30+ Tasty High-Protein Vegan Meals

by Alena
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Looking for easy and high-protein vegan meals? These tasty dinner ideas feature lots of beans, lentils, quinoa and soy products to ensure you’re getting lots of delicious protein and flavor at the same time!

No need to worry about not getting enough protein on a plant-based diet — this list of scrumptious vegan chilis, burgers, casseroles, pasta dishes, and burritos has some of the most delicious high-protein vegan meals out there!

Nutriciously Week of Bowls iPad

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

With the help of protein-packed ingredients like quinoa, TVP, soy curls, chickpeas, and hummus, you’ll be able to create a plethora of tasty dishes.

Find more high-protein breakfasts, desserts, and snacks on our blog, and be sure to check these vegan recipes for meat lovers

Let’s go over the best high-protein vegan meals you can make for lunch or dinner — they will have your family saying “Well, if this is how vegans get their protein, sign me up for it!”

Delicious High-Protein Vegan Meals

More Healthy Vegan Recipes

If you enjoyed this hand-selected list of high-protein vegan meals, be sure to check out the following easy and tasty recipes next!

Did you like our high-protein vegan meals and try any? Be sure to check out the Minestrone recipe below, rate it and don’t forget to comment! You can pin this article here.

four tasty High-Protein Vegan Meals like soup, tacos, orange chicken and stir fried rice

30+ Tasty High-Protein Vegan Meals

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Looking for easy and high-protein vegan meals? These tasty dinner ideas feature lots of beans, lentils, quinoa and soy products to ensure you’re getting lots of delicious protein and flavor at the same time! The following easy vegan minestrone is an exclusive recipe from our popular eBook Live Lightly and ready in 40 minutes.


Easy Minestrone

  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 medium carrots, diced
  • 2 medium zucchini, diced
  • 2 red bell peppers, diced
  • 1 yellow bell pepper, diced
  • 1 tbsp tomato paste
  • ½ tsp oregano, dry
  • ½ tsp basil, dry
  • 1 ½ cups buckwheat (250 g), dry
  • 2 cups green beans (200 g), washed and trimmed
  • 28 oz crushed tomatoes (800 ml)
  • 3 cups vegetable broth (660 ml)
  • 3 cups white beans (720 g), cooked
  • 3 tbsp nutritional yeast
  • Freshly ground pepper
  • Salt, to taste


  1. Place a large soup pot over medium heat and add the onion, celery, and carrots. Use water, vegetable broth or olive oil to sauté for 4-5 minutes while stirring occasionally.
  2. Once your veggies have become soft and fragrant, add the zucchini, pepper, tomato paste, oregano, and basil. Season with a pinch of salt and pepper and cook for another 4-5 minutes, just until the veggies start to soften.
  3. Add in the buckwheat, greens beans, crushed tomatoes and vegetable broth. Let the soup simmer gently for 15-20 minutes, just until the buckwheat is cooked and all the veggies are tender.
  4. Stir in the white beans and nutritional yeast and season with more salt and pepper, if needed. Serve immediately and enjoy!


  • Any leftovers can be stored in a lidded container in the fridge for up to 5 days.
  • This soup is hearty enough to be a full meal but you can also serve it alongside some crusty bread or seed crackers.
  • If you swap buckwheat with quinoa, your soup will be even higher in protein!
  • Find 30+ more high-protein vegan meals in the article above.

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 489Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 498mgCarbohydrates: 96gFiber: 24gSugar: 19gProtein: 30g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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