10 High-Protein Vegan Recipes for a Balanced Diet

Did you know that incorporating high-protein vegan recipes into your diet can boost your energy levels while providing essential nutrients? In this article, we’ll explore 10 delicious and nutritious vegan dishes that not only satisfy your taste buds but also help you maintain a balanced diet. From hearty Quinoa and Black Bean Power Bowls to indulgent Vegan Protein Pancakes with Banana and Flax, get ready to discover how easy and enjoyable a plant-based lifestyle can be!

Quinoa and Black Bean Power Bowls

These Quinoa and Black Bean Power Bowls are packed with protein and fiber, featuring a delightful combination of earthy black beans, nutty quinoa, and vibrant veggies that make for a satisfying and nutritious meal.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 avocado, diced
1 cup corn, frozen or fresh
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon cumin
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness, then add it to a saucepan with the vegetable broth. Bring to a boil.

2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth has been absorbed.

3. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, and avocado.

4. In a small bowl, whisk together the olive oil, lime juice, cumin, and season with salt and pepper.

5. Pour the dressing over the quinoa mixture and gently toss to combine.

6. Top with chopped cilantro before serving.

Tips:

For extra flavor, grill or sauté the corn before adding it to the bowl.
This bowl can be stored in the refrigerator for up to 3 days.
Feel free to add additional toppings like feta cheese or hot sauce for added zest.

Chickpea and Spinach Stuffed Peppers

This Chickpea and Spinach Stuffed Peppers recipe combines hearty legumes and vibrant vegetables for a nutritious and flavorful meal.

Ingredients:

4 large bell peppers
1 cup canned chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 cup cooked quinoa
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1/4 cup fresh parsley, chopped

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 and membranes.

3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.

4. Add the chickpeas, spinach, cumin, paprika, salt, and pepper to the skillet, cooking until the spinach wilts.

5. Stir in the cooked quinoa and parsley, mixing well.

6. Stuff each pepper with the chickpea mixture and place them upright in a baking dish.

7. If desired, sprinkle feta cheese on top of each stuffed pepper.

8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the peppers are tender.

Tips:

You can substitute quinoa with rice for a different texture.
Add a pinch of red pepper flakes for some heat.
Store leftover stuffed peppers in the fridge for up to 3 days.

Lentil and Sweet Potato Shepherd’s Pie

This Lentil and Sweet Potato Shepherd’s Pie is a hearty, vegetarian twist on the classic dish, combining the earthy flavors of lentils with the sweetness of roasted sweet potatoes.

Ingredients:

1 cup green or brown lentils
2 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon tomato paste
1 tablespoon soy sauce
2 large sweet potatoes, peeled and chopped
2 tablespoons olive oil
1/4 cup milk (or plant-based milk)
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Rinse the lentils under cold water and combine them with the vegetable broth, bringing them to a boil in a medium saucepan. Reduce heat and simmer for about 25 minutes, or until tender.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the onion, garlic, carrots, and celery until softened, about 5-7 minutes.

3. Add the cooked lentils, thyme, rosemary, tomato paste, soy sauce, and salt and pepper to the vegetable mixture. Stir well and cook for an additional 5 minutes.

4. While the lentil mixture is cooking, boil the sweet potatoes in a separate pot until tender, about 15 minutes. Drain and return them to the pot.

5. Mash the sweet potatoes with the remaining tablespoon of olive oil, milk, and salt and pepper until smooth and creamy.

6. Preheat your oven to 375°F (190°C). Spread the lentil mixture evenly in a baking dish and layer the mashed sweet potatoes on top.

7. Bake in the preheated oven for about 25 minutes, or until the top is slightly golden.

Tips:

For added flavor, try mixing in some spinach or kale to the lentil filling.
Leftovers can be stored in an airtight container and are great for meal prep!
Feel free to top the sweet potatoes with some shredded cheese before baking for a richer flavor.

Tofu Scramble with Kale and Nutritional Yeast

This Tofu Scramble with Kale and Nutritional Yeast is not just a hearty breakfast option; it’s a deliciously vibrant dish packed with flavors from the nutritious kale and the cheesy notes of nutritional yeast.

Ingredients:

1 block firm tofu, drained and crumbled
2 cups kale, chopped
3 tablespoons nutritional yeast
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon turmeric powder
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.

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

3. Add crumbled tofu to the skillet, along with turmeric, salt, pepper, and red pepper flakes if using.

4. Cook the tofu mixture for about 5 minutes, stirring occasionally.

5. Stir in the chopped kale and nutritional yeast, cooking until the kale is wilted, about 3-4 minutes.

6. Adjust seasoning if needed and serve warm.

Tips:

For added flavor, consider mixing in some chopped onions or bell peppers while sautéing the garlic.
This dish can be customized with your favorite veggies, like tomatoes or mushrooms.
Serve with your favorite toast or as a filling for a breakfast burrito.

Tempeh Tacos with Avocado Lime Sauce

This Tempeh Tacos with Avocado Lime Sauce recipe is special for its vibrant flavors and healthy ingredients that create a delicious and satisfying meal.

Ingredients:

1 cup tempeh, crumbled
1 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
8 small corn tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1 avocado
1 tablespoon lime juice
1/4 cup Greek yogurt or vegan yogurt
Salt to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat, then add the crumbled tempeh.

2. Stir in the soy sauce, chili powder, cumin, garlic powder, and salt, cooking for about 5-7 minutes until heated through.

3. While the tempeh cooks, mash the avocado in a bowl and mix in lime juice, Greek yogurt, and salt until smooth to create the Avocado Lime Sauce.

4. Warm the corn tortillas in a dry skillet or microwave until pliable.

5. Assemble the tacos by placing a portion of the tempeh mixture on each tortilla, followed by shredded lettuce, diced tomatoes, and cilantro.

6. Drizzle the Avocado Lime Sauce over the top before serving.

Tips:

Feel free to add other toppings like cheese, jalapeños, or hot sauce for extra flavor.
For a spicier kick, add more chili powder or diced fresh jalapeños to the tempeh mixture.
These tacos can be made vegan by using a plant-based yogurt alternative.

Seitan Stir-Fry with Broccoli and Cashews

This Seitan Stir-Fry with Broccoli and Cashews is a delightful mix of savory and crunchy flavors that will please both vegans and meat-lovers alike.

Ingredients:

1 cup seitan, sliced
2 cups broccoli florets
1/2 cup cashews, roasted
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup bell pepper, sliced
1 tablespoon cornstarch
1/4 cup vegetable broth
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, toss the seitan with cornstarch until evenly coated.

2. Heat sesame oil in a large skillet or wok over medium-high heat.

3. Add the seitan to the skillet and stir-fry for about 5 minutes until golden brown.

4. Add minced garlic and ginger, stirring quickly for about 30 seconds.

5. Incorporate broccoli and bell pepper, cooking for another 4-5 minutes until tender-crisp.

6. Pour in the vegetable broth and soy sauce, stirring to combine and heat through for another 2 minutes.

7. Finally, add the roasted cashews and toss the stir-fry to coat them evenly.

8. Season with salt and pepper to taste before serving hot.

Tips:

For added crunch, consider using toasted cashews.
Feel free to mix in other vegetables like snap peas or carrots based on your preference.
Adjust the soy sauce quantity based on how salty you like your dishes.

Edamame and Brown Rice Sushi Rolls

This Edamame and Brown Rice Sushi Roll recipe is special for its unique blend of nutty brown rice and tender edamame, creating a delicious and healthy sushi option.

Ingredients:

1 cup brown rice
1 ½ cups water
1 cup shelled edamame
4 nori sheets
1 cucumber, julienned
1 avocado, sliced
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon soy sauce
Wasabi, for serving (optional)
Pickled ginger, for serving (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Rinse the brown rice under cold water until the water runs clear.

2. In a saucepan, combine the rinsed rice and water, bring to a boil, then cover and reduce to a simmer for about 45 minutes or until the rice is cooked and water is absorbed.

3. While the rice is cooking, steam the edamame for about 5 minutes until tender, then set aside.

4. Once the rice is cooked, mix in the rice vinegar, sesame oil, and soy sauce, letting it cool to room temperature.

5. Lay a nori sheet on a bamboo sushi mat or clean surface, and spread about ¼ of the rice evenly over the nori, leaving about 1 inch at the top edge.

6. Place some edamame, cucumber, and avocado in a line across the center of the rice.

7. Begin rolling the sushi tightly from the bottom using the mat, pressing gently to keep it compact.

8. Seal the roll by wetting the top edge of the nori with a little water.

9. Repeat the process with the remaining ingredients to make additional rolls.

10. Slice each roll into bite-sized pieces and serve with wasabi and pickled ginger if desired.

Tips:

Ensure the rice is well-ventilated to avoid being too sticky when rolling.
You can customize fillings with other vegetables like carrots or bell peppers.
For a spicy kick, add a sprinkle of sriracha inside the sushi roll.

Peanut Butter Protein Balls with Chia Seeds

These Peanut Butter Protein Balls with Chia Seeds combine rich peanut flavor with a nutritious boost, making them a perfect snack for health enthusiasts.

Ingredients:

1 cup natural peanut butter
1/2 cup honey
1 cup rolled oats
1/4 cup chia seeds
1/2 cup protein powder
1/4 cup dark chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large mixing bowl, combine the peanut butter and honey until well blended.

2. Stir in the rolled oats, chia seeds, protein powder, and dark chocolate chips (if using) until fully incorporated.

3. Use your hands to form the mixture into small balls, about 1 inch in diameter.

4. Place the protein balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

5. Once set, store the protein balls in an airtight container in the fridge for up to one week.

Tips:

For added flavor, try mixing in a teaspoon of vanilla extract.
Feel free to substitute almond butter or sunflower seed butter for a different twist.
These protein balls can also be rolled in shredded coconut or crushed nuts for extra texture.

Vegan Protein Pancakes with Banana and Flax

These Vegan Protein Pancakes with Banana and Flax are not only deliciously fluffy but also packed with wholesome goodness, making them a perfect start to your day.

Ingredients:

1 cup whole wheat flour
1 tablespoon ground flaxseed
1 tablespoon baking powder
1/4 teaspoon salt
1 ripe banana, mashed
1 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional)
1 tablespoon coconut oil (for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, combine whole wheat flour, ground flaxseed, baking powder, and salt.

2. In a separate bowl, mix the mashed banana, almond milk, vanilla extract, and maple syrup until well combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.

4. Preheat a non-stick skillet over medium heat and add coconut oil to coat the pan.

5. Pour approximately 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface.

6. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.

7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

8. Serve warm with your favorite toppings such as fresh fruit, nut butter, or syrup.

Tips:

For extra protein, consider adding a scoop of vegan protein powder to the dry ingredients.
You can substitute the banana with applesauce if you prefer a different flavor.
These pancakes freeze well; just store them in a freezer-safe container between layers of parchment paper.

White Bean and Roasted Garlic Hummus

This White Bean and Roasted Garlic Hummus is a creamy and flavorful dip that combines the nuttiness of white beans with the sweet, mellow notes of roasted garlic, making it a perfect appetizer or snack.

Ingredients: