50+ Healthy High-Protein Vegan Lunch Recipes for Every Palate

For those seeking delicious, satisfying vegan meals that pack a protein punch, look no further.

High-protein vegan lunches are not only perfect for boosting your energy through the afternoon but also ideal for anyone looking to support their health, fitness, and nutritional goals.

While plant-based eating has sometimes been associated with lower protein levels, many vegan ingredients are incredibly rich in protein, from beans, lentils, and chickpeas to tofu, tempeh, and quinoa.

In this article, we’ve gathered 50+ high-protein vegan lunch recipes that are loaded with flavor, nutrition, and variety.

From hearty salads and nourishing bowls to creative wraps and sandwiches, these recipes make getting your daily dose of plant-based protein a breeze, all while delivering the taste and convenience you crave.

Whether you’re meal-prepping for the week, packing a quick lunch to go, or simply exploring new recipes, these dishes offer plenty of options to keep your meals exciting and your protein intake steady.

Each recipe has been carefully crafted to balance protein with a variety of textures, tastes, and ingredients that make vegan lunches enjoyable and satisfying.

Dive in, explore these delicious options, and discover how easy it can be to enjoy high-protein vegan meals every day.

50+ Healthy High-Protein Vegan Lunch Recipes for Every Palate

With these 50+ high-protein vegan lunch recipes, enjoying plant-based meals has never been more nutritious, easy, or exciting.

These recipes showcase the versatility and richness of vegan ingredients, proving that you can meet your protein needs while savoring every bite.

Each recipe offers a unique twist on classic flavors and combines protein-rich ingredients with other nutrient-dense foods to provide balanced, delicious meals that fuel your day.

Whether you’re new to vegan eating or a seasoned plant-based eater looking for fresh ideas, these recipes make it simple to enjoy the benefits of high-protein lunches.

Try out a few of these recipes, or plan a week’s worth of lunches to get a full range of flavors and nutrients.

From satisfying salads and wholesome grain bowls to wraps, soups, and hearty sandwiches, these high-protein vegan lunches make plant-based eating a pleasure.

Enjoy the journey to a healthier, tastier, and protein-packed vegan lifestyle!

Quinoa and Lentil Power Bowl with Tahini Dressing

This Quinoa and Lentil Power Bowl is a nutrient-dense, protein-packed vegan meal that’s perfect for lunch. Featuring a hearty base of quinoa and green lentils, this bowl is loaded with fiber and essential amino acids. It’s complemented by a creamy, tangy tahini dressing that adds a boost of calcium and healthy fats, while a mix of fresh vegetables provides vibrant color, crunch, and additional nutrients. This dish is perfect for meal prep and can be enjoyed warm or chilled, making it ideal for busy weekdays or to pack as a to-go meal.

Ingredients:

• Bowl:
  • 1 cup quinoa, rinsed
  • 1 cup green or brown lentils, rinsed
  • 4 cups water or vegetable broth
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
• Tahini Dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water (adjust for consistency)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Cook the Quinoa and Lentils
   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes, then remove from heat and let sit for 5 minutes before fluffing with a fork. In another pot, add the lentils and 2 cups of water. Bring to a boil, then reduce to simmer, cooking for 20-25 minutes until tender. Drain any excess water.
2. Prepare the Vegetables
   While the quinoa and lentils are cooking, prepare your vegetables by dicing the cucumber, halving the cherry tomatoes, and shredding the carrots.
3. Make the Tahini Dressing
   In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper. Adjust the consistency with more water if needed.
4. Assemble the Bowl
   In a large bowl, combine the cooked quinoa, lentils, vegetables, sunflower seeds, and pumpkin seeds. Drizzle with tahini dressing and toss to coat evenly.
5. Serve
   Divide the mixture into bowls, top with extra seeds or herbs if desired, and enjoy!

This Quinoa and Lentil Power Bowl is a high-protein lunch that’s both filling and flavorful. The combination of quinoa and lentils provides a complete source of plant-based protein, while the tahini dressing ties everything together with a creamy, zesty flavor. This versatile dish is ideal for meal prep and keeps well in the fridge, so you can enjoy it throughout the week.

