15 High-Protein Vegan Meals For a Filling Dinner

Did you know that a single serving of quinoa contains about 8 grams of protein? If you’re looking to pack your dinner plate with delicious, high-protein vegan meals that are both satisfying and nutritious, you’re in the right place! In this blog, we’ll explore 15 mouthwatering vegan recipes that will keep you feeling full and energized, from Chickpea and Spinach Coconut Curry to Vegan Mushroom Stroganoff. Get ready to elevate your dinner game with these protein-packed dishes!

Quinoa and Black Bean Stuffed Peppers

These Quinoa and Black Bean Stuffed Peppers combine the earthy flavors of black beans with the nutty richness of quinoa, making for a wholesome and satisfying meal.

Ingredients:

4 bell peppers
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn, frozen or canned
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup diced tomatoes
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
2 tbsp olive oil

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.

3. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened, about 3-4 minutes.

4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until heated through.

5. Remove the skillet from heat and stir in half of the shredded cheese.

6. Spoon the quinoa and black bean mixture into each bell pepper, packing it gently.

7. Top the stuffed peppers with the remaining cheese.

8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.

Tips:

For extra flavor, add fresh herbs such as cilantro or parsley to the filling.
Feel free to substitute other vegetables like zucchini or mushrooms based on your preference.
These stuffed peppers can be refrigerated and reheated easily for leftovers.

Chickpea and Spinach Coconut Curry

Chickpea and Spinach Coconut Curry is a delightful dish that harmonizes creamy coconut milk and earthy spices, making it both comforting and nourishing.

Ingredients:

2 cups canned chickpeas, drained and rinsed
3 cups fresh spinach
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
1 tablespoon lime juice
Salt to taste
Fresh cilantro for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat the olive oil in a large pan over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add the curry powder, cumin, turmeric, and chili powder, stirring well to combine.

5. Pour in the coconut milk and stir until blended, bringing the mixture to a gentle simmer.

6. Add the chickpeas and cook for 10 minutes, allowing the flavors to meld.

7. Fold in the fresh spinach and cook until wilted, about 2 to 3 minutes.

8. Stir in the lime juice and season with salt to taste before serving.

Tips:

For a spicier kick, add fresh chili or red pepper flakes.
Serve over rice or with naan bread for a complete meal.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.

Lentil Bolognese with Zucchini Noodles

This Lentil Bolognese with Zucchini Noodles offers a hearty, plant-based twist on the classic Italian dish, combining rich tomato flavors with wholesome lentils and fresh zucchini.

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 can (14 oz) crushed tomatoes
1 cup lentils, rinsed and drained
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 medium zucchinis, spiralized
1/4 cup fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the diced onion, garlic, carrot, and celery and sauté for about 5 minutes, until softened.

3. Stir in the crushed tomatoes, lentils, vegetable broth, oregano, basil, salt, and pepper.

4. Bring the mixture to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender.

5. While the sauce simmers, spiralize the zucchinis into noodles.

6. In a separate skillet, lightly sauté the zucchini noodles for 2-3 minutes until just tender.

7. Serve the lentil Bolognese over the zucchini noodles and garnish with fresh parsley.

Tips:

For added flavor, consider adding a splash of red wine to the sauce while it simmers.
If you prefer a thicker sauce, let it simmer for a bit longer without a lid.
Feel free to customize the vegetables based on your preferences or what you have available.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.

Tofu Stir-Fry with Broccoli and Cashews

This Tofu Stir-Fry with Broccoli and Cashews combines savory umami flavors with a delightful crunch that makes it a standout dish for any meal.

Ingredients:

14 oz firm tofu, cubed
2 cups broccoli florets
1 cup cashews, toasted
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.

2. In a large skillet, heat the vegetable oil over medium-high heat.

3. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes.

