18 Delicious High Protein Vegan Recipes for Fitness Enthusiasts

Now, who says you can’t fuel your fitness journey with plant-based power? Whether you’re a seasoned vegan athlete or just looking to incorporate more protein-packed meals into your diet, we’ve got you covered. Dive into our roundup of 18 Delicious High Protein Vegan Recipes that are as nutritious as they are mouthwatering. Perfect for post-workout recovery or any day you need a hearty, healthy boost!

Vegan Lentil and Chickpea Curry

Unleash a flavor bomb with this vegan lentil and chickpea curry—packed with protein, spices, and everything nice. It’s the ultimate comfort food that’s as easy to make as it is to devour.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp fresh lemon juice
• 1/2 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. In a large pot, heat coconut oil over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in turmeric, cumin, coriander, and cayenne pepper, toast spices for 30 seconds.
5. Pour in rinsed lentils, stir to coat with spices.
6. Add vegetable broth and bring to a boil, then reduce heat to simmer, covered, for 20 minutes.
7. Stir in chickpeas and coconut milk, simmer uncovered for 10 minutes until lentils are tender.
8. Finish with fresh lemon juice and chopped cilantro, season with sea salt.

This curry boasts a creamy texture with a bold, spicy kick. Serve it over steamed basmati rice or with warm naan for a hearty meal that’s sure to impress.

Quinoa and Black Bean Salad

Whip up a vibrant, nutrient-packed bowl that’s as Instagram-worthy as it is satisfying. This quinoa and black bean salad is a crunchy, zesty powerhouse—perfect for meal prep or a quick lunch.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 2 tbsp extra-virgin olive oil
• 1 lime, juiced
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Transfer quinoa to a large bowl and let cool for 10 minutes.
4. Add black beans, cherry tomatoes, red onion, and cilantro to the bowl with quinoa.
5. In a small bowl, whisk together olive oil, lime juice, cumin, sea salt, and black pepper.
6. Pour dressing over the salad and toss gently to combine.
7. Gently fold in diced avocado just before serving to prevent browning.

Serve this salad chilled for a refreshing crunch, or warm it slightly to bring out the earthy flavors of the quinoa and black beans. The creamy avocado and zesty lime dressing make every bite a delight.

Tofu Scramble with Spinach and Tomatoes

Elevate your breakfast game with this protein-packed, veggie-loaded delight that’s as easy to make as it is delicious. Perfect for those mornings when you’re craving something hearty but healthy.

Ingredients

• 14 oz firm tofu, pressed and crumbled
• 2 tbsp extra-virgin olive oil
• 1 cup fresh spinach, tightly packed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup nutritional yeast
• 1 tsp turmeric powder
• 1/2 tsp smoked paprika
• 1/4 tsp black salt (kala namak)
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until lightly golden.
3. Sprinkle turmeric, smoked paprika, and black salt over the tofu. Stir well to evenly coat the tofu with the spices.
4. Add spinach and cherry tomatoes to the skillet. Cook for 3 minutes, or until the spinach is wilted and the tomatoes are slightly softened.
5. Remove from heat and stir in nutritional yeast for a cheesy flavor. Tip: For extra creaminess, add a splash of unsweetened almond milk while cooking.
6. Garnish with fresh chives before serving. Tip: Serve on toasted sourdough for added crunch.
7. For a spicy kick, add a pinch of red pepper flakes with the spices. Tip: Let the scramble sit for a minute off the heat to allow flavors to meld.

A fluffy, golden scramble with a hint of smokiness and a burst of freshness from the veggies. Try topping it with avocado slices or a drizzle of sriracha for an extra layer of flavor.

Chickpea and Avocado Sandwich

Just when you thought sandwiches couldn’t get any better, this Chickpea and Avocado Sandwich **smacks** you with flavor and texture. **Mash** your way to a creamy, crunchy masterpiece that’s as easy as it is delicious.