Chickpea and Edamame Wrap with Avocado Spread

The Chickpea and Edamame Wrap is a protein-rich, portable lunch option perfect for anyone following a vegan diet. This wrap combines protein-packed chickpeas and edamame, along with creamy avocado, fresh veggies, and whole-wheat tortillas for a filling meal. The avocado spread adds a layer of richness, and the inclusion of leafy greens and crunchy vegetables enhances the fiber and vitamin content. This recipe is ideal for a quick lunch or an energizing snack, and it can easily be customized with your favorite fillings or wraps.

Ingredients:

• Filling:
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup shelled edamame, cooked and cooled
  • 1/2 avocado, mashed
  • 1 cup shredded lettuce or spinach
  • 1/2 cup shredded carrots
  • 1/2 cup sliced bell peppers
  • Salt and pepper to taste
• Wrap:
  • 2 large whole-wheat or gluten-free tortillas
  • 2 tbsp hummus or tahini spread (optional)

Instructions:

1. Prepare the Chickpea and Edamame Filling
   In a bowl, combine chickpeas and edamame, lightly mashing some of the mixture to create a chunky consistency. Add the mashed avocado, season with salt and pepper, and mix well.
2. Prepare the Vegetables
   Shred the lettuce or spinach, carrots, and slice the bell peppers.
3. Assemble the Wraps
   Lay each tortilla flat and spread a thin layer of hummus or tahini if desired. Add a generous amount of the chickpea-edamame mixture, then top with shredded lettuce, carrots, and bell peppers.
4. Wrap and Serve
   Roll up each tortilla tightly and slice in half. Enjoy immediately or wrap in foil for a portable lunch.

This Chickpea and Edamame Wrap is a balanced, high-protein meal that combines creamy avocado with crunchy veggies, creating a satisfying texture and rich flavor. Perfect for on-the-go eating, these wraps are nutritious and delicious, making it easy to enjoy a plant-based lunch packed with protein wherever you are.

Tofu and Black Bean Stir-Fry with Brown Rice

This Tofu and Black Bean Stir-Fry with Brown Rice is a hearty, protein-loaded meal that’s quick to prepare and full of flavor. Tofu and black beans are the stars of this dish, providing a combined protein boost along with essential nutrients. Enhanced with fresh vegetables and a simple stir-fry sauce, this meal is both satisfying and nutrient-dense. Paired with brown rice, it creates a complete meal perfect for lunch. This recipe is versatile and allows you to incorporate any leftover veggies, making it both practical and delicious.

Ingredients:

• Stir-Fry:
  • 1 block (14 oz) extra-firm tofu, cubed
  • 1 cup cooked black beans (or 1 can, rinsed and drained)
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Rice:
  • 1 cup cooked brown rice
• Garnish:
  • 1 tbsp sesame seeds
  • Green onions, chopped

Instructions:

1. Prepare the Tofu
   Heat olive oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
2. Stir-Fry the Vegetables
   In the same pan, add sesame oil, then add bell pepper, zucchini, and broccoli. Stir-fry for about 4-5 minutes until vegetables are tender-crisp.
3. Add Black Beans and Tofu
   Add cooked black beans and tofu back into the pan. Pour soy sauce or tamari over the mixture and stir well to coat. Cook for another 2-3 minutes until everything is heated through.
4. Serve with Brown Rice
   Divide brown rice into bowls and top with the tofu and vegetable stir-fry. Sprinkle sesame seeds and green onions on top for garnish.

This Tofu and Black Bean Stir-Fry is a protein-rich and flavorful lunch option that’s quick to make and incredibly satisfying. The combination of tofu and black beans provides a powerhouse of plant-based protein, while the vegetables add crunch and color to the dish. Enjoy this stir-fry as a filling midday meal, and feel free to customize it with any other vegetables you have on hand.

