28+ Delicious High-Protein Vegetarian Dinner Recipes

If you’re following a vegetarian diet and looking to increase your protein intake, you’re in the right place!

Protein is an essential nutrient that supports muscle growth, boosts metabolism, and helps keep you feeling full and satisfied.

While it’s often associated with meat-based meals, there are plenty of plant-based options that are packed with protein and perfect for a delicious and nutritious dinner.

In this article, we’ve compiled over 28 high-protein vegetarian dinner recipes that are not only packed with protein but also bursting with flavor.

Whether you’re a long-time vegetarian or just looking to incorporate more plant-based meals into your diet, these recipes are sure to satisfy your cravings and keep you energized.

From hearty chickpea curries to tofu stir-fries, there’s something here for everyone.

Let’s dive into these protein-rich meals that prove vegetarian dinners don’t have to be boring or lacking in protein!

28+ Delicious High-Protein Vegetarian Dinner Recipes

Eating high-protein vegetarian dinners doesn’t have to be difficult or tasteless.

With the 28+ recipes we’ve shared, you’ll have endless options to create delicious, satisfying meals that are not only packed with protein but also full of fresh flavors and healthy ingredients.

Whether you prefer a hearty salad, a comforting casserole, or a vibrant stir-fry, there’s something on this list for every palate.

By incorporating these protein-rich dishes into your weekly dinner routine, you’ll nourish your body with the right nutrients, keeping you feeling full, satisfied, and energized.

So, say goodbye to bland vegetarian meals and enjoy the vibrant and protein-packed dishes that await you!

Chickpea and Quinoa Stuffed Bell Peppers

These vibrant, protein-packed bell peppers are stuffed with a savory mixture of quinoa, chickpeas, vegetables, and spices. Not only do they make for a beautiful dinner presentation, but they’re also loaded with fiber and plant-based protein. Perfect for a weeknight meal or to impress guests, this dish is hearty, nutritious, and entirely vegetarian—no need to compromise on flavor or fullness.

Ingredients:

• 4 large bell peppers (any color), tops cut and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• ½ cup shredded mozzarella or dairy-free cheese (optional)
• Fresh parsley or basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2–3 minutes.
3. Stir in zucchini, cherry tomatoes, chickpeas, paprika, and cumin. Cook for 5 minutes until veggies soften.
4. Mix in the cooked quinoa, salt, and pepper. Cook for another 2 minutes.
5. Stuff each bell pepper with the quinoa-chickpea filling and place in a baking dish.
6. Sprinkle cheese on top (if using), cover with foil, and bake for 30 minutes.
7. Uncover and bake for another 10 minutes until peppers are tender and tops are golden.
8. Garnish with parsley or basil before serving.

These stuffed bell peppers are more than just a pretty plate—they’re a complete meal filled with protein, fiber, and flavor. The combination of chickpeas and quinoa ensures you’re getting all nine essential amino acids, making this a fantastic choice for vegetarians. Plus, the recipe is easy to customize with your favorite seasonal veggies or herbs.

Creamy Lentil and Spinach Coconut Curry

This rich and creamy lentil and spinach curry is a comforting dish packed with flavor and nutrition. Lentils bring in over 18 grams of protein per cup, and when combined with coconut milk, they create a luxurious texture that’s perfect for soaking up with rice or naan. It’s a simple one-pot meal that delivers maximum satisfaction without any animal products.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• ½ tsp chili flakes (optional)
• 3 cups fresh spinach
• Salt and pepper to taste
• 1 tbsp coconut oil or olive oil
• Cooked basmati rice, for serving
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 3–4 minutes until softened.
2. Stir in curry powder, turmeric, and chili flakes. Cook for 1 minute to bloom the spices.
3. Add lentils, coconut milk, and vegetable broth. Stir and bring to a simmer.
4. Cover and cook for 20–25 minutes, stirring occasionally, until lentils are soft and creamy.
5. Stir in fresh spinach and cook for another 2–3 minutes until wilted. Season with salt and pepper.
6. Serve over basmati rice and garnish with fresh cilantro.

This lentil and spinach coconut curry is not just flavorful—it’s also a powerhouse of plant-based protein and iron. It’s ideal for anyone looking for a cozy, hearty meal that also supports a high-protein diet. The best part? It reheats beautifully, making it a great option for meal prepping or next-day leftovers.

