41 High-Protein Vegetarian Recipes

If you love eating plants – but also want to eat a high-protein diet, you’re in luck. You can do both. Yup, it’s possible to get plenty of protein while eating a plant-based diet.

We define high-protein recipes as those with at least 15 grams of protein per serving. And you’ll find dishes here for breakfast, lunch and dinner. That’s because it’s important to eat higher protein meals throughout the day and avoid “protein-loading” in a single meal. Especially when eating vegetarian, it’s necessary to consume all of the nine essential amino acids (EAAs) that are the building blocks of protein in our bodies. We need all of these EAAs to build muscle, support our immune system and even for brain health. But our bodies can’t save EAAs from one meal to the next, so it’s vital to eat a variety of protein-rich foods at each meal.

Fortunately, our recipes contain a whole assortment of the high-protein plant-based foods you’ll love – nuts, seeds, beans, lentils, tofu, whole grains and more. Some of our meat-free recipes also include powerhouse complete-protein foods like eggs and dairy foods, which contain all nine EAAs.

Start with Pasta e Ceci, a simple, hearty dish that’s pure Italian comfort food, somewhere between a soup and a pasta. Made with double carbs (chickpeas – the “ceci” – and ditalini!), it also has a good amount of plant protein. While it’s optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. The lemon zest and juice add a bright note to the broth that’s thickened by mashing some of the chickpeas.

Quick-cooking green lentils get the comfort treatment in this delicious and healthy high-protein vegetarian meal. Caramelized onions give the dish a sweet flavor and melting texture, while springy crumbles of halloumi cheese add saltiness and toasted pecans bring crunch. Earthy kale is the nutrient-dense veggie of choice in this dish, and lemon juice and a pinch of red pepper keep the flavors bright. A fried egg on top of each serving ups the protein to a generous 34 grams and adds the perfect touch of richness for a satisfying meal ready in about 40 minutes.

Whipping ricotta creates a silky smooth, airy texture that’s perfect for piping on crusty bread. We layer in our favorite jam to create a gorgeous marbling effect, then dust it with lemon zest for brightness. It’s the ultimate tangy-sweet breakfast or midday snack. And it will leave you totally satisfied with over 15 grams of protein per serving.

You can have this colorful papeta par eda (eggs over potatoes) for breakfast, lunch, dinner or a snack. It’s one of the amazing Indian egg recipes from the Parsi community. Of course eggs are packed with protein (six grams each), but so are potatoes; one small potato has a full three grams.

Beans and greens are a wonderful combination – the creamy white beans pair perfectly with tender spinach, then the dish is bound together with a rich cream sauce laced with dill Havarti and tangy lemon zest. Serve this with toasted crusty bread for sopping up every last bit of sauce. One serving already has about 24 grams of protein, but to up the protein even more – and decrease the saturated fat, substitute evaporated milk in place of the heavy cream.

This quicker vegan recipe is a wonderful alternative to classic beef bourguignon. Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. This plant protein-packed comfort food is a popular family dinner.

Try this vegetarian riff on a classic chicken salad sandwich. Food Network Kitchen’s Chickpea Salad Sandwiches are both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. They’re also chock-full of protein. We added a sprinkle of high-protein roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole-wheat bread or with vegetables and crackers for a wholesome meal.

Italian flavors and healthy ingredients abound in this high-protein vegetarian meal that’s a cinch to pull together. We based our easy dumplings on Italian gnudi, which is similar to potato gnocchi but made primarily with ricotta for a lighter texture and extra protein. Best of all you can just scoop the batter right into boiling water, no forming required. The tender dumplings are an excellent match for a garlicky stew of cannellini beans, tomatoes and spinach. Everything comes together for a delicious meal that delivers a satisfying 31 grams of protein per serving.

You may not have thought to make a frittata in your air fryer, but you can! You'll get a gorgeous brown crust with a creamy interior — and clever use of a cake pan makes it a cinch to unmold. We used Havarti for its mild flavor and superior melting qualities, but feel free to substitute another good melting cheese. For a packable lunch, slice a large wedge of this protein-rich frittata and enjoy at room temperature, or even cold, along with a green salad of some of the leftover ingredients: spinach, parsley and scallions.

This healthy plant-based sheet pan dinner centers around extra-firm tofu that is flavored with warm spices (cumin, cinnamon and ginger) and gently browns and crisps while roasting alongside sweet carrots. Serve with a delicious side of brown rice studded with diced apricots, salted olives and crunchy pistachios for a quick and colorful dinner. It's a high-protein meal that’s excellent for any night of the week, easy on prep and cleanup and good for you to boot.

