15 High Protein Vegetarian Meals You Need to Try

High protein vegetarian meals are a delicious and nourishing option for anyone looking to fuel their body without meat. Packed with plant-based proteins from sources like legumes, nuts, and whole grains, these meals can satisfy both your hunger and nutritional needs. Whether you’re a seasoned vegetarian or just curious about adding more plants to your plate, there’s an abundance of tasty recipes waiting for you!

Greek Yogurt and Berry Parfait

Greek yogurt and berry parfaits are a delightful way to enjoy a high-protein vegetarian meal. This colorful dish is not only visually appealing but also packed with nutrients. The creamy yogurt pairs perfectly with fresh berries, making it a refreshing treat any time of day.

The layers of yogurt, berries, and granola create a satisfying texture. You can customize it with your favorite fruits or add some nuts for an extra crunch. It’s a great option for breakfast, a snack, or even dessert!

Ingredients

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• 1 tablespoon honey (optional)
• Fresh mint leaves for garnish

Instructions

1. Prepare the Berries: Wash the berries thoroughly. Slice the strawberries if they are large.
2. Layer the Ingredients: In a glass or bowl, add a layer of Greek yogurt at the bottom.
3. Add Berries: Top the yogurt with a mix of berries.
4. Sprinkle Granola: Add a layer of granola over the berries.
5. Repeat Layers: Continue layering yogurt, berries, and granola until the glass is full.
6. Drizzle Honey: If desired, drizzle honey on top for added sweetness.
7. Garnish: Finish with fresh mint leaves for a pop of color.
8. Serve: Enjoy immediately for the best texture!

Tofu Stir-Fry with Broccoli

This Tofu Stir-Fry with Broccoli is a colorful and nutritious dish that packs a protein punch. The vibrant green broccoli and bright red bell peppers create a feast for the eyes, while the tofu adds a hearty texture. Stir-frying is a quick and easy way to prepare meals, making it perfect for busy weeknights.

To start, you’ll want to choose firm tofu for the best results. It holds its shape well during cooking and absorbs flavors beautifully. Pair it with fresh broccoli and bell peppers for a delightful crunch. A simple sauce made from soy sauce, garlic, and ginger ties everything together, adding a savory depth to the dish.

This meal is not only high in protein but also rich in vitamins and minerals. It’s a great option for vegetarians and anyone looking to incorporate more plant-based meals into their diet. Serve it over rice or noodles for a complete meal that’s sure to satisfy.

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and set aside.
2. Heat the Oil: In a large skillet or wok, heat sesame oil over medium-high heat.
3. Cook the Tofu: Add the tofu cubes to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add broccoli and bell pepper. Stir-fry for about 3-4 minutes until tender-crisp.
5. Add Flavor: Return the tofu to the skillet. Add soy sauce, garlic, and ginger. Stir everything together and cook for another 2 minutes.
6. Serve: Sprinkle with sesame seeds if desired. Serve hot over rice or noodles.

Lentil and Sweet Potato Stew

Lentil and sweet potato stew is a warm and hearty dish that packs a punch of flavor and nutrition. The combination of lentils and sweet potatoes creates a delightful mix of textures and tastes. Lentils are a fantastic source of protein, making this meal perfect for vegetarians looking to boost their protein intake. Sweet potatoes add a natural sweetness and are rich in vitamins.

This stew is not only delicious but also easy to prepare. You can whip it up in under an hour, making it a great option for busy weeknights. The vibrant colors of the sweet potatoes and the earthy tones of the lentils make it visually appealing too!

To make this stew, you will need some basic ingredients that you might already have in your pantry. It’s a flexible recipe, so feel free to add your favorite spices or vegetables. Serve it with a slice of crusty bread for a complete meal.

Ingredients

• 1 cup lentils (green or brown)
• 1 large sweet potato, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
3. Add the diced sweet potato, lentils, vegetable broth, and diced tomatoes to the pot.
4. Stir in the cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes, or until the lentils and sweet potatoes are tender.
5. Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a colorful and nutritious dish that packs a protein punch. The combination of quinoa and black beans creates a hearty base, while fresh vegetables add crunch and flavor. The vibrant colors of red peppers, green onions, and fresh cilantro make this salad not just tasty but visually appealing too.

Quinoa is a fantastic source of protein, making it a great choice for vegetarians. Black beans add even more protein and fiber, making this salad a filling option for lunch or dinner. The creamy avocado on top provides healthy fats, rounding out this well-balanced meal.

Making this salad is simple and quick. You can prepare it in advance and enjoy it throughout the week. It’s perfect for meal prep or as a side dish for gatherings. Let’s get to the recipe!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, red and green bell peppers, green onions, and cilantro.
3. Add Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
4. Serve: Top with sliced avocado before serving. Enjoy your healthy and protein-rich salad!

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a delightful dish that packs a punch of flavor and nutrition. The vibrant colors of the chickpeas and fresh spinach make it visually appealing. Served with fluffy rice and warm naan, it’s a meal that’s both comforting and satisfying.

This curry is not just tasty; it’s also a great source of protein for vegetarians. Chickpeas are rich in protein and fiber, while spinach adds essential vitamins and minerals. Together, they create a hearty meal that’s perfect for any day of the week.