Tofu Stir-Fry with Edamame and Cashews

Fast, flavorful, and full of texture, this tofu stir-fry is your go-to weeknight dinner when you want something protein-rich and satisfying. With crispy tofu, crunchy cashews, and tender edamame all tossed in a savory Asian-inspired sauce, it’s the perfect mix of nutrition and indulgence. Ready in under 30 minutes, this stir-fry hits all the right notes.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup shelled edamame (fresh or thawed from frozen)
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup raw cashews
• 2 tbsp soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp neutral oil (like avocado or canola)
• 1 green onion, sliced (for garnish)
• Sesame seeds (optional)
• Cooked brown rice or noodles, for serving

Instructions:

1. In a non-stick pan, heat oil over medium-high heat. Add tofu cubes and pan-fry until golden on all sides. Remove and set aside.
2. In the same pan, add a little more oil if needed, then toss in bell pepper, carrot, and edamame. Stir-fry for 5–7 minutes until tender-crisp.
3. Add tofu back to the pan along with cashews.
4. In a small bowl, whisk together soy sauce, hoisin, vinegar, and sesame oil. Pour over the stir-fry and toss to coat.
5. Cook for another 2–3 minutes until everything is heated through and coated evenly.
6. Serve over rice or noodles, topped with green onions and sesame seeds.

This tofu stir-fry is everything you want in a protein-forward vegetarian dinner: it’s quick, delicious, and highly customizable. Tofu and edamame both provide complete proteins, while cashews add healthy fats and crunch. Whether you’re cooking for one or feeding a crowd, this meal proves that plant-based protein can be exciting, colorful, and completely crave-worthy.

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Black Bean and Sweet Potato Enchiladas

These black bean and sweet potato enchiladas are the ultimate comfort food with a plant-powered twist. The sweetness of roasted sweet potatoes pairs perfectly with hearty black beans and zesty enchilada sauce, all wrapped in warm tortillas and baked to bubbly perfection. This dish is high in protein, fiber, and flavor—ideal for a satisfying and wholesome dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/2 cup frozen corn
• Salt and pepper to taste
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 6–8 corn or flour tortillas
• 1 cup shredded cheese (cheddar or dairy-free)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, cumin, and paprika. Roast on a baking sheet for 20–25 minutes until tender.
3. In a mixing bowl, combine roasted sweet potatoes, black beans, onion, corn, salt, and pepper.
4. Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
5. Spoon filling into tortillas, roll them up, and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the top and sprinkle with cheese.
7. Bake uncovered for 20 minutes until bubbly and golden.
8. Garnish with fresh cilantro and serve hot.

These enchiladas are a flavorful way to pack protein into a vegetarian meal. Black beans provide plant-based protein and complex carbs, while sweet potatoes add vitamins and a touch of natural sweetness. It’s a filling, comforting dinner that’s great for leftovers and customizable for your favorite toppings—think avocado, hot sauce, or vegan sour cream.

Paneer and Pea Masala (Matar Paneer)

Paneer and Pea Masala, also known as Matar Paneer, is a classic North Indian dish that’s both rich in protein and incredibly satisfying. With creamy chunks of paneer simmered in a tomato-based spiced gravy alongside sweet green peas, this dish pairs perfectly with naan, roti, or rice. It’s a vegetarian dinner that’s both traditional and protein-forward.

Ingredients:

• 1 tbsp ghee or oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• ½ tsp turmeric
• 1/2 tsp chili powder
• 1 cup green peas (fresh or frozen)
• 1 cup paneer, cubed
• Salt to taste
• ½ cup water or more for desired consistency
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onion, garlic, and ginger. Sauté until golden.
3. Stir in tomato puree and cook for 5–7 minutes until the mixture thickens.
4. Add garam masala, coriander, turmeric, and chili powder. Cook for 1 minute.
5. Stir in peas and water, simmer for 5 minutes.
6. Add paneer cubes and simmer gently for another 5–7 minutes. Add more water if needed.
7. Season with salt, garnish with cilantro, and serve hot.

Matar Paneer is a protein-rich dish thanks to the combination of paneer (a fresh Indian cheese) and green peas. It’s not only comforting and flavorful but also offers a great way to enjoy traditional Indian cuisine without meat. Serve it with whole wheat roti or brown rice for a balanced and satisfying vegetarian dinner.

Baked Falafel Bowls with Tahini Sauce

These baked falafel bowls are a clean, protein-rich meal packed with Mediterranean flair. Unlike traditional fried falafel, these are oven-baked for a healthier option while still keeping that satisfying crunch. Paired with whole grains, crisp veggies, and a creamy tahini dressing, this bowl is a nourishing dinner that doesn’t skimp on flavor or nutrients.

Ingredients (Falafel):

• 1 can (15 oz) chickpeas, drained and patted dry
• 1/2 red onion, chopped
• 2 cloves garlic
• 1/4 cup fresh parsley
• 2 tbsp fresh cilantro
• 2 tbsp flour (or chickpea flour)
• 1 tsp cumin
• 1 tsp coriander
• Salt and pepper to taste
• 1 tbsp olive oil (for brushing)

For the Bowl:

• 2 cups cooked brown rice or quinoa
• 1 cucumber, chopped
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1/2 avocado, sliced
• Mixed greens or lettuce

Tahini Sauce:

• 1/4 cup tahini
• Juice of 1 lemon
• 1–2 tbsp water
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, blend all falafel ingredients until coarse but sticky.
3. Form into small patties or balls and place on the baking sheet. Brush with olive oil.
4. Bake for 20–25 minutes, flipping halfway through, until golden and firm.
5. Whisk together tahini sauce ingredients in a small bowl, adding water to thin as needed.
6. Assemble bowls with grains, veggies, falafel, and drizzle with tahini sauce.