Ingredients

• 1 ripe avocado, halved and pitted
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 slices sourdough bread, toasted
• 1/4 cup microgreens
• 1 tbsp hemp seeds

Instructions

1. In a medium bowl, **combine** chickpeas, olive oil, lemon juice, sea salt, and black pepper. **Mash** with a fork until chunky.
2. **Scoop** avocado flesh into the bowl. **Fold** gently into the chickpea mixture, leaving some avocado chunks for texture.
3. **Toast** sourdough bread until golden brown, about 2-3 minutes per side in a toaster or on a grill pan over medium-high heat.
4. **Spread** the chickpea and avocado mixture evenly on one slice of toasted sourdough. **Top** with microgreens and hemp seeds.
5. **Place** the second slice of toasted sourdough on top. **Press** down lightly to adhere.
6. **Slice** the sandwich diagonally for easy handling. **Serve** immediately to enjoy the contrast of creamy avocado and crunchy toast.

Generously packed with protein and healthy fats, this sandwich **delivers** a satisfying crunch with every bite. **Pair** it with a crisp, cold beverage for the ultimate midday refreshment.

Vegan Protein Pancakes with Almond Butter

Wake up your taste buds with these fluffy, protein-packed pancakes that’ll keep you fueled all morning. Smother them in almond butter for a nutty twist that’s downright addictive.

Ingredients

• 1 cup oat flour, finely ground
• 2 tbsp almond butter, creamy
• 1 scoop vegan protein powder, unflavored
• 1 tsp baking powder, aluminum-free
• 1 cup almond milk, unsweetened
• 1 tbsp maple syrup, pure
• 1 tsp vanilla extract, pure
• 1 pinch sea salt, fine
• 1 tbsp coconut oil, refined for cooking

Instructions

1. In a large mixing bowl, whisk together oat flour, vegan protein powder, baking powder, and sea salt until fully combined.
2. Add almond milk, maple syrup, and vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
3. Heat a non-stick skillet over medium heat (350°F) and lightly coat with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
5. Flip pancakes carefully and cook for an additional 1-2 minutes until golden brown and cooked through.
6. Transfer pancakes to a plate and spread almond butter generously on top while still warm.

Light as air yet satisfyingly dense, these pancakes boast a subtle sweetness that pairs perfectly with the rich almond butter. Try stacking them high with fresh berries for a pop of color and acidity.

Spicy Peanut Tofu Stir Fry

Absolutely nobody has time for bland tofu—transform it with this Spicy Peanut Tofu Stir Fry that’s all about bold flavors and crunch. Grab your skillet; we’re making magic in 20 minutes flat.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp avocado oil
• 1/4 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp sriracha
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add tofu cubes in a single layer; cook undisturbed for 3 minutes to achieve a golden crust.
3. Flip tofu; cook for another 3 minutes until all sides are crispy. Transfer to a plate.
4. In the same skillet, reduce heat to medium. Add garlic and ginger; sauté for 30 seconds until fragrant.
5. Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil in a bowl until smooth.
6. Pour sauce into skillet; stir constantly for 1 minute to thicken slightly.
7. Add bell pepper and snap peas; stir-fry for 2 minutes until vegetables are crisp-tender.
8. Return tofu to skillet; toss to coat evenly with sauce. Cook for 1 minute to reheat.
9. Remove from heat; garnish with green onions and sesame seeds.

Devour this stir fry for its perfect balance of creamy peanut sauce and crispy tofu. Serve over quinoa for extra protein or wrap it in lettuce cups for a low-carb twist.

Black Bean and Sweet Potato Tacos

Make your taco night unforgettable with these Black Bean and Sweet Potato Tacos. Packed with flavor and texture, they’re a game-changer for your weekly menu.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, cumin, and cayenne pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
4. While the sweet potatoes roast, heat a medium skillet over medium heat. Add the black beans, red onion, and garlic, cooking for 5 minutes until the onion is translucent.
5. Stir in the lime juice and cilantro into the black bean mixture, then remove from heat.
6. Warm the corn tortillas according to package instructions.
7. To assemble, divide the sweet potatoes and black bean mixture among the tortillas. Top with avocado slices and crumbled queso fresco.

Yield a taco that’s a perfect balance of creamy avocado, smoky sweet potatoes, and hearty black beans. Try serving with a side of pickled red onions for an extra zing.

Vegan Lentil Soup with Kale

Fire up your taste buds with this hearty, nutrient-packed vegan lentil soup that’s as easy to make as it is delicious. Perfect for meal prep or a cozy night in, this dish brings together earthy lentils and vibrant kale in a symphony of flavors.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth, low-sodium
• 2 cups water
• 1 bunch kale, stems removed and leaves chopped
• 1 tbsp apple cider vinegar
• Sea salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
4. Pour in lentils, vegetable broth, and water; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender.
6. Add chopped kale and cook for an additional 5 minutes, until wilted.
7. Finish with apple cider vinegar and season with sea salt to taste.

