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If you’re looking for delicious and nutritious ways to elevate your Sunday meals, vegan high-protein recipes are the perfect solution.
Whether you’re a seasoned vegan, transitioning to plant-based eating, or just trying to incorporate more plant-powered meals into your routine, these protein-packed dishes are designed to fuel your body and satisfy your taste buds.
Sunday meals are often about taking the time to relax, enjoy wholesome food, and prepare for the week ahead—and what better way to do that than with dishes that are as nourishing as they are flavorful?
In this blog post, we’ve rounded up over 45 amazing vegan recipes that are high in protein, from hearty bowls to comforting casseroles and savory scrambles.
Each recipe is packed with plant-based protein sources like lentils, tofu, tempeh, chickpeas, quinoa, and more—ensuring your body gets the nutrients it needs to thrive.
These dishes are not only easy to prepare but also versatile enough to be enjoyed for breakfast, lunch, or dinner.
So grab your apron, and let’s dive into these satisfying and wholesome Sunday vegan recipes that will leave you feeling nourished and energized.
45+ Healthy Sunday Vegan High Protein Recipes for Every Palate
Sundays are meant to be special, and with these 45+ vegan high-protein recipes, you can make the most of your weekend meals.
From protein-rich salads and bowls to comforting stews and satisfying scrambles, these dishes will keep you fueled without compromising on flavor.
Incorporating plant-based protein into your meals is a great way to nourish your body while enjoying the delicious variety that a vegan diet offers.
Whether you’re meal prepping for the week or simply enjoying a slow Sunday, these recipes are a wonderful way to enjoy wholesome, delicious food that supports your health and wellness goals.
Vegan Chickpea Scramble
This Vegan Chickpea Scramble offers a hearty and protein-packed twist on the classic scrambled eggs. Using chickpea flour as the base, this recipe is rich in protein, fiber, and iron, making it a perfect option for a satisfying Sunday breakfast or brunch. It’s versatile and can be customized with various veggies and seasonings for a personalized touch. This scramble is a great choice for those looking to increase their protein intake without sacrificing flavor.
- Ingredients:
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup water
- 1 tbsp olive oil
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/4 cup chopped spinach
- 1/4 cup chopped tomatoes
- Fresh herbs (optional), for garnish
- Instructions:
- In a bowl, whisk together the chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Slowly add water to the dry ingredients, whisking until a smooth batter forms.
- Heat olive oil in a non-stick pan over medium heat. Add the bell pepper and onion, sautéing for 5 minutes until softened.
- Pour the chickpea mixture into the pan, stirring continuously as it cooks to create a scramble texture, about 5-7 minutes.
- Add the spinach and tomatoes, cooking for another 2-3 minutes until wilted.
- Serve hot, garnished with fresh herbs, if desired.
The Vegan Chickpea Scramble is a delicious and nourishing alternative to traditional scrambled eggs. It’s an excellent way to start the day with a protein-packed meal, and it’s so customizable that you can add any vegetables or toppings you enjoy. Whether you’re vegan or simply looking for a healthier breakfast option, this scramble is a flavorful choice for any Sunday brunch. Plus, it’s quick to prepare, making it the perfect dish for a relaxing weekend morning.
Lentil & Quinoa Veggie Burger
The Lentil & Quinoa Veggie Burger is a hearty and high-protein vegan burger that combines lentils and quinoa for a filling, satisfying patty. Packed with essential amino acids, fiber, and plant-based protein, these veggie burgers are a great option for lunch or dinner. Serve them in a bun with your favorite toppings, or enjoy them on a bed of greens for a low-carb alternative. This recipe offers a nutritious, flavorful, and customizable meal that’s perfect for Sunday dinners.
- Ingredients:
- 1 cup cooked quinoa
- 1 cup cooked green lentils
- 1/4 cup breadcrumbs (use gluten-free if desired)
- 1/4 cup ground flaxseed
- 1 tbsp soy sauce or tamari
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped bell pepper
- Instructions:
- In a large bowl, combine the cooked quinoa, cooked lentils, breadcrumbs, ground flaxseed, soy sauce, garlic powder, cumin, smoked paprika, salt, and pepper.
- Heat olive oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for 5-7 minutes until softened.
- Add the sautéed vegetables to the quinoa-lentil mixture and stir to combine.
- Form the mixture into patties, pressing firmly to hold them together.