These falafel bowls are proof that high-protein vegetarian meals can be both delicious and nourishing. Chickpeas are the star here, offering both protein and fiber, while the tahini dressing adds healthy fats and flavor. This dish is endlessly versatile and meal-prep friendly, making it a top choice for busy nights or packed lunches.

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Tempeh Teriyaki Stir-Fry

Tempeh Teriyaki Stir-Fry is a bold, protein-rich dish that brings together the deep umami of teriyaki sauce with the nutty bite of tempeh and the crispness of fresh vegetables. Tempeh, made from fermented soybeans, contains even more protein than tofu and has a satisfying, firm texture that soaks up flavor beautifully. This is a quick, energizing meal that feels indulgent while staying healthy.

Ingredients:

• 1 block (8 oz) tempeh, sliced into thin strips
• 1 tbsp olive or sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 tbsp soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• Cooked jasmine or brown rice, for serving
• Green onions, for garnish

Instructions:

1. In a small bowl, mix soy sauce, maple syrup, rice vinegar, garlic, and ginger to make the teriyaki sauce.
2. Heat oil in a large skillet or wok over medium heat. Add tempeh strips and cook for 4–5 minutes until golden brown on both sides. Remove and set aside.
3. In the same skillet, stir-fry the vegetables for 4–5 minutes until just tender.
4. Return the tempeh to the pan and pour in the teriyaki sauce. Toss to coat everything evenly. Cook for another 2–3 minutes.
5. Serve over cooked rice, topped with sesame seeds and green onions.

This stir-fry brings a perfect balance of flavor, protein, and crunch. Tempeh not only adds a whopping 15–20g of protein per serving but also contributes gut-healthy probiotics. It’s a filling, fast dinner that proves you can go meatless without sacrificing flavor or nutrition.

White Bean and Kale Skillet with Lemon and Parmesan

Simple yet powerful, this white bean and kale skillet is a rustic, high-protein dinner that’s ready in under 30 minutes. Creamy cannellini beans pair with nutrient-rich kale, all brightened up with lemon and a touch of parmesan. It’s the perfect dish when you want something wholesome, warming, and protein-packed with minimal fuss.

Ingredients:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 can (15 oz) cannellini or great northern beans, drained and rinsed
• 4 cups chopped kale (stems removed)
• 1/4 cup vegetable broth or water
• Juice of 1 lemon
• 1/4 cup grated parmesan cheese (or nutritional yeast for vegan)
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes, then stir in garlic and cook for another minute.
2. Add kale and a splash of broth or water. Cover and cook for 4–5 minutes, until wilted.
3. Stir in the beans and cook uncovered for another 5 minutes until heated through.
4. Add lemon juice, parmesan, salt, pepper, and red pepper flakes if using.
5. Serve hot, with crusty bread or over grains if desired.

This one-pan meal is the epitome of comfort food with a clean, plant-based twist. Beans and kale offer a protein and iron boost, while lemon and parmesan bring brightness and umami. It’s light yet satisfying, perfect for when you want to eat clean without sacrificing richness.

Vegan Lentil Sloppy Joes

These Vegan Lentil Sloppy Joes are messy, tangy, and deeply satisfying—just like the classic version, but meat-free and protein-packed. Red lentils and mushrooms team up to create a rich, saucy filling that’s perfect on toasted buns. It’s a nostalgic favorite reimagined for a plant-based lifestyle without losing any of the bold, comforting flavors.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 1 cup finely chopped mushrooms
• 1/2 cup red lentils
• 1 1/2 cups vegetable broth
• 1/2 cup tomato sauce
• 1 tbsp tomato paste
• 1 tbsp maple syrup or brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Whole grain or brioche buns, for serving
• Pickles or slaw, for topping (optional)

Instructions:

1. In a saucepan, heat olive oil over medium heat. Add onion, bell pepper, and mushrooms; cook until soft, about 5–6 minutes.
2. Stir in red lentils, tomato paste, paprika, salt, and pepper. Cook for 1 minute.
3. Add broth and tomato sauce. Simmer uncovered for 20–25 minutes until lentils are soft and mixture thickens.
4. Stir in maple syrup, vinegar, and mustard. Adjust seasoning to taste.
5. Serve warm on toasted buns with optional pickles or slaw.

These lentil sloppy joes are a total weeknight win: high in protein, totally plant-based, and loaded with bold BBQ-inspired flavor. Red lentils offer 18g of protein per cup, while mushrooms add depth and texture. It’s the kind of dinner that feels like a guilty pleasure—without any guilt at all.

Want more? I can keep going or even create a recipe e-book layout if you’re thinking of compiling them!

