71 Vegetarian Dishes That Are Packed With Protein
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li1/71Spiced Chickpeas and Greens Frittata
When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt2/71
Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms
This vegetarian dinner is cozy and protein-packed, featuring Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks3/71
Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.
- Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich4/71
Crispy Tofu in Shiitake Broth
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
- Photo by Chelsea Kyle, Food Styling by Chris Morocco5/71
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
- Photo by Alex Lau6/71
Brothy Beans and Farro With Eggs and Mushrooms
Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.
- Photo by Alex Lau7/71
Spiced Dal with Fluffy Rice and Salted Yogurt
Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.
- Photo by William Meppem and Chris Court8/71
Ricotta and Zucchini Cannelloni
This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.
- Photo by Alex Lau9/71
Curried Lentil, Tomato, and Coconut Soup
Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.
- Photo by Alex Lau, Food Styling by Anna Stockwell10/71
Coconut-Apple-Ginger Dal
This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich11/71
Collard Green Wraps with Curried Tofu
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
- Photo by Alex Lau, Food Styling by Sue Li12/71
Silky Peanut Butter Dressing
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson13/71
Vegetarian Three-Bean Chili
With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks14/71
Baked Falafel With Orange-Tahini Sauce
This healthier falafel dinner brings the Middle Eastern platter home with a tangy tahini sauce and an easy cabbage and tomato salad.
- Photo by Denny Culbert15/71
Air Fryer Crispy Herbed Chickpeas
Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks16/71
Tempeh “Bacon”
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”
- Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich17/71
Curried Chickpea and Lentil Dal
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson18/71
White Bean Salad With Lemon and Cumin
Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.
- Photo by Alex Lau19/71
Jammy Eggs and Feta Flatbreads with Herbs
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.
- Photo by Shutterstock20/71
Homemade Baked Tofu
Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it’s well pressed and to let it marinate for plenty of time.
- Photo by Peden + Munk21/71
Lentil and Egg Stew
Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.
- Photo by Danny Culbert22/71
Caramelized Eggplant With Harissa Yogurt
When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.
- Photo by Amy Neunsinger23/71
Asparagus and Fontina Quiche
Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.
- Photo by Alex Lau25/71
Coconut and Crispy Chickpea Trail Mix
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.
- Photo by Alex Lau26/71
Fried Egg Tacos with Chile Jam
This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani27/71
Marinated Beans with Celery and Ricotta Salata
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.
- Photo by Katrina Scott and Karena Dawn28/71
Blondie Muffins
These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful post-workout pick-me-up.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks29/71
Miso-Tahini Squash Soup With Brown Rice
This wholesome squash soup gets its full body from a blend of tahini and miso, a surprising source of protein. To get a thinner consistency, use a lighter hand with the tahini.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton30/71
Chickpea Salad Sandwich With Creamy Carrot-Radish Slaw
Puréed chickpeas provide a protein punch in a vegetarian sandwich that's topped with a crunchy, lemony carrot slaw and creamy avocado slices.
- Photo by Alaina Sullivan31/71
"Cromlet" With Wilted Greens and Fennel and Olive Salad
This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.
- Photo by Chris Court and William Meppem32/71
Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil
Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks33/71
Tempeh "Bacon," Lettuce, and Tomato Sandwich
This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.
- Photo by Matt Armendariz34/71
Costa Rican Breakfast Bowl
Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.
- Photo by Alex Lau35/71
Spicy Tofu With Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
- Photo by Susan Brooks-Dammann/Stocksy United36/71
Instant-Pot Italian Chickpea Stew With Pesto
Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.
- Photo by Martin Poole37/71
Paneer and Broccoli Masala
Fun fact: broccoli has more protein per calorie than steak. It stars in this dish with an aromatic curry sauce, white rice, and homemade paneer cheese.
- Photo by Peden & Munk38/71
Roasted and Charred Broccoli With Peanuts
A sprinkling of nutritional yeast packs extra nutrition and a cheesy flavor similar to that of grated Parmesan to this smoky, filling broccoli dish.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks39/71
Wild Mushroom and Parsnip Ragout With Cheesy Polenta
A creamy bed of polenta simmered in protein-rich whole milk is topped with miso-laced wild mushrooms and a sprinkling of crushed hazelnuts.
- Photo by Jennifer Davick40/71
Here Comes the Sun Breakfast Bowl
Pile roasted sweet potatoes, sautéed kale, black beans, and a sunny-side egg over grains for a healthful, filling grain bowl that'll power you through the day.
- 41/71
The Best Vegan Breakfast Sandwich
These vegan breakfast sandwiches are packed with protein from tofu and vegan cheddar cheese slices.