Tempeh and Chickpea Salad with Lemon-Tahini Dressing

This Tempeh and Chickpea Salad is a protein-packed lunch that’s full of flavor and texture. Tempeh, a fermented soy product, is rich in protein and offers a satisfying chew, while chickpeas add an extra layer of plant-based protein. The salad is complemented by a creamy lemon-tahini dressing, which balances the savory elements with a tangy zest. This meal is perfect for a quick lunch or to prep ahead of time, as it stores well in the fridge. Packed with fresh vegetables, healthy fats, and fiber, this salad will keep you full and energized.

Ingredients:

• Salad:
  • 1 block (8 oz) tempeh, cubed
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 cups mixed greens (spinach, arugula, or lettuce)
  • 1/4 cup pumpkin seeds
  • 1/4 cup fresh parsley, chopped
• Lemon-Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp water (to thin out dressing)
  • Salt and pepper to taste

Instructions:

1. Prepare the Tempeh
   In a skillet over medium heat, cook the cubed tempeh for 5-7 minutes, stirring occasionally until golden brown. Remove from heat and set aside.
2. Make the Dressing
   In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper until smooth and creamy. Adjust with more water if you prefer a thinner consistency.
3. Assemble the Salad
   In a large bowl, combine tempeh, chickpeas, cucumber, tomatoes, red onion, mixed greens, and pumpkin seeds. Drizzle with the lemon-tahini dressing and toss to combine.
4. Serve
   Garnish with fresh parsley and serve immediately, or refrigerate for later use.

This Tempeh and Chickpea Salad is a nutrient-dense, protein-packed meal that’s easy to prepare and full of fresh flavors. The tempeh and chickpeas work together to create a satisfying protein base, while the lemon-tahini dressing adds creaminess and tang. This salad is perfect for a quick lunch or as a meal prep option, and it can be customized with other veggies or grains for variety.

Vegan High-Protein Chili with Kidney Beans and Quinoa

This Vegan High-Protein Chili is a comforting, hearty meal that’s packed with protein and flavor. Kidney beans and quinoa form the base of this chili, making it a perfect choice for a filling lunch. The dish is loaded with spices like cumin, chili powder, and smoked paprika, creating a smoky, rich flavor. A blend of tomatoes, onions, and garlic enhances the depth of the chili, while quinoa adds extra protein and a slight nutty taste. This chili is ideal for meal prep, as it stores well and can be enjoyed throughout the week.

Ingredients:

• Chili:
  • 1 cup cooked quinoa
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 cup vegetable broth
  • Salt and pepper to taste
• Toppings:
  • Fresh cilantro, chopped
  • Sliced avocado (optional)
  • Lime wedges

Instructions:

1. Cook the Vegetables
   In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, cooking for about 5 minutes until softened.
2. Add the Beans and Tomatoes
   Stir in the kidney beans, diced tomatoes, and vegetable broth. Bring to a simmer, and cook for 10 minutes, allowing the flavors to meld together.
3. Add the Spices and Quinoa
   Add chili powder, cumin, smoked paprika, salt, and pepper to the pot, then stir in the cooked quinoa. Let the chili simmer for an additional 10-15 minutes, stirring occasionally.
4. Serve
   Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, and a squeeze of lime juice.

This Vegan High-Protein Chili with Kidney Beans and Quinoa is the ultimate comfort food that’s both filling and nourishing. The quinoa provides a great protein boost while the kidney beans add fiber and heartiness to the dish. The smoky, spicy flavors will warm you up, making this chili perfect for colder days or meal prepping for the week. It’s a versatile dish, so feel free to adjust the spice level and toppings to suit your taste.

Lentil and Sweet Potato Shepherd’s Pie

This Lentil and Sweet Potato Shepherd’s Pie is a high-protein, plant-based version of the classic comfort food. Loaded with protein from lentils and rich in vitamins from sweet potatoes, this dish is a satisfying and nourishing lunch. The base is made with lentils, carrots, and peas, cooked in a flavorful tomato-based sauce, while the topping is a creamy mashed sweet potato. This shepherd’s pie is hearty, full of flavor, and can be made in advance for an easy-to-reheat meal.