Cauliflower and Chickpea Tacos

These cauliflower and chickpea tacos are a flavorful, protein-packed twist on traditional tacos. Roasted cauliflower is paired with spiced chickpeas, offering a crunchy and hearty filling that’s both satisfying and rich in plant-based protein. Topped with a zesty cilantro-lime slaw and a creamy avocado drizzle, these tacos are a vibrant and healthy dinner option.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, mashed
• 1/4 cup Greek yogurt or dairy-free yogurt
• Juice of 1 lime
• 2 cups shredded cabbage (for slaw)
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas in olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them out on a baking sheet.
3. Roast for 25–30 minutes until the cauliflower is golden and crispy, stirring halfway through.
4. Meanwhile, make the slaw by combining shredded cabbage, cilantro, and red onion in a bowl. Set aside.
5. In a small bowl, mix mashed avocado with yogurt and lime juice to create the creamy dressing.
6. Warm the tortillas in a skillet or microwave.
7. To assemble, spoon the roasted cauliflower and chickpeas into each tortilla, top with slaw, and drizzle with the avocado-lime dressing.

These cauliflower and chickpea tacos are not only full of flavor but also provide a solid dose of plant-based protein. The combination of chickpeas, cauliflower, and yogurt delivers a satisfying texture and nutritional boost, while the slaw and avocado dressing add freshness and creaminess. Perfect for Taco Tuesday or any night of the week!

Vegan Chili with Tempeh and Kidney Beans

This hearty and robust vegan chili is loaded with protein from tempeh and kidney beans, making it a filling and nutritious meal. With a base of tomatoes, onions, and a variety of spices, this chili is rich in flavor and perfect for a cozy dinner. It’s easy to make, highly customizable, and great for meal prep. Top with avocado, cilantro, or a dollop of vegan sour cream for an extra burst of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 block (8 oz) tempeh, crumbled
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and avocado, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add crumbled tempeh and sauté for 5 minutes until it starts to brown.
2. Add onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
3. Stir in kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a simmer.
4. Reduce heat and let the chili simmer for 25–30 minutes, stirring occasionally, until thickened and flavorful.
5. Season with salt and pepper to taste.
6. Serve with fresh cilantro and slices of avocado on top.

This vegan chili is a protein powerhouse, with tempeh providing a meaty texture and kidney beans offering a hearty dose of fiber and protein. The rich tomato base and spices make this dish warming and comforting, perfect for cooler nights or when you need a meal that will last for days. Plus, it’s a great dish for feeding a crowd or meal prepping for the week ahead.

Spaghetti with White Bean and Spinach Pesto

This spaghetti with white bean and spinach pesto is a creative, protein-packed twist on the classic pesto pasta. The creamy white beans blend seamlessly into the pesto sauce, giving it a rich, velvety texture without the need for cheese. Paired with fresh spinach and garlic, it’s a nutritious and satisfying dinner that’s both hearty and light at the same time.

Ingredients:

• 8 oz whole wheat or gluten-free spaghetti
• 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
• 2 cups fresh spinach
• 1/4 cup pine nuts or walnuts
• 2 tbsp nutritional yeast (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a food processor, combine white beans, spinach, pine nuts, nutritional yeast (if using), garlic, olive oil, and lemon juice. Process until smooth, adding a little pasta water as needed to achieve a creamy consistency.
3. Toss the cooked spaghetti with the pesto sauce, adding more pasta water if necessary to help coat the noodles.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil and serve.

This spaghetti dish is a simple yet elegant way to incorporate plant-based protein into your pasta meals. The white beans and spinach pesto add richness and depth, while the whole wheat pasta provides fiber and complex carbs. It’s a quick, nutritious meal that doesn’t skimp on flavor, making it a perfect weeknight dinner.

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Chickpea and Spinach Stuffed Sweet Potatoes

These chickpea and spinach stuffed sweet potatoes are a nourishing and filling dinner that combines the earthy sweetness of roasted sweet potatoes with a savory chickpea and spinach filling. High in protein and fiber, this meal is not only delicious but also highly customizable, allowing you to add your favorite spices or toppings for extra flavor.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup tahini or yogurt (optional, for drizzling)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 40–45 minutes, or until soft and tender.
2. While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add chickpeas, cumin, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Cook for 5–7 minutes, stirring occasionally until the chickpeas are slightly crispy.
3. Add spinach to the pan and cook for another 2–3 minutes until wilted.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
5. Stuff each sweet potato with the chickpea and spinach mixture. Drizzle with tahini or yogurt and garnish with fresh parsley.
6. Serve warm.

These stuffed sweet potatoes are the ultimate combination of comfort food and nutrition. The chickpeas provide a great source of protein, while the spinach adds a healthy dose of vitamins. The sweet potatoes themselves are rich in fiber and antioxidants, making this meal both delicious and packed with nutrients. It’s a satisfying and wholesome option for any evening.

