Trying to incorporate more protein into your diet as a vegetarian? Get inspired by these high protein vegetarian meals! Each lunch + dinner recipe offers over 20 grams of plant-based protein per serving.
Whether you follow a plant-based or vegetarian diet or just want to add in some meatless meals into your week, I wanted to share some high-protein recipes for you! These balanced recipes will help you meet your daily protein goal and keep you feeling full and satisfied.
Why Is Protein Important?
Protein is important for everyone, no matter what diet you follow! It’s highlighted for vegans and vegetarians because animal protein is considered “complete protein” (meaning it has all essential amino acids) and few plant-based sources are complete proteins.
Make sure you’re getting a variety of protein sources in your diet each day. Protein is necessary to maintain and repair tissues. It’s important for many body functions and can help with weight maintenance.
How Can I Eat More Protein as a Vegetarian?
There are plenty of ways to get more protein in as a vegetarian or vegan! Here are some great plant-based sources of protein.
Tempeh – tempeh is less processed and higher in protein than tofu but the flavor is stronger and a little less versatile than tofu. 1 cup of tempeh has 31 grams of protein. Check out my tempeh recipes for inspiration.
Tofu – tofu is smoother and creamier when compared to tempeh. It can be sliced, cubed, crumbled or pureed in recipes. It’s a bit more processed, but easy to digest, low in calories and high in protein. 1 cup of tofu has 20 grams of protein. Check out my tofu recipes here.
Beans – beans are such an awesome plant-based protein source and they’re rich in fiber too! 1 cup of chickpeas has 39 grams of protein, 1 cup of kidney beans has 43 grams of protein, 1 cup of black beans has about 15 grams of protein, and 1 cup of pinto beans has 41 grams of protein. I have a ton of bean recipes to choose from.
Lentils – lentils are packed with protein as well and there a quite a few varieties to choose from! 1 cup of lentils has about 18 grams of protein. Try my mediterranean lentil salad.
Eggs – eggs are my go-to protein source when I can’t think of anything else. Throw an egg on it and it’s a complete meal in my book. 1 egg has 6 grams of protein.
Nuts – nuts (or nut butters) are a great way to add protein and healthy fats to your diet! Curious to know which nuts have the highest protein? Peanuts are the highest! Here’s the breakdown. 1 cup of peanuts has 38 grams of protein, 1 cup of almonds has 30 grams of protein, 1 cup of pistachios has 25 grams of protein, 1 cup of cashews has 24 grams of protein and 1 cup of walnuts has 15 grams of protein.
Seeds – can’t forget about seeds! Like nuts, seeds tend to be relatively high in protein as well. Hemp seeds (also called hemp hearts) are a complete protein and 1 cup boosts a whopping 53 grams of protein! Other seeds to add into your diet for extra protein include chia seeds with 4 grams of protein per tablespoon, flax seeds with 1.9 grams of protein per tablespoon, and sunflower seeds with 2 grams of protein per tablespoon.
Protein powder – protein powder is such an easy way to add a boost of protein to meals and snacks. I don’t recommend relying solely on protein powder, but I think it’s a great option to fill in the gaps! Check out my post all about protein powder for the full details on what protein powders I use and love.
High Protein Vegetarian Breakfast Recipes
Start your day with these high protein vegetarian meals and you’ll stay energized all morning long!
Protein shake 101! Everything you need to know about making a protein shake, the difference between shakes and smoothies, why protein shakes are good for weight loss and six protein shake flavors.
Having eggs and oats for breakfast? Put them in one bowl for a sweet + savory egg and oatmeal bowl that offers the perfect balance of protein, carbs and fat. Vegetarian and gluten-free.
This vegan tofu scramble is packed with flavor, has a great texture and easily lends itself to any additional veggies or spices you’d like to add in! Delicious served with sliced avocado and toast.
These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
This easy vegetarian sheet pan meal combines tofu, chickpeas, butternut squash and red onion on one sheet pan. Everything is roasted and served with a creamy tahini sauce!
A vegetarian version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!
This slow cooker minestrone soup is packed with fresh veggies, fiber-rich beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese and makes this dish dairy-free.
A healthy mac and cheese recipe that is packed with protein, broccoli and spinach. Perfect as a full meal and a sneaky way to get your kids to eat more veggies.
These gluten-free and vegan tempeh tacos are perfect for summer entertaining! Create a taco bar and let everyone load up the tacos with their favorite toppings.
This tempeh bolognese is made with crumbled tempeh and veggies. It’s packed with plant-based protein and a great vegetarian option to serve over pasta!
These tempeh taco salad meal prep bowls are an easy on-the-go option for lunch or quick dinner. The combo of protein-packed tempeh taco meat, black beans and veggies makes for a delicious and satisfying plant-based meal. Vegan and gluten-free.
Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
Tofu Sheet Pan Meal + 21 High Protein Vegetarian Meals
5 from 8 votes
This high protein vegetarian sheet pan meal uses tofu, chickpeas, butternut squash, and red onion. Everything is roasted and served with a creamy tahini sauce!
Add chopped tofu, aminos, maple syrup, and garlic powder in a large bowl. Toss and let marinate for at least 30 minutes. Prep tahini sauce while tofu is marinating.
Preheat oven to 375°F.
Add chopped butternut squash, chickpeas, and onion to a large sheet pan. Drizzle on the oil, sprinkle with salt and pepper and toss to coat. Add tofu to the pan and toss once more.
Place sheet pan in the oven and roast for 30 minutes, toss ingredients and place back in the oven for 40 minutes or until chickpeas are crisp, tofu is golden and butternut squash is fork-tender.
Portion butternut squash, chickpea, tofu mixture onto plates, garnish with cilantro and drizzle with tahini sauce. Serve with extra tahini sauce.
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Followed the recipe exactly – and this butternut squash is soggy and mushy. Should have cooked at a higher temp for a shorter amount of time
Oh no! It definitely should not be mushy – you’re right, it might have been an issue of needed it to cook longer.
Brittany,
I would like to subscribe, but your “subscribe” link, is too covered by your peach banner, making it inactive.
Thanks,
Donna Olson
Oh! Thank you so much for letting me know. I will look into this!
I am a vegetarian and struggle to get enough protein.
Please put me on your mailing list!
Hey Kris! If you click on the “subscribe” button on the top left of my homepage you can get added to the mail list 🙂