Packed with texture and depth, this soup boasts tender lentils and silky kale in a richly spiced broth. Serve with a drizzle of olive oil and crusty bread for a satisfying meal.

Tempeh Bacon and Avocado Wrap

Overwhelm your taste buds with this Tempeh Bacon and Avocado Wrap—crispy, smoky, and creamy all in one bite. Perfect for a quick lunch or a hearty snack, it’s a game-changer for plant-based eaters and bacon lovers alike.

Ingredients

• 8 oz tempeh, sliced into 1/4-inch strips
• 2 tbsp smoked paprika
• 1 tbsp maple syrup
• 2 tbsp tamari
• 1 tbsp apple cider vinegar
• 1 tbsp extra-virgin olive oil
• 1 ripe avocado, thinly sliced
• 1/4 cup vegan mayonnaise
• 1 tbsp lime juice
• 4 large whole wheat tortillas
• 1 cup arugula
• 1/2 cup cherry tomatoes, halved

Instructions

1. In a shallow dish, whisk together smoked paprika, maple syrup, tamari, and apple cider vinegar to create the marinade.
2. Add tempeh strips to the marinade, ensuring each piece is fully coated. Let marinate for 15 minutes, flipping halfway through.
3. Heat olive oil in a skillet over medium heat. Add marinated tempeh and cook for 3-4 minutes per side, until crispy and golden brown.
4. In a small bowl, mash avocado with vegan mayonnaise and lime juice until smooth. Season lightly with salt.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
6. Spread avocado mixture evenly over each tortilla, leaving a 1-inch border.
7. Layer tempeh bacon, arugula, and cherry tomatoes on top of the avocado spread.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
9. Slice each wrap in half diagonally and serve immediately.

Marvel at the contrast of textures—the crunch of tempeh bacon against the smooth avocado spread, with a peppery bite from the arugula. Serve with a side of sweet potato fries for an unbeatable combo.

Chickpea Flour Omelette with Vegetables

Veggie-packed and protein-rich, this chickpea flour omelette flips breakfast on its head. Whip it up in minutes for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/2 tsp turmeric powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 1/2 cup red bell pepper, finely diced
• 1/2 cup zucchini, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large mixing bowl, whisk together chickpea flour, water, turmeric, sea salt, and black pepper until smooth. Let the batter rest for 5 minutes to thicken.
2. Heat 1 tbsp olive oil in a 10-inch non-stick skillet over medium heat. Add red bell pepper, zucchini, and red onion. Sauté for 3-4 minutes until vegetables are tender.
3. Pour the batter over the sautéed vegetables, tilting the skillet to spread evenly. Cook for 4-5 minutes until the edges set.
4. Carefully flip the omelette using a wide spatula. Cook for another 3-4 minutes until golden brown.
5. Transfer to a plate, sprinkle with fresh cilantro, and drizzle with remaining olive oil.

Enjoy the crisp edges and fluffy center of this omelette, perfect with a dollop of hot sauce or avocado slices. Elevate your brunch game by serving it alongside a fresh arugula salad for a complete meal.

Vegan Chili with Quinoa and Beans

Ready to shake up your meal prep with a protein-packed powerhouse? This vegan chili blends quinoa and beans for a hearty, flavor-forward dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 5 minutes, stirring occasionally.
3. Stir in minced garlic and diced red bell pepper; cook for 3 minutes until softened.
4. Mix in ground cumin, smoked paprika, and chili powder; toast spices for 1 minute to release aromas.
5. Pour in rinsed quinoa, black beans, kidney beans, crushed tomatoes, and vegetable broth; stir to combine.
6. Bring mixture to a boil, then reduce heat to low; simmer uncovered for 25 minutes, stirring occasionally.
7. Season with sea salt and black pepper; cook for an additional 5 minutes to meld flavors.
8. Remove from heat; let stand for 5 minutes to thicken.
9. Garnish with diced avocado and chopped cilantro before serving.

Kick back and savor the rich, smoky flavors and satisfying texture of this chili. Serve it over a baked sweet potato or with a side of cornbread for an extra comfort food twist.