Red Lentil and Butternut Squash Curry

This hearty red lentil and butternut squash curry is an ideal winter meal that’s full of protein, fiber, and vibrant spices. The red lentils cook quickly and absorb the rich flavors of the curry, while the butternut squash adds sweetness and creaminess. Served with rice or naan, this dish is filling, comforting, and full of flavor.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 can (15 oz) diced tomatoes
• 1 1/2 cups red lentils, rinsed
• 3 cups vegetable broth
• 3 cups butternut squash, peeled and cubed
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
2. Add garlic, ginger, and spices (curry powder, turmeric, cinnamon, cumin) to the pot. Cook for another 1–2 minutes, stirring constantly to release the aromas.
3. Add diced tomatoes, red lentils, vegetable broth, and cubed butternut squash. Bring to a boil.
4. Reduce heat and simmer, covered, for 25–30 minutes, until the lentils are soft and the squash is tender. Stir occasionally, and add more broth or water if needed.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro and alongside rice or naan.

This red lentil and butternut squash curry is an incredible combination of protein-packed lentils and naturally sweet squash, making it a comforting, filling, and balanced meal. The mix of aromatic spices gives it depth and warmth, while the creamy texture from the lentils and squash creates a deliciously satisfying dish. It’s the perfect comfort food for a cozy night in.

Vegan Chickpea “Tuna” Salad

This Vegan Chickpea “Tuna” Salad is a healthy, protein-rich alternative to traditional tuna salad. By using mashed chickpeas as the base, it offers a similar texture and heartiness while being entirely plant-based. Combined with crunchy vegetables, tangy lemon, and a creamy dressing, this salad is perfect as a sandwich filling or served over greens for a light, refreshing dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup vegan mayonnaise or tahini
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup pickles, diced
• 1/2 tsp dried dill
• Salt and pepper to taste
• Fresh lettuce or mixed greens, for serving
• Whole grain bread, for sandwiches

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still a little chunky.
2. Add vegan mayonnaise (or tahini), Dijon mustard, lemon juice, celery, red onion, pickles, dried dill, salt, and pepper. Mix until well combined.
3. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
4. Serve on a bed of lettuce or spread on whole grain bread to make a sandwich.

This Vegan Chickpea “Tuna” Salad is a perfect high-protein, plant-based option for those craving a light yet filling meal. Chickpeas offer plenty of protein and fiber, while the creamy dressing and crunchy vegetables make it satisfying. Whether you enjoy it as a sandwich or on a salad, it’s a versatile dish that’s easy to prepare and perfect for a quick, nutritious dinner.

Let me know if you’d like any more recipes or have other requests! I’m happy to keep providing ideas.

Tofu and Vegetable Stir-Fry

This tofu and vegetable stir-fry is a quick, healthy, and protein-packed dinner. Tofu absorbs all the flavors of the soy-based sauce, while the veggies add crunch, vitamins, and fiber. This recipe is not only customizable but also versatile—use any combination of your favorite vegetables. Serve it with brown rice or noodles for a complete, balanced meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 2 tbsp soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• Cooked brown rice or noodles, for serving
• Green onions, for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add tofu cubes and cook for 5–7 minutes until golden brown and slightly crispy. Remove and set aside.
2. In the same pan, add bell pepper, zucchini, and snap peas. Stir-fry for 4–5 minutes until vegetables are tender but still crisp.
3. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, ginger, and garlic. Pour the sauce over the vegetables and cook for another 2–3 minutes.
4. Add the tofu back into the pan, toss everything together, and cook for an additional 2 minutes to allow the flavors to meld.
5. Serve the stir-fry over cooked rice or noodles, garnished with sesame seeds and green onions.

This tofu and vegetable stir-fry is a delicious, protein-packed dish that’s both filling and nutritious. Tofu offers an excellent source of plant-based protein, while the fresh vegetables provide a satisfying crunch and essential nutrients. The savory sauce ties everything together, making it a perfect quick meal for busy nights.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a vibrant and protein-rich dish, filled with quinoa, black beans, and spices. The quinoa provides a complete protein source, while the black beans add additional protein and fiber. The peppers themselves act as an edible bowl, making this meal fun and customizable with your favorite toppings like avocado or salsa.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan cheese or nutritional yeast (optional)
• Salsa or avocado, for topping

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in.
4. If using vegan cheese or nutritional yeast, sprinkle it on top of the stuffed peppers.
5. Cover the dish with aluminum foil and bake for 25–30 minutes, or until the peppers are tender.
6. Serve the stuffed peppers with salsa or sliced avocado on top.

These stuffed bell peppers are a nutritious, high-protein meal that’s as visually appealing as it is tasty. The quinoa and black beans provide plenty of plant-based protein, while the bell peppers add a sweet and slightly tangy flavor. You can personalize the toppings to suit your taste, making this a flexible and filling dish for any night of the week.

Spicy Peanut Tempeh Bowls

These spicy peanut tempeh bowls are a flavorful and protein-packed dish that combines crispy tempeh with a creamy, spicy peanut sauce. Served with brown rice and fresh vegetables, this meal is both satisfying and rich in nutrients. The peanut sauce gives it a satisfying richness with just the right amount of heat, making it a perfect choice for a weeknight dinner.

