30 Easy & Simple High Protein Vegetarian Recipes That Are Perfect For Vegetarians And Vegans

If you’re following a vegetarian diet, you need to take special care to ensure you get enough protein. From breakfast to dinner, make every meal healthy with these High Protein Vegetarian Recipes.
These 30 Easy & Simple High Protein Vegetarian Recipes That Are Perfect For Vegetarians And Vegans are a mixture of breakfasts, lunches, dinners, snacks and desserts that are suitable for those looking for some extra protein in their diets, with plenty of healthy and gluten-free options too.
We’ve put together a list of 30 Easy & Simple High Protein Vegetarian Recipes That Are Perfect For Vegetarians And Vegans you can try right now.

Quinoa Finds a New Home in This Protein-Rich Veggie Chili

Credit :popsugar.com

When it comes to comfort food, chili is at the top of my list. Hot, hearty, and full of spice, I’ve always loved this classic stew, and I love the leftovers even more. I’ve been hard-pressed to find a meat-free chili that satisfies my cravings . . . until I came up with this combination.
Butternut squash, kidney beans, and quinoa lay the base for this hearty vegetarian recipe that offers more than 20 grams of protein and 60 percent of your daily recommended fiber in one spicy bowl. The best part? It doesn’t have to cook all day. In just one hour, dinner will be ready on the table, and it’s absolutely delicious.
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The Easy Slow-Cooker Soup Vegetarians Will Crave

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The only thing worse than difficult recipes that appear to be quick and easy are tasty-looking recipes that taste like dirty socks. I hereby solemnly swear that this crockpot soup is not only incredibly simple to make, but it also tastes like a big bowl of comforting deliciousness. Simply chop your veggies, measure out your broth and grains, and cook her up in the crockpot! Consider dinner done.
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Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Credit :alaskafromscratch.com

If that’s not enough, we’re just going to whip up a very quick and delicious vinaigrette with lime juice, lime zest, honey, and chipotle and pour it over the whole thing. Shut the front door. Freshest, tastiest lunch I’ve enjoyed in a long time – a little smoky, a little spicy, a little sweet. It would also make a brilliant light dinner or side dish (say with some grilled chicken or fish, perhaps?). Heck, you could even fry an egg and put it on top and eat it for breakfast. I’m not even kidding. Also, if you want to take a shortcut and bake your potatoes in the microwave, this all comes together in about 10 minutes. Win.
Get this recipe on alaskafromscratch.com

Vegan Asian Lettuce Wraps

Credit :jessicainthekitchen.com

Vegan Asian Lettuce Wraps with Sweet Sriracha Sauce are healthy, delicious and made with an incredible unique filling!!
I’m very excited to share this recipe with you today, mainly because my mind was blown when I took a bite and I immediately fell in love with these lettuce wraps. You might be thinking, is that meat? No, and it’s not tofu either. Want to take a wild guess?
Get this recipe on jessicainthekitchen.com

mashed chickpea salad

Credit :theglowingfridge.com

Ever since going vegan about a year ago, I’ve been making this ‘Mashed Chickpea Salad’.
It’s one of those recipes that never gets old! The easiest, healthiest and yummiest lunch around. Everything I love is all wrapped up in one bowl of super delish mish-mosh! Crunchy, savory and sweet – all the elements in every bite.
Plus, the leftovers are always more scrumptious the next day, once all the flavors mesh together. This time, I took it up a notch and added a little kale.. because why not?! The kale goes unnoticed and this way, we can get in some extra greens 🙂 I also chopped up an apple to add crunch and a subtle sweetness that helps to balance out the flavors.
Get this recipe on theglowingfridge.com


Credit :emilieeats.com

I feel like I’m a little late to board the pumpkin train. Everywhere I look lately, there’s pumpkin bars, pumpkin smoothie, pumpkin bread, and, of course, pumpkin spice lattes. Truth be told, I’ve never really been an OMG PUMPKIN person.
Until this fall. Specifically, until this curry.
I’ve been really craving all things salty and savory lately rather than sweet, so I didn’t want to make any kind of pumpkin dessert. I just made my first curry a few weeks ago and loved the creaminess and slightly spicy flavors. I also loved that there were so many options for the base of the curry: you could eat it plain, or with rice, cauliflower rice, quinoa, etc.
Get this recipe on emilieeats.com

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