Ingredients:

• Filling:
  • 1 cup dried green or brown lentils, cooked (or 2 cups cooked lentils)
  • 2 large carrots, diced
  • 1 cup frozen peas
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Sweet Potato Topping:
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup almond milk or any plant-based milk
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

1. Prepare the Sweet Potato Topping
   Boil the sweet potatoes in a large pot for 10-12 minutes, until tender. Drain and mash with almond milk, olive oil, salt, and pepper until smooth and creamy. Set aside.
2. Make the Filling
   In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and carrots, and cook until softened, about 5 minutes. Stir in tomato paste, diced tomatoes, vegetable broth, and soy sauce. Add the cooked lentils and peas, then simmer for 10 minutes until the mixture thickens. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie
   Preheat the oven to 375°F (190°C). Transfer the lentil mixture to a baking dish, spreading it evenly. Top with the mashed sweet potatoes, smoothing them over the lentil mixture.
4. Bake and Serve
   Bake for 20 minutes, until the top is golden and the filling is bubbling. Let cool for a few minutes before serving.

This Lentil and Sweet Potato Shepherd’s Pie is a protein-packed, comforting vegan lunch that’s perfect for satisfying your hunger. The combination of lentils, vegetables, and a creamy sweet potato topping provides a balance of protein, fiber, and healthy carbohydrates. It’s an ideal dish for meal prepping, as it stores well and can be enjoyed for several days. Plus, the flavor is even better the next day, making it a great make-ahead option for busy weeks.

Tofu and Edamame Stir-Fry with Brown Rice

This Tofu and Edamame Stir-Fry with Brown Rice is a protein-packed, vibrant dish full of plant-based goodness. Tofu provides a rich source of protein, while edamame adds even more protein and a delightful crunch. The stir-fry is tossed with a flavorful sauce made from soy sauce, sesame oil, and ginger, then served over hearty brown rice. This dish is not only filling but also easy to prepare and perfect for meal prep. It’s a balanced meal with protein, fiber, and healthy fats to fuel your body.

Ingredients:

• Stir-Fry:
  • 1 block (14 oz) firm tofu, drained and cubed
  • 1 cup edamame (shelled)
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1/2 onion, sliced
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 2 tbsp sesame seeds (optional for garnish)
  • 2 green onions, chopped (for garnish)
• For Serving:
  • 1 1/2 cups cooked brown rice

Instructions:

1. Prepare the Tofu
   Heat sesame oil in a large skillet or wok over medium heat. Add cubed tofu and cook for 6-8 minutes, turning occasionally until golden and crisp. Remove from the skillet and set aside.
2. Stir-Fry the Vegetables
   In the same skillet, add a little more sesame oil if needed. Sauté onion, bell pepper, and carrot for 4-5 minutes until softened. Add the edamame, garlic, and ginger, and cook for another 2-3 minutes until fragrant.
3. Add the Sauce
   In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and a pinch of black pepper. Pour the sauce into the skillet and stir to combine with the vegetables.
4. Combine Tofu and Serve
   Return the tofu to the skillet and toss everything together until well-coated in the sauce. Serve over a bed of cooked brown rice and garnish with sesame seeds and green onions.

This Tofu and Edamame Stir-Fry is a well-balanced, protein-rich lunch that combines the heartiness of tofu and edamame with fresh, crunchy vegetables. The dish is packed with fiber from the brown rice and protein from both tofu and edamame. The savory-sweet sauce ties all the flavors together, making it a satisfying and nourishing meal. It’s a perfect dish to meal prep for the week, as it stores well and can be enjoyed cold or reheated.

Chickpea and Spinach Stuffed Sweet Potatoes

These Chickpea and Spinach Stuffed Sweet Potatoes are a hearty, protein-packed vegan lunch that’s as colorful as it is delicious. Roasted sweet potatoes serve as the base, and are topped with a savory filling made from chickpeas, spinach, and spices. The combination of the natural sweetness of the potatoes and the savory, spiced filling makes each bite satisfying and flavorful. This dish is easy to prepare, can be made ahead, and provides a great balance of protein, carbs, and fiber.

