14 High Protein Healthy Meals (Vegan-Friendly & Delicious)

Looking for high-protein healthy meals that are 100% vegan, easy to make, and satisfying? Whether you’re focused on muscle-building, weight loss, or simply want to incorporate more plant-based meals, these vegan recipes will keep you full, nourished, and energized. These meals are packed with protein and nutrients, all perfect for your busy lifestyle!

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Why Focus on High-Protein Vegan Meals?

When transitioning to a vegan diet, one of the main concerns many people have is getting enough protein. It’s a common misconception that plant-based eating doesn’t provide enough protein, but in reality, there are plenty of plant-based protein sources! Foods like lentils, chickpeas, quinoa, tofu, and tempeh are all protein-rich and perfect for any vegan diet.

In this blog post, we’ve rounded up 14 delicious high-protein vegan meals that will leave you feeling satisfied and energized. These meals are not only packed with protein but also loaded with essential vitamins, minerals, and healthy fats.

1. Lentil & Quinoa Power Bowl

~24g protein per serving

Serves 2-3

This power bowl combines two of the best plant-based protein sources—lentils and quinoa. Both are rich in protein and fiber, making this dish a filling meal that will keep you full for hours.

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup cooked green lentils
• 1 cup fresh kale, chopped
• 1 medium roasted sweet potato, cubed
• 2 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Directions:

1. Cook the quinoa and lentils according to package instructions.
2. Roast the sweet potato cubes in the oven at 400°F for 20-25 minutes or until tender.
3. In a bowl, toss the cooked quinoa, lentils, kale, and roasted sweet potatoes.
4. Mix the tahini with lemon juice and drizzle over the bowl.
5. Season with salt and pepper to taste. Enjoy!

2. Chickpea Spinach Curry with Brown Rice

~20g protein per serving

Serves 3-4

A delicious chickpea curry is packed with protein and perfect for meal prep. This curry uses coconut milk for creaminess and spinach for an extra nutrient boost.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 cup cooked brown rice
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened (about 5 minutes).
2. Stir in the curry powder and cook for another minute.
3. Add the chickpeas, coconut milk, and spinach. Simmer for 10 minutes, stirring occasionally.
4. Serve the curry over cooked brown rice and enjoy!

3. Tofu Scramble with Veggies

~22g protein per serving

Serves 2-3

This vegan tofu scramble is a great way to get a protein-packed breakfast or brunch. It’s versatile—add any veggies you like, such as bell peppers, spinach, or mushrooms.

Ingredients:

• 1 block firm tofu, crumbled
• 1 tbsp olive oil
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/2 cup spinach
• 1 tsp turmeric
• 1 tsp nutritional yeast
• Salt and pepper to taste

Directions:

1. Heat olive oil in a pan over medium heat. Add the bell pepper and onion and sauté until soft (about 5 minutes).
2. Add the crumbled tofu and cook for another 5 minutes, stirring occasionally.
3. Sprinkle in the turmeric and nutritional yeast, and season with salt and pepper.
4. Add spinach and cook until wilted.
5. Serve hot and enjoy!

4. Tempeh Stir Fry with Broccoli and Peppers

~25g protein per serving

Serves 2

Tempeh is made from fermented soybeans, which means it’s high in protein and probiotics. This stir-fry with broccoli and bell peppers is packed with flavor.

Ingredients:

• 1 block tempeh, sliced into strips
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup broccoli florets
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp sesame seeds (optional)

Directions:

1. Heat sesame oil in a pan over medium heat. Add the tempeh strips and cook until golden brown (about 5-7 minutes).
2. Add the garlic, ginger, broccoli, and bell pepper. Stir-fry for another 5 minutes.
3. Stir in soy sauce and cook for another minute.
4. Garnish with sesame seeds (optional) and serve!

5. Black Bean & Avocado Burrito Bowl

~18g protein per serving

Serves 2

This simple, protein-packed burrito bowl is perfect for lunch or dinner. The black beans provide a solid protein base, while avocado adds creaminess and healthy fats.

