We’ve picked some of the best plant-based high protein recipes of 2021 and gathered them here! These recipes are all 100% vegan, high in protein and high in nutrients. Recipes high in protein are ideal to keep on hand and prepare regularly. After a while, you won’t even have to think about getting enough protein anymore, as these high protein recipes will be part of your regular rotation! We have burgers, pancakes, desserts and more.
For those who wish to eat more plant-based, we strongly recommend that you download the Food Monster Application – with over 15,000 delicious recipes, this is the largest resource of meat-free, vegan, plant-based and allergen-free recipes to help you stay healthy
Try One Of These Plant-Based High Protein Recipes of 2020 and don’t forget to check out our High Protein Archives and 15 of our Best Plant-Based High Protein Recipes of 2020!
1. Lentil patties with lemon tahini dip
Source: Lentil Patties with Lemon Tahini Dip
These bite-sized vegan lentil patties are seasoned to perfection and packed with plant-based protein. Dip one in the Lemon Garlic Tahini Dip, and we promise you’ll lick your fingers. You must try Mitch and Justine Chapman’s lentil patties with lemon tahini dip!
2. Chickpeas with curry (Chana Masala)
Source: Chickpeas with curry (Chana Masala)
In addition to chickpeas; the ingredients of chana masala are usually onion, garlic, chili, ginger, chopped tomatoes, coriander seeds, fresh cilantro, amchoor which is dried mango powder, pomegranate seeds dried and garam masala. You must try Jamie Raftery’s Chickpeas Curry (Chana Masala)!
3. One-Pot Curry Lentils
Source: One-Pot Curry Lentils
Tasty, rich and ultra-creamy curry lentils. All prepared in one pot and with simple ingredients. These One-Pot Curry Lentils from Taavi Moore are the perfect dish for a family dinner or to prepare a meal!
4. Crispy “chicken” fillets
Source: Crispy “chicken” fillets
Mitch and Justine Chapman’s crispy chicken fillets, baked or fried, tossed in Frank’s Red Hot sauce and served with a trio of savory dips. Need we say more? I did not mean it.
5. Crispy Thai Inspired Quinoa Salad with Peanut Dressing
Source: Crispy Thai-Inspired Quinoa Salad with Peanut Dressing
This Thai-inspired crispy quinoa salad with peanut dressing from Molly Thompson is bursting with flavor (hello, red chili paste!), Bright colors, and plenty of vitamins and nutrients to help fight inflammation. We love making this on a Sunday and throwing multiple servings into take out lunch containers throughout the week. You can add some fresh herbs to brighten it up – my favorites are cilantro and Thai basil.
6. Flourless Chickpea Brownies
Source: Flourless Chickpea Brownies
Flourless Chickpea Brownies are melting and packed with delicious chocolate flavors. These Flourless Chickpea Brownies from Maggie Wescott make a healthy dessert or snack anytime of the day! Chickpeas are a fairly neutral tasting bean and when combined with all the other ingredients there is no trace of the bean anywhere. These brownies are dense and tender, with the perfect amount of sweetness in maple syrup and dark chocolate.
6. Strange chickpeas
Source: strange chickpeas
These weird chickpeas from Celine Steen are even better than store-bought beans. And it doesn’t even take that long. Without forgetting that it is cheaper.
8. Lentil pancakes with leftover Dal Vegan
Source: Lentil Pancakes with Leftover Vegan Dal
Priya Lakshminarayan’s Vegan Lentil Pancakes with Leftover Vegan Dal is a nutritious recipe packed with power using leftover Dal. They make a healthy vegan breakfast / snack recipe!
9. Chickpea salad with curry
Source: Chickpea salad with curry
This Allison Reynaud Curried Chickpea Salad is an easy and tasty spread. You can use it to top crackers or make it into a sandwich for a filling lunch. It can be prepared ahead of time and is therefore ideal for preparing meals. Use vegan mayonnaise or vegan sour cream to make it creamy, curry powder for lots of flavor, red peppers for a little sweetness, and sriracha if you want to crank up the heat.
10. Black beans with corn and tomato relish
Source: Black beans with corn and tomato relish
You can serve this hearty bean salad at room temperature or refrigerated. It tastes best if left to sit overnight so the flavors can develop, but if you are short on time you can eat it right away and it will still taste amazing. This Black Bean with Corn Tomato Relish recipe is from Kelly Jaggers’ The Everything® Mediterranean Instant Pot® Cookbook. Copyright © 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
11. Baked Oatmeal Cups with Gingerbread
Source: Gingerbread Baked Oatmeal Cups
Flavored with festive warm spices (see House Spice Blend recipe below) and black molasses, these Tara Sunshine Gingerbread Baked Oat Mugs have been a total hit with all my friends. tasters, children and adults!
12. Sausage & Beans on Toast
Source: Sausage & Beans on Toast
Although baked beans are very inexpensive, but usually have a lot of added sugar. This Aaron Calder Sausage and Bean on Toast is always inexpensive and serves 3-4 with no added sugar!
13. Pasta and white beans with spinach and walnut pesto
Source: Pasta and white beans with spinach and walnut pesto
When you add spinach, nuts, and a few hemp seeds to your pesto, the protein content skyrockets. Use whole grain or bean pasta and add white beans, and you have a delicious and satisfying meal rich in vegetable protein. Leftover pesto can be stored in a small, tightly closed container in the refrigerator for up to 3 days or in the freezer for up to 3 months. You have to try this Robin Roberston Spinach Nut Pesto Pasta and White Beans.
14. Chocolate bars with peanut butter and nuts
Source: Peanut Butter and Nut Chocolate Bars
Super easy and delicious nutty chocolate bars that are vegan, gluten free, and packed with healthy fats and proteins! These Vicky Coates Peanut Butter Nut Chocolate Bars are the perfect afternoon tea that will keep you happy all week!
15. Black Bean Burgers with Guacamole
Source: Black Bean Burgers with Guacamole
“Made with black beans and walnuts, these Black Bean Burgers with Guacamole from Anita Bean are bursting with incredible flavor and are a great source of plant protein, fiber, folic acid, magnesium and iron. Serve on a bun with all toppings or with slices of grilled zucchini and eggplant, and toasted flatbread.
Learn how to cook plant-based meals at home
Reducing your meat intake and eating more plant-based foods is known to help chronic inflammation, heart health, mental well-being, fitness goals, nutritional needs, allergies, intestinal health, and Following! Unfortunately, consumption of dairy products has also been linked to many health issues, including acne, Hormonal imbalance, Cancer, Prostate cancer, and has a lot Side effects.
For those who wish to eat more plant-based, we strongly recommend that you purchase one of our many plant-based cookbooks or download the Food Monster Application which features thousands of delicious recipes, making it the largest resource for vegan recipes to help you reduce your environmental footprint, save animals and get healthy! And while you’re at it, we encourage you to educate yourself on the environmental and health benefits of a herbal diet.
Here are some resources to get you started:
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