High-Protein Vegan Recipes

Find healthy, delicious high-protein vegan recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Roasted Root Veggies & Greens over Spiced Lentils

Rating: Unrated
2
This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
By Sylvia Fountaine

Stuffed Sweet Potato with Hummus Dressing

Rating: Unrated
14
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
By Katie Webster

Black Bean-Quinoa Buddha Bowl

Rating: Unrated
4
Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

Curried Sweet Potato & Peanut Soup

Rating: Unrated
4
In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein--1 ounce has 7 grams.
By Lauren Grant

Chickpea & Quinoa Buddha Bowl

Rating: Unrated
4
It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
By Katie Webster

Green Salad with Edamame & Beets

Rating: Unrated
4
This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.
By Katie Webster

Peanut Butter-Banana Cinnamon Toast

Rating: Unrated
3
This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.
By Victoria Seaver, M.S., R.D.

Soy-Lime Roasted Tofu

Rating: Unrated
5
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.
By Stacy Fraser

Roasted Veggie Brown Rice Buddha Bowl

Rating: Unrated
1
A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce.
By Katie Webster

Green Salad with Pita Bread & Hummus

Rating: Unrated
3
Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.
By Katie Webster

Almond Butter & Banana Protein Smoothie

Rating: Unrated
2
Almond butter adds nutty flavor plus 7 grams of protein to this healthy, protein-rich banana smoothie.
By EatingWell Test Kitchen

Vegan Meatballs

Rating: Unrated
4
For these hearty and healthy vegan meatballs, we've swapped out the traditional ground beef and pork for protein-packed chickpeas and quinoa--without skimping on any of those Italian flavors that you look for in a classic meatball. Mushrooms up the umami factor, and a simple tomato sauce completes the picture. Serve over your favorite pasta.
By Breana Killeen

Inspiration and Ideas

High-Protein Vegan Snacks to Power Your Day

High-Protein Vegan Snacks to Power Your Day

Each of these plant-based snacks delivers at least 7 grams of protein (that's more than an egg!). From protein-rich smoothies, homemade trail mix and beans on toast these snacks range in flavor from sweet to savory and can be enjoyed as a mini meal or a quick energy bite.
Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough

Rating: Unrated
8
To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.
Easy Whole-Wheat Couscous

Easy Whole-Wheat Couscous

Tofu & Snow Pea Stir-Fry with Peanut Sauce

Tofu & Snow Pea Stir-Fry with Peanut Sauce

One-Pot Lentils & Rice with Spinach

One-Pot Lentils & Rice with Spinach

Rating: Unrated
1
Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

Citrus Lime Tofu Salad

Rating: Unrated
2

This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.

All High-Protein Vegan Recipes

Om Buddha Bowl

Rating: Unrated
3
This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.
By Sylvia Fountaine

Pressure-Cooker Buddha Bowl

Rating: Unrated
5
Whip up this healthy vegetarian grain bowl with ease in your Instant Pot. Pressure-cooking the sweet potato is faster and yields the perfect texture. A drizzle of homemade spicy dressing takes this easy dinner to the next level.
By Hilary Meyer

Tofu Poke

Rating: Unrated
1
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.
By Julia Clancy

Dan Dan Noodles with Seitan, Shiitake Mushrooms & Napa Cabbage

Rating: Unrated
1
Sichuan peppercorns add a touch of floral heat to this mushroom-and-cabbage-loaded riff on dan dan noodles. Look for protein-rich vegetarian seitan--processed wheat gluten with a meaty texture-- near refrigerated tofu in large supermarkets or natural-foods stores. The actual weight of the seitan in a package varies depending on whether water weight is included. Look for the undrained weight on the label.
By Dirk Van Susteren

Miso Vegetable Soup

Rating: Unrated
1
Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.
By EatingWell Test Kitchen

Roasted Veggie Mason Jar Salad

Rating: Unrated
2
This vegan mason jar salad is easy to pack up and take for lunch. Layering the creamy cashew sauce into the bottom of the jar ensures that your big, bold power salad won't become wilted by the time you're ready to eat.
By Katie Webster

Thai Peanut Curry Noodles

Rating: Unrated
3
Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven't tried kohlrabi yet, here's your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.
By EatingWell Test Kitchen

Easy Brown Rice Pilaf with Spring Vegetables

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).
By Lauren Grant

Sesame Noodles with Baked Tofu

Chinese hoisin sauce gives this healthy sesame noodle recipe just a touch of sweetness. Be sure to rinse the noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.
By EatingWell Test Kitchen

Vegan Kale Caesar Salad with Tofu Croutons

Swapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein. These crispy tofu croutons originally appeared in Lauren Grant's recipe for Diabetic Living magazine (see Associated Recipes). Lacinato kale, also known as dinosaur kale or Tuscan kale, has flat, dark green-blue leaves--and its tenderness makes it perfect for eating raw, like in this salad.
By Carolyn A. Hodges, R.D.

Lentil Burgers

Rating: Unrated
5
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
By EatingWell Test Kitchen

Curried Baked Beans

If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and molasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe--and take a few hours' less cooking time. Serve with pistachio-crusted pork tenderloin or grilled fish.
By Carolyn Malcoun

Dan Dan Noodles with Spinach & Walnuts

Rating: Unrated
2
In this riff on Asian dan dan noodles, spinach and red bell peppers are tossed with a sesame-chile-soy sauce and topped with walnuts. If you want to bump up the protein, add tofu, seitan or even chopped egg.
By Dirk Van Susteren

Tijuana Torta

Rating: Unrated
7
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.
By EatingWell Test Kitchen

Vegetarian Black Bean Soup

Packed with protein and fiber, this soup doesn't need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you'll have wonderful flavor and texture. (And the slow cooker does most of the work!)
By Diabetic Living Magazine

Kale Salad with Spiced Tofu & Chickpeas

Rating: Unrated
2
To top this zesty raw kale salad recipe, we toss diced tofu and chickpeas with a flavorful Moroccan-inspired spice mixture before roasting. The hot oven turns the outside of the tofu crisp and the inside pleasantly chewy.
By EatingWell Test Kitchen

Baked Falafel Sandwiches

Rating: Unrated
1
This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it simple and fresh. Make the tahini sauce (see Associated Recipes) ahead of time for easy prep. Wrapping the sandwich in foil makes it a perfect bring-along lunch and helps hold it together for eating on the go.
By Robin Bashinsky

Black Bean Croquettes with Fresh Salsa

Rating: Unrated
28
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.
By EatingWell Test Kitchen

Baked Tofu Stir-Fry with Cabbage & Shiitakes

This healthy vegetarian tofu stir-fry recipe is made with less oil by cooking the ingredients on two large sheet pans in the oven instead of in a wok. Flavored with savory black bean-garlic sauce, toasted sesame oil and Chinese rice wine, this quick stir-fry recipe makes a delicious, low-fuss weeknight dinner.
By EatingWell Test Kitchen

South of the Border Buddha Bowl

Rating: Unrated
2
Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.
By Sylvia Fountaine

Sopa Tarasca

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.
By Lisa Holderness Brown

Chickpea, Spinach & Squash Gnocchi

Rating: Unrated
10
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.
By EatingWell Test Kitchen

Multi-Bean Chili

Rating: Unrated
4
Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.
By EatingWell Test Kitchen

Southwestern Corn & Black Bean Salad

Rating: Unrated
6
Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
By EatingWell Test Kitchen
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