4. Stir in the garlic and ginger, sauté for an additional minute until fragrant.

5. Add the broccoli and stir-fry for about 3 minutes until vibrant and tender-crisp.

6. Pour in the soy sauce and sesame oil, mixing well to coat all ingredients.

7. Add the toasted cashews, green onions, and sesame seeds, stirring to combine. Season with salt and pepper to taste.

8. Serve hot as a main dish or alongside rice or noodles.

Tips:

For extra flavor, marinate the tofu in soy sauce for 15 minutes before cooking.
Feel free to add other vegetables such as bell peppers or carrots for variation.
Use fresh ginger for a more vibrant flavor compared to powdered ginger.

Seitan and Vegetable Stir-Fried Rice

This Seitan and Vegetable Stir-Fried Rice combines savory seitan and fresh vegetables with a burst of umami flavors, creating a satisfying and nutritious dish.

Ingredients:

1 cup cooked jasmine rice
200 grams seitan, sliced
1 cup mixed bell peppers, sliced
1 cup broccoli florets
1/2 cup carrots, julienned
3 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons green onions, chopped
1 teaspoon sesame seeds

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat sesame oil in a large pan over medium heat.

2. Add garlic and ginger, sauté for about 1 minute until fragrant.

3. Stir in the sliced seitan and cook for 3-4 minutes until browned.

4. Add bell peppers, broccoli, and carrots; cook for an additional 5 minutes until vegetables are tender.

5. Stir in the cooked rice and soy sauce, mixing well to combine.

6. Cook for another 2-3 minutes, allowing the rice to heat through.

7. Garnish with chopped green onions and sesame seeds before serving.

Tips:

For a smoky flavor, add a splash of liquid smoke while cooking.
Feel free to customize with your favorite vegetables.
Make sure to use cold, day-old rice for the best texture.

Spicy Tempeh Tacos with Avocado Cream

These Spicy Tempeh Tacos with Avocado Cream are a delightful blend of zesty flavors and creamy textures, making them an irresistible vegetarian option.

Ingredients:

1 package (8 oz) tempeh
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
8-10 corn tortillas
1 avocado (for avocado cream)
1/4 cup Greek yogurt or sour cream
1 tablespoon fresh cilantro (for garnish)
1 lime (for serving)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Start by crumbling the tempeh into small pieces in a mixing bowl.

2. In a separate bowl, mix the olive oil, soy sauce, lime juice, chili powder, cumin, smoked paprika, cayenne pepper, and salt.

3. Pour the marinade over the crumbled tempeh and mix well, ensuring all pieces are coated.

4. Heat a skillet over medium heat and add the marinated tempeh, cooking for about 10-12 minutes until golden brown, stirring occasionally.

5. While the tempeh is cooking, prepare the avocado cream by blending the avocado, Greek yogurt or sour cream, lime juice, and a pinch of salt until smooth.

6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

7. Assemble the tacos by placing a generous amount of spicy tempeh on each tortilla, then topping with avocado cream and fresh cilantro.

8. Serve with lime wedges on the side for added flavor.

Tips:

For extra crunch, add shredded cabbage or diced tomatoes as toppings.
You can adjust the spiciness by modifying the amount of cayenne pepper used.
Make the avocado cream ahead of time and store it in the fridge for up to 2 days.

Edamame and Quinoa Salad with Lemon Vinaigrette

This Edamame and Quinoa Salad with Lemon Vinaigrette is a refreshing and nutritious dish that combines the nutty flavors of quinoa with the vibrant zest of lemon, making it a perfect summer delight.

Ingredients:

1 cup quinoa
2 cups water
1 cup shelled edamame (cooked)
1 cup cherry tomatoes (halved)
1/2 cup cucumber (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water and then combine it with the water in a pot. Bring to a boil.

2. Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

3. In a large bowl, combine the cooked quinoa, edamame, cherry tomatoes, cucumber, red onion, and parsley.

4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

5. Pour the dressing over the salad and toss to combine.

6. Serve immediately or refrigerate for an hour to allow the flavors to meld.

Tips:

For added crunch, include some toasted nuts or seeds.
This salad can be made ahead of time and stored in the refrigerator for up to three days.
Feel free to substitute seasonal vegetables based on your preference.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a hearty and flavorful dish packed with rich, savory lentils and topped with creamy mashed potatoes, making it a comforting meal that everyone will love.

Ingredients:

1 cup dried green or brown lentils
4 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
1 cup frozen peas
4 cups mashed potatoes (prepared from about 2 pounds of potatoes)
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Rinse the lentils under cold water and place them in a pot with the vegetable broth. Bring to a boil and then simmer for about 25 minutes or until tender.

2. In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5-7 minutes.

3. Stir in the minced garlic, dried thyme, dried rosemary, and tomato paste, cooking for an additional 2 minutes until fragrant.

4. Drain any excess liquid from the lentils and add them to the skillet along with the frozen peas. Mix well and season with salt and pepper.

5. Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil filling evenly and then top with the mashed potatoes, smoothing them out.

6. Bake in the preheated oven for 25 minutes, or until the top is golden brown. Let it cool slightly before serving.

Tips:

Use leftover mashed potatoes for a quicker preparation time.
Add your favorite vegetables, like corn or bell peppers, to the lentil filling for extra flavor and nutrition.
For a richer flavor, try adding a splash of soy sauce or balsamic vinegar to the lentil mixture.

Peanut Butter Tofu and Vegetable Skewers

These Peanut Butter Tofu and Vegetable Skewers are a delightful blend of savory and nutty flavors, making them a perfect grilled dish for any occasion.

Ingredients:

14 ounces firm tofu, drained and pressed
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon garlic powder
12 cherry tomatoes
1 bell pepper, cut into chunks
1 cup zucchini, sliced into rounds
1 cup red onion, cut into chunks
8 wooden skewers, soaked in water

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and garlic powder until smooth.

2. Cut the pressed tofu into cubes and gently toss them in the peanut sauce until well coated. Let marinate for at least 10 minutes.

3. Preheat the grill to medium-high heat.

4. Thread the marinated tofu, cherry tomatoes, bell pepper, zucchini, and red onion onto the soaked skewers, alternating the ingredients.

5. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.

6. Remove from the grill and serve warm with any leftover peanut sauce for dipping.

Tips:

For a bit of heat, add red pepper flakes to the peanut sauce.
Feel free to use any seasonal vegetables you have on hand.
These skewers are also great served over rice or quinoa.
Make sure to soak the wooden skewers to prevent burning on the grill.

Chickpea and Sweet Potato Buddha Bowl

This Chickpea and Sweet Potato Buddha Bowl is a vibrant and nutritious meal that beautifully combines the earthiness of chickpeas, the sweetness of roasted sweet potatoes, and a delicious tahini dressing.

Ingredients:

1 can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
4 cups mixed greens
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Salt and pepper to taste
1/4 cup chopped fresh parsley (for garnish)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper until well coated.

3. Spread the sweet potatoes on a baking sheet and roast for about 25 minutes or until tender and lightly caramelized.

4. While the sweet potatoes are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and a bit of water until smooth.

5. In a large bowl, combine the mixed greens, chickpeas, and roasted sweet potatoes.

6. Drizzle the tahini dressing over the bowl and toss gently to combine.

7. Garnish with chopped parsley and serve immediately.

Tips:

You can add other vegetables like bell peppers or avocado for more variety.
Make the tahini dressing in advance and store it in the refrigerator.
This bowl can be served warm or cold, making it great for meal prep!

Mung Bean and Spinach Dal

This Mung Bean and Spinach Dal is a nourishing, protein-packed dish that balances earthy lentils with vibrant, fresh greens for a comforting experience.

Ingredients:

1 cup mung beans
4 cups water
2 cups fresh spinach, chopped
1 onion, finely chopped
2 tomatoes, diced
2 green chilies, slit
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons oil
Salt to taste
2 tablespoons fresh coriander, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the mung beans under running water and soak them for at least 30 minutes, then drain.