Ingredients:

• 1 cup cooked black beans
• 1/2 avocado, sliced
• 1/2 cup cooked rice or quinoa
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1 tbsp lime juice
• Salt and pepper to taste

Directions:

1. Layer the cooked rice or quinoa in a bowl.
2. Add the black beans, corn, cherry tomatoes, and avocado.
3. Drizzle with lime juice and season with salt and pepper.
4. Mix and enjoy!

6. Edamame & Chickpea Salad

~20g protein per serving

Serves 2

This light and refreshing salad is a perfect side dish or main meal. Edamame and chickpeas deliver plenty of protein, while cucumber and tomatoes add crunch.

Ingredients:

• 1 cup shelled edamame
• 1/2 cup canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Directions:

1. In a large bowl, combine edamame, chickpeas, cucumber, and tomatoes.
2. Drizzle with olive oil and lemon juice. Toss to combine.
3. Season with salt and pepper, then serve chilled.

7. Vegan Lentil Bolognese

~23g protein per serving

Serves 3-4

This lentil Bolognese is a protein-packed twist on the classic Italian pasta sauce. It’s hearty, filling, and perfect for cozy dinners.

Ingredients:

• 1 cup cooked lentils
• 1 can crushed tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup nutritional yeast (optional)
• Salt and pepper to taste

Directions:

1. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened.
2. Stir in the cooked lentils, crushed tomatoes, oregano, basil, and nutritional yeast.
3. Simmer for 15-20 minutes, then season with salt and pepper.
4. Serve over your favorite pasta and enjoy!

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8. Chia Pudding with Almond Butter & Berries

~12g protein per serving

Serves 2

For a protein-packed breakfast or snack, this chia pudding is loaded with healthy fats, fiber, and plant-based protein. Almond butter adds richness while berries offer antioxidants.

Ingredients:

• 3 tbsp chia seeds
• 1 cup almond milk
• 1 tbsp almond butter
• 1 tbsp maple syrup
• 1/2 cup mixed berries

Directions:

1. In a bowl, mix chia seeds, almond milk, almond butter, and maple syrup.
2. Let it sit in the fridge overnight to thicken.
3. Top with mixed berries before serving.

9. Vegan Chickpea Salad Sandwich

~18g protein per serving

Serves 2

A quick and easy vegan chickpea salad sandwich is a protein powerhouse. Mashed chickpeas combined with vegan mayo and crunchy veggies make a satisfying meal that’s perfect for lunch or a light dinner.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tbsp vegan mayo
• 1 tbsp mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 slices whole-grain bread

Directions:

1. In a bowl, mash the chickpeas with a fork or potato masher.
2. Stir in vegan mayo, mustard, celery, onion, and lemon juice.
3. Season with salt and pepper to taste.
4. Serve the chickpea salad on whole-grain bread or a wrap for a filling sandwich.

10. Vegan Mushroom & Tempeh Tacos

~22g protein per serving

Serves 2-3

These vegan mushroom and tempeh tacos are packed with flavor and protein. Tempeh provides a great protein base, while mushrooms add depth and earthiness to the filling.

Ingredients:

• 1 block tempeh, crumbled
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 cup salsa
• 6 small corn tortillas
• Fresh cilantro and lime for garnish

Directions:

1. Heat olive oil in a pan over medium heat. Sauté the mushrooms until soft (about 5 minutes).
2. Add the crumbled tempeh, cumin, paprika, and chili powder. Cook for 5-7 minutes.
3. Stir in salsa and cook for another 2-3 minutes until heated through.
4. Serve the tempeh-mushroom mixture in tortillas and garnish with cilantro and lime.

11. Vegan Sweet Potato & Black Bean Chili

~20g protein per serving

Serves 4-6

This sweet potato and black bean chili is rich in protein and perfect for a cozy dinner. The sweet potatoes provide vitamins and fiber, while black beans are a great source of plant-based protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened (about 5 minutes).
2. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, and cumin.
3. Bring to a simmer and cook for 25-30 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper, then serve hot with your favorite toppings like avocado or cilantro.

