We’ve picked out some of the best plant-based high-protein recipes from 2021 and gathered them here! These recipes are all 100% vegan, high in protein, and packed with nutrition. High-protein recipes are great to keep on hand and make regularly. After a while, you won’t even have to think […]
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We’ve picked out some of the best plant-based high-protein recipes from 2021 and gathered them here! These recipes are all 100% vegan, high in protein, and packed with nutrition. High-protein recipes are great to keep on hand and make regularly. After a while, you won’t even have to think much about getting in enough protein, because these high-protein recipes will be in your regular rotation! We’ve got burgers, pancakes, desserts and more.
For those interested in eating more plant-based, we highly recommend downloading the Food Monster App – with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy
Try one of these plant-based high-protein recipes from 2020 and don’t forget to check our High Protein Archives and 15 of our Top Plant-Based High-Protein Recipes from 2020!
1. Lentil Patties With Lemon Tahini Dip
These bite-size vegan lentil patties are seasoned to perfection and full of plant-based protein. Dunk one in the garlicky lemon tahini dip, and we promise you’ll be licking your fingers clean. You have to try Mitch and Justine Chapman‘s Lentil Patties With Lemon Tahini Dip!
2. Curried Chickpeas (Chana Masala)
In addition to chickpeas; the ingredients of chana masala are usually onion, garlic, chili, ginger, chopped tomatoes, coriander seeds, fresh coriander, amchoor which is dried mango powder, dried pomegranate seeds, and garam masala. You have to try Jamie Raftery‘s Curried Chickpeas (Chana Masala)!
3. One-Pot Curried Lentils
Savory, rich, and ultra-creamy curried lentils. All made in one-pot and with simple ingredients. This One-Pot Curried Lentils by Taavi Moore is the perfect dish for a family dinner or meal prepping!
4. Crispy “Chicken” Tenders
Mitch and Justine Chapman‘s Crispy “Chicken” Tenders, baked or fried, tossed in Frank’s Red Hot Sauce, and served with a trio of tasty dips. Need we say more? Didn’t think so.
5. Crunchy Thai-Inspired Quinoa Salad with Peanut Dressing
This Crunchy Thai-Inspired Quinoa Salad with Peanut Dressing by Molly Thompson is packed with flavor (hello, red chile paste!), vibrant colors, and plenty of vitamins and nutrients to help fight inflammation. We love to make this on a Sunday and throw several portions in meal prep containers to take for lunch throughout the week. You can add fresh herbs to brighten it up—my favorites are cilantro and Thai basil.
6. Flourless Chickpea Brownies
Flourless chickpea brownies are fudgy and packed full of delicious chocolate flavor. These Flourless Chickpea Brownies by Maggie Wescott make a healthy dessert or snack any time of the day! Chickpeas are a fairly neutral-flavored bean and once combined with all the other ingredients there isn’t a hint of bean anywhere. These brownies are dense and fudgy, with the perfect amount of sweetness from the maple syrup and dark chocolate.
6. Uncanny Chickpeas
These Uncanny Chickpeas by Celine Steen are even better than store-bought beans. And it doesn’t even take that long. Not to mention, it’s cheaper.
8. Lentil Pancakes with Leftover Vegan Dal
Vegan Lentil Pancakes with Leftover Vegan Dal by Priya Lakshminarayan are a power-packed nutritious recipe using leftover dal. They make a healthy vegan breakfast/snack recipe!
9. Curry Chickpea Salad
This Curry Chickpea Salad by Allison Reynaud is an easy and flavorful spread. You can use it to top crackers or turn it into a sandwich for a filling lunch. It can be made in advance so it works great for meal prepping. Use either vegan mayo or vegan sour cream to make it creamy, curry powder for lots of flavor, red bell peppers for a little sweