40+ Healthy Sunday Vegan Protein Recipes for Every Taste

Sundays are the perfect day to indulge in a hearty, nourishing meal that will fuel you for the week ahead.

For those following a vegan lifestyle or anyone looking to incorporate more plant-based protein into their diet, Sunday meals can be a delightful and satisfying experience.

Protein is an essential nutrient, and it can be found in abundance in a variety of plant-based ingredients, from legumes and grains to tofu and tempeh.

Whether you’re cooking for yourself, family, or friends, these 40+ Sunday vegan protein recipes will provide you with a wide range of delicious, protein-packed dishes that are easy to make and bursting with flavor.

From savory bowls to hearty stews, there’s something to suit every taste and preference.

So, grab your apron, and let’s dive into some creative, protein-rich vegan meals that will make your Sunday both fulfilling and flavorful!

40+ Healthy Sunday Vegan Protein Recipes for Every Taste

Whether you’re preparing a cozy Sunday dinner or meal prepping for the week ahead, these 40+ vegan protein recipes offer the perfect balance of nutrition and taste.

With so many delicious options to choose from, you can experiment with different ingredients, spices, and cooking methods to create satisfying, hearty meals that will leave you feeling energized and nourished.

Plant-based protein sources like quinoa, lentils, chickpeas, and tempeh not only provide essential nutrients but also allow for endless flavor combinations.

So, make your next Sunday meal something special by exploring these wholesome vegan protein recipes that everyone will love.

Quinoa and Lentil Power Bowl

This hearty Quinoa and Lentil Power Bowl is a nutrient-packed dish that’s perfect for a satisfying Sunday meal. Bursting with plant-based protein from lentils and quinoa, it’s balanced with vibrant vegetables and topped with a creamy tahini dressing. Whether you’re meal-prepping for the week or enjoying a cozy dinner, this recipe delivers on flavor and nutrition.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup cooked green or brown lentils
• 1 cup baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 avocado, sliced
• 1/4 cup roasted sunflower seeds

For the Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 1 tbsp maple syrup
• 2-3 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Fluff and set aside.
2. In a large bowl, combine cooked quinoa, lentils, spinach, cherry tomatoes, and shredded carrots.
3. In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, water, salt, and pepper until smooth.
4. Drizzle the dressing over the quinoa and lentil mixture. Toss to combine.
5. Serve in bowls, topped with avocado slices and sunflower seeds for added texture.

This Quinoa and Lentil Power Bowl is more than just a meal; it’s a celebration of wholesome ingredients coming together in harmony. Loaded with protein, fiber, and healthy fats, it’s a great way to fuel your body while satisfying your taste buds. Enjoy it fresh and feel the energy it brings!

Smoky Tempeh and Sweet Potato Skillet

The Smoky Tempeh and Sweet Potato Skillet is a one-pan wonder that’s perfect for Sunday nights. Combining the smoky richness of marinated tempeh with the natural sweetness of roasted sweet potatoes, this dish is packed with protein and bold flavors. It’s an easy, filling option to keep you energized for the week ahead.

Ingredients:

• 1 block tempeh, cubed
• 2 medium sweet potatoes, diced
• 1 red bell pepper, chopped
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss diced sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, and a pinch of salt. Spread them on a baking sheet and roast for 20 minutes, flipping halfway.
3. Heat the remaining olive oil in a large skillet over medium heat. Add tempeh cubes and cook until golden brown, about 5 minutes.
4. Stir in the bell pepper, onion, cumin, and the remaining smoked paprika. Cook until vegetables soften.
5. Add roasted sweet potatoes to the skillet. Mix soy sauce and maple syrup, then pour over the mixture, tossing to coat.
6. Garnish with fresh parsley and serve hot.

This Smoky Tempeh and Sweet Potato Skillet is the epitome of comfort food with a nutritious twist. It’s an effortless meal that combines earthy, smoky, and sweet flavors, delivering a well-rounded source of plant-based protein and essential nutrients. Make it your Sunday go-to for a warm, fulfilling dinner.

