10 Tasty High Protein Vegan Recipes
Need more protein in your veg diet? Start with these 10 high protein recipes from Savvy Vegetarian
By Judith Kingsbury
Veggies can get enough protein just by eating a variety of whole foods at every meal AND by getting enough calories.
But if you’re worried, one or two servings of these recipes is good protein insurance.
Some of the recipes have less protein per serving - and also less calories.
Eat more than one serving to up the protein, or eat something along with to boost the protein (anything with beans or tofu is always a good bet).
10 Tasty High Protein Vegan Recipes
Cheezy sauce, various veggies, extra firm tofu - think of it as vegan mac’n’ cheeze without the mac!
Hearty, good looking and satisfying, ideal for a holiday or company meal or a potluck. Goes well with steamed greens or a light green salad with fresh fruit for dessert.
From the 30 Minute Vegan cookbook by Mark Reinfeld & Jennifer Murray, published by Da Capo Lifelong, Perseus Books Group. ©2009.
Tempeh makes a rockin’ veg sandwich! And 30 Minute Vegan’s BBQ Sauce gets rave reviews from countless satisfied customers. Serve barbecued tempeh cutlets over quinoa, rice or other grain, and top with BBQ sauce.
I’m always looking for different ways to cook pinto beans, and I loved the idea of drunken beans!
There are lots of ingredients in borracho beans, mostly spices & other flavorings, giving layers of delicious flavors. BTW, the alcohol cooks away, but the beer taste lingers.
This recipe has 5 main ingredients, and a long list of umami ingredients, which make it extremely tasty. It’s a great take-along dish to eat warm or cold.
Feel free to take liberties with the umami ingredients, but don’t omit entirely if you want this one-dish meal to be delicious.
Especially quick & easy with canned black eyed peas. But - you’ll get fresher, tastier results when you cook your own! Directions included.
To make this super simple, just throw everything in the slow cooker - except the liquid. Add liquid as needed toward the end of cooking.
Technically this is a soup, but it’s so thick and hearty we had to call it a stew. Whatever you call it, it’s an easy meal in a bowl.
The complementary flavors of black beans & lentils, with potatoes, cabbage, carrots and celery, make a satisfying lunch or supper with green salad and garlic focaccia bread.
Delicious not-meatloaf crockpot recipe from Robin Robertson’s cookbook, Fresh from the Vegan Slow Cooker.
This recipe lets you prepare this classic dinner hours ahead of time. Your vegan meatloaf dinner will cook itself in the crock pot while you are busy doing other things!
Creamy vegan lasagna, with grilled veggies, tofu, pesto, & whole grain noodles, from The Vegan Fusion World Cuisine cookbook.
If you don’t have a grill, sautéing works. If pesto isn’t possible, use marinara sauce. If you don’t have some ingredients, omit or substitute. Add layers of vegan cheese for a cheesy lasagna.
Quick easy recipe with red lentils, kidney beans and veggies. Perfect when you come home feeling tired and hollow inside. You’ll feel brand new with the first bite!
Serve this hearty stew with any grain or pasta. Delicious with quinoa or brown rice.
Easy stir fry recipe from Robin Robertson’s Quick Fix Vegan cookbook. Inspired by two favorite Japanese restaurant dishes, Unagi Sushi & Donburi.
When we made this, all the tasters were wild about it, and couldn’t stop eating it! It is high sodium, so we added a reduced sodium option.
Easy, rich, satisfying quiche, perfect for brunch, lunch or dinner with carrot salad or green salad, and brown rice.
Vegan Chef Isa Chandra knows how to make a delicious creamy vegan quiche! We borrowed her method from the Broccoli Quiche recipe in Vegan Brunch.
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