Ingredients:

• 4 medium sweet potatoes, scrubbed
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Roast the Sweet Potatoes
   Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and place them on a baking sheet. Roast for 40-45 minutes, until tender when pierced with a knife.
2. Prepare the Filling
   While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened. Stir in cumin and smoked paprika, cooking for an additional minute.
3. Add Chickpeas and Spinach
   Add the chickpeas to the pan and cook for 5 minutes, until they start to crisp up slightly. Stir in the spinach and cook until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
4. Assemble the Dish
   Once the sweet potatoes are done, carefully slice them open and fluff the insides with a fork. Spoon the chickpea and spinach mixture on top of each sweet potato. Garnish with fresh herbs and serve.

Chickpea and Spinach Stuffed Sweet Potatoes are a nutrient-dense, protein-rich lunch that’s both satisfying and delicious. The sweet potatoes provide complex carbohydrates and fiber, while the chickpeas deliver plant-based protein. Combined with the earthy spinach and warm spices, this dish is the perfect balance of flavors and nutrients. It’s easy to make in large batches, making it an ideal choice for meal prep.

Vegan Quinoa Salad with Black Beans and Avocado

This Vegan Quinoa Salad with Black Beans and Avocado is a protein-rich, refreshing lunch that’s packed with healthy fats, fiber, and plant-based protein. Quinoa serves as a complete protein, providing all nine essential amino acids, while black beans add additional protein and a hearty texture. The addition of creamy avocado and zesty lime dressing makes this salad both satisfying and flavorful. Perfect for a quick lunch or a light dinner, this salad can be prepared in advance and eaten throughout the week.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 can (15 oz) black beans, rinsed and drained
• 1 avocado, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Base
   In a large mixing bowl, combine the cooked and cooled quinoa, black beans, corn, red bell pepper, and red onion. Toss gently to mix.
2. Make the Dressing
   In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, cumin, salt, and pepper until well combined.
3. Assemble the Salad
   Pour the dressing over the quinoa mixture and toss to coat everything evenly. Gently fold in the diced avocado and chopped cilantro.
4. Serve
   Serve immediately, or refrigerate for up to 3 days for a make-ahead meal.

This Vegan Quinoa Salad with Black Beans and Avocado is a bright and colorful meal that’s loaded with plant-based protein and healthy fats. The combination of quinoa and black beans ensures that this dish is filling and balanced, while the creamy avocado and tangy lime dressing add a refreshing twist. It’s the perfect meal to make in advance, as it holds up well in the fridge and can be eaten cold. Ideal for busy lunches, this salad is both nutritious and satisfying.

Lentil and Vegetable Stew with Kale

This hearty Lentil and Vegetable Stew with Kale is a protein-packed vegan lunch that’s ideal for chilly days or whenever you need a comforting, nourishing meal. Lentils are loaded with plant-based protein and fiber, while kale adds a boost of vitamins and minerals. The stew is filled with a colorful mix of carrots, celery, and tomatoes, all simmered together in a savory broth. This meal is not only satisfying but also easy to prepare in a big batch, making it perfect for meal prep.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup water (add more as needed)
• 2 cups fresh kale, chopped
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Aromatics
   Heat a large pot over medium heat and add a splash of olive oil. Add the onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened.
2. Cook the Lentils
   Add the lentils, vegetable broth, water, diced tomatoes, thyme, and cumin to the pot. Stir to combine, then bring to a boil.
3. Simmer the Stew
   Reduce the heat and let the stew simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add more water if needed to reach your desired consistency.
4. Add Kale and Season
   Stir in the kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
5. Serve
   Ladle into bowls, garnish with fresh parsley, and enjoy warm.

This Lentil and Vegetable Stew with Kale is a wholesome, protein-rich meal that’s packed with flavor and nutrients. The combination of hearty lentils, tender vegetables, and leafy kale creates a comforting stew that’s both satisfying and nourishing. It’s perfect for meal prepping or making a large batch to enjoy throughout the week, offering a convenient way to keep up with your plant-based protein needs.