Chickpea and Spinach Curry with Brown Rice

The Chickpea and Spinach Curry is a protein-rich vegan dish infused with aromatic spices and a creamy coconut base. Paired with hearty brown rice, this comforting curry is perfect for winding down on a Sunday. It’s flavorful, nourishing, and an excellent way to enjoy a plant-based meal that satisfies both the soul and the stomach.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp olive oil
• 2 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp chili flakes (optional)
• Juice of 1/2 lime
• Cooked brown rice for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
2. Add garlic, ginger, curry powder, turmeric, cumin, and chili flakes. Stir and cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk and bring to a gentle simmer.
4. Add chickpeas and cook for 10 minutes to allow flavors to blend.
5. Stir in fresh spinach and cook until wilted. Squeeze in lime juice and adjust seasoning as needed.
6. Serve the curry over a bed of cooked brown rice.

This Chickpea and Spinach Curry is a delightful fusion of bold flavors and wholesome ingredients. It’s a fantastic protein-packed meal that warms you up while delivering essential nutrients. Serve it on a relaxed Sunday and relish every bite as you prepare for the week ahead.

Black Bean and Avocado Tacos

These Black Bean and Avocado Tacos are a simple yet delicious vegan meal packed with plant-based protein and healthy fats. With a base of seasoned black beans, fresh avocado, and vibrant toppings, this recipe brings the flavors of Mexico to your Sunday dinner in just 30 minutes. It’s easy to make, customizable, and a crowd-pleaser for anyone craving a satisfying, protein-rich meal.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Add black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until beans are heated through and well-seasoned.
2. While the beans cook, warm the tortillas in a separate skillet over low heat for 1-2 minutes on each side.
3. Assemble the tacos by spooning the seasoned black beans onto each tortilla.
4. Top with fresh avocado slices, shredded lettuce, diced tomatoes, red onion, and chopped cilantro.
5. Serve with lime wedges for squeezing over the top.

These Black Bean and Avocado Tacos are the perfect way to enjoy a quick, satisfying, and protein-packed vegan meal. The combination of black beans and avocado offers a balance of flavors and nutrients, while the fresh toppings bring a refreshing crunch. Serve them on a Sunday evening for a light, flavorful meal that’s sure to leave everyone satisfied.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a comforting, hearty dish that offers a perfect balance of protein, vegetables, and flavor. The lentil filling is rich in protein and fiber, while the mashed potato topping provides a creamy and satisfying texture. Perfect for a cozy Sunday dinner, this dish is both filling and nourishing, making it an ideal meal to unwind with at the end of the week.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 medium potatoes, peeled and cubed
• 1 cup vegetable broth
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a pot, cook the lentils in vegetable broth for about 20-25 minutes, or until tender. Drain any excess liquid and set aside.
2. While the lentils cook, boil the potatoes in a large pot of water until tender, about 15 minutes. Drain and mash with olive oil, salt, and pepper. Set aside.
3. In a large pan, heat olive oil over medium heat. Add onions and garlic and sauté until soft, about 5 minutes.
4. Add carrots, peas, thyme, rosemary, and smoked paprika. Cook for another 5-7 minutes until vegetables are tender.
5. Stir in the cooked lentils and cook for another 5 minutes to combine the flavors.
6. Transfer the lentil mixture into a baking dish and top with mashed potatoes, spreading evenly.
7. Bake at 375°F (190°C) for 20-25 minutes, until the top is lightly golden.

This Vegan Lentil Shepherd’s Pie is the ultimate comfort food that brings all the satisfying elements of a traditional shepherd’s pie into a plant-based version. Packed with protein-rich lentils and loaded with vegetables, it’s a wholesome and filling dish perfect for a relaxing Sunday dinner. Top it off with mashed potatoes for the perfect cozy meal that will keep you full and happy.

Spicy Tempeh and Veggie Stir-Fry

This Spicy Tempeh and Veggie Stir-Fry is a protein-packed vegan dish with a bold, spicy kick. Featuring tempeh, a great source of plant-based protein, and an array of colorful vegetables, this stir-fry is both nourishing and flavorful. The spicy soy sauce marinade ties everything together, creating a meal that’s perfect for a Sunday dinner or meal prep for the week ahead.

Ingredients:

• 1 block tempeh, cut into cubes
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 cup snap peas
• 2 tbsp sesame oil
• 3 tbsp soy sauce or tamari
• 1 tbsp sriracha (or to taste)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp sesame seeds for garnish
• Cooked rice or noodles for serving

Instructions:

1. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, maple syrup, garlic, and ginger to make the marinade.
2. Place the tempeh cubes in a shallow dish and pour half of the marinade over it. Let marinate for at least 20 minutes.
3. In a large pan, heat sesame oil over medium heat. Add the marinated tempeh and cook until golden brown on all sides, about 5-7 minutes.
4. Add the bell pepper, broccoli, carrot, and snap peas to the pan and cook for another 5-7 minutes, stirring occasionally.
5. Pour the remaining marinade over the veggies and tempeh, tossing to coat. Cook for an additional 2-3 minutes.
6. Serve the stir-fry over rice or noodles and garnish with sesame seeds.

