High-Protein Vegan Recipes: Power Up Your Plant-Based Diet

A common concern for those considering a vegan diet is getting enough protein. However, there are plenty of plant-based foods that are rich in protein and can be used to create delicious and satisfying meals. Here are some high-protein vegan recipes that will help you stay strong and energized.

1. Quinoa and Black Bean Stuffed Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa in vegetable broth according to package instructions.
3. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft.
4. Stir in the cumin and chili powder, cooking for another minute.
5. Add the black beans, corn, diced tomatoes, and cooked quinoa to the pan. Mix well and season with salt and pepper.
6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
9. Garnish with fresh cilantro if desired and serve hot.

2. Chickpea and Spinach Stew

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 4 cups fresh spinach
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is soft.
3. Stir in the cumin and smoked paprika, cooking for another minute.
4. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Stir in the fresh spinach and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve with lemon wedges on the side for a bright, fresh flavor.

3. Tofu Scramble

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat.
2. Add the chopped onion, bell pepper, and minced garlic, cooking until the vegetables are soft.
3. Stir in the turmeric, nutritional yeast, garlic powder, and onion powder.
4. Add the crumbled tofu to the pan and mix well, cooking until heated through.
5. Season with salt and pepper to taste.
6. Garnish with fresh chives or parsley if desired and serve hot.

4. Lentil Bolognese

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Cooked pasta of your choice

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, grated carrot, and chopped celery, cooking until the vegetables are soft.
3. Stir in the dried basil and oregano, cooking for another minute.
4. Add the lentils, diced tomatoes, vegetable broth, and tomato paste to the pot. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve over cooked pasta and enjoy.

5. Edamame and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup shelled edamame (fresh or frozen)
• 1 red bell pepper, chopped
• 1 cucumber, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the quinoa in vegetable broth according to package instructions. Let it cool.
2. In a large bowl, combine the cooked quinoa, edamame, chopped bell pepper, cucumber, parsley, and mint.
3. In a small bowl, whisk together the lemon juice and olive oil. Pour over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

These high-protein vegan recipes are perfect for anyone looking to boost their protein intake while enjoying delicious and satisfying meals. Incorporate these dishes into your diet and feel the benefits of plant-based protein power!