If you can’t get enough of everything bagel seasoning, this satisfying and super-portable protein bowl is for you. Just scoop creamy cottage cheese into a breakfast or lunch to-go container and surround it with colorful roasted cherry tomatoes, sliced cucumbers and radishes, then top it off with a sprinkle of everything bagel seasoning. And for extra crunch, pack homemade everything bagel chips to serve on the side for garnishing, dipping or spreading.

Producing light, fluffy omelets at home typically requires fussy techniques and lots of practice – until now. This cloudlike omelet comes together in minutes – no culinary degree needed. A generous portion of ricotta mixed with the egg is the secret to making this tender. This giant breakfast is packed with about 30 grams of protein.

Here is the recipe to put into your rotation for adding loads of flavor-packed protein to all your meals: breakfast, lunch, snacks and dinner. Here, two cups of dry beans (a one-pound package) makes six cups of cooked black beans to have on hand in the fridge. (Each half-cup of beans has eight grams of protein.) Even better, they’re tropically scented with coconut and brightened with lime juice.

This smooth, creamy rich sauce is poured over pasta for a comforting dish! The bright orange butternut squash really makes it look like cheese sauce, the cashews make it super creamy and the nutritional yeast gives it the cheesy flavor. Using chickpea pasta bumps up the plant protein from the pasta alone to offer somewhere between 11 and 20 grams per serving.

This delicious, hearty cauliflower parm doesn’t skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore. You’ll scoop up around 20 grams of protein with each stringy-cheesy marinara-sauced serving. To skip the frying step, bake the breaded and oil-brushed cauliflower in the oven instead.

A nod to the richly flavored lentil stews enjoyed throughout India, this dal comes together fast and is scented with curry paste and garam masala. This classic combination of rice and lentils isn’t just delicious, it’s also smart; together rice and lentils form a complete protein containing all nine essential amino acids.

This high-protein vegetarian dinner gives tofu cutlets a delicious schnitzel treatment. Slabs of tofu are brined in pickle juice for extra flavor, then breaded in seasoned breadcrumbs and pan-fried until golden-brown and irresistibly crispy. Using tofu labeled “super-firm” or “high-protein” lets you skip the step of pressing the tofu to remove excess moisture, an excellent timesaver. A tangy red cabbage slaw is a classic complement to schnitzel, and a yogurt sauce with horseradish and dill rounds out this healthy meal that has 23 grams of protein per serving.

This refreshing twist on the classic Caesar salad takes the dish in a healthy main-course direction. It’s vegetarian, egg-free and packed with protein from tender white Navy beans and a zesty yogurt-and-Parmesan dressing. The addition of crispy golden breadcrumbs infused with garlic adds the classic Caesar crunch to each bite, no croutons needed. Serve it as a satisfying lunch or dinner salad or a protein-rich side dish that could steal the show.

Even without cheese, this vegan flatbread has between 17 and 25 grams of protein per serving (depending on the amount of protein in your pizza dough). Serve this hearty dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce – plus an extra squeeze of lemon adds zippy final flourishes.

If you are looking for a way to conserve water, save energy or, even better, infuse your pasta with the flavors of meaty mushrooms, aromatics and cream, this steamed pasta cooked with the passive method might become your new obsession — and it’s ready in under 30 minutes. To decrease the saturated fat and dramatically increase the protein, substitute evaporated milk in place of the heavy cream. Your resulting bowl of pasta will still be super luxe (we tested it!) and decadent thanks to loads of mascarpone (you could sub in protein-rich whole milk Greek yogurt for the mascarpone) and butter.

Yes, a salad can be packed with protein. With just a few ingredients and 24 grams of protein, this salad will be fresh and crisp even when made ahead. That’s thanks to the hearty greens of vivid red cabbage and dark green kale. Toasted sesame seeds and sunflower seeds add crunch and the zippy lemon tahini dressing adds a bit of bright tang.

This colorful vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (with no soaking required). A few other pantry-staple veggies meld into a comforting pot of soup – which is also brimming with plant protein. If you have a rind of Parmesan cheese, toss it in to add rich umami flavors and aromas.

This is a classic tahini-forward, bright and lemony hummus. The dip itself has around 10 grams of protein per serving; that’s thanks to the chickpeas along with the tahini which is made from protein-rich sesame seeds. Serve the hummus with whole-wheat pita – which generally has more protein than white.

Just because these creamy egg salad sandwiches take only a few minutes to make, don’t be fooled that they’re just any ol’ egg salad! This sunny yellow sandwich lunch is extra special thanks to the peppery herb watercress that is rich in antioxidants and has a snappy crisp texture. The avocado makes this overflowing sandwich extra creamy. It all stacks up with 17 grams of protein.

