These recipes for high-protein vegetarian meals are sure to leave you feeling satisfied at the end of a long day. Each dinner focuses on delicious plant-based sources of protein, like artichokes, tofu and lentils, plus some eggs and cheese, for more than 15 grams of protein per serving. Recipes like our Spinach & Mushroom Quiche and Red Lentil Soup with Saffron require 25 minutes of active time or less, so dinner can be a stress-free affair.
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Spinach & Mushroom Quiche
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This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
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Red Lentil Soup with Saffron
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This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
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Chickpea Pasta with Mushrooms & Kale
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Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
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Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
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Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors—and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.
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Cheesy Zucchini Quiche
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This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.
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One-Pot Lentils & Rice with Spinach
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This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
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Cajun-Spiced Tofu Tostadas with Beet Crema
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Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
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Frittata with Asparagus, Leek & Ricotta
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Serve this spring vegetable-loaded frittata with an argula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
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Cheesy Spinach-Zucchini Lasagna
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Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
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Cheesy Marinara Beans
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This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles. Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online. Cannellini are a good substitute. Serve with a green salad and toasted baguette.
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One-Pot Lentils & Rice with Spinach
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This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
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Black Bean-Quinoa Bowl
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This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
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Spinach & Artichoke Dip Pasta
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If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.
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One-Pot Lentil & Vegetable Soup with Parmesan
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This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
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Broccoli & Quinoa Casserole
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This broccoli-quinoa casserole makes a hearty vegetarian main dish. As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli. Swap in tricolor quinoa, if you prefer.
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Rainbow Grain Bowl with Cashew Tahini Sauce
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This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
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Citrus Lime Tofu Salad
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This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
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Stuffed Sweet Potato with Hummus Dressing
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Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
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Farro Salad with Arugula, Artichokes & Pistachios
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Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
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Black Bean-Cauliflower "Rice" Bowl
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This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice keeps the carbs in check—and makes for quicker prep.
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Green Goddess Grain Bowl
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This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Tofu adds protein while keeping it vegetarian, but you could also swap in cooked shrimp or chicken for a satisfying dinner or packable lunch ready in just 15 minutes.
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White Bean Ragout
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Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.
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Piled-High Vegetable Pitas
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Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
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Baked Eggs in Tomato Sauce with Kale
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You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping.
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Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
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This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
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Chickpea & Quinoa Grain Bowl
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It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
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Sichuan Ramen Cup of Noodles with Cabbage & Tofu
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The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.
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Roasted Root Veggies & Greens over Spiced Lentils
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This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
