50+ Hearty High-Protein Vegan Dinner Recipes You’ll Love

When it comes to plant-based eating, one of the most common concerns is getting enough protein. Thankfully, vegan dinners can be just as rich in protein as those that include animal products.

Whether you’re a seasoned vegan, someone looking to reduce your meat consumption, or just starting out on your plant-based journey, this collection of high-protein vegan dinner recipes will help you stay satisfied, energized, and nourished.

From hearty legumes and tofu to nutrient-packed grains and vegetables, these recipes are packed with protein and flavor. Discover new favorites that will keep you full while also supporting your overall health.

Whether you’re craving a comforting bowl of chili, a crispy tofu stir-fry, or a nutrient-rich salad, these recipes are not only delicious but also perfect for meal prepping, family dinners, or impressing your guests at a dinner party.

50+ Hearty High-Protein Vegan Dinner Recipes You’ll Love

Incorporating high-protein vegan dinners into your weekly meal plan has never been easier or more exciting.

With so many diverse ingredients and flavors to explore, these recipes offer something for every taste preference and dietary need.

By choosing plant-based protein sources like lentils, quinoa, tofu, tempeh, and chickpeas, you’re fueling your body with the essential nutrients it needs to thrive.

No more worrying about missing out on protein or falling into repetitive meal patterns—these 50+ high-protein vegan dinner recipes will keep your meals fresh, satisfying, and packed with nutrition. Ready to get cooking? Your taste buds and your body will thank you!

Vegan Lentil and Quinoa Stuffed Peppers

This hearty and filling dish combines the power of lentils and quinoa, two high-protein plant-based foods, stuffed into colorful bell peppers. Packed with fiber, vitamins, and minerals, this vegan dinner is not only nutritious but also bursting with flavor. The addition of vegetables and spices ensures a well-rounded meal, perfect for anyone looking to boost their protein intake while enjoying a satisfying dinner.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa
• 1 cup cooked green lentils
• 1/2 cup diced onion
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes (fresh or canned)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3 minutes.
3. Add the zucchini and diced tomatoes, cooking for another 5 minutes until softened.
4. Stir in the cooked lentils, quinoa, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, letting the flavors meld.
5. Remove from heat and stir in the chopped cilantro and nutritional yeast.
6. Stuff each bell pepper with the quinoa-lentil mixture, pressing it down gently to fill the peppers completely.
7. Place the stuffed peppers on a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Serve warm, garnished with extra cilantro if desired.

These Vegan Lentil and Quinoa Stuffed Peppers are the perfect combination of protein, fiber, and flavor, making them an ideal dinner for anyone looking to nourish their body with plant-based goodness. Not only do they satisfy your hunger, but they also provide a variety of nutrients, thanks to the quinoa, lentils, and fresh vegetables. This recipe is a versatile, delicious, and satisfying meal that can easily become a staple in your weekly dinner rotation.

Tofu and Chickpea Stir-Fry with Peanut Sauce

This vibrant stir-fry features protein-packed tofu and chickpeas, stir-fried with crunchy vegetables in a tangy, savory peanut sauce. A one-pan meal that comes together quickly, it’s an excellent source of plant-based protein and healthy fats, making it the perfect dinner for those who want a filling, nutritious meal that doesn’t sacrifice on taste. It’s a flavorful option for busy weeknights or meal prep.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 cup cooked chickpeas (or one 15 oz can, drained and rinsed)
• 1 tbsp olive oil
• 1 medium carrot, julienned
• 1 bell pepper, sliced thin
• 1 cup broccoli florets
• 1/2 cup red onion, sliced
• 1 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 2 tbsp peanut butter
• 1 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Cut the tofu into cubes and add it to the skillet, cooking until golden brown on all sides, about 8-10 minutes. Set the tofu aside.
2. In the same skillet, add the sesame oil and sauté the carrot, bell pepper, broccoli, and red onion until tender but still vibrant, about 5 minutes.
3. In a small bowl, whisk together the soy sauce, peanut butter, maple syrup, rice vinegar, ginger, and garlic until smooth.
4. Add the cooked chickpeas and tofu back into the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat evenly.
5. Cook for another 2-3 minutes to allow the sauce to thicken slightly and coat all the ingredients.
6. Serve hot, garnished with sesame seeds and fresh cilantro.