This Spicy Tempeh and Veggie Stir-Fry is an exciting, flavor-packed vegan meal that’s both spicy and satisfying. The tempeh adds a hearty protein boost, while the array of vegetables offers a variety of textures and nutrients. It’s a quick and easy meal that’s perfect for a Sunday dinner or a healthy meal prep for the week. Feel free to adjust the level of spice to suit your taste for a truly customizable dish.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavorful dish that combines the sweetness of roasted sweet potatoes with the earthy richness of black beans, all in a warm, comforting chili. Packed with plant-based protein, fiber, and plenty of vegetables, this chili is a satisfying meal for a cozy Sunday dinner. It’s easy to make, nutritious, and full of spicy, savory goodness.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
2. While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing for 5-7 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, and cayenne (if using) and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a simmer, and cook for 10 minutes to let the flavors blend.
5. Once the sweet potatoes are roasted, add them to the chili pot and stir gently. Simmer for an additional 5 minutes.
6. Garnish with fresh cilantro and serve hot.

This Sweet Potato and Black Bean Chili is a perfect vegan dish for a Sunday meal, offering a balance of protein, fiber, and nutrients. The natural sweetness of roasted sweet potatoes perfectly complements the bold, spicy flavors of the chili. This dish is ideal for a comforting dinner and can easily be stored for meal prep throughout the week.

Peanut Tofu Buddha Bowl

The Peanut Tofu Buddha Bowl is a nourishing and protein-packed vegan meal that combines crispy tofu, crunchy vegetables, and a creamy peanut sauce. It’s a customizable bowl that’s both filling and satisfying, perfect for a Sunday lunch or dinner. The tofu provides a great source of plant-based protein, while the peanut sauce adds a rich and flavorful kick to the dish.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1 cup cooked brown rice or quinoa
• 1 cup cucumber, sliced
• 1 carrot, julienned
• 1/2 avocado, sliced
• 1/4 cup red cabbage, shredded
• 2 tbsp sesame seeds for garnish

For the Peanut Sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1-2 tbsp water (to thin)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the tofu cubes with olive oil, soy sauce, and sesame oil. Spread the tofu evenly on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
3. While the tofu bakes, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, rice vinegar, and ginger in a small bowl. Add water a tablespoon at a time until you reach your desired consistency.
4. Assemble the bowls by placing a serving of rice or quinoa at the bottom.
5. Add the roasted tofu, cucumber, carrot, avocado, and red cabbage on top.
6. Drizzle with peanut sauce and garnish with sesame seeds.

This Peanut Tofu Buddha Bowl is a well-rounded, protein-rich vegan meal that’s perfect for any occasion. The crispy tofu and crunchy veggies are balanced beautifully with the creamy peanut sauce, making it both satisfying and delicious. This bowl is an easy, customizable dish that you can enjoy any time of the week, and it’s perfect for meal prepping too!

Spaghetti Squash and Chickpea Marinara

The Spaghetti Squash and Chickpea Marinara is a healthy, protein-packed twist on classic pasta. With roasted spaghetti squash in place of traditional noodles, and chickpeas adding a hearty boost of plant-based protein, this dish is light yet filling. It’s topped with a savory marinara sauce and makes for a perfect Sunday meal that’s both nourishing and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 jar (24 oz) marinara sauce
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
3. While the squash is roasting, heat a large pan over medium heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until lightly golden.
4. Pour in the marinara sauce, oregano, garlic powder, and salt and pepper. Simmer for 5-10 minutes to allow the flavors to meld together.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the roasted squash topped with the chickpea marinara sauce, and garnish with fresh basil.

This Spaghetti Squash and Chickpea Marinara is a delicious, protein-packed alternative to traditional pasta. The roasted spaghetti squash provides a lighter, vegetable-based “noodle,” while the chickpeas add a hearty and satisfying boost of plant protein. Topped with savory marinara sauce, this dish is an easy and wholesome option for a Sunday meal or a light weeknight dinner.