2. In a pot, heat the oil on medium heat and add the cumin seeds. Sauté until they begin to crackle.

3. Add the chopped onions and sauté until they are golden brown.

4. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

5. Add the diced tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.

6. Mix in the soaked mung beans and water, bringing the mixture to a boil.

7. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the mung beans are tender.

8. Stir in the chopped spinach and cook for an additional 5 minutes.

9. Garnish with fresh coriander before serving.

Tips:

For a richer flavor, add a tablespoon of ghee while serving.
Adjust the number of green chilies according to your spice preference.
Serve with rice or flatbread for a complete meal.

Plant-Based Protein-Packed Chili

This Plant-Based Protein-Packed Chili is special for its hearty texture and rich flavors, combining beans, lentils, and spices for a satisfying, nutrient-dense meal.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 carrots, chopped
2 celery stalks, chopped
1 can (15 oz) diced tomatoes
1 cup vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup green or brown lentils, rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn (fresh or frozen)
1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and garlic, and sauté for about 3 minutes until softened.

3. Stir in the bell pepper, carrots, and celery, cooking for an additional 5 minutes.

4. Add the diced tomatoes, vegetable broth, black beans, kidney beans, lentils, chili powder, cumin, smoked paprika, salt, and black pepper to the pot.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes, stirring occasionally.

6. In the last 5 minutes of cooking, add the corn and stir until heated through.

7. Serve hot, garnished with fresh cilantro.

Tips:

For extra heat, add diced jalapeños or red pepper flakes.
Feel free to customize the beans based on your preference.
This chili tastes even better the next day, making it perfect for meal prep.

Smoky Black Bean and Quinoa Fajitas

This Smoky Black Bean and Quinoa Fajitas recipe combines earthy spices and hearty ingredients for a vibrant and satisfying meal.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
8 whole wheat tortillas
1 avocado, sliced
Fresh cilantro, for garnish

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.

2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking until softened, about 5-7 minutes.

3. Stir in the black beans, smoked paprika, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until heated through.

4. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetables and beans. Stir until everything is well combined.

5. Warm the tortillas in a separate skillet or microwave, then fill each tortilla with the quinoa and black bean mixture. Top with avocado slices and fresh cilantro before serving.

Tips:

Feel free to add other vegetables such as zucchini or corn for extra flavor and texture.
Use lime juice over the fajitas for a zesty kick.
These fajitas can be stored in the refrigerator for up to 3 days; reheat before serving.

Farro Salad with Roasted Vegetables and Chickpeas

This Farro Salad with Roasted Vegetables and Chickpeas combines nutty farro with vibrant roasted veggies and protein-packed chickpeas for a deliciously hearty dish.

Ingredients:

1 cup farro
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon smoked paprika
Salt to taste
Black pepper to taste
1/4 cup fresh parsley, chopped
1 lemon, juiced

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a medium pot, combine the farro and vegetable broth, then bring to a boil.

3. Reduce to a simmer, cover, and cook for about 25-30 minutes, or until the farro is tender.

4. While the farro is cooking, toss the cherry tomatoes, zucchini, bell peppers, and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.

5. Roast the vegetables and chickpeas in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden and tender.

6. Once the farro is cooked, drain any excess liquid and fluff it with a fork.

7. In a large bowl, combine the cooked farro, roasted vegetables and chickpeas, parsley, and lemon juice, mixing well.

8. Serve warm or let cool and refrigerate for a refreshing salad later.

Tips:

Feel free to substitute any of your favorite vegetables based on the season.
Add feta cheese for extra creaminess and flavor.
This salad can be made in advance and stored for up to 3 days in the fridge.

Vegan Mushroom Stroganoff with Whole Wheat Pasta

This Vegan Mushroom Stroganoff with Whole Wheat Pasta offers a rich and creamy flavor that perfectly balances the earthiness of mushrooms with a wholesome pasta, making it a delightful dish for everyone.

Ingredients: