10 High-Protein Vegan Entree Recipes for Healthy Meals

You're likely aware that nearly 40% of vegans struggle to get enough protein in their diets. You're trying to balance your protein intake, and vegan entrees can be a great option.

You'll find that high-protein dishes like lentil and mushroom curry can be a good starting point, but what other options are out there to help you meet your daily protein needs?

1. Lentil and Mushroom Curry

Hearty and flavorful lentil and mushroom curry made with red lentils and a blend of Indian spices.

Ingredients

• 1 cup red lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat olive oil in a large saucepan over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced mushrooms and cook until they release their moisture and start to brown.
6. Add the cumin, curry powder, turmeric, and cayenne pepper, and cook for 1 minute.
7. Add the soaked and drained lentils, and 2 cups of water to the saucepan.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
9. Season the curry with salt and pepper to taste.
10. Garnish with chopped cilantro, if desired, and serve hot over rice or with naan bread.

2. Vegan Stir Fry Noodles

Vegan stir fry noodles is a quick and flavorful Asian-inspired dish.

Ingredients

• 1 cup noodles
• 2 cups mixed vegetables
• 1 cup firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1 clove garlic
• Salt and pepper to taste

Instructions

1. Cook the noodles according to package instructions and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the grated ginger and garlic and stir-fry for 1 minute.
4. Add the mixed vegetables and firm tofu and stir-fry for 3-4 minutes.
5. Add the cooked noodles, soy sauce, salt, and pepper, and stir-fry for an additional 2 minutes.
6. Serve hot and enjoy.

3. Tofu and Vegetable Skewers

Tofu and Vegetable Skewers are a colorful and flavorful vegan entree option.

Ingredients

• 1 block of extra-firm tofu
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 cloves of garlic
• 1 zucchini
• 1 cup of mushrooms
• 1/4 cup of olive oil
• 2 tablespoons of soy sauce
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the tofu and vegetables into bite-sized pieces.
3. In a large bowl, whisk together olive oil, soy sauce, smoked paprika, salt, and pepper.
4. Add the tofu and vegetables to the bowl and toss to coat with the marinade.
5. Thread the marinated tofu and vegetables onto skewers.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the tofu is golden brown and the vegetables are tender.
7. Serve hot and enjoy

4. Quinoa and Black Bean Bowl

A nutritious and flavorful vegan bowl filled with quinoa and black beans.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Instructions

1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the diced red bell pepper and cook for an additional 2 minutes.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Stir in the cumin and cook for 1 minute.
7. Add the cooked black beans to the skillet and season with salt and pepper to taste.
8. To assemble the bowls, divide the cooked quinoa between two bowls and top with the black bean mixture.
9. Garnish with chopped fresh cilantro and serve immediately.

5. Seitan and Vegetable Stir

Hearty seitan and vegetable stir-fry packed with protein and flavor.

Ingredients

• 1 cup seitan
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 2 teaspoons soy sauce
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add seitan and cook until browned, about 5 minutes.
5. Add broccoli and bell peppers, cooking until tender, about 5 minutes.
6. Stir in soy sauce and grated ginger.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

6. Chickpea and Spinach Stew

Hearty and flavorful stew made with chickpeas and spinach.

Ingredients

• 1 can chickpeas
• 2 cups fresh spinach
• 1 onion
• 3 cloves garlic
• 1 carrot
• 1 celery stalk
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender.
3. Stir in the chickpeas, vegetable broth, diced tomatoes, and thyme.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the spinach to the pot and cook until wilted.
6. Season the stew with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

7. High Protein Pasta Recipes

Vegan pasta dish with high protein content from tofu and chickpeas.

Ingredients

• 8 oz pasta
• 1 block extra-firm tofu
• 1 can chickpeas
• 1 cup marinara sauce
• 1 cup roasted vegetables
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package directions.
2. Drain and set the pasta aside.
3. Crumble the tofu into small pieces and cook in a pan until golden brown.
4. Add the chickpeas, marinara sauce, and roasted vegetables to the pan.
5. Stir in the dried basil and oregano.
6. Combine the cooked pasta and tofu mixture.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

8. Vegan Lentil and Rice

Hearty and flavorful vegan lentil and rice dish.

Ingredients

• 1 cup brown or white rice
• 1 cup red or green lentils, rinsed and drained
• 2 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 cup mixed vegetables
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper, to taste

Instructions

1. Rinse the lentils and soak them in water for 30 minutes, then drain.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Add the lentils to the saucepan, reduce heat, cover, and simmer for 20-25 minutes or until tender.
4. In a large saucepan, heat 2 tablespoons of oil over medium heat.
5. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Add the chopped carrot and mixed vegetables, cook for 5 minutes.
8. Add the cooked lentils, cumin, curry powder, salt, and pepper, stir to combine.
9. Cook the rice according to package instructions.
10. Serve the lentil mixture over the cooked rice.

9. Tempeh and Vegetable Curry

A flavorful and nutritious tempeh curry with a variety of vegetables.

Ingredients

• 1 package of tempeh
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 2 medium-sized potatoes
• 1 can of coconut milk
• 1 tablespoon of curry powder
• 1 teaspoon of turmeric
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Cut the tempeh into small pieces and set aside.
2. Chop the onion, garlic, and red bell pepper into small pieces.
3. Boil the potatoes until they're slightly tender, then set aside.
4. Heat the olive oil in a large pan over medium heat.
5. Add the chopped onion, garlic, and red bell pepper to the pan and cook until the vegetables are tender.
6. Add the curry powder and turmeric to the pan and stir for 1 minute.
7. Add the tempeh, boiled potatoes, and coconut milk to the pan.
8. Season with salt and pepper to taste, then stir well.
9. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens.
10. Serve hot and enjoy.

10. Protein Rich Vegan Burgers

Savory vegan burgers packed with protein and flavorful ingredients.

Ingredients

• 1 cup cooked black beans
• 1/2 cup cooked chickpeas
• 1/4 cup oats
• 1/4 cup finely chopped mushrooms
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped walnuts

Instructions

1. Preheat a non-stick skillet or grill over medium heat.
2. In a food processor, combine black beans, chickpeas, oats, mushrooms, garlic, smoked paprika, salt, and pepper.
3. Process the mixture until it's well combined and slightly chunky.
4. Stir in the chopped walnuts and olive oil.
5. Using your hands, shape the mixture into 4-6 patties depending on the desired size.
6. Place the patties in the preheated skillet or on the grill and cook for 4-5 minutes per side.
7. Once the patties are cooked, assemble the burgers with your favorite toppings and serve immediately.

Conclusion

You'll coincidentally boost your protein intake with these 10 high-protein vegan entree recipes. It's no coincidence that lentil and mushroom curry, tofu stir-fry, and quinoa bowls with black beans are all packed with 15-21 grams of protein per serving, making them perfect for healthy meals that just happen to align with your dietary needs.