Vegan Tempeh Stir-Fry with Cashews

This Vegan Tempeh Stir-Fry with Cashews is a flavorful and protein-packed dish that comes together in no time. Tempeh, a fermented soybean product, is stir-fried with colorful vegetables and crunchy cashews, creating a dish that’s both satisfying and nutrient-dense. With a savory, slightly sweet sauce to tie it all together, this stir-fry makes for a perfect Sunday meal that’s rich in plant-based protein, fiber, and healthy fats.

Ingredients:

• 1 block tempeh, cubed
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup cashews
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add tempeh cubes and cook for 5-7 minutes, until golden brown and crispy on all sides.
2. Add the bell pepper, zucchini, and broccoli to the pan. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and ginger to make the sauce.
4. Pour the sauce over the stir-fry and toss to coat. Add the cashews and cook for an additional 2 minutes, allowing the sauce to thicken and the cashews to warm up.
5. Serve the stir-fry over cooked rice or quinoa and garnish with extra cashews or sesame seeds if desired.

This Vegan Tempeh Stir-Fry with Cashews is a perfect balance of protein, fiber, and healthy fats, making it a great meal for a Sunday dinner or lunch. Tempeh adds a substantial protein boost while the cashews provide crunch and richness. The sauce ties everything together with a savory-sweet flavor, making this dish both nutritious and delicious. It’s quick to prepare, making it ideal for busy days while still being satisfying and nourishing.

Chickpea and Spinach Coconut Curry

This Chickpea and Spinach Coconut Curry is a rich, creamy, and flavorful dish packed with plant-based protein from chickpeas and tons of nutrients from spinach. The coconut milk adds a velvety texture while the spices provide depth and warmth. With its bold flavors and hearty texture, this curry is perfect for a comforting Sunday meal. It’s simple to make, gluten-free, and full of vibrant flavors that will surely become a favorite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5-7 minutes until softened and fragrant.
2. Stir in curry powder, turmeric, and cayenne pepper (if using) and cook for another 1-2 minutes to bring out the flavors.
3. Add the chickpeas, coconut milk, vegetable broth, salt, and pepper to the pot. Stir well and bring to a simmer.
4. Add the spinach to the curry and cook for 3-4 minutes, until wilted and tender.
5. Serve the curry over cooked rice, garnished with fresh cilantro.

This Chickpea and Spinach Coconut Curry is a creamy, satisfying vegan meal that’s packed with plant-based protein and nutrients. The combination of chickpeas, spinach, and coconut milk creates a dish that is both hearty and comforting. The spices provide depth and warmth, making this curry the perfect choice for a cozy Sunday dinner. It’s easy to make, packed with flavor, and can be enjoyed as a complete meal with rice.

Lentil and Vegetable Shepherd’s Pie

This Lentil and Vegetable Shepherd’s Pie is a delicious vegan take on the traditional comfort food. It features a savory lentil and vegetable filling topped with a creamy mashed potato crust. This dish is full of protein, fiber, and hearty vegetables, making it a complete meal that’s both nutritious and satisfying. Perfect for a Sunday gathering or a cozy family dinner, this shepherd’s pie is both filling and flavorful.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1/2 tsp thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tbsp vegan butter
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, until softened.
3. Add the garlic and cook for an additional minute. Stir in the tomato paste, cooked lentils, vegetable broth, soy sauce, thyme, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Add peas and stir to combine.
4. Meanwhile, boil the potatoes in a large pot of water until tender, about 15 minutes. Drain and mash with almond milk, vegan butter, salt, and pepper until smooth.
5. Transfer the lentil mixture to a baking dish and top with the mashed potatoes. Use a spoon to spread the potatoes evenly and create a rustic texture on top.
6. Bake for 20-25 minutes, until the top is golden and slightly crispy.
7. Garnish with fresh parsley before serving.

This Lentil and Vegetable Shepherd’s Pie is the ultimate comfort food, perfect for a Sunday family dinner. The lentil and vegetable filling is hearty and flavorful, while the creamy mashed potatoes on top add richness and comfort. It’s a filling, well-balanced meal that provides plenty of plant-based protein and fiber. Whether for a cozy night in or serving guests, this shepherd’s pie is sure to impress and satisfy everyone at the table.