- Heat a bit more olive oil in the pan and cook the patties for 3-4 minutes on each side, until golden brown and crispy.
- Serve on a bun with your favorite toppings, or on a salad for a lighter option.
The Lentil & Quinoa Veggie Burger is a perfect combination of flavors and textures, providing both a hearty and protein-rich meal. Whether you enjoy it in a bun or over greens, this burger is sure to be a hit. With the added benefits of lentils and quinoa, you’re not only getting a satisfying meal but also a healthy dose of plant-based protein and fiber. This is a fantastic recipe to include in your Sunday meal prep, offering a balanced and filling dish that everyone can enjoy, whether vegan or not.
Tofu and Vegetable Stir-Fry with Peanut Sauce
This Tofu and Vegetable Stir-Fry with Peanut Sauce is a vibrant and protein-rich dish that’s perfect for a quick Sunday dinner. Tofu provides the necessary plant-based protein, while the peanut sauce adds a rich, creamy texture with a hint of sweetness. The stir-fry is loaded with colorful vegetables, making it a nutritious, fiber-filled meal that’s both satisfying and full of flavor. It’s a versatile dish that can be tailored to your vegetable preferences or whatever you have on hand.
- Ingredients:
- 1 block firm tofu, drained and cubed
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/2 cup carrots, thinly sliced
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds (optional)
- For the peanut sauce:
- 3 tbsp peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1/4 tsp garlic powder
- 2-3 tbsp water (to thin)
- Instructions:
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a pan, heat olive oil over medium-high heat and add the tofu cubes. Sauté for 5-7 minutes, turning occasionally until golden brown.
- Add the broccoli, bell peppers, and carrots to the pan, stir-frying for another 5-7 minutes until the vegetables are tender but still vibrant.
- In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, grated ginger, garlic powder, and water until smooth.
- Pour the peanut sauce over the tofu and vegetable mixture, stirring to coat everything evenly.
- Garnish with green onions and sesame seeds, then serve immediately.
This Tofu and Vegetable Stir-Fry with Peanut Sauce is a perfect example of how simple ingredients can come together to create a nourishing, protein-packed meal. The tofu absorbs the delicious flavors of the peanut sauce, while the crunchy vegetables add texture and freshness to each bite. This stir-fry is not only high in protein but also a great way to enjoy a variety of colorful veggies. It’s quick to make and makes a satisfying, wholesome dish for your Sunday dinner, ensuring you get the right amount of protein without compromising on taste.
Vegan Tempeh Tacos with Avocado Lime Sauce
These Vegan Tempeh Tacos with Avocado Lime Sauce are a flavorful, protein-packed twist on traditional tacos. Tempeh provides a robust, nutty flavor and is a rich source of plant-based protein. Paired with a creamy, tangy avocado lime sauce and topped with fresh vegetables, these tacos make for a satisfying and healthy Sunday meal. Whether you’re hosting a taco night or just craving a delicious lunch, these tacos are a great option to fill you up without compromising on taste.
- Ingredients:
- 1 block tempeh, crumbled
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1/2 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- For the Avocado Lime Sauce:
- 1 ripe avocado
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 small garlic clove, minced
- Salt and pepper, to taste
- 2 tbsp water (to thin the sauce)
- Instructions:
- In a pan, heat olive oil over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until lightly browned.
- Stir in soy sauce, chili powder, cumin, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until the tempeh is well coated and heated through.
- While the tempeh cooks, prepare the avocado lime sauce. In a blender, combine the avocado, lime juice, olive oil, garlic, salt, pepper, and water. Blend until smooth and creamy.
- Warm the corn tortillas in a dry pan for 1-2 minutes on each side.
- Assemble the tacos by placing a spoonful of the tempeh mixture on each tortilla, then topping with lettuce, tomatoes, red onion, cilantro, and a drizzle of the avocado lime sauce.
- Serve immediately and enjoy!
These Vegan Tempeh Tacos are a protein-packed, flavor-packed delight that will satisfy your taco cravings while keeping things healthy. The tempeh provides a hearty texture, while the avocado lime sauce adds a refreshing creaminess that ties the dish together perfectly. This recipe is quick to prepare and customizable with your favorite toppings. Whether you’re making them for a family dinner or a casual gathering, these tacos are sure to be a crowd-pleaser, offering a wholesome, vegan alternative that everyone will enjoy.