This Tofu and Chickpea Stir-Fry with Peanut Sauce is a protein-packed dinner that is full of flavors and textures. The combination of tofu, chickpeas, and a rich peanut sauce creates a satisfying and complete meal, perfect for anyone on a vegan diet looking for a quick and easy high-protein dinner. Not only does it offer a generous serving of protein, but the vegetables and sauce make it a balanced and delicious meal that can easily be customized to suit your taste.

Vegan Tempeh Bolognese with Zucchini Noodles

This Vegan Tempeh Bolognese offers a plant-based twist on the classic Italian pasta dish. Tempeh provides a hearty, protein-packed base, while zucchini noodles keep the dish light and fresh. Paired with a rich tomato sauce, it’s a flavorful and filling dinner that’s low in carbs and high in plant protein, perfect for those looking to enjoy a wholesome vegan meal without compromising on taste.

Ingredients:

• 1 block tempeh, crumbled
• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the crumbled tempeh to the skillet and cook, stirring occasionally, until it starts to brown, about 8 minutes.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Reduce heat and let simmer for 15-20 minutes, allowing the flavors to meld together.
4. While the sauce simmers, heat a separate pan over medium heat. Add the spiralized zucchini noodles and sauté for 3-4 minutes until just tender, being careful not to overcook them.
5. To serve, plate the zucchini noodles and top with the tempeh bolognese sauce. Garnish with fresh basil and nutritional yeast for a cheesy, vegan twist.

This Vegan Tempeh Bolognese with Zucchini Noodles is a protein-packed, delicious, and low-carb alternative to the traditional pasta dish. The tempeh provides a satisfying, meat-like texture, while the fresh zucchini noodles add a lightness that makes this meal both nutritious and filling. It’s an excellent way to enjoy Italian comfort food in a healthy, vegan-friendly way. Whether you’re looking to cut down on carbs or simply crave a hearty plant-based dinner, this dish is sure to become a favorite in your meal rotation.

Chickpea and Spinach Vegan Curry

This Chickpea and Spinach Vegan Curry is a rich, flavorful dish packed with protein and fiber from chickpeas and spinach. The curry is made with coconut milk, which adds a creamy texture while balancing the heat from the spices. It’s a one-pot meal that’s quick to prepare, making it a perfect choice for busy nights when you want a satisfying dinner. This protein-rich curry is also incredibly versatile and can be paired with rice, quinoa, or flatbread.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
2. Add the curry powder, turmeric, cumin, coriander, cinnamon, and chili flakes (if using) to the pot, and cook for another minute, allowing the spices to bloom.
3. Stir in the chickpeas and coconut milk, bringing the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to combine and the sauce to thicken slightly.
4. Add the spinach in batches, allowing it to wilt down before adding more. Once all the spinach is incorporated, cook for an additional 2-3 minutes until it’s tender.
5. Season with salt, pepper, and lemon juice. Serve hot, garnished with fresh cilantro.

This Chickpea and Spinach Vegan Curry is a comforting, protein-packed meal that comes together in under 30 minutes. The combination of chickpeas and spinach provides a substantial amount of plant-based protein and iron, making it an excellent choice for anyone looking to nourish their body. The creamy coconut milk and aromatic spices create a rich and hearty dish that’s perfect with your favorite grain or bread. It’s a versatile and satisfying dinner that will warm you up from the inside out.

Vegan Tempeh Tacos with Avocado Salsa

These Vegan Tempeh Tacos are a protein-packed twist on the classic taco. Crumbled tempeh is sautéed with flavorful spices, then stuffed into soft corn tortillas. Topped with a fresh avocado salsa, these tacos are bursting with bold flavors and textures. Tempeh is a fantastic plant-based protein source, making this meal both hearty and nutritious. This dish is quick, easy to make, and perfect for a weeknight dinner or casual gathering.