12. Vegan Protein-Packed Smoothie

~25g protein per serving

Serves 1

When you need a quick, high-protein meal on-the-go, this vegan protein smoothie is the perfect solution. Packed with protein powder, almond butter, and a variety of fruits, this smoothie will keep you full and energized.

Ingredients:

• 1 scoop vegan protein powder (e.g., pea or hemp protein)
• 1 tbsp almond butter
• 1/2 banana
• 1/2 cup spinach
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• Ice cubes (optional)

Directions:

1. In a blender, combine all the ingredients.
2. Blend until smooth. Add more almond milk if the smoothie is too thick.
3. Serve immediately and enjoy this protein-packed, refreshing drink!

13. Vegan Quinoa and Black Bean Stuffed Peppers

~22g protein per serving

Serves 4

These vegan quinoa and black bean stuffed peppers are a nutrient-dense meal full of plant-based protein. Quinoa and black beans provide a hearty filling, while the bell peppers offer a light and tasty base. This dish is perfect for a filling dinner or a meal prep option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
3. Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to ensure the filling is compact.
4. Drizzle the stuffed peppers with olive oil and place them in a baking dish.
5. Cover with foil and bake for 30 minutes, or until the peppers are tender.
6. Serve hot with a sprinkle of cilantro or avocado slices on top.

14. Vegan Peanut Butter and Banana Protein Bars

~15g protein per bar

Serves 6-8

These vegan peanut butter and banana protein bars are perfect for a snack or a post-workout treat. The combination of peanut butter, banana, and plant-based protein powder provides a quick, high-protein option that’s both satisfying and energizing.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup peanut butter
• 1 cup rolled oats
• 1/4 cup vegan protein powder
• 2 tbsp chia seeds
• 1 tbsp maple syrup
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
2. In a bowl, combine the mashed banana, peanut butter, maple syrup, almond milk, and vanilla extract.
3. Stir in the rolled oats, vegan protein powder, chia seeds, and a pinch of salt. Mix until fully combined.
4. Press the mixture into the prepared baking dish and flatten it evenly.
5. Bake for 15-20 minutes, or until firm and golden around the edges.
6. Let the bars cool completely before cutting them into 6-8 pieces. Store in an airtight container for up to a week.

Incorporating these 14 high-protein vegan meals into your diet is a great way to ensure you’re getting the nutrients you need while keeping your meals exciting and delicious. Whether you’re craving a savory lunch, a hearty dinner, or a quick snack, these recipes are perfect for fueling your body with plant-based protein.

These meals are not only packed with protein but also full of flavor, fiber, and other essential nutrients. Try them out today and elevate your vegan meal planning to the next level!

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FAQ Section

1. How can I boost protein intake in my vegan diet?

To boost your protein intake on a vegan diet, incorporate more legumes (like lentils, beans, and chickpeas), tofu, tempeh, and quinoa into your meals. Adding vegan protein powders to smoothies or snacks is also an excellent way to increase your daily protein intake.

2. Can I prep these meals in advance?

Yes! Most of the recipes in this post are perfect for meal prep. Dishes like the vegan chili, stuffed peppers, and protein bars store well in the fridge or freezer for several days, allowing you to enjoy them throughout the week.

3. Are these recipes suitable for people trying to lose weight?

Yes, many of these high-protein meals can aid in weight loss by promoting fullness and helping to maintain muscle mass. Keep portion sizes in check and balance your meals with plenty of vegetables to ensure a nutritious, well-rounded diet.

4. What are the best vegan protein sources for muscle building?

For muscle building on a vegan diet, consider incorporating high-protein foods like tempeh, tofu, seitan, legumes, edamame, quinoa, and hemp seeds. These foods provide the amino acids necessary for muscle repair and growth.

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