Seitan Steak with Mushroom Sauce

Craving a meaty bite without the meat? This seitan steak slathered in rich mushroom sauce is your plant-based power move.

Ingredients

• 1 cup vital wheat gluten
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 cup vegetable broth
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1 cup vegetable stock
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp fresh thyme leaves
• Salt to taste

Instructions

1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, and smoked paprika.
2. Add vegetable broth and soy sauce to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, then let it rest for 10 minutes to develop the gluten.
4. Divide the dough into 2 pieces, shaping each into a 1/2-inch thick steak.
5. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3 minutes per side until golden brown. Remove and set aside.
6. In the same skillet, sauté mushrooms and garlic until the mushrooms release their juices, about 5 minutes.
7. Deglaze the pan with red wine, scraping up any browned bits, and reduce by half, about 3 minutes.
8. Add vegetable stock and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
9. Return the seitan steaks to the skillet, spooning the sauce over them. Simmer for 5 minutes to infuse flavors.
10. Garnish with fresh thyme and adjust salt if needed before serving.

Bold in flavor, the seitan steak boasts a chewy, satisfying texture, while the mushroom sauce adds a luxurious depth. Serve over creamy mashed potatoes or alongside roasted Brussels sprouts for a hearty meal.

Vegan Protein Smoothie with Spinach and Banana

Veg out with this powerhouse smoothie that’s as nutritious as it is delicious. Packed with plant-based protein and greens, it’s your go-to for a quick, energizing breakfast or post-workout refuel.

Ingredients

• 1 cup unsweetened almond milk
• 1 scoop vegan vanilla protein powder
• 1 ripe banana, frozen
• 1 cup fresh spinach, tightly packed
• 1 tbsp almond butter
• 1/2 tsp ground cinnamon
• 1/4 tsp pure vanilla extract
• 1 cup ice cubes

Instructions

1. Pour 1 cup unsweetened almond milk into a high-speed blender.
2. Add 1 scoop vegan vanilla protein powder to the blender.
3. Place 1 ripe banana, frozen, into the blender.
4. Add 1 cup fresh spinach, tightly packed, to the blender.
5. Measure and add 1 tbsp almond butter into the blender.
6. Sprinkle 1/2 tsp ground cinnamon and 1/4 tsp pure vanilla extract into the blender.
7. Top with 1 cup ice cubes.
8. Blend on high for 45 seconds, or until the mixture is smooth and no spinach leaves are visible.
9. Pour into a tall glass and serve immediately for the best texture and temperature.

Kickstart your day with this creamy, cinnamon-spiced smoothie that’s subtly sweet with a hint of nuttiness. For an extra protein boost, sprinkle chia seeds on top or serve with a side of toasted almond bread.

Lentil and Walnut Loaf

Alright, let’s dive straight into this hearty, plant-based showstopper that’s about to become your weeknight hero. A lentil and walnut loaf that’s packed with protein, texture, and flavor—no boring vegetarian dishes here.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable stock
• 1 cup walnuts, finely chopped
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. In a medium saucepan, combine the lentils and vegetable stock. Bring to a boil, then reduce heat to simmer, covered, for 25 minutes until lentils are tender and liquid is absorbed.
3. While lentils cook, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes. Stir in tomato paste, smoked paprika, and cumin, cooking for another minute until fragrant.
4. Transfer cooked lentils to a large bowl. Mash slightly, leaving some texture. Fold in the onion mixture, walnuts, breadcrumbs, eggs, and thyme. Season well with salt and pepper.
5. Press the mixture firmly into the prepared loaf pan. Bake for 45 minutes until the top is golden and the loaf is firm to the touch.
6. Let the loaf rest in the pan for 10 minutes before slicing. This allows it to set and makes slicing cleaner.

Rich in umami and with a satisfying crunch from the walnuts, this loaf slices beautifully for sandwiches or stands proud as the centerpiece of your plate. Try it with a drizzle of balsamic glaze for an extra flavor kick.

Vegan Alfredo Pasta with Peas and Broccoli

Make your weeknight dinners unforgettable with this creamy, dreamy Vegan Alfredo Pasta. Packed with peas and broccoli, it’s a veggie-loaded twist on the classic that’ll have everyone asking for seconds.