Making this dish is simple and quick. You can whip it up in about 30 minutes, making it an excellent choice for busy weeknights. The combination of spices adds depth to the curry, making it a favorite among many.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked rice or naan for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and cook for an additional minute to release the flavors.
4. Add chickpeas and coconut milk, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld.
5. Fold in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
6. Serve hot over rice or with naan on the side.

Tempeh Tacos with Avocado Salsa

Tempeh tacos are a fantastic way to enjoy a high-protein vegetarian meal. The image shows three delicious tacos filled with seasoned tempeh, topped with fresh avocado salsa. The vibrant colors of the toppings, including bright green cilantro and lime wedges, make this dish not only tasty but also visually appealing.

Tempeh is a fermented soy product that packs a protein punch, making it a great meat substitute. When cooked, it has a firm texture and absorbs flavors beautifully. Pairing it with avocado salsa adds creaminess and a refreshing taste that balances the spices in the tempeh.

These tacos are perfect for a casual dinner or a fun gathering with friends. They are easy to prepare and can be customized with your favorite toppings. Serve them with lime wedges for an extra zing!

Ingredients

• 1 package of tempeh, crumbled
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Lime wedges for serving

Instructions

1. Prepare the Tempeh: In a skillet, heat olive oil over medium heat. Add the crumbled tempeh, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until the tempeh is golden brown.
2. Make the Avocado Salsa: In a bowl, combine diced avocado, tomatoes, cilantro, and lime juice. Mix gently to combine.
3. Warm the Tortillas: In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.
4. Assemble the Tacos: Place a generous amount of the cooked tempeh on each tortilla. Top with avocado salsa and additional cilantro if desired.
5. Serve: Enjoy the tacos with lime wedges on the side for squeezing over the top.

Vegetable and Bean Chili

Vegetable and bean chili is a hearty dish that packs a punch of flavor and nutrition. This colorful bowl is filled with a variety of beans and fresh vegetables, making it a perfect high-protein vegetarian meal. The vibrant reds, greens, and yellows of the ingredients not only look appealing but also provide a range of vitamins and minerals.

Chili is versatile and can be made to suit your taste. You can adjust the spices to make it mild or spicy, depending on your preference. The combination of beans offers a great protein boost, while the vegetables add fiber and essential nutrients.

Pair this chili with some crusty bread or cornbread for a complete meal. It’s perfect for meal prep, as it tastes even better the next day when the flavors have had time to meld.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, chopped
• 1 zucchini, diced
• 1 cup corn (fresh or frozen)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened.
2. Add bell pepper, carrots, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.
3. Stir in corn, kidney beans, black beans, diced tomatoes, and vegetable broth. Mix well.
4. Add chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes.
5. Once the chili is thickened and flavors have melded, taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro. Enjoy with crusty bread or cornbread!

Peanut Butter and Banana Smoothie

This Peanut Butter and Banana Smoothie is a delightful way to pack in protein while enjoying a tasty treat. The creamy texture and rich flavor make it a favorite for breakfast or a snack. Plus, it’s super easy to whip up!

In this smoothie, ripe bananas blend perfectly with peanut butter, creating a satisfying drink that’s both nutritious and delicious. The combination of these ingredients not only provides a good amount of protein but also gives you energy to power through your day.

To make this smoothie, you’ll need just a few simple ingredients. Grab some ripe bananas, creamy peanut butter, milk (or a dairy-free alternative), and a bit of honey for sweetness if you like. Toss everything into a blender and blend until smooth. It’s that easy!

Ingredients

• 2 ripe bananas
• 2 tablespoons peanut butter
• 1 cup milk (or almond milk)
• 1 tablespoon honey (optional)
• 1/2 cup ice cubes

Instructions

1. Peel the bananas and break them into chunks.
2. Add the banana chunks, peanut butter, milk, honey, and ice cubes to a blender.
3. Blend until smooth and creamy.
4. Taste and adjust sweetness if needed.
5. Pour into a glass and enjoy immediately!

Zucchini Noodles with Pesto and Chickpeas

Zucchini noodles, or zoodles, are a fun and healthy alternative to traditional pasta. They’re light, refreshing, and pair perfectly with a vibrant pesto sauce. In this dish, chickpeas add a protein boost, making it a satisfying meal for vegetarians and anyone looking to up their protein intake.

The bright green zucchini spirals are topped with a rich, homemade pesto, made from fresh basil, garlic, and nuts. The chickpeas bring a nice texture and flavor, while cherry tomatoes add a pop of color and sweetness. This dish is not only visually appealing but also packed with nutrients.

Making zucchini noodles is simple. You can use a spiralizer or a vegetable peeler to create thin strands. Toss them in a pan for a quick sauté, and they’re ready to go! This meal is perfect for a quick weeknight dinner or a light lunch.

