5 Healthy High Protein Vegetarian Recipes

People appear to get highly concerned about your protein intake as soon as you disclose that you are a vegetarian. It's true that protein is crucial for our bodies, but there's a myth that it can only be found in animal products like meat and fish. This is obviously untrue. Vegetarians consume a lot of protein from a variety of sources. It's typically not a problem at all as long as you maintain a healthy diet.

  • Prep Time: 10 min
  • Cooking Time: 3 h. 20 min
  • Servings: 3
  • Serving Size: 450 g

You can use any available vegetables to make these delectable slow cooker lentils with cheese, and they take almost little time to prepare.

  • Calories: 541 kcal
  • Protein: 36.5 g
  • Fat: 12.5 g
  • Carbs: 64.8 g
  • 1 ¼ cups dried green lentils
  • 6 medium mushrooms, diced
  • 2 bell peppers, diced (I used yellow and red)
  • 1 ⅓ cups chopped tomatoes
  • 1 ⅓ cups vegetable stock
  • 1 cup grated cheddar cheese
  • Salt
  • Black pepper
  1. Lentils through veggie stock are the first five items to go into the slow cooker. Combine all of the ingredients well. Cook the lentils for 3-12 hours on high, or until they are soft.
  2. Once the grated cheese has been added, thoroughly combine it until it melts (you can put the lid back on for a few minutes to help it melt, if needed). Serve warm and season to taste. I added some finely grated cheese and some semi-dried parsley as a garnish.
  • Prep Time: 05 min
  • Cooking Time: 10 min
  • Servings: 2
  • Serving Size: 350 g

This simple, flavorful, and protein-rich tempeh salad is just the greatest. Use whatever is in the fridge, even better!

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  • Calories: 362 kcal
  • Protein: 21.5 g
  • Fat: 19.2 g
  • Carbs: 33.2 g
  • 6 radishes
  • ½ cucumber
  • 1 tsp salt
  • 7 oz tempeh (7oz = 200g)
  • 1 tbsp olive oil
  • 1 cup green beans (or peas)
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste (or ketchup)
  • 1 tsp paprika
  • ½ tsp sesame oil
  1. Slice the cucumber and the radishes thinly after peeling them. Add a pinch of salt and place in a big bowl. After about ten minutes, you can tip away the extra water that the salt has drawn out.
  2. Cut the tempeh into small pieces while waiting.
  3. Chop the green beans roughly.
  4. After five minutes on medium heat, add the green beans, maple syrup, soy sauce, tomato paste, paprika, and sesame oil to the tempeh.
  5. After giving it a few more minutes to cook, combine it all in the bowl with the cucumber and radish. Mix it well, then dish it up and take a bite. Tempeh tastes best when consumed immediately.

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  • Prep Time: 10 min
  • Cooking Time: 20 min
  • Servings: 4
  • Serving Size: 450 g

On chilly days, a warming vegetable curry with chickpeas and coconut will keep you warm. This vegan, gluten-free dish is made with warm spices and is great when served with rice.

  • Calories: 613 kcal
  • Protein: 24.3 g
  • Fat: 20.3 g
  • Carbs: 87.8 g
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 small head cauliflower, cut into bite-size florets
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 3 tablespoons red curry paste
  • 1( 14-ounce) can coconut milk
  • 1 lime, halved
  • 1( 28-ounce) can chickpeas
  • 1½ cups frozen peas
  • Kosher salt and freshly ground black pepper
  • Steamed rice, for serving (optional)
  • ¼ cup chopped fresh cilantro
  • 4 scallions, thinly sliced
  1. Over medium heat, warm the olive oil in a big pot. About 5 minutes after adding them, the onion and bell pepper should be almost soft. Add the ginger and garlic, and cook for about a minute, or until fragrant.
  2. Add the cauliflower and blend well. Red curry paste, chilli powder, coriander, and other ingredients are added and cooked for about a minute, or until the mixture starts to caramelise.
  3. Add the coconut milk and stir, then heat the mixture to a simmer. For 8 to 10 minutes, with the lid on, cook the cauliflower until it is soft.
  4. Remove the lid, add the lime juice, and thoroughly stir the curry. Bring the mixture back to a simmer after adding the chickpeas and peas. Season with salt and pepper.
  5. If desired, serve with rice. Add 1 tablespoon of cilantro and 1 tablespoon of scallions to each serving as a garnish.
  • Prep Time: 15 min
  • Cooking Time: 20 min
  • Servings: 4
  • Serving Size: 250 g

This tofu stir-fry is a vegan comfort food that even carnivores will enjoy since it is flavoured with fresh ginger and garlic and a homemade peanut sauce that is incredibly delicious.

  • Calories: 455 kcal
  • Protein: 21.4 g
  • Fat: 36.9 g
  • Carbs: 15.2 g

Peanut Sauce

  • 1 tbsp fresh ginger, minced or grated
  • 1 large garlic cloves, minced
  • 1/2 cup unsalted peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp apple cider vinegar
  • 1 tsp sambal oelek
  • 2 tbsp toasted sesame oil
  • 2 tbsp canola oil
  • 1 (14 oz) package extra firm tofu, drained on a towel and cut into 1 inch cubes
  • 2 cups roughly chopped cabbage
  • 1 small head of broccoli, cut into florets
  • 1batch peanut sauce
  • green onions, thinly sliced, optional
  • sesame seeds, optional
  1. The peanut sauce will be smooth, cohesive, and creamy after about 30 seconds of blending all the ingredients in a food processor or blender. readily prepared a few days in advance and kept in the refrigerator.
  2. Warm the oil in a sizable skillet or wok over medium-high heat. For a total of 10 to 12 minutes, add the tofu and fried it for a few minutes on each side. Remove the tofu from the skillet once it has become crispy and place it on a plate covered with paper towels.
  3. Add the cabbage and broccoli to the same skillet and cook for about 8 minutes, or until the vegetables are soft and tender. Return the tofu to the skillet and reduce the heat to medium-low before stirring in the peanut sauce.
  4. Allow to simmer for a further 1-2 minutes after tossing to coat.
  5. Serve plain or with steamed brown rice or noodles.
  • Prep Time: 10 min
  • Cooking Time: 00 min
  • Servings: 2
  • Serving Size: 250 g

Without the fried bowl, this black bean and quinoa bowl has many of the traditional characteristics of a taco salad. Pico de gallo, fresh cilantro, avocado, and a simple hummus dressing are all added to the dish.

  • Calories: 576 kcal
  • Protein: 26.3 g
  • Fat: 12.4 g
  • Carbs: 91.3 g
  • ¾ cup canned black beans, rinsed
  • ⅔ cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro
  1. In a bowl, mix quinoa and beans. In a small bowl, combine the hummus and lime juice; thin with water to the desired consistency. Over the quinoa and beans, drizzle the hummus dressing. Add cilantro, avocado, and pico de gallo to the top.
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