Ingredients

• 12 oz fettuccine pasta
• 2 cups unsweetened almond milk
• 1/2 cup raw cashews, soaked overnight
• 3 tbsp nutritional yeast
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, blend almond milk, soaked cashews, nutritional yeast, olive oil, garlic, salt, pepper, and nutmeg in a high-speed blender until completely smooth, about 2 minutes.
3. Heat a large skillet over medium heat. Pour in the Alfredo sauce and bring to a gentle simmer, stirring frequently, for 3-4 minutes until slightly thickened.
4. Add the broccoli florets and frozen peas to the sauce. Cover and cook for 5 minutes, or until the vegetables are tender-crisp.
5. Stir in the cooked pasta, lemon juice, and reserved pasta water as needed to reach your desired consistency. Toss until the pasta is evenly coated and heated through.
6. Garnish with fresh parsley before serving. Tip: For an extra creamy texture, let the sauce sit for 5 minutes off the heat before adding the pasta.

Just like that, you’ve got a bowl of velvety pasta with a bright, herby finish. Serve it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp salad for a balanced meal.

Spicy Edamame and Cucumber Salad

Fire up your taste buds with this crisp, spicy edamame and cucumber salad—**bold flavors**, **crunchy textures**, and **zero fuss**.

Ingredients

• 1 cup shelled edamame, blanched
• 1 English cucumber, thinly sliced
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1 tbsp black sesame seeds

Instructions

1. In a large mixing bowl, combine the blanched edamame and thinly sliced English cucumber.
2. In a small bowl, whisk together the toasted sesame oil, rice vinegar, honey, crushed red pepper flakes, and sea salt until emulsified.
3. Pour the dressing over the edamame and cucumber, tossing gently to coat evenly.
4. Sprinkle the black sesame seeds over the salad for a nutty crunch.
5. Let the salad marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.

Get ready for a salad that’s **cool and crisp** with a **fiery kick**—perfect as a standalone lunch or a vibrant side at your next BBQ.

Vegan BBQ Jackfruit Sandwiches

Get ready to revolutionize your BBQ game with this plant-based powerhouse. These Vegan BBQ Jackfruit Sandwiches are smoky, sweet, and shred like pulled pork—minus the meat.

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 cup homemade BBQ sauce (or high-quality store-bought)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp extra-virgin olive oil
• 4 whole wheat burger buns, lightly toasted
• 1 cup red cabbage, thinly sliced for crunch

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Shred the jackfruit by hand, removing any hard cores, and add to the skillet.
3. Sprinkle the smoked paprika, garlic powder, and onion powder over the jackfruit, stirring to coat evenly.
4. Cook for 5 minutes, until the jackfruit starts to brown slightly.
5. Pour in the BBQ sauce, maple syrup, and apple cider vinegar, stirring to combine.
6. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the jackfruit absorbs the flavors and the sauce thickens.
7. Toast the whole wheat buns lightly for a crisp texture.
8. Pile the BBQ jackfruit high on each bun and top with sliced red cabbage for a fresh crunch.

You’ll love the tender, meaty texture of the jackfruit paired with the tangy BBQ sauce. Serve these sandwiches with a side of sweet potato fries or a crisp apple slaw for the ultimate vegan feast.

High Protein Vegan Chocolate Pudding

Lusciously rich and guilt-free, this High Protein Vegan Chocolate Pudding is your next obsession. Blend silken tofu with dark cocoa for a dessert that’s both decadent and nutritious.

Ingredients

• 12 oz silken tofu, drained
• 1/2 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds

Instructions

1. Combine silken tofu, cocoa powder, maple syrup, vanilla extract, and sea salt in a high-speed blender.
2. Blend on high for 45 seconds, scraping down the sides as needed, until completely smooth.
3. With the blender running on low, slowly add almond milk to thin the mixture to a pudding consistency.
4. Transfer the mixture to a bowl and whisk in chia seeds for added texture and protein.
5. Cover and refrigerate for at least 2 hours, or until the pudding has set and chia seeds have expanded.
6. Before serving, give the pudding a quick stir to ensure a uniform texture.

Velvety smooth with a deep chocolate flavor, this pudding is a dream. Serve chilled with a sprinkle of cocoa nibs for crunch or layer with fresh berries for a parfait effect.

Conclusion

Whether you’re a seasoned athlete or just starting your fitness journey, these 18 high-protein vegan recipes are sure to fuel your body and delight your taste buds. We hope you’ll try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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