High-Protein Vegetarian Recipes

This stunning fruit-filled trifle is a perfect make-ahead dessert for summer barbecues and dinner parties. Resist the urge to dig in until the trifle has chilled for at least a few hours--that time lets the flavors mingle and allows the cake to absorb the rum and fruit juices.

This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.

Fresh peaches liven up a classic caprese salad in this super-fast snack. Make this recipe for one or make a bunch for a party appetizer.

You won't believe how quick and easy it is to make this healthy pizza. Thanks to a two-ingredient dough that combines self-rising flour and Greek yogurt, there is no need for a rise time. Just roll, top and bake, and you'll have a delicious dinner on the table in under half an hour.

Shredded sweet potato creates a low-carb crust for this healthier quiche recipe. A classic broccoli and Cheddar filling makes this brunch classic an instant crowd-pleaser.

You've used spaghetti squash in place of pasta, but have you used it for a low-carb quiche crust? Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy Mediterranean-inspired brunch recipe.

Baked tofu adds meatiness and protein this healthy packable lunch salad. A topping of toasted almonds and Parmesan adds a layer of nuttiness, and honey-mustard vinaigrette gives everything a sweet-tangy finish.

A spicy cilantro vinaigrette gives this black bean salad Mexican flair. We used the beans for protein, but if you have cooked chicken on hand, you can use that instead. Also, if you have it, finish the salad with a quarter of an avocado for a boost of healthy fats.

This salad capitalizes on fresh spring produce and gets a simple protein boost from hard-boiled eggs. Meal-prep this healthy lunch salad by mixing the salad base together and simmering a batch of hard-boiled eggs on the weekend. Then you'll be ready to just add one or two eggs with a drizzle of tangy vinaigrette for the simplest spring salad-to-go.

This plant-based main-dish salad packs a powerful punch of greens, nutrients and flavor. Add healthy protein with convenient baked tofu slices, which have a firm texture that is well suited to salads and sandwiches. Sprinkle on a little crunch with slivered almonds, and just a hint of tropical sweetness with unsweetened coconut. The vinaigrette rounds out the dish with tangy-sweet kick.

This fruit, cheese and cracker box inspired by Starbucks' bistro boxes is a fun and healthy alternative to your standard sandwich. It's the perfect personal-size cheese plate to pack for a work lunch or a picnic in the park.

Inspired by Starbucks' bistro boxes, this peanut butter and jelly lunch will be loved by kids and adults alike. Accompanied by sandwich sides including a yogurt parfait, fruit, veggies and popcorn, this healthy packable lunch will keep you full until dinner.

This healthy fruit, veggie and cheese plate is easy and affordable to pull together for a fun snack-style dinner at home or can be packed up and enjoyed as an outdoor picnic.

This quick 3-ingredient dinner takes advantage of foods you can keep stocked in your fridge and pantry for a fast, healthy meal the whole family will love. Want to kick it up a notch? Use a frozen vegetable blend that has added seasoning for extra flavor (just watch the sodium).

You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping.

These savory cornmeal pancakes are piped into a ring, allowing you to crack an egg in the center and fry up a hot breakfast all at once.

Never skip breakfast again: keep these coconut and date breakfast bites in the fridge or freezer, and you'll always have a grab-and-go option for busy mornings.

Making pasta from scratch takes a bit of extra effort and counter space, but the rewards are worth it: the satisfaction of accomplishment, plus a superior taste and more supple texture than any store-bought variety. (Plus, you'll really impress your friends.) This vegetarian main dish incorporates fresh produce not only in the homemade dough but also in the layers between the noodles.

Creamy avocado, salty feta cheese and sweet-bitter caramelized lemon slices make this vegetarian bean salad recipe a standout. Using different colors, sizes and shapes of beans makes this salad extra special. But any bean that interests you, even canned, will work.

Buckwheat flour gives these whole-grain crepes a nutty flavor and makes this dessert naturally gluten-free. Stuffed with lightly spiced, cooked rhubarb and fresh strawberries, the crepes are a head-turner when they get a drizzle of white chocolate sauce.