High-Protein Vegetarian Recipes

If you've got a garden full of zucchini--or you're lucky enough to have a neighbor with one--this recipe will come in handy. Perfect for breakfast or dinner, this simple frittata is made with eggs, shredded zucchini, Parmesan cheese and fresh basil.

Dried apricots give plain vanilla yogurt a tart-sweet boost of flavor, plus potassium and fiber.

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.

Taco salad doesn't always have to contain beef--this 15-minute version uses tofu or black bean crumbles, which taste delicious and offer up a healthy dose of protein. This vegetarian meal is so tasty that even meat-only eaters won't miss the beef.

This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.

Prep and freeze all the ingredients for this homey classic ahead of time, and it will be ready to cook and serve any night of the week--no lengthy simmering needed, thanks to the multicooker. Freezing the ingredients in a round container creates the perfect fit for an easy transfer into your pressure cooker without having to thaw first.

This meatless dinner comes together in only 15 minutes, thanks to the convenience of frozen chopped spinach and crumbled feta. We've added a flavorful burst of sun-dried tomato tapenade to spread over the whole-wheat pita before nestling the scrambled eggs inside. If you can't find it, basil pesto or sun-dried tomato pesto also work well.

Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired.

Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy.

Salty cottage cheese and a sweet fresh pear make this snack satisfying.

Red lentils give this smoothie a plant-based protein boost. To make this smoothie vegan, try using unsweetened coconut beverage or almond milk in place of the dairy milk.

These omelets are chock-full of a fresh vegetable salsa, made with tomatoes, cucumber, avocado and fragrant herbs. Make the salsa ahead and your breakfast will be ready even sooner!

Fatteh means "broken" and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also "broken" with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.

You may not typically serve your cucumbers bruised, but intentionally smashing them releases their flavorful juices. Taking the time to soak the walnuts for this dish gives them a special soft texture and plumpness. Serve this vegetable dish with pita as part of a mezze platter or as a side salad.

Fresh dill weed adds the perfect flavor to these toasted tomato sandwiches.

Shredded Parmesan cheese is baked for the perfect crispy addition to this salad.

Sun-dried tomatoes, arugula and three kinds of cheese are a delightful combination in this quick-and-easy, 15-minute pizza recipe. You'll love the fried egg on top!

Crunchy sunflower seeds add delicious flavor to this simple, light meal or snack of cottage cheese dressed up with raspberries and honey.

White beans are full of fiber and protein, both of which help slow digestion and curb blood sugar spikes. Canned beans are both easy to use and inexpensive--a win-win!

Roasting the broccoli results in crisp edges and a just-tender bite, the perfect texture to pair with a creamy tahini sauce.