Spicy Chickpea & Spinach Stew
This Spicy Chickpea & Spinach Stew is a rich and hearty dish brimming with plant-based protein, fiber, and spices. The combination of chickpeas and spinach makes this stew a nourishing, filling meal that’s perfect for a cozy Sunday dinner. The warm, spicy flavors of cumin, coriander, and smoked paprika are balanced by the earthy taste of the spinach, creating a dish that’s satisfying and full of flavor. This stew is also easy to make and perfect for meal prepping for the week ahead.
- Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
- Add the cumin, coriander, smoked paprika, and cayenne pepper (if using) to the pot. Stir and cook for 1-2 minutes to toast the spices.
- Add the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the chickpeas and spinach and cook for an additional 5 minutes, until the spinach wilts and the chickpeas are heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This Spicy Chickpea & Spinach Stew is a fantastic way to enjoy a high-protein, comforting meal. The chickpeas provide a hearty base while the spinach adds nutrients and a burst of green. The combination of spices brings a warm, bold flavor to the dish, making it perfect for a cozy, satisfying meal on a Sunday. This stew is not only delicious but also easy to make, and it holds up well for leftovers, making it an excellent choice for meal prep or a quick weeknight dinner.
Vegan Protein-Packed Buddha Bowl
This Vegan Protein-Packed Buddha Bowl is a well-balanced, nutrient-dense meal that’s both filling and satisfying. Featuring a variety of plant-based protein sources, including quinoa, chickpeas, and avocado, this bowl is perfect for a wholesome Sunday lunch. The fresh vegetables add a crunchy texture, while the tahini dressing provides a creamy and flavorful finish. This customizable bowl can be made ahead of time, making it a perfect meal prep option for a busy week ahead.
- Ingredients:
- 1/2 cup cooked quinoa
- 1/2 cup cooked chickpeas (or 1/2 can, drained and rinsed)
- 1/4 cup shredded carrots
- 1/4 cup cucumber, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 avocado, sliced
- 2 tbsp pumpkin seeds
- 1 tbsp olive oil
- Salt and pepper, to taste
- For the Tahini Dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp soy sauce or tamari
- 1-2 tbsp water (to thin)
- Salt and pepper, to taste
- Instructions:
- Prepare the quinoa and chickpeas according to package instructions.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, soy sauce, water, salt, and pepper until smooth.
- To assemble the bowl, layer the quinoa, chickpeas, shredded carrots, cucumber, cherry tomatoes, and avocado in a large bowl.
- Drizzle the tahini dressing over the top and sprinkle with pumpkin seeds.
- Season with salt and pepper to taste.
- Serve immediately, or refrigerate for later.
This Vegan Protein-Packed Buddha Bowl is the perfect way to nourish your body with a variety of plant-based proteins, fresh vegetables, and healthy fats. It’s a great option for a Sunday meal or as a meal prep solution for the week. The quinoa and chickpeas provide a solid protein base, while the avocado and tahini dressing bring richness and flavor to every bite. This bowl is fully customizable, so feel free to add your favorite veggies or toppings. It’s a wholesome, satisfying meal that will keep you energized and full until your next meal.
Lentil and Sweet Potato Shepherd’s Pie
This Vegan Lentil and Sweet Potato Shepherd’s Pie is a comforting, protein-packed twist on the classic. The lentil filling is rich in plant-based protein and fiber, while the creamy mashed sweet potato topping brings a touch of sweetness to balance the savory flavors. This dish is perfect for a cozy Sunday dinner or as a meal prep option for the week. With its hearty texture and nutrient-dense ingredients, this shepherd’s pie is sure to become a family favorite.
- Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked lentils (or 1 can, drained and rinsed)
- 1 cup vegetable broth
- 1 cup frozen peas
- 1/2 cup diced carrots
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/4 cup unsweetened almond milk
- 1 tbsp vegan butter (optional)
- Instructions:
- Begin by boiling the sweet potatoes in a large pot for 10-15 minutes, or until fork-tender. Drain and mash with almond milk and vegan butter. Set aside.
- While the potatoes cook, heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the cooked lentils, vegetable broth, peas, carrots, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to combine and the sauce to thicken.
- Preheat the oven to 375°F (190°C).
- Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the mashed sweet potatoes, spreading them evenly over the lentils.
- Bake for 20-25 minutes, or until the top is slightly golden and crispy.
