5 High Protein Vegetarian Recipes You Need to Try

If you’re looking to pack in the protein while keeping things vegetarian, you’ve come to the right place! These high protein vegetarian recipes will not only satisfy your hunger but also fuel your day. Get ready to whip up some delicious dishes that are nutritious, filling, and bursting with flavor!

Chickpea and Quinoa Salad

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This Chickpea and Quinoa Salad is a delightful blend of textures and flavors that makes for a perfect high-protein vegetarian meal. It’s light yet satisfying, with the nutty quinoa paired with the hearty chickpeas, fresh vegetables, and bright herbs. It’s simple to whip up, making it a great option for meal prep or a quick lunch.

The combination of juicy tomatoes, crunchy cucumbers, and zesty lemon dressing adds a refreshing twist, ensuring each bite is full of flavor. Plus, it’s versatile—feel free to toss in any additional veggies you love!

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa and chickpeas.
2. Add the cherry tomatoes, cucumber, red onion, and parsley to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 days for the flavors to meld.

Greek Yogurt and Berry Parfait

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This Greek Yogurt and Berry Parfait is a refreshing and nutritious treat that’s perfect for breakfast or a snack. With layers of creamy Greek yogurt, sweet berries, and crunchy granola, it offers a delightful balance of flavors and textures. Plus, it’s super simple to whip up, making it an ideal option for busy mornings.

The tartness of the Greek yogurt pairs beautifully with the natural sweetness of the berries. Whether you’re using strawberries, blueberries, or raspberries, each bite is bursting with flavor. This parfait is not only delicious but also packed with protein, making it a great choice for a high-protein vegetarian diet.

Ingredients

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup granola
• 1-2 tablespoons honey or maple syrup (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Prepare the Berries: Wash the mixed berries thoroughly and slice any larger berries, like strawberries, into smaller pieces.
2. Layer the Parfait: In a glass or bowl, start by adding a layer of Greek yogurt. Then, add a layer of granola followed by a layer of mixed berries.
3. Repeat Layers: Continue layering until all ingredients are used, finishing with a layer of berries on top.
4. Drizzle Honey: If desired, drizzle honey or maple syrup over the top for added sweetness.
5. Garnish: Add fresh mint leaves for a pop of color and flavor before serving.

Black Bean and Sweet Potato Tacos

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These Black Bean and Sweet Potato Tacos are both nutritious and delicious, making them a great choice for a high-protein vegetarian meal. The sweetness of roasted sweet potatoes pairs perfectly with the creamy texture of black beans, creating a satisfying filling that bursts with flavor. Simple to make, these tacos are perfect for a quick weeknight dinner or a fun weekend gathering.

Loaded with fresh toppings like avocado, cherry tomatoes, and cilantro, each bite is a delightful combination of tastes and textures. Plus, they are colorful and visually appealing, making them a hit at any table!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can of black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with cumin, paprika, salt, and pepper. Toss to coat evenly. Roast for about 25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat, seasoning as desired.
3. Warm the tortillas in a dry skillet or microwave until pliable.
4. Assemble the tacos by layering the roasted sweet potatoes and black beans onto each tortilla. Top with avocado slices, cherry tomatoes, feta cheese, and cilantro.
5. Serve with lime wedges on the side for an extra burst of freshness.

Lentil and Spinach Stuffed Peppers

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Lentil and spinach stuffed peppers are a delicious and nutritious option for anyone looking to boost their protein intake while keeping things vegetarian. These vibrant peppers are filled with a hearty mix of lentils, fresh spinach, and spices, creating a satisfying dish that’s bursting with flavor. They’re not only simple to prepare but also make for an eye-catching presentation on your dinner table.

The combination of tender lentils and the slight crunch of fresh vegetables creates a delightful texture, while the spices add warmth and depth. Whether you’re a long-time vegetarian or just looking to add more plant-based meals to your diet, these stuffed peppers are a fantastic choice for any meal.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the cooked lentils, spinach, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well and cook until heated through, about 3-5 minutes.
4. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the lentil mixture, packing it down gently.
5. Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh cilantro or parsley before serving.

Tofu Stir-Fry with Broccoli and Cashews

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This Tofu Stir-Fry with Broccoli and Cashews is a delightful mix of textures and flavors. Packed with plant-based protein, it’s not only nutritious but also extremely satisfying. The crispy tofu pairs beautifully with tender broccoli and crunchy cashews, creating a dish that’s both filling and delicious.

Preparing this stir-fry is a breeze, making it perfect for busy weeknights. With just a few simple steps, you can have a hearty meal ready in no time. Plus, it’s versatile—feel free to add your favorite veggies or adjust the seasonings to suit your taste!

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 cups broccoli florets
• 1/2 cup cashews
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• Salt and pepper to taste

Instructions

1. Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Cube it and toss with cornstarch, salt, and pepper.
2. Sauté the Tofu: Heat sesame oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides. Remove and set aside.
3. Stir-Fry the Veggies: In the same skillet, add garlic and ginger, cooking for about 1 minute. Then, add broccoli and bell pepper, stir-frying until tender.
4. Add Cashews and Tofu: Stir the cashews back in, along with the crispy tofu. Pour soy sauce over the mixture and toss to combine, cooking for another 2-3 minutes.
5. Serve: Enjoy the stir-fry hot, either on its own or over a bed of rice or noodles.