Do you fall back on animal-sourced protein to complete your daily protein intake? Do you wish to use plant-based food?….. Yes!. But do you know recipes for making a healthy, protein-rich dinner?….. No!. Don’t worry, we have got you covered with our healthy vegan recipes that will help you complete your daily protein intake. This guide to high protein vegan recipes highlights plant‑based protein staples—tempeh, tofu, chickpeas, lentils, quinoa—and turns them into protein‑rich vegan dinner ideas that are quick, budget‑friendly, and delicious. From a sticky tempeh stir‑fry to a tofu–chickpea curry and a quinoa–lentil power salad, each dish delivers a balanced, high protein vegan dinner without dairy or eggs. Save these vegan meal prep dinner options to complete protein intake with flavorful, plant‑based recipes any night.
1. Sticky Tempeh Stir-Fry
A fast, flavor‑forward tempeh stir‑fry designed for high protein vegan dinner nights, offering plant‑based protein, crisp vegetables, and a glossy soy‑garlic glaze—perfect for quick vegan dinner recipes.
Materials (quantities)
- Qty: 250 g – Tempeh, sliced into 1 cm batons
- Qty: 1 tbsp – Neutral oil (peanut/avocado/sesame)
- Qty: 1 cup – Broccoli florets
- Qty: 1 cup – Snow peas or green beans, trimmed
- Qty: 1 – Red bell pepper, sliced
- Qty: 1 small – Onion, sliced
- Qty: 2 – Garlic cloves, minced
- Qty: 1 tsp – Grated ginger
- Qty: 3 tbsp – Soy sauce or tamari
- Qty: 1 tbsp – Maple syrup or grated jaggery
- Qty: 1 tbsp – Rice vinegar or lime juice
- Qty: 1 tsp – Cornstarch mixed in 2 tbsp water
- Qty: 2 cups – Cooked brown rice or millet, to serve
- Qty: 1 tsp – Sesame seeds, optional
- Qty: To taste – Chili flakes or fresh chili
Utensils and cookware
- Wok or deep kadhai – Alternative: large heavy skillet
- Chef’s knife and board – Alternative: paring knife
- Small bowl for sauce – Alternative: measuring cup
- Tongs or spatula – Alternative: wooden spoon
Steps
- Whisk soy/tamari, maple/jaggery, vinegar/lime, and cornstarch; set aside for a quick high protein vegan dinner sauce.
- Heat half the oil in a hot wok; sear tempeh 3–4 minutes until browned, then remove to keep edges crisp for a protein‑rich vegan dinner.
- Add remaining oil; stir‑fry onion 1–2 minutes, then add garlic, ginger, and chili for 30 seconds until fragrant.
- Toss in broccoli, snow peas, and bell pepper; stir‑fry 2–3 minutes, splashing a tablespoon of water to steam‑finish.
- Return tempeh, pour in sauce, and toss until the glaze thickens and coats evenly, 60–90 seconds.
- Finish with sesame seeds and serve over brown rice or millet for a balanced plant‑based protein dinner.
2. Curried Tofu–Chickpea Bowl
This tofu dinner recipe doubles down with chickpeas for a high protein vegan dinner, bringing warming spices and greens for a cozy, plant‑based protein bowl that suits vegan meal prep dinner plans.
Materials (quantities)
- Qty: 200–250 g – Firm tofu, pressed and cubed
- Qty: 1.5 cups (250 g) – Cooked chickpeas, rinsed
- Qty: 1 tbsp – Oil (mustard/coconut/olive)
- Qty: 1 medium – Onion, finely chopped
- Qty: 2 – Garlic cloves, minced
- Qty: 1 tsp – Grated ginger
- Qty: 1 – Green chili, slit (optional)
- Qty: 2 tsp – Curry powder or garam masala
- Qty: 1 tsp – Ground cumin
- Qty: 1/2 tsp – Turmeric
- Qty: 1 cup – Tomato puree or crushed tomatoes
- Qty: 1/2–3/4 cup – Water or light coconut milk (to adjust consistency)
- Qty: 2 cups – Greens (kale or spinach), chopped
- Qty: To taste – Salt and black pepper
- Qty: 1/2 – Lemon or lime, for finishing
- Qty: 2 cups – Cooked brown rice, red rice, or quinoa, to serve
- Qty: 2 tbsp – Chopped coriander, optional
Utensils and cookware
- Deep sauté pan or kadhai – Alternative: Dutch oven
- Spatula – Alternative: wooden spoon
- Measuring spoons/cups – Alternative: regular spoons and a mug
- Bowl and paper towel for pressing tofu – Alternative: clean kitchen towel and a heavy pan
Steps
- Pat tofu dry and cube for a firm, protein‑rich vegan dinner texture.
- Warm oil; sauté onion 3–4 minutes until translucent for quick vegan dinner recipes.
- Add garlic, ginger, and chili; cook 30–60 seconds until aromatic.
- Stir in curry powder/garam masala, cumin, and turmeric; toast 30 seconds.
- Pour in tomato puree and water/coconut milk; simmer 3 minutes.
- Fold in chickpeas and tofu; simmer 5–7 minutes so flavors meld for a satisfying high-protein vegan dinner.
- Add greens; cook 1–2 minutes until just wilted, then season.
- Finish with lemon/lime and coriander, and serve over rice or quinoa as an Indian vegan dinner recipe.
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