Ingredients:

• 1 block (8 oz) tempeh, sliced into thin strips
• 1 tbsp sesame oil
• 1 cup cooked brown rice
• 1/2 cucumber, thinly sliced
• 1/2 red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• 1 tbsp sesame seeds (optional)

For the Peanut Sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha or chili paste (adjust to taste)
• 1–2 tbsp water to thin, if needed

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add tempeh strips and cook for 5–7 minutes until golden brown and crispy on both sides. Remove from heat.
2. In a small bowl, whisk together all peanut sauce ingredients until smooth. Add water a tablespoon at a time to reach your desired sauce consistency.
3. Assemble the bowls by dividing the cooked rice, tempeh, cucumber, cabbage, and cilantro into serving bowls.
4. Drizzle the spicy peanut sauce over the top and sprinkle with chopped peanuts and sesame seeds.
5. Serve immediately and enjoy!

These spicy peanut tempeh bowls are a delightful combination of protein-rich tempeh, creamy peanut sauce, and crisp veggies. The peanut sauce adds a deliciously creamy and slightly spicy element to the dish, while tempeh provides a satisfying, meaty texture. It’s a quick, flavorful dinner that’s both healthy and filling—perfect for any busy evening.

Let me know if you’d like more recipes or any specific variations!

Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is a comforting and hearty dish that features a flavorful lentil stew topped with creamy mashed potatoes. The lentils provide a rich source of protein and fiber, while the mashed potatoes give the dish a creamy texture. It’s a satisfying, plant-based alternative to the classic shepherd’s pie, and it’s perfect for a filling dinner on a cold evening.

Ingredients:

• 2 cups cooked lentils (or 1 can lentils, drained and rinsed)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 1/4 cup plant-based milk
• 2 tbsp vegan butter or olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, cook potatoes in boiling water for 15–20 minutes, or until tender. Drain and mash with plant-based milk and vegan butter. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and garlic, and cook until softened, about 5–7 minutes.
4. Stir in cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, allowing the flavors to blend and the mixture to thicken.
5. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes over the top, smoothing them out with a spatula.
6. Bake in the oven for 20 minutes, or until the top is lightly golden.
7. Serve hot.

This vegan lentil shepherd’s pie is a comforting, protein-rich meal perfect for family dinners or meal prepping. The combination of lentils, vegetables, and mashed potatoes offers a hearty and satisfying dish that’s full of flavor and nutrients. Plus, it’s easy to make and perfect for leftovers.

Tempeh and Avocado Wraps

These tempeh and avocado wraps are a quick, protein-packed meal that’s perfect for lunch or dinner. Tempeh provides a hearty, meat-like texture while the creamy avocado adds richness. Combined with fresh veggies and a tangy sauce, these wraps are both satisfying and healthy. You can easily customize the veggies and add your favorite sauce to make them even more flavorful.

Ingredients:

• 1 block (8 oz) tempeh, sliced into strips
• 1 tbsp olive oil
• 4 large whole-wheat tortillas
• 1 ripe avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/4 cup hummus or vegan mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add tempeh strips and cook for 5–7 minutes, until golden brown and slightly crispy. Season with salt and pepper.
2. In a small bowl, mix hummus or vegan mayo with lemon juice, salt, and pepper to create a creamy sauce.
3. Lay the tortillas flat and spread a thin layer of the sauce on each.
4. Add a few slices of avocado, cucumber, shredded lettuce, carrots, and the cooked tempeh to the center of each wrap.
5. Roll up the wraps tightly and cut them in half.
6. Serve immediately or wrap them in foil for a meal on the go.

These tempeh and avocado wraps are an easy, protein-packed meal that can be enjoyed for lunch, dinner, or as a snack. The crispy tempeh and creamy avocado combine perfectly with fresh vegetables and a tangy sauce, making each bite delicious and satisfying. They’re a quick option for busy days and a great way to get plant-based protein in your diet.

Vegan Black Bean and Sweet Potato Tacos

These vegan black bean and sweet potato tacos are bursting with flavor and provide a great source of protein from the black beans. Roasted sweet potatoes add a natural sweetness that balances the savory beans, and the tacos are topped with fresh ingredients like cilantro, avocado, and a zesty lime dressing. These tacos are both hearty and healthy, making them a perfect option for Taco Tuesday or any night of the week.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas
• 1 avocado, sliced
• Salsa (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender and lightly browned, stirring halfway through.
2. While the sweet potatoes are roasting, heat the black beans in a small pot over low heat until warm. Stir in red onion, cilantro, and lime juice, and season with salt and pepper.
3. Warm the tortillas in a skillet or microwave.
4. To assemble the tacos, divide the roasted sweet potatoes and black bean mixture among the tortillas. Top with avocado slices and salsa, if desired.
5. Serve immediately and enjoy.