- Photo by Michael Graydon & Nikole Herriott42/71
Navy Bean and Escarole Stew With Feta and Olives
Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
- Photo by Carl Kravats43/71
Muffin Cup Veggie Omelets
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
- Photo by Alex Lau44/71
Baked Eggs with Coconut Milk and Cilantro
Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.
- Photo by Hannah Kaminsky45/71
Barbecue-Flavored Chickpea Sandwiches
Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.
- Photo by Kathryne Taylor46/71
Vegetarian Taco Salad With Creamy Avocado-Lime Dressing
Here’s a fresher, vegetarian version of taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor.
- Photo by Hannah Kaminsky47/71
Vegan Niçoise-Style Salad
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks48/71
One-Pot Curried Cauliflower with Couscous and Chickpeas
A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs. Use quinoa instead of couscous for even more vegetarian protein.
- Photo by Peden & Munk49/71
Spicy Tofu Crumbles
Tofu breaks free of its bland reputation in this spicy fried dish that takes its heat from Fresno chile and Sriracha. Add these crumbles to grain bowls, noodles, pizza—anywhere you want to add some protein.
- Photo by Elena Heatherwick50/71
Gia's Mushrooms and Egg
This dish is so simple, but it's worthy of numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks51/71
Sunflower Seed "Risotto" With Squash and Mushrooms
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce.
- Photo by Peden + Munk52/71
Honeynut Squash With Radicchio and Miso
Miso is the protein power player here, making an appearance in a funky dressing with chopped chives, vinegar, and garlic.
- donna hay magazine, photography by William Meppem53/71
Thai Coconut, Broccoli and Coriander Soup
This coconut-rich curry soup serves a one-two punch of plant protein from broccoli and several handfuls of spinach, which packs five grams for every cup of the cooked green.
- Photo by Claire Cottrell54/71
Broccoli and Cheese Quiche
Between the broccoli, feta and cheddar cheeses, and eggs, this breakfast is more than enough to stave off the morning rumblies.
- Photo by Martin Poole55/71
Tadka Dhal
Tadka dhal, possibly India's most famous lentil dish, is a great way to power up on protein and experiment with some of the aromatic spices in your pantry.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks56/71
Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds
Crispy tempura kale stems—yes, the kind you'd usually toss—are combined with high-protein ingredients like crunchy almonds and meaty shiitake mushrooms in this addictive dish.
- Photo by Kate Schwager57/71
Miso-Harissa Delicata Squash and Brussels Sprouts Salad
The sweetness of the squash balances out the heat from harissa in this hearty vegetarian side.
- 58/71
Vegetable Frittata With Asiago Cheese
We reduced the yolks in his frittata, but all the wonderful flavor is still there.
- Photo by PeopleImages59/71
Instant Pot Black Beans with Green Chiles and Cumin
These soft and spicy beans are a lot like the best possible version of a vegetarian chili, with earthy black beans standing in for the usual pinto or kidney beans.
- Photo by Jennifer Davick60/71
Crunchy Quinoa Salad
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
- Photo by Gabriela Herman61/71
Harira (Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, and Lemon)
This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.
- Photo by Laura Murray62/71
Brassicas Bowl
Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.
- Photo by Alex Lau63/71
Escarole with Cannellini Beans
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
- Photo by Ted Cavanaugh64/71
Use-It-Up Frittata
Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.
- Michael Graydon + Nikole Herriott65/71
Spiced Fava Bean Soup with Rice and Tomato
A topping of pistachios and yogurt adds a luxurious finishing touch to this protein powerhouse soup.
- Photo by Marcus Nilsson66/71
Black Bean Chili with Butternut Squash
This vegetarian chili gets its flavor from sweet squash and bulgur, with black beans providing a deep meatiness and richer body to the blend of textures.
- Yossy Arefi67/71
Blistered Edamame
This smoky, spicy appetizer is an upgrade on classic steamed edamame.
- Photo by Peden & Munk68/71
Chickpeas and Chard with Poached Eggs
Swiss chard and chickpeas simmered in a broth of lemon and garlic provide the nutritional backbone to this delicious vegetarian dinner. Poached eggs and labneh, a protein-rich cheese made from strained yogurt, add extra heft to the meal.
- Hirsheimer & Hamilton69/71
Spiced Black Lentils with Yogurt and Mint
While the vinegar-spiked black beluga lentils are great on their own, a scoop of Greek yogurt and a shower of thinly sliced mint leaves make this a substantial side or a simple vegetarian lunch.
- Photo by Ted Cavanaugh70/71
Collard Greens and Kale Pesto
Cooked greens—like the collards and kale here–are a surprisingly good source of protein. This pesto goes well with pasta, toast, and as a topping for pizza.
- Gentl & Hyers71/71
Peppery Edamame
One cup of edamame contains about 8 grams of protein. We'll take another pepper-flecked and sesame oil–coated serving, please.