Ingredients:

• 1 block tempeh, crumbled
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tbsp taco seasoning (or homemade blend of cumin, chili powder, garlic powder, onion powder, smoked paprika)
• 1/2 cup diced onion
• 1 bell pepper, diced
• 1/2 cup black beans (optional, for extra protein)
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for salsa)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
2. Add the taco seasoning, diced onion, and bell pepper to the pan. Stir well to combine, and cook for another 5 minutes until the vegetables are softened and the tempeh is coated with spices.
3. If using black beans, add them to the pan and heat through. Season with salt and pepper to taste.
4. While the tempeh mixture cooks, prepare the avocado salsa. In a small bowl, combine the diced avocado, cherry tomatoes, cilantro, lime juice, and olive oil. Gently toss to combine.
5. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, divide the tempeh mixture among the tortillas, then top with the avocado salsa.
6. Serve immediately, garnished with extra cilantro or lime wedges.

These Vegan Tempeh Tacos with Avocado Salsa are a protein-packed, flavorful meal that comes together in no time. Tempeh provides a hearty, meaty texture, while the fresh avocado salsa adds a refreshing, creamy contrast. With the added option of black beans, this meal offers an excellent source of plant-based protein and fiber. Perfect for taco night, this dish is not only satisfying but also customizable to suit your taste. It’s a wholesome and delicious dinner that everyone can enjoy.

Vegan Chickpea and Sweet Potato Shepherd’s Pie

This Vegan Chickpea and Sweet Potato Shepherd’s Pie is a protein-rich, hearty, and comforting dish. Instead of the traditional ground meat, chickpeas provide a meaty texture, while sweet potatoes form a creamy and slightly sweet topping. With a mix of vegetables and savory seasonings, this vegan shepherd’s pie is a satisfying, wholesome dinner that’s perfect for colder months or when you’re craving comfort food with a plant-based twist.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for cooking)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Begin by boiling the sweet potatoes in a large pot of salted water for about 15 minutes, or until tender. Drain and mash them with a fork or potato masher. Season with salt and pepper, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until soft, about 3 minutes.
3. Add the carrots and cook for another 5 minutes. Stir in the chickpeas, peas, vegetable broth, tomato paste, soy sauce, thyme, paprika, salt, and pepper. Cook for 5-7 minutes, letting the mixture thicken slightly.
4. Preheat your oven to 375°F (190°C). Transfer the chickpea-vegetable mixture into a baking dish, spreading it out evenly.
5. Spoon the mashed sweet potatoes over the top, spreading them out with a spatula to cover the entire dish.
6. Bake in the oven for 25 minutes, until the top is lightly golden.
7. Remove from the oven and sprinkle with nutritional yeast, if desired. Serve hot.

This Vegan Chickpea and Sweet Potato Shepherd’s Pie is the perfect comfort food, offering a satisfying balance of protein, fiber, and vitamins. The combination of chickpeas and vegetables creates a hearty filling, while the creamy mashed sweet potato topping brings a touch of sweetness and richness. This dish is a great way to enjoy a classic comfort food in a wholesome, plant-based version that’s perfect for any occasion. It’s an excellent dinner choice for those looking for a protein-packed meal that’s both nourishing and delicious.

Vegan Lentil and Mushroom Bolognese

This Vegan Lentil and Mushroom Bolognese is a hearty, protein-rich pasta sauce that’s perfect for dinner. With lentils providing a meaty texture and mushrooms adding a savory depth of flavor, this plant-based Bolognese rivals traditional meat versions. The sauce is simmered in tomatoes, garlic, and herbs, making it rich and full of flavor. Paired with your favorite pasta, this dish is both satisfying and nutritious, offering a great dose of plant-based protein and fiber in every bite.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups cremini mushrooms, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup vegetable broth
• 12 oz pasta of choice (spaghetti, penne, etc.)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the lentils in a large pot of boiling water for about 20-25 minutes until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
3. Add the chopped mushrooms to the skillet and cook for an additional 7-10 minutes, until they release their moisture and become golden brown.
4. Stir in the tomato paste, diced tomatoes, red wine (if using), vegetable broth, basil, oregano, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld together.
5. Stir in the cooked lentils and cook for an additional 5 minutes. If the sauce becomes too thick, add a bit more vegetable broth to reach your desired consistency.
6. Meanwhile, cook your pasta according to package instructions. Drain and toss with the Bolognese sauce.
7. Serve hot, garnished with fresh basil or parsley.

This Vegan Lentil and Mushroom Bolognese is an excellent alternative to traditional meat-based Bolognese, offering a rich, savory flavor and a satisfying texture. The combination of lentils and mushrooms delivers a great source of protein, fiber, and essential nutrients. It’s a versatile dish that can be enjoyed on any pasta of your choice, making it perfect for weeknight dinners or casual gatherings. This hearty, wholesome meal is not only nourishing but also packed with delicious flavors that everyone will love.