These vegan black bean and sweet potato tacos are a delicious combination of protein-packed black beans and sweet, roasted sweet potatoes. The fresh toppings, like avocado and cilantro, elevate the flavors, while the lime adds a refreshing zesty kick. These tacos are perfect for a satisfying, nutritious dinner that’s full of flavor and plant-based protein.

Let me know if you’d like any more recipes or need further suggestions!

Vegan Tempeh Bolognese

This vegan tempeh Bolognese is a rich and hearty plant-based version of the classic Italian pasta dish. Tempeh, a fermented soy product, takes the place of ground meat, providing a wonderful texture and a solid protein punch. The savory tomato sauce, along with vegetables like onions, carrots, and garlic, creates a deeply flavorful sauce that pairs perfectly with pasta. It’s an easy, satisfying dinner that’s great for meal prep.

Ingredients:

• 1 block (8 oz) tempeh, crumbled
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 can (15 oz) crushed tomatoes
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped
• 12 oz whole wheat spaghetti or pasta of choice

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add crumbled tempeh and cook for 5–7 minutes, stirring occasionally, until it’s lightly browned.
3. Add onion, garlic, grated carrot, and chopped celery. Cook for 5 minutes, or until the vegetables are soft.
4. Stir in crushed tomatoes, vegetable broth, tomato paste, oregano, basil, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens.
5. Serve the tempeh Bolognese sauce over cooked pasta and garnish with fresh basil.

This vegan tempeh Bolognese is a protein-packed, flavorful twist on the traditional meat-based pasta dish. The tempeh adds a satisfying texture, while the rich tomato sauce brings comforting, savory flavors. It’s a filling and nutritious option that’s perfect for dinner any night of the week.

Chickpea and Spinach Coconut Curry

This chickpea and spinach coconut curry is a fragrant and flavorful dish, combining the richness of coconut milk with the hearty protein from chickpeas. The spinach adds a burst of color and essential nutrients, while the spices like cumin, turmeric, and coriander bring depth to the curry. It’s a simple, comforting meal that pairs beautifully with rice or naan.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 5–7 minutes, until softened.
2. Add garlic and ginger, cooking for an additional minute, then stir in cumin, coriander, turmeric, and cayenne pepper.
3. Add chickpeas and coconut milk to the pot. Stir to combine, and bring to a simmer. Let it cook for 10 minutes, stirring occasionally, until the curry thickens slightly.
4. Stir in fresh spinach and cook for another 2–3 minutes until wilted.
5. Season with salt and pepper, then garnish with fresh cilantro.
6. Serve the curry over cooked rice or with naan.

This chickpea and spinach coconut curry is a delightful, protein-packed dish that’s rich, flavorful, and satisfying. The combination of spices and creamy coconut milk creates a perfectly balanced curry, while the chickpeas provide a great source of plant-based protein. It’s a wholesome, comforting meal that’s both filling and full of flavor.

Vegan Tempeh Tacos with Lime Crema

These vegan tempeh tacos are packed with protein from tempeh and flavored with a smoky, spicy seasoning. The tempeh is sautéed to perfection and then served in soft corn tortillas with fresh toppings like avocado, salsa, and a zesty lime crema. The lime crema adds a creamy, tangy element that enhances the flavors of the tempeh, making these tacos both satisfying and flavorful.

Ingredients:

• 1 block (8 oz) tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup salsa (optional)

For the Lime Crema:

• 1/2 cup cashew cream or vegan sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest
• Salt to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh and cook for 5–7 minutes, stirring occasionally, until crispy and golden brown.
2. Stir in smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Cook for an additional 2 minutes, ensuring the tempeh is well coated with the seasoning.
3. In a small bowl, mix together the lime crema ingredients: cashew cream (or vegan sour cream), lime juice, lime zest, and salt.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, spoon the tempeh mixture onto the tortillas. Top with avocado slices, cilantro, and salsa. Drizzle with lime crema.
6. Serve immediately.

These vegan tempeh tacos are a protein-packed, flavorful option that’s sure to satisfy. The tempeh is perfectly seasoned with smoky, spicy flavors, while the creamy lime crema adds a refreshing contrast. With fresh toppings like avocado and cilantro, these tacos are both delicious and nutritious—a fun, quick dinner for any occasion.

Let me know if you’d like any more recipes or have any specific requests! I’m happy to keep the ideas coming.

Vegan Chickpea “Chicken” Salad

This vegan chickpea “chicken” salad is a protein-packed twist on a classic deli salad. Chickpeas are mashed to mimic the texture of chicken, and they’re combined with a tangy, creamy dressing. Crunchy celery, onions, and fresh herbs add a satisfying crunch, while the addition of mustard and lemon juice enhances the flavor. It’s perfect as a sandwich filling, wrap, or a topping for a salad.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 4 slices whole-grain bread or wraps, for serving
• Optional: lettuce or avocado for serving

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until they reach a shredded, “chicken” texture.
2. Stir in vegan mayo, Dijon mustard, lemon juice, red onion, celery, and parsley. Season with salt and pepper to taste.
3. Serve the chickpea “chicken” salad on whole-grain bread, in wraps, or over a bed of lettuce. Add avocado or extra veggies for an added touch of freshness.