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color and plenty of nutrition. The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too. Three types of cheeses – melty mozzarella, creamy ricotta and umami-rich Parmesan all combine to make this colorful dish rich in protein.

Don’t let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they’re actually packed with 15 grams of plant protein, plus fiber and flavor. We love the simple broiler method for cooking the patties. A light coating of cooking spray makes the outside come out nice and crunchy.

Creamy protein-packed navy beans replace beef as the star of this vegetarian version of a classic comfort food, while shiitakes and creminis — cooked until crispy — add elements of texture and flavor. The natural starch from the beans helps thicken the sauce and eliminates the need for flour. A rich and tangy sauce made with sour cream and Dijon pulls the dish together for serving over thick slices of toasted bread or egg noodles.

The classic Caprese salad – a composed arrangement of fresh mozzarella, tomato and basil – is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories and around 19 grams of protein per sizable wedge.

Inspired by the iconic miso-marinated cod from Nobu, here we use tofu as a base to make an inspired healthy vegan version that’s paired with quick-pickled cucumbers and rice. The savory and sweet marinade is perfect for the “blank slate” nature of tofu and includes aromatics such as ginger and garlic. We highly recommend pressing the tofu first to make room for it to absorb the flavorful marinade, then tearing it by hand along the short sides to create a jagged surface for even more absorption. The recipe provides instructions for pressing the tofu using equipment you probably already have in your kitchen, but if you own a tofu press, feel free to use that instead.

Picadillo is typically made with ground beef, but plant-based meat makes a good substitute without sacrificing much flavor at all. Vegan meat crumbles are often made with legumes like split peas, which are rich in protein. The onions, bell pepper and garlic come together with the tomato sauce to form a hearty sauce that gets studded with tangy, briny olives.

This vegetarian twist on famous Nashville hot chicken is quicker, and similarly super tasty. It’s also got a good amount of protein from using a whole block of tofu between two boldly-spiced hot and sweet slabs. The finished crispy tofu is drizzled with homemade hot honey and served with a refreshing salad; bold leafy greens like these have about three grams of protein per serving.

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. The protein counts for this brightly colored bowl are bolstered by the eight grams of protein found in a whole cup of cooked quinoa – along with the Greek yogurt and those curry-spiced chickpeas.

A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Protein-packed veggies include the beans, and even the squash (six grams of protein total) and the spinach (five grams total). The whole dish has 16 grams of protein per satisfying serving – but you can bump up the protein even more by substituting low-fat Greek yogurt for the sour cream.

When you need a 30-minute meal that’s also got over 15 grams of protein, this is about as gratifying as you can get. Creamy cannellini beans come together with a few pantry-staple canned goods like olives and roasted red peppers. Swirl in some bright green pesto for a fresh addition to this warm bowl of goodness.

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite. This is one fun sandwich to make! Plus you’ll be stacking up a good amount of protein, up to 20 grams per sandwich; whole grain rye breads usually have more protein and fiber.

This protein-packed side salad could also be served as an easy-peasy main attraction. With around 16 to 18 grams of protein in each of four main-dish servings, it’s a fresh take on lunch, thanks to the snappy green beans and herbs. Add a hard-boiled egg and some whole grain crusty bread to up the protein even more.

While there are many kale salads out there, this one – combining quinoa, chickpeas, fresh summer vegetables and spiced pumpkin seeds – is designed to be high in fiber (11 grams per serving) and protein (15 grams per serving). Even the creamy green garden dressing includes fiber in the form of pureed avocado and tomatoes. For the tenderest kale, be sure to thinly slice the raw leaves and take the time to massage them with the dressing. Serve the salad as a side dish or enjoy it as a well-rounded, healthy and satisfying plant-based main course.

In a nod to Moroccan tagines, warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish. The stew itself packs a hefty 11 grams of protein per serving; for up to 18 grams of protein, serve with couscous which contains more protein than rice.

Because these very substantial burgers are made with black beans, they look similar to a meat patty, especially if you get some good grill-marks from your grill pan! Both of the giant burgers contain a full one-cup of protein-packed black beans. So along with a fluffy Kaiser roll, each stacked-up burger contains a whopping 32 grams of protein.

Here’s a kind of crazy one-pan hack: make chili on a sheet pan. The advantage is you’ll enrich your chili with golden brown broiled veggies – then throw the rest of the ingredients on the same sheet pan. (Just be careful when you move the very full hot pan!) A hefty amount of protein comes from black beans, corn and cheddar cheese combined with lesser amounts of protein from sweet potatoes and cauliflower.

These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with a green salad dressed with oil and the other half of the lime. Leftovers can be frozen for a quick lunch or dinner that’s powered by protein.