Tofu and Broccoli Stir-Fry with Peanut Sauce

This Tofu and Broccoli Stir-Fry with Peanut Sauce is a protein-packed, quick dinner that’s bursting with flavor. Crispy tofu is combined with fresh broccoli and a rich peanut sauce, creating a balanced meal with plant-based protein and healthy fats. The stir-fry is easy to customize by adding your favorite vegetables, making it a versatile and nourishing option for any night of the week. The peanut sauce adds a creamy, savory finish that pairs perfectly with the tofu and broccoli.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp maple syrup or agave
• 2 tbsp peanut butter
• 1 tsp ginger, grated
• 1 tbsp water (to thin sauce, if necessary)
• Toasted sesame seeds for garnish (optional)
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat olive oil in a large skillet over medium-high heat and add the tofu. Cook for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy.
2. Remove the tofu from the skillet and set aside. In the same pan, add sesame oil and sauté the garlic, onion, bell pepper, and broccoli for 5-7 minutes, until the vegetables are tender but still crisp.
3. While the vegetables cook, make the peanut sauce by whisking together the soy sauce, rice vinegar, maple syrup, peanut butter, ginger, and water in a small bowl until smooth.
4. Add the tofu back into the skillet, then pour the peanut sauce over the tofu and vegetables. Stir well to coat everything in the sauce and cook for an additional 2-3 minutes.
5. Serve the stir-fry over rice or noodles, garnished with toasted sesame seeds and fresh cilantro.

This Tofu and Broccoli Stir-Fry with Peanut Sauce is a flavorful, protein-rich dinner that’s quick to prepare and packed with nutrients. The crispy tofu offers a hearty texture, while the peanut sauce adds a creamy, savory element that ties the dish together. This stir-fry is not only satisfying but also customizable, allowing you to add other veggies like carrots, snap peas, or mushrooms. It’s a well-balanced meal with healthy fats, fiber, and plant-based protein, perfect for busy weeknights when you want something delicious and nutritious.

Vegan Quinoa and Black Bean Stuffed Peppers

These Vegan Quinoa and Black Bean Stuffed Peppers are a protein-packed meal that’s both satisfying and visually stunning. Quinoa provides a complete source of protein, while black beans add fiber and additional protein, making these stuffed peppers a filling and nutritious dinner option. With a blend of spices, diced tomatoes, and corn, the filling is bursting with flavor. Topped with avocado and fresh cilantro, these stuffed peppers make for a wholesome, plant-based meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 avocado, diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring to combine.
4. Stuff each pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
5. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly.
7. Serve the stuffed peppers hot, topped with diced avocado, fresh cilantro, and a squeeze of lime juice.

Vegan Quinoa and Black Bean Stuffed Peppers are a delicious and protein-packed dinner that’s as nutritious as it is visually appealing. The combination of quinoa and black beans provides a full range of amino acids, making this dish a complete protein source. The peppers are filled with vibrant ingredients like corn, tomatoes, and spices, giving them a rich flavor profile. Topped with creamy avocado and cilantro, this meal is fresh, satisfying, and perfect for anyone looking for a wholesome plant-based dinner option. Whether you’re serving it for a family meal or a dinner party, this dish is sure to impress.

Vegan Chickpea and Spinach Coconut Curry

This Vegan Chickpea and Spinach Coconut Curry is a rich, comforting dish full of plant-based protein and healthy fats. Chickpeas provide a hearty texture and plenty of protein, while spinach adds vitamins and minerals. The coconut milk creates a creamy base that, along with aromatic spices like cumin, turmeric, and coriander, gives the curry its rich flavor. This dish is incredibly satisfying and perfect for a cozy dinner. Serve it with basmati rice or flatbread for a complete meal that’s both nourishing and flavorful.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, smoked paprika, salt, and pepper. Cook for 1 minute, allowing the spices to bloom.
4. Add the chickpeas, coconut milk, diced tomatoes, and spinach. Stir to combine, and bring the mixture to a simmer.
5. Simmer for 15-20 minutes, until the curry thickens slightly and the spinach is wilted.
6. Stir in the lemon juice just before serving, and garnish with fresh cilantro.
7. Serve the curry with basmati rice or flatbread for a complete meal.