This vegan chickpea “chicken” salad is a delicious, high-protein meal that’s perfect for lunch or dinner. The creamy dressing and crunchy vegetables provide a delightful contrast in texture, and the chickpeas offer a substantial protein source. It’s a versatile dish that can be enjoyed in many ways and makes for an easy, filling meal.

Vegan Black Bean and Quinoa Burrito Bowls

These vegan black bean and quinoa burrito bowls are a vibrant, protein-rich meal. The combination of black beans, quinoa, and fresh vegetables provides a hearty base, while the toppings, such as guacamole and salsa, bring freshness and flavor. This dish is customizable and easy to prepare, making it an excellent option for a quick and filling dinner. Serve it with your favorite hot sauce for an extra kick!

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 avocado, sliced
• 1/2 cup salsa
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add black beans and corn, and cook for 4–5 minutes until warmed through. Season with cumin, chili powder, salt, and pepper.
2. In individual bowls, layer cooked quinoa, black bean and corn mixture, cherry tomatoes, and red onion.
3. Top each bowl with sliced avocado, fresh cilantro, and salsa. Serve with lime wedges on the side.
4. Optionally, drizzle with your favorite hot sauce for an extra punch of flavor.

These vegan black bean and quinoa burrito bowls are a delicious, high-protein dinner that’s as satisfying as it is nutritious. The black beans provide protein, while quinoa adds a complete protein source with all nine essential amino acids. The fresh toppings and customizable ingredients make this meal perfect for anyone who loves a quick, flavorful, and filling dish.

Spaghetti Squash with Vegan Meatballs

This spaghetti squash with vegan meatballs is a low-carb, high-protein alternative to traditional spaghetti and meatballs. The roasted spaghetti squash provides a light, slightly sweet base, while the vegan meatballs are packed with protein from lentils and quinoa. The savory marinara sauce ties the dish together, making it a satisfying and healthy dinner option.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cooked quinoa
• 1/2 cup cooked lentils
• 1/4 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup tomato paste
• 1 cup marinara sauce (store-bought or homemade)
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30–40 minutes, or until the squash is tender.
2. While the squash is roasting, prepare the vegan meatballs. In a food processor, combine cooked quinoa, cooked lentils, breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, salt, and pepper. Pulse until the mixture holds together.
3. Form the mixture into small meatballs, about 1-inch in diameter. Heat a pan over medium heat with a little oil and cook the meatballs for 8–10 minutes, turning occasionally until they’re golden brown on all sides.
4. Heat the marinara sauce in a small saucepan. Once the spaghetti squash is done, use a fork to scrape out the strands into spaghetti-like ribbons.
5. Serve the spaghetti squash with marinara sauce and vegan meatballs on top. Garnish with fresh basil.

This spaghetti squash with vegan meatballs is a high-protein, delicious dinner that’s both satisfying and nutritious. The combination of lentils and quinoa in the meatballs provides ample plant-based protein, while the spaghetti squash offers a light, refreshing alternative to pasta. It’s a great way to enjoy a comforting dish with a healthy twist!

Let me know if you’d like more recipes or need any variations! I’m happy to keep the ideas flowing.

Vegan Tofu Stir-Fry with Peanut Sauce

This vegan tofu stir-fry with peanut sauce is a flavorful and protein-rich meal that’s quick and easy to prepare. The crispy tofu is paired with colorful vegetables and tossed in a creamy, tangy peanut sauce that adds richness and depth to the dish. It’s a satisfying meal on its own, or you can serve it over rice or noodles for extra filling power. The combination of tofu and peanut butter offers a substantial amount of protein, making it both nutritious and delicious.

Ingredients:

• 1 block (14 oz) firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup peanut butter
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/4 cup warm water
• 1 tsp sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat olive oil in a pan over medium-high heat and sauté tofu cubes for 6–8 minutes, until golden brown and crispy. Remove from the pan and set aside.
2. In the same pan, add bell pepper, broccoli, carrot, and garlic. Stir-fry for 5–7 minutes, until the vegetables are tender but still crisp.
3. While the vegetables are cooking, prepare the peanut sauce by whisking together peanut butter, rice vinegar, maple syrup, soy sauce, and warm water until smooth.
4. Return the crispy tofu to the pan with the vegetables and pour the peanut sauce over the top. Stir well to coat everything evenly.
5. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.

This vegan tofu stir-fry with peanut sauce is a delicious, protein-packed meal that’s full of flavor and texture. The crispy tofu and crunchy vegetables are perfectly complemented by the creamy peanut sauce, making every bite satisfying. It’s a quick and easy dinner option that can be customized with your favorite veggies and served over rice or noodles for a complete, wholesome meal.