25+ Flavorful Saturday Vegan High-Protein Recipes to Power Your Weekend

When it comes to planning meals for your weekend, Saturday is the perfect time to explore vibrant, healthy, and satisfying dishes.

For vegans, finding high-protein recipes that are both delicious and packed with nutrients can sometimes feel challenging.

That’s why we’ve curated this comprehensive list of over 25 Saturday vegan high-protein recipes to keep you energized and inspired.

From hearty lentil curries and protein-packed Buddha bowls to creative tempeh dishes and refreshing chickpea wraps, these recipes will suit every craving.

Whether you’re fueling up for an active day or enjoying a relaxing weekend at home, these plant-based recipes prove that eating vegan doesn’t mean compromising on protein or flavor.

Each recipe is crafted to balance nutrition with taste, making them ideal for anyone looking to incorporate more wholesome, protein-rich meals into their diet.

So grab your apron, gather your favorite ingredients, and get ready to transform your Saturday meals into a feast of vegan delights.

25+ Flavorful Saturday Vegan High-Protein Recipes to Power Your Weekend

Your Saturdays just got a lot more exciting with these 25+ high-protein vegan recipes.

Whether you’re meal prepping for the week ahead or indulging in a cozy dinner, these recipes offer a variety of options to suit every mood and schedule.

The best part? They’re not just packed with protein but also bursting with flavor and creativity.

From savory lentil dishes to vibrant veggie-packed bowls and creamy peanut sauces, these meals are designed to nourish your body and satisfy your taste buds.

Experiment with the ingredients, mix and match the recipes, and discover your new Saturday favorites.

Chickpea and Quinoa Power Bowl

A vibrant and nutrient-packed dish perfect for a high-protein vegan meal. This power bowl combines the rich protein of quinoa and chickpeas with a burst of fresh vegetables and a tangy tahini dressing. It’s wholesome, satisfying, and easy to prepare.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely sliced
• 2 cups baby spinach or kale
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. Add a splash of water if needed to reach a creamy dressing consistency.
2. Assemble the bowl by layering baby spinach, cooked quinoa, and chickpeas.
3. Top with cherry tomatoes, cucumber, and red onion.
4. Drizzle the tahini dressing over the bowl and gently toss to combine.
5. Serve immediately or refrigerate for a cold salad option.

Packed with plant-based protein, this dish is ideal for meal prepping or enjoying as a fresh, energizing lunch. The creamy tahini dressing ties everything together with its nutty and citrusy flavors, making each bite delightful.

Lentil and Spinach Stuffed Bell Peppers

These vibrant bell peppers are filled with a protein-rich mixture of lentils, spinach, and spices. They’re baked to perfection, creating a hearty, flavorful vegan dish that’s as nutritious as it is satisfying.

Ingredients

• 4 large bell peppers, tops removed and seeds cleaned
• 1 cup cooked green or brown lentils
• 1 cup cooked brown rice
• 2 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 2 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onions and garlic in a splash of water or oil until softened.
3. Add spinach, cooked lentils, rice, tomato paste, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Stuff the bell peppers with the lentil mixture, pressing gently to fill them completely.
5. Place the stuffed peppers in a baking dish with a small amount of water at the bottom. Cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
7. Sprinkle nutritional yeast over the top before serving if desired.

This recipe combines the earthiness of lentils and rice with the natural sweetness of baked bell peppers. It’s a complete meal that delivers high protein and satisfying textures, perfect for a cozy dinner or meal prep.

Tofu Scramble with Veggies and Black Beans

A savory, protein-packed breakfast or brunch dish that is quick to prepare and bursting with flavor. The tofu scramble mimics the texture of scrambled eggs while incorporating black beans and veggies for added protein and nutrition.

Ingredients

• 1 block (14 oz) firm tofu, crumbled
• 1/2 cup black beans, cooked
• 1/2 cup red bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, diced
• 1 tbsp olive oil or vegetable broth for sautéing
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil or vegetable broth in a skillet over medium heat.
2. Add onion, red bell pepper, and zucchini, sautéing until softened.
3. Stir in crumbled tofu, turmeric, garlic powder, smoked paprika, salt, and pepper. Mix well.
4. Add black beans and cook for 2–3 more minutes until heated through.
5. Garnish with fresh parsley or cilantro before serving.

This tofu scramble is a nutrient-dense way to start the day. It’s versatile, allowing you to swap in seasonal veggies or adjust the spices to your liking. With tofu and black beans, it delivers a hefty dose of plant-based protein that keeps you energized throughout the morning.

Edamame and Tempeh Stir-Fry

This vibrant stir-fry combines protein-rich edamame and tempeh with a medley of colorful vegetables. Tossed in a savory soy-ginger sauce, it’s a quick and nutritious meal perfect for any day of the week.

Ingredients

• 1 block (8 oz) tempeh, cubed
• 1 cup edamame, shelled (cooked)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add cubed tempeh and cook until golden brown, about 5 minutes. Remove and set aside.
2. In the same skillet, add garlic and ginger, sautéing for 1 minute until fragrant.
3. Add broccoli, carrots, and red bell pepper, stirring frequently. Cook until vegetables are tender-crisp, about 5 minutes.
4. Return tempeh to the skillet along with cooked edamame. Stir in soy sauce and red pepper flakes. Cook for another 2 minutes to heat through.
5. Garnish with sesame seeds and serve hot, optionally over rice or noodles.

This dish is a perfect balance of flavors and textures. The nutty tempeh, fresh vegetables, and umami-rich sauce create a satisfying, high-protein vegan meal that’s both delicious and nourishing.

Vegan Lentil Sloppy Joes

A hearty twist on the classic sloppy joe, this vegan version features protein-rich lentils simmered in a tangy, smoky sauce. Served on whole-grain buns, it’s a comforting and filling meal.

Ingredients

• 1 cup cooked brown or green lentils
• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil or water for sautéing
• Salt and pepper to taste
• Whole-grain buns

Instructions

1. Heat olive oil or water in a skillet over medium heat. Add onion and green bell pepper, sautéing until softened.
2. Stir in cooked lentils, tomato sauce, tomato paste, maple syrup, smoked paprika, cumin, salt, and pepper.
3. Simmer the mixture for 10 minutes, stirring occasionally, until thickened.
4. Serve the lentil mixture on whole-grain buns, optionally topped with vegan coleslaw or pickles.

This recipe reinvents a childhood favorite into a nutritious, plant-based option. The smoky and tangy flavors pair perfectly with the soft buns, making it a crowd-pleasing choice for family dinners or casual gatherings.

Creamy Vegan Peanut Butter Chickpea Curry

Rich, creamy, and packed with protein, this peanut butter chickpea curry is a comforting meal that’s easy to make. Serve it over rice or quinoa for a complete and satisfying dish.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup coconut milk
• 2 tbsp peanut butter
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 cup diced tomatoes (canned or fresh)
• 1 cup spinach or kale, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to release the spices’ aroma.
3. Add diced tomatoes, coconut milk, and peanut butter. Mix until smooth and well combined.
4. Stir in chickpeas and simmer for 10 minutes, allowing the flavors to meld.
5. Add spinach and cook for an additional 2 minutes until wilted.
6. Serve hot, garnished with fresh cilantro.

This curry is a flavor-packed option for a protein-rich vegan dinner. The creamy peanut butter and aromatic spices create a deeply satisfying dish that feels indulgent while being healthy.

Black Bean and Sweet Potato Tacos

These tacos are a perfect combination of smoky black beans, sweet roasted potatoes, and fresh toppings. They’re simple to make, high in protein, and bursting with vibrant flavors.

Ingredients

• 1 medium sweet potato, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup red onion, diced
• 1/2 cup salsa or diced tomatoes
• Corn or flour tortillas
• Fresh cilantro and lime wedges for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes until tender.
2. In a skillet, heat black beans with salsa or diced tomatoes until warm.
3. Assemble tacos by layering roasted sweet potatoes, black beans, and red onion on tortillas.
4. Garnish with fresh cilantro and a squeeze of lime juice before serving.

These tacos are a delightful mix of sweet, smoky, and tangy flavors. The roasted sweet potatoes add a unique twist, while black beans deliver a hearty dose of plant-based protein. Perfect for a quick lunch or a satisfying dinner.

Quinoa and Black Bean Stuffed Peppers

This colorful dish features bell peppers stuffed with a flavorful mixture of quinoa, black beans, and spices. It’s a hearty, high-protein vegan meal that’s perfect for dinner or meal prep.

Ingredients

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

Instructions

1. Preheat oven to 375°F (190°C). Place bell peppers upright in a baking dish.
2. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, packing it tightly.
4. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
5. Garnish with fresh cilantro and serve warm.

These stuffed peppers are a wholesome and satisfying meal. The protein-packed quinoa and black beans are seasoned with just the right spices, making them flavorful and filling without being heavy.

Vegan Spinach and Chickpea Frittata

This plant-based frittata is made with chickpea flour, which provides a protein boost while keeping it egg-free. Packed with spinach, onions, and spices, it’s a delicious and nutritious meal.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh spinach, chopped
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil

Instructions

1. In a mixing bowl, whisk together chickpea flour, water, turmeric, garlic powder, salt, and black pepper until smooth. Let it sit for 5–10 minutes.
2. Heat olive oil in a nonstick skillet over medium heat. Add red onion and sauté until softened. Stir in spinach and cook until wilted.
3. Pour the chickpea flour batter into the skillet, spreading it evenly.
4. Cover and cook on low heat for 8–10 minutes until the frittata is set and golden on the bottom.
5. Carefully flip the frittata and cook for another 2–3 minutes. Serve warm.

This vegan frittata is a versatile dish that’s great for breakfast, brunch, or even dinner. The chickpea flour provides a subtle nutty flavor, while the spinach and onions add freshness and depth.

Tofu and Veggie Stir-Fried Noodles

This quick and easy noodle dish features stir-fried tofu and vegetables in a savory sauce. It’s packed with protein and bursting with flavor, making it a great weeknight meal.

Ingredients

• 1 block (8 oz) firm tofu, cubed
• 8 oz rice noodles or soba noodles
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/2 cup snap peas
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• Sesame seeds for garnish

Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté garlic and ginger until fragrant. Add broccoli, carrots, and snap peas. Stir-fry until tender-crisp, about 5 minutes.
4. Return tofu to the skillet and add cooked noodles. Pour in soy sauce and red pepper flakes, tossing to coat. Cook for another 2 minutes.
5. Garnish with sesame seeds and serve hot.

This stir-fry is a perfect blend of protein-rich tofu, fresh vegetables, and flavorful noodles. It’s a well-balanced meal that’s both satisfying and easy to customize.

Sweet Potato and Lentil Shepherd’s Pie

This vegan shepherd’s pie is layered with a savory lentil and vegetable filling, topped with creamy mashed sweet potatoes. It’s a comforting, protein-packed dish that’s perfect for sharing.

Ingredients

• 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
• 1 cup cooked green or brown lentils
• 1/2 cup onion, diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary

Instructions

1. Preheat oven to 400°F (200°C). Boil sweet potatoes until tender, then mash with almond milk, olive oil, salt, and pepper. Set aside.
2. In a skillet, heat olive oil and sauté onions and carrots until softened. Add lentils, peas, tomato paste, vegetable broth, thyme, and rosemary. Simmer for 10 minutes.
3. Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes on top. Smooth with a spatula.
4. Bake for 20 minutes or until the top is slightly golden. Serve warm.

This shepherd’s pie is a hearty and comforting meal. The lentil filling is rich and flavorful, while the sweet potato topping adds a creamy and slightly sweet contrast. It’s a dish that’s both indulgent and nourishing.

Lentil and Spinach Curry

A hearty, protein-rich curry made with lentils and fresh spinach, simmered in a fragrant coconut and tomato-based sauce. This dish is packed with flavor and nutrients, perfect for a cozy meal.

Ingredients

• 1 cup red or green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup fresh spinach, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. In a pot, cook lentils in 3 cups of water until tender, about 20 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onions, garlic, and ginger until fragrant.
3. Add curry powder, turmeric, and cumin. Stir for 1 minute to release the spices’ aroma.
4. Stir in diced tomatoes and coconut milk. Bring to a gentle simmer.
5. Add cooked lentils and spinach. Simmer for another 10 minutes until spinach wilts and flavors meld.
6. Season with salt and pepper. Garnish with fresh cilantro and serve with rice or naan.

This curry is rich and comforting, with lentils providing a hearty base and spinach adding freshness. The creamy coconut and blend of spices make it irresistibly flavorful.

Edamame and Quinoa Buddha Bowl

A vibrant, high-protein Buddha bowl featuring quinoa, edamame, roasted vegetables, and a zesty tahini dressing. This meal is as visually appealing as it is nutritious.

Ingredients

• 1 cup cooked quinoa
• 1 cup shelled edamame
• 1 cup broccoli florets
• 1/2 cup sweet potatoes, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 2–3 tbsp water (to thin)

Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli and sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and water until smooth.
3. Assemble the bowl: Start with quinoa as the base, then layer on edamame, roasted vegetables, and cherry tomatoes.
4. Drizzle with tahini dressing and serve.

This Buddha bowl is a balanced meal full of plant-based protein, vibrant vegetables, and a creamy dressing that ties everything together. It’s great for a quick lunch or dinner.

Tempeh and Veggie Skewers with Peanut Sauce

These grilled tempeh and vegetable skewers are a fun and protein-packed dish, served with a flavorful peanut sauce for dipping.

Ingredients

• 1 block (8 oz) tempeh, cut into cubes
• 1 cup bell peppers, diced
• 1 cup zucchini, sliced
• 1 cup mushrooms
• 1/4 cup soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp olive oil

For the Peanut Sauce

• 1/4 cup peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 2–3 tbsp water (to thin)

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, and olive oil. Marinate tempeh cubes in this mixture for 15 minutes.
2. Thread tempeh, bell peppers, zucchini, and mushrooms onto skewers.
3. Grill or broil the skewers for 10–12 minutes, turning occasionally, until lightly charred.
4. For the peanut sauce, whisk all ingredients together until smooth. Serve skewers with sauce on the side.

These skewers are perfect for a summer barbecue or a simple dinner. The tempeh provides a satisfying texture and protein boost, while the peanut sauce adds a rich, tangy flavor.

Chickpea and Avocado Wrap

A refreshing wrap filled with mashed chickpeas, creamy avocado, and crunchy vegetables. It’s a portable, protein-rich meal ideal for busy days.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 avocado, mashed
• 1/4 cup red onion, diced
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Whole-grain tortillas

Instructions

1. In a bowl, mash chickpeas and avocado together. Stir in lemon juice, garlic powder, salt, and pepper.
2. Spread the mixture onto a tortilla. Add red onion, cucumber slices, and shredded carrots.
3. Roll the tortilla tightly and slice in half. Serve immediately.

This wrap is light yet filling, with the creamy avocado complementing the protein-packed chickpeas. It’s easy to prepare and perfect for on-the-go meals.

Note: More recipes​ are coming soon!