This Vegan Chickpea and Spinach Coconut Curry is a wonderfully hearty and protein-packed dish that brings a warm, comforting vibe to any dinner table. The chickpeas offer an excellent source of protein and fiber, while the creamy coconut milk creates a rich and indulgent sauce. Spinach adds a burst of color and nutrients, making this dish both healthy and satisfying. The combination of spices adds a flavorful depth that is both aromatic and mouthwatering. Whether you’re serving it for a family dinner or a special occasion, this curry is sure to be a hit.

Vegan Tempeh Tacos with Avocado and Lime Slaw

These Vegan Tempeh Tacos are a delicious, protein-packed alternative to traditional taco fillings. Crumbled tempeh is seasoned with smoky, spicy flavors and sautéed to perfection, creating a meaty texture that’s perfect for stuffing into soft tortillas. Topped with a creamy avocado and lime slaw, these tacos are fresh, crunchy, and full of flavor. This dish is a great choice for taco night or casual dinners, offering a satisfying, plant-based meal that’s both hearty and healthy.

Ingredients:

• 1 block tempeh, crumbled
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp soy sauce or tamari
• 1/4 cup vegetable broth
• 8 small corn tortillas
• 1 avocado, diced
• 1 cup shredded cabbage (green or purple)
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp vegan mayo (optional)
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for an additional 1 minute until fragrant.
3. Stir in the crumbled tempeh, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the tempeh is browned and crispy.
4. Add the soy sauce and vegetable broth to the tempeh, and cook for an additional 2-3 minutes to allow the flavors to combine.
5. While the tempeh cooks, prepare the slaw by combining the shredded cabbage, cilantro, lime juice, and vegan mayo (if using) in a bowl. Toss to coat and season with salt and pepper to taste.
6. Warm the corn tortillas in a dry skillet or microwave.
7. Assemble the tacos by filling each tortilla with the tempeh mixture, topping with avocado, and a generous spoonful of the lime slaw.
8. Garnish with extra cilantro and hot sauce if desired.

These Vegan Tempeh Tacos are a fantastic choice for anyone craving a hearty, flavorful meal. Tempeh, with its firm texture and nutty flavor, serves as the perfect base for a taco filling, while the smoky and spicy seasonings make each bite satisfying. The creamy avocado and tangy lime slaw add a refreshing contrast that complements the warm, savory tempeh perfectly. These tacos are a great weeknight dinner option that’s quick, nutritious, and sure to please vegans and non-vegans alike.

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili is a comforting, protein-rich dish that’s perfect for cold weather. Sweet potatoes add natural sweetness and a creamy texture, while black beans provide fiber and plant-based protein. The chili is spiced with cumin, chili powder, and smoked paprika, giving it a deep, rich flavor. This dish is perfect for meal prep, as it stores well and tastes even better the next day. Serve it with cornbread or rice for a complete and hearty meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another 2 minutes until fragrant.
4. Add the black beans, diced tomatoes, tomato paste, and vegetable broth. Bring the chili to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili thickens.
5. Taste and adjust seasoning if needed, adding more salt, pepper, or chili powder to suit your preference.
6. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice.

This Vegan Sweet Potato and Black Bean Chili is the ultimate comfort food, offering a perfect blend of sweet and savory flavors. The sweet potatoes add a creamy richness, while the black beans provide a protein-packed base. The smoky spices give the chili depth and complexity, making it a hearty, satisfying meal. Whether you’re preparing it for a weeknight dinner or a cozy weekend gathering, this chili is easy to make, nutrient-dense, and perfect for anyone looking to enjoy a flavorful, plant-based dish.

Vegan Lentil and Mushroom Shepherd’s Pie

This Vegan Lentil and Mushroom Shepherd’s Pie is a plant-based twist on the classic comfort dish. Instead of meat, we use hearty lentils and mushrooms, which provide a meaty texture and earthy flavor. The filling is rich and savory, simmered with vegetables and seasoned with thyme and rosemary. It’s topped with a creamy mashed potato layer, which is baked until golden and crispy. This protein-packed dinner is a crowd-pleaser that’s perfect for family meals or a cozy dinner with friends.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup vegetable broth
• 1/4 cup tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and diced
• 1/4 cup unsweetened almond milk (or plant-based milk of choice)
• 2 tbsp vegan butter
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pot, cook the lentils according to package instructions. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and mushrooms. Sauté for 7-10 minutes, until softened and browned.
4. Add the diced carrot and celery to the skillet, cooking for an additional 5 minutes.
5. Stir in the vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Simmer for 10-15 minutes until the mixture thickens slightly.
6. Stir in the cooked lentils and season with salt and pepper. Remove from heat.
7. Meanwhile, boil the diced potatoes in a large pot of salted water until tender, about 15 minutes.
8. Drain the potatoes and mash them with almond milk and vegan butter until smooth and creamy.
9. Transfer the lentil and mushroom mixture into a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out to cover the filling completely.
10. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
11. Garnish with fresh parsley before serving.

This Vegan Lentil and Mushroom Shepherd’s Pie is a nourishing and satisfying dish that brings comfort to any table. The combination of lentils and mushrooms creates a savory and hearty filling, while the creamy mashed potato topping adds a deliciously indulgent finish. Packed with protein and fiber, this dish is as nutritious as it is delicious. It’s perfect for a family dinner or a meal prep option, and can be enjoyed by both vegans and non-vegans alike.

Vegan Tofu Stir-Fry with Peanut Sauce

This Vegan Tofu Stir-Fry with Peanut Sauce is an easy and flavorful dish that’s perfect for a quick weeknight dinner. Tofu provides a great source of plant-based protein, while the colorful vegetables add crunch and freshness. The homemade peanut sauce is the star of this dish, with its rich and tangy flavor that complements the tofu and vegetables perfectly. This stir-fry is versatile, and you can use any vegetables you have on hand, making it a great option for using up leftovers.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp peanut butter
• 1 tbsp maple syrup or agave
• 1/2 tsp chili flakes (optional)
• 1 garlic clove, minced
• 2 tbsp water (or more as needed)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• Cooked rice or noodles for serving

Instructions:

1. Start by pressing the tofu to remove excess water. Once pressed, cut it into cubes.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the bell pepper, carrot, zucchini, and broccoli for 5-7 minutes until tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, maple syrup, garlic, and chili flakes (if using). Add water to reach your desired sauce consistency.
5. Add the cooked tofu back to the skillet with the vegetables and pour the peanut sauce over the top. Toss to coat evenly.
6. Serve the stir-fry over rice or noodles, and garnish with sesame seeds and sliced green onions.

This Vegan Tofu Stir-Fry with Peanut Sauce is a vibrant and satisfying dish that’s packed with protein and flavor. The crispy tofu pairs wonderfully with the colorful, tender-crisp vegetables, while the peanut sauce adds a rich and tangy punch. Whether you serve it over rice or noodles, this dish is versatile and easy to customize with your favorite vegetables. It’s a perfect weeknight dinner that’s both healthy and delicious, and it’s sure to become a regular in your rotation of vegan recipes.

Vegan Quinoa Stuffed Peppers

These Vegan Quinoa Stuffed Peppers are a nutritious and protein-rich dinner option. The quinoa provides a complete source of protein, while the peppers are filled with a savory mixture of black beans, tomatoes, corn, and spices. Topped with avocado and fresh cilantro, these stuffed peppers make for a colorful and flavorful meal. This dish is not only high in protein but also packed with fiber, making it both filling and wholesome. It’s a perfect dish for meal prepping or serving to guests.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa according to package instructions and set aside.
3. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
4. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
6. Once the peppers are cooked, remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly.
7. Serve the stuffed peppers with avocado slices, chopped cilantro, and lime wedges on the side.

These Vegan Quinoa Stuffed Peppers are a wholesome, protein-packed meal that’s both colorful and flavorful. The combination of quinoa, black beans, and corn creates a delicious filling that is both satisfying and nutrient-dense. The smoky spices and fresh toppings elevate the dish, making it perfect for a family dinner or meal prep. Not only are these stuffed peppers high in protein and fiber, but they’re also customizable – feel free to add your favorite ingredients like diced avocado, olives, or even vegan cheese for extra flavor. This dish is sure to become a favorite in your healthy dinner repertoire.

Note: More recipes are coming soon!