Vegan Tempeh Tacos with Avocado and Mango Salsa

These Vegan Tempeh Tacos with Avocado and Mango Salsa are a delicious, protein-packed twist on traditional tacos. Tempeh is crumbled and seasoned with bold spices, then sautéed to create a savory filling. Topped with a fresh and vibrant mango salsa and creamy avocado, these tacos are the perfect balance of flavors and textures. With tempeh providing plant-based protein and the salsa offering a burst of tropical sweetness, this dish is perfect for a light yet satisfying Sunday meal.

Ingredients:

• 1 block tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup diced mango
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional)
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Add the crumbled tempeh and taco seasoning, and sauté for 5-7 minutes until the tempeh is golden and crispy. Add lime juice and stir well.
2. In a small bowl, combine the mango, red onion, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
3. Warm the corn tortillas in a dry pan or microwave for a few seconds.
4. Assemble the tacos by spooning the seasoned tempeh into each tortilla, topping with the mango salsa, and adding a few slices of avocado.
5. Serve the tacos with lime wedges on the side for extra freshness.

These Vegan Tempeh Tacos with Avocado and Mango Salsa are a vibrant and protein-packed dish that is perfect for a Sunday dinner or lunch. The tempeh is well-seasoned and crispy, while the mango salsa adds a refreshing sweetness and the avocado brings creaminess. Together, they create a balanced, satisfying meal that is both healthy and full of flavor. These tacos are a fun, light alternative to traditional tacos, and they’ll quickly become a go-to dish for any occasion.

Vegan Quinoa and Black Bean Salad with Lemon-Tahini Dressing

This Vegan Quinoa and Black Bean Salad with Lemon-Tahini Dressing is a refreshing and nutrient-dense dish that combines protein-rich quinoa with fiber-packed black beans. The salad is loaded with fresh vegetables like bell peppers and corn, and topped with a creamy, tangy lemon-tahini dressing. It’s a perfect Sunday lunch or light dinner that’s filling, balanced, and perfect for meal prep. The flavors are fresh, vibrant, and sure to please everyone at the table.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1-2 tbsp water (to thin, if needed)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, cucumber, red onion, and cilantro. Toss to combine.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water a little at a time to thin the dressing to your desired consistency.
3. Pour the dressing over the salad and toss everything together until well coated.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This Vegan Quinoa and Black Bean Salad with Lemon-Tahini Dressing is a nutritious, satisfying meal that’s perfect for a Sunday lunch or a light dinner. The quinoa and black beans provide plenty of plant-based protein and fiber, while the vegetables add crunch and freshness. The lemon-tahini dressing ties everything together with a creamy, zesty finish. It’s easy to make, and the salad can be stored for a few days, making it an excellent choice for meal prep. Enjoy this colorful, healthy dish that’s full of flavor and texture!

Vegan Chickpea and Sweet Potato Buddha Bowl

This Vegan Chickpea and Sweet Potato Buddha Bowl is a wholesome, colorful, and protein-packed meal. Roasted sweet potatoes, crispy chickpeas, and sautéed greens come together to create a nourishing and satisfying bowl. Drizzled with a tangy tahini dressing, this dish is perfect for a Sunday dinner or lunch that’s filling, healthy, and full of flavor. With its balance of protein, healthy fats, and complex carbs, this Buddha bowl is sure to fuel you for the day.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale, sautéed
• 1/4 cup sunflower seeds (optional)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Water to thin, as needed
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
3. While the sweet potatoes roast, heat a pan over medium heat and sauté the spinach or kale until wilted.
4. In the same pan, sauté the chickpeas for 5-7 minutes until crispy. Season with salt and pepper.
5. For the dressing, whisk together the tahini, lemon juice, maple syrup, olive oil, and water to thin. Adjust the seasoning with salt and pepper.
6. Assemble the bowl by placing a portion of roasted sweet potatoes, sautéed greens, and crispy chickpeas in each bowl. Drizzle with the tahini dressing and sprinkle with sunflower seeds if desired.

The Vegan Chickpea and Sweet Potato Buddha Bowl is a satisfying and nutrient-packed meal, perfect for a Sunday dinner or lunch. The roasted sweet potatoes add a natural sweetness, while the crispy chickpeas bring protein and crunch. Sautéed greens and the creamy tahini dressing tie everything together for a balanced and flavorful dish. This Buddha bowl is not only full of protein but also rich in vitamins, fiber, and healthy fats, making it a great choice for a wholesome and energizing meal.

Note: More recipes are coming soon!