Ingredients

• 2 medium zucchinis
• 1 cup cooked chickpeas
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 tablespoons olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Make the Pesto: In a food processor, combine basil, nuts, garlic, and olive oil. Blend until smooth. Season with salt and pepper.
2. Prepare the Zoodles: Use a spiralizer or vegetable peeler to create noodles from the zucchinis.
3. Sauté the Zoodles: Heat a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
4. Combine: In the pan, add the chickpeas and pesto. Toss everything together until well coated.
5. Serve: Plate the zoodles and top with halved cherry tomatoes. Enjoy your healthy, protein-packed meal!

Stuffed Bell Peppers with Rice and Lentils

Stuffed bell peppers are a colorful and satisfying meal that packs a punch of protein. These vibrant peppers, filled with a hearty mix of rice and lentils, are not only visually appealing but also nutritious. The combination of flavors and textures makes this dish a favorite for vegetarians and meat-lovers alike.

The peppers are typically hollowed out and filled with a mixture that often includes black beans, spices, and cheese. This creates a delightful blend of tastes that will keep you coming back for more. Plus, they are easy to customize based on your preferences!

Whether you’re looking for a quick weeknight dinner or a meal prep option, these stuffed peppers fit the bill perfectly. They can be made in advance and reheated, making them a convenient choice for busy days.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 cup cooked lentils
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a large bowl, mix together the cooked rice, lentils, black beans, corn, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the rice and lentil mixture, packing it in gently.
5. If using cheese, sprinkle it on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted.
7. Garnish with fresh cilantro before serving.

Mushroom and Barley Risotto

Mushroom and barley risotto is a comforting dish that brings warmth to any table. The creamy texture of the risotto pairs perfectly with the earthy flavors of mushrooms. Using barley instead of traditional rice adds a unique twist and boosts the protein content, making it a great choice for vegetarians.

This dish is not only tasty but also visually appealing. The mushrooms are beautifully sliced and scattered throughout the creamy barley, creating a delightful presentation. Fresh herbs like parsley add a pop of color and freshness, enhancing the overall experience.

Making this risotto is straightforward. Start by sautéing onions and garlic, then add the barley and broth gradually, stirring until creamy. The mushrooms can be cooked separately to bring out their flavor before being mixed in. This method ensures that every bite is packed with flavor.

Ingredients

• 1 cup pearl barley
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced onion and garlic, cooking until soft.
2. Add the sliced mushrooms and cook until they are browned and tender.
3. Stir in the pearl barley, allowing it to toast for a minute.
4. Gradually add vegetable broth, one cup at a time, stirring frequently until the barley absorbs the liquid.
5. Continue this process until the barley is cooked and creamy, about 30-40 minutes.
6. Season with salt, pepper, and stir in Parmesan cheese if using.
7. Serve hot, garnished with fresh parsley.

Cottage Cheese Pancakes with Berries

Cottage cheese pancakes are a fantastic way to enjoy a high-protein breakfast. They are fluffy, delicious, and packed with nutrients. The image shows a stack of golden pancakes topped with fresh berries and a drizzle of syrup. The vibrant colors of the strawberries, blueberries, and raspberries make this dish not only tasty but also visually appealing.

These pancakes are easy to make and perfect for any meal of the day. The cottage cheese adds a creamy texture and boosts the protein content, making them a great choice for vegetarians looking to increase their protein intake. Pair them with your favorite fruits for a refreshing twist!

Cauliflower and Chickpea Buddha Bowl

This Cauliflower and Chickpea Buddha Bowl is a colorful and nutritious meal that’s perfect for any time of day. The bowl features roasted cauliflower, tender chickpeas, and fresh greens, all coming together for a delightful dish. The combination of textures and flavors makes it satisfying and filling.

To make this bowl, start by roasting the cauliflower until it’s golden and slightly crispy. Chickpeas add protein and a nice bite, while fresh greens like parsley or spinach bring a refreshing crunch. You can also add your favorite dressing or a sprinkle of seeds for extra flavor.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can of chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh greens (like spinach or arugula)
• Fresh parsley for garnish
• Your favorite dressing (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the cauliflower florets with olive oil, paprika, salt, and pepper. Spread them on a baking sheet.
3. Roast the cauliflower for about 25-30 minutes, or until golden brown and tender.
4. While the cauliflower is roasting, prepare the chickpeas. You can season them with a little olive oil, salt, and pepper, and roast them for about 15 minutes if you like them crispy.
5. In a serving bowl, layer the fresh greens, roasted cauliflower, and chickpeas. Garnish with fresh parsley and drizzle with your favorite dressing if desired.

Baked Falafel with Tahini Sauce

Baked falafel is a fantastic option for anyone looking for high-protein vegetarian meals. These golden-brown balls are made from chickpeas, herbs, and spices, offering a delightful crunch on the outside and a soft texture on the inside. They are often served with a creamy tahini sauce that adds a rich flavor, making each bite a treat.

The image showcases a plate filled with freshly baked falafel, surrounded by vibrant greens and cherry tomatoes. The tahini sauce in small bowls adds a beautiful contrast, inviting you to dip and enjoy. This dish is not only visually appealing but also packed with nutrients, making it a great addition to your meal rotation.

To make this delicious dish, you’ll need simple ingredients and a few easy steps. It’s perfect for lunch or dinner and can be served in wraps, salads, or on its own. Let’s get started!