Tempeh and Quinoa Stuffed Bell Peppers

Tempeh and Quinoa Stuffed Bell Peppers are a delicious and protein-packed vegan meal, combining the nutty flavor of quinoa with the hearty texture of tempeh. This dish is not only visually appealing with vibrant bell peppers but also loaded with protein, fiber, and essential nutrients. The filling is seasoned with Italian herbs, garlic, and tomatoes, making each bite flavorful and satisfying. This recipe is ideal for a make-ahead lunch and can be easily customized with your favorite veggies or spices.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1/2 cup quinoa, rinsed and cooked
• 1/2 block (4 oz) tempeh, crumbled
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Preheat the Oven
   Preheat your oven to 375°F (190°C).
2. Prepare the Filling
   In a skillet, add a splash of olive oil and sauté the onion and garlic for 3-4 minutes until softened. Add the crumbled tempeh and cook for another 5 minutes, stirring occasionally.
3. Combine Ingredients
   Add the cooked quinoa, diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir everything together and cook for an additional 5 minutes until heated through.
4. Stuff the Peppers and Bake
   Place the bell peppers in a baking dish and stuff each one with the quinoa-tempeh mixture. Cover the dish with foil and bake for 30-35 minutes, or until the peppers are tender.
5. Garnish and Serve
   Garnish with fresh parsley or basil before serving.

These Tempeh and Quinoa Stuffed Bell Peppers are a delightful, high-protein meal that’s packed with flavor and color. The savory tempeh and quinoa filling is perfectly balanced by the sweetness of the roasted bell peppers, making for a meal that’s as satisfying as it is nutritious. This dish is great for preparing in advance and reheats beautifully, making it a convenient and protein-rich option for busy lunches.

Chickpea and Avocado Wrap with Spinach and Veggies

This Chickpea and Avocado Wrap with Spinach and Veggies is a quick, protein-packed vegan lunch that’s perfect for on-the-go. Chickpeas provide a hearty source of plant-based protein, while avocado adds creaminess and healthy fats. Fresh spinach, bell peppers, and cucumbers add crunch and nutrients, making this wrap both delicious and wholesome. The combination is seasoned with lemon juice, salt, and pepper for a fresh and tangy flavor. Simple to make and easy to pack, this wrap is perfect for busy days or a light, refreshing lunch.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and mashed
• 1 avocado, mashed
• 1 cup fresh spinach leaves
• 1/2 red bell pepper, sliced
• 1/2 cucumber, sliced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 large whole-grain tortillas

Instructions:

1. Prepare the Filling
   In a bowl, combine the mashed chickpeas and avocado. Stir in lemon juice and season with salt and pepper to taste.
2. Assemble the Wraps
   Lay a tortilla on a flat surface. Spread half of the chickpea-avocado mixture down the center of the tortilla. Top with spinach, bell pepper, and cucumber slices.
3. Wrap and Serve
   Roll the tortilla tightly, tucking in the sides as you go. Slice in half and repeat with the second tortilla.

The Chickpea and Avocado Wrap with Spinach and Veggies is a tasty, protein-rich lunch option that’s easy to make and packed with nutrients. This wrap combines the creaminess of avocado with the hearty protein of chickpeas and the fresh crunch of raw vegetables. It’s a versatile recipe that can be made in advance, making it ideal for a busy lifestyle. Whether you’re looking for a quick lunch or a healthy meal on the go, this wrap delivers on flavor and nutrition.

Spicy Black Bean and Sweet Potato Burrito Bowl

This Spicy Black Bean and Sweet Potato Burrito Bowl is a high-protein, flavorful vegan dish that’s ideal for a nourishing lunch. Black beans provide a great source of protein and fiber, while sweet potatoes add a touch of natural sweetness and plenty of vitamins. The bowl is topped with fresh vegetables, avocado, and a sprinkle of spices for a zesty, satisfying meal. Easy to prepare and customize with your favorite toppings, this bowl makes a perfect lunch or meal prep option.

Ingredients:

• 1 large sweet potato, cubed
• 1 cup cooked black beans (or 1 can, rinsed and drained)
• 1/2 cup cooked quinoa or brown rice
• 1/2 avocado, sliced
• 1/4 red onion, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup corn kernels
• 1/4 cup fresh cilantro, chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh lime wedges (for serving)

Instructions:

1. Roast the Sweet Potatoes
   Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a splash of olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
2. Assemble the Bowl
   Divide the quinoa or brown rice between bowls. Top with black beans, roasted sweet potatoes, avocado, red onion, cherry tomatoes, corn, and fresh cilantro.
3. Serve
   Squeeze fresh lime juice over the bowl and serve with extra lime wedges on the side.

The Spicy Black Bean and Sweet Potato Burrito Bowl is a delicious, nutrient-dense lunch option that’s bursting with flavors and textures. With its mix of plant-based protein, fiber, and complex carbohydrates, this bowl will keep you satisfied and energized. It’s a versatile dish that can be adjusted to your taste, making it ideal for meal prepping and busy weekdays.

Edamame and Quinoa Salad with Sesame Ginger Dressing

Edamame and Quinoa Salad with Sesame Ginger Dressing is a fresh, high-protein vegan meal that’s both light and satisfying. Edamame provides a rich source of plant-based protein, while quinoa offers fiber and essential amino acids. The crunchy vegetables and flavorful sesame ginger dressing bring an Asian-inspired taste, making this salad a refreshing yet filling lunch. This colorful salad is not only nutritious but also quick to prepare, making it ideal for busy days.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup shelled edamame
• 1/2 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup cucumber, sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds

Dressing:

• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp fresh ginger, grated
• 1/2 tsp maple syrup or agave
• Salt and pepper to taste

Instructions:

1. Prepare the Dressing
   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and maple syrup. Set aside.
2. Assemble the Salad
   In a large bowl, combine the cooked quinoa, edamame, shredded carrots, bell pepper, cucumber, and green onions. Drizzle the dressing over the salad and toss to coat evenly.
3. Garnish and Serve
   Sprinkle sesame seeds on top before serving.

This Edamame and Quinoa Salad with Sesame Ginger Dressing is a light yet protein-packed meal that’s full of vibrant flavors. The mix of edamame and quinoa creates a well-balanced protein source, while the sesame ginger dressing adds a deliciously tangy taste. Perfect for meal prep or a quick lunch, this salad is a versatile, nutritious choice that will keep you satisfied without feeling weighed down.

Chickpea and Avocado Stuffed Pita with Fresh Herbs

This Chickpea and Avocado Stuffed Pita is a simple yet protein-rich lunch option that’s perfect for a busy schedule. Chickpeas provide a hearty source of plant-based protein, while creamy avocado offers healthy fats and a smooth texture. Fresh herbs and spices enhance the flavors, making this a refreshing, tasty meal. It’s an easy-to-make, handheld lunch that’s ideal for on-the-go or as a filling addition to your weekly meal prep.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and mashed
• 1 ripe avocado, mashed
• 1/4 cup fresh parsley or cilantro, chopped
• 1 green onion, chopped
• 1/4 cucumber, diced
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 whole-grain pita breads, halved

Instructions:

1. Prepare the Filling
   In a bowl, combine the mashed chickpeas, avocado, parsley, green onion, cucumber, lemon juice, salt, and pepper. Mix until well combined.
2. Stuff the Pitas
   Carefully open the pita halves and fill each with the chickpea and avocado mixture.
3. Serve
   Serve the stuffed pitas immediately or pack them for an easy lunch option.

The Chickpea and Avocado Stuffed Pita with Fresh Herbs is a simple, flavorful, and protein-packed meal. Combining creamy avocado with hearty chickpeas creates a satisfying filling that’s rich in protein, fiber, and healthy fats. Fresh herbs and cucumber add a crisp, refreshing taste, making this pita a delightful, easy-to-enjoy lunch that’s as nourishing as it is delicious. Perfect for a quick meal or a tasty addition to meal prep, this recipe is a must-try for plant-based protein lovers.

Note: More recipes are coming soon!