- Serve hot and enjoy!
This Vegan Lentil and Sweet Potato Shepherd’s Pie is a hearty and satisfying meal perfect for a Sunday dinner or a comforting weeknight dish. The combination of lentils and vegetables creates a flavorful and protein-rich filling, while the mashed sweet potatoes provide a creamy and slightly sweet topping. This dish is not only delicious but also nutrient-dense, offering a wholesome mix of plant-based protein, fiber, and vitamins. It’s an ideal option for meal prepping, as it keeps well in the fridge for several days, making it easy to enjoy throughout the week.
Tofu Scramble with Veggies and Avocado
This Vegan Tofu Scramble with Veggies and Avocado is a protein-packed, savory breakfast or brunch option. The tofu takes on the texture of scrambled eggs, while the vegetables add a burst of flavor and nutrients. Paired with creamy avocado for a healthy fat boost, this scramble is the perfect way to start your Sunday. It’s quick to make, customizable, and filling, making it ideal for anyone looking for a plant-based, high-protein meal to kickstart the day.
- Ingredients:
- 1 block firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1/2 zucchini, diced
- 2 cloves garlic, minced
- 1/2 tsp turmeric
- 1/4 tsp cumin
- Salt and pepper, to taste
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 avocado, sliced
- Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, zucchini, and garlic, and sauté until softened, about 5-7 minutes.
- Add the crumbled tofu to the pan and cook for an additional 5 minutes, stirring occasionally.
- Sprinkle in the turmeric, cumin, salt, pepper, and nutritional yeast (if using). Stir well to coat the tofu evenly with the spices.
- Continue to cook for 2-3 minutes, allowing the flavors to meld together.
- Serve the tofu scramble with fresh cilantro and sliced avocado on top.
- Enjoy with a side of toast or wrapped in a tortilla for a delicious breakfast burrito!
This Vegan Tofu Scramble with Veggies and Avocado is a delicious, high-protein breakfast that will keep you energized throughout the day. The tofu scramble is rich in plant-based protein and can be customized with your favorite vegetables and spices. The addition of creamy avocado adds healthy fats, making this meal well-rounded and satisfying. It’s easy to make and full of flavor, making it an excellent choice for a hearty Sunday brunch or a quick, protein-packed weekday breakfast.
Chickpea and Quinoa Salad with Lemon Tahini Dressing
This Vegan Chickpea and Quinoa Salad with Lemon Tahini Dressing is a light, protein-rich dish that’s perfect for a healthy Sunday lunch or dinner. The combination of chickpeas, quinoa, and fresh vegetables makes this salad a powerhouse of plant-based protein and fiber. The lemon tahini dressing adds a zesty, creamy finish to the dish, bringing everything together in a satisfying, wholesome meal. This salad is perfect for meal prepping, as it holds up well in the fridge for a few days.
- Ingredients:
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta-style vegan cheese (optional)
- For the Lemon Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1 tbsp water (to thin)
- Salt and pepper, to taste
- Instructions:
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, cherry tomatoes, and parsley. Toss to combine.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
- Pour the dressing over the salad and toss well to coat.
- Sprinkle with vegan feta cheese, if desired, and serve immediately.
- Enjoy as a light lunch or dinner, or refrigerate for a meal prep option.
This Chickpea and Quinoa Salad with Lemon Tahini Dressing is a refreshing and protein-packed meal that’s perfect for a light yet satisfying Sunday lunch. The chickpeas and quinoa provide a solid base of plant-based protein, while the fresh vegetables and creamy lemon tahini dressing elevate the dish with vibrant flavors. It’s an easy-to-make salad that’s both nutritious and delicious, and it can be prepared in advance, making it a great option for meal prepping throughout the week. This salad is a great way to nourish your body with wholesome ingredients while enjoying a flavorful, satisfying meal.
Vegan Tempeh Stir-Fry with Peanut Sauce
This Vegan Tempeh Stir-Fry with Peanut Sauce is a flavorful, protein-packed dish that brings together the hearty texture of tempeh with the creamy richness of a homemade peanut sauce. Packed with colorful vegetables like bell peppers, broccoli, and carrots, this stir-fry is both vibrant and satisfying. The peanut sauce adds a savory, slightly sweet element that perfectly complements the tempeh. This dish is quick to prepare, making it an excellent option for a busy Sunday dinner or as a meal prep favorite for the week.
- Ingredients:
- 1 block tempeh, cut into cubes
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup
- 1/4 cup peanut butter
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup water (to thin the sauce)
- 1 tbsp sesame seeds (for garnish)
- Fresh cilantro, chopped (for garnish)
- Instructions:
- Heat olive oil in a large skillet or wok over medium heat. Add tempeh cubes and cook for about 5-7 minutes, or until golden brown and crispy. Remove from the pan and set aside.
- In the same pan, add the garlic, ginger, bell pepper, broccoli, and carrot. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, maple syrup, peanut butter, rice vinegar, sesame oil, and water until smooth to create the peanut sauce.
- Add the cooked tempeh back into the pan, pour the peanut sauce over the stir-fry, and toss everything together until well coated. Cook for an additional 2-3 minutes to heat through.
- Garnish with sesame seeds and fresh cilantro before serving.
- Serve over rice, noodles, or enjoy as-is.
This Vegan Tempeh Stir-Fry with Peanut Sauce is a quick and easy meal that’s loaded with protein, healthy fats, and vegetables. The tempeh provides a hearty and satisfying base, while the peanut sauce adds a rich, flavorful finish. It’s the perfect balance of savory, sweet, and nutty flavors, making it an exciting dish for a Sunday dinner or a nutritious meal prep option. This stir-fry can be customized with your favorite vegetables, making it versatile for any season. Enjoy this protein-packed dish as a satisfying, one-pan meal that is both delicious and nourishing.
Vegan Black Bean and Corn Tacos
These Vegan Black Bean and Corn Tacos are a simple, protein-rich option for a satisfying Sunday meal. Packed with seasoned black beans, sweet corn, and fresh veggies, these tacos are bursting with flavor and texture. The creamy avocado topping adds richness and healthy fats, while the tangy lime dressing enhances the overall freshness of the dish. Perfect for Taco Night or a casual meal, these tacos are quick to prepare and are an excellent source of plant-based protein, making them a crowd-pleaser for everyone.
- Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Vegan sour cream or cashew cream (optional)
- Instructions:
- Heat olive oil in a skillet over medium heat. Add the red onion and bell pepper and sauté for 5-7 minutes, or until softened.
- Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the beans and corn to heat through and the flavors to combine.
- While the filling cooks, warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
- To assemble the tacos, spoon the black bean and corn mixture into each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Optionally, add a dollop of vegan sour cream or cashew cream for extra creaminess.
- Serve with additional lime wedges and enjoy!
These Vegan Black Bean and Corn Tacos are a delightful and easy way to enjoy a plant-based, protein-rich meal. The black beans provide a solid protein source, while the corn and veggies add natural sweetness and crunch. Topped with creamy avocado and fresh cilantro, these tacos offer a satisfying balance of flavors and textures. They’re perfect for Taco Night, a quick lunch, or a light dinner, and can be easily customized with your favorite toppings. This recipe is not only delicious but also high in fiber, making it a wholesome option for any day of the week.
Vegan Chickpea Curry with Spinach
This Vegan Chickpea Curry with Spinach is a warm and comforting dish full of protein, fiber, and bold spices. The chickpeas soak up the rich, flavorful curry sauce made with coconut milk, tomatoes, and a blend of spices like turmeric, cumin, and coriander. The addition of fresh spinach adds a boost of nutrients, making this curry a balanced and satisfying meal. It’s perfect for a cozy Sunday dinner or meal prep, and it pairs wonderfully with rice or flatbread.
- Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 4 cups fresh spinach
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or flatbread, for serving
- Instructions:
- Heat olive oil in a large pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic, ginger, cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, coconut milk, and chickpeas to the pan. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to combine.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve the curry over rice or with warm flatbread, garnished with fresh cilantro.
This Vegan Chickpea Curry with Spinach is a rich, comforting meal full of flavor and plant-based protein. The combination of chickpeas and spinach provides a hearty base, while the coconut milk and spices create a creamy, fragrant sauce. It’s a perfect dish for a cozy Sunday dinner or as part of your weekly meal prep, as it stores well in the fridge for several days. This curry is not only satisfying but also nourishing, making it a great option for those looking to enjoy a flavorful, high-protein vegan meal.
Vegan Lentil Bolognese
This Vegan Lentil Bolognese is a hearty, protein-packed alternative to the classic meat-based Bolognese sauce. Rich with savory lentils, tomatoes, and a medley of vegetables, this sauce is simmered to perfection and served over pasta or zucchini noodles for a nutritious and filling meal. The combination of lentils and vegetables makes this dish high in protein and fiber, offering a great plant-based option for a Sunday dinner. It’s flavorful, comforting, and satisfying without compromising on taste.
- Ingredients:
- 1 cup dried lentils, rinsed (or 2 cups cooked lentils)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- Fresh basil, chopped (for garnish)
- Cooked pasta or zucchini noodles (for serving)
- Instructions:
- In a large saucepan, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Stir in the lentils, crushed tomatoes, vegetable broth, tomato paste, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
- Cover and cook for about 25-30 minutes, or until the lentils are tender and the sauce has thickened. Add more vegetable broth or water if needed.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Serve the Bolognese sauce over your favorite pasta or zucchini noodles. Garnish with fresh basil.
This Vegan Lentil Bolognese is an excellent plant-based alternative to traditional Bolognese, with lentils providing a rich source of protein and fiber. The depth of flavor from the herbs, vegetables, and balsamic vinegar creates a delicious, comforting sauce that pairs perfectly with pasta or zucchini noodles. This dish is perfect for a hearty Sunday meal and can be made ahead for meal prepping, as it stores well in the fridge for several days. It’s a wholesome and satisfying choice for anyone looking for a protein-packed vegan dinner.
Vegan Tofu Scramble with Veggies
This Vegan Tofu Scramble with Veggies is a versatile, protein-packed breakfast or brunch dish that mimics scrambled eggs but with a plant-based twist. The tofu is crumbled and sautéed with a blend of spices, then combined with sautéed veggies like bell peppers, onions, and spinach for added flavor and nutrients. The result is a fluffy, savory scramble that’s both satisfying and full of plant-based protein. Perfect for a Sunday morning, this dish is quick, easy, and customizable with your favorite vegetables or toppings.
- Ingredients:
- 1 block firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp nutritional yeast (optional)
- Fresh parsley or cilantro, chopped (for garnish)
- Instructions:
- Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes until the vegetables are softened.
- Add the crumbled tofu to the skillet and cook for another 5-7 minutes, stirring frequently to prevent sticking.
- Stir in the turmeric, garlic powder, smoked paprika, salt, and pepper, and cook for another 2-3 minutes.
- Add the chopped spinach and cook until wilted, about 1-2 minutes.
- Stir in nutritional yeast, if using, for added flavor and serve the scramble hot. Garnish with fresh parsley or cilantro.
This Vegan Tofu Scramble with Veggies is a delicious and nutritious breakfast or brunch option that provides a generous amount of protein and vitamins. The tofu, when seasoned with turmeric and garlic powder, mimics the texture and flavor of scrambled eggs, while the addition of fresh vegetables adds crunch and nutrients. This dish is highly customizable—add your favorite veggies or spices to suit your taste. It’s quick to prepare, making it an ideal choice for a Sunday morning, and can also be enjoyed as a meal prep option for busy weekdays.
Vegan Quinoa and Chickpea Salad with Lemon Tahini Dressing
This Vegan Quinoa and Chickpea Salad with Lemon Tahini Dressing is a light, refreshing, and protein-packed dish that’s perfect for a Sunday lunch or light dinner. The combination of quinoa, chickpeas, and fresh vegetables provides a balanced mix of protein, fiber, and healthy fats. The creamy lemon tahini dressing ties everything together with its tangy, nutty flavor. This salad is nutrient-dense, satisfying, and easy to make, making it a great option for meal prepping or enjoying right away.
- Ingredients:
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup
- Salt and pepper, to taste
- Water, as needed to thin the dressing
- Instructions:
- Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, a tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
- Pour the dressing over the salad and toss until well combined. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.
- Serve immediately or refrigerate for later.
This Vegan Quinoa and Chickpea Salad with Lemon Tahini Dressing is a nourishing, high-protein meal that’s packed with fresh vegetables, hearty quinoa, and protein-rich chickpeas. The creamy lemon tahini dressing adds a flavorful and satisfying touch, making this salad both delicious and nutritious. It’s perfect for a light Sunday meal or as part of a meal prep plan for the week. The salad is not only rich in protein but also provides essential nutrients from the fresh vegetables, making it an excellent choice for a wholesome, plant-based dish.
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