, then dredge in the flour mixture and finish with breadcrumbs for a crisp crust.
4. 4. Arrange the battered florets on the prepared baking sheet and lightly spray with oil.
5. 5. Bake for 20–25 minutes, turning once, until the coating is crisp and the florets are tender.
6. 6. Toss the hot wings in the buffalo sauce until evenly coated.
7. 7. Serve immediately with celery sticks and extra sauce on the side.

20. Mashed Chickpea Salad Recipe

Mashed Chickpea Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chickpeas (cooked or canned): 1 15-ounce can, drained and rinsed
• Olive oil: 2 tablespoons
• Lemon juice: 2 tablespoons
• Red onion: 1/4 cup, finely diced
• Cucumber: 1/4 cup, diced
• Fresh parsley: 2 tablespoons, chopped
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Ground cumin (optional): 1/2 teaspoon

Instructions

1. 1. Mashed Chickpea Salad: Drain and rinse chickpeas and mash to a coarse texture in a large bowl.
2. 2. Stir in the diced red onion, cucumber, and parsley.
3. 3. Whisk olive oil and lemon juice; pour over the chickpeas and toss to combine.
4. 4. Season with salt, pepper, and cumin; mix well.
5. 5. Chill for 15–20 minutes to meld flavors.
6. 6. Serve on a bed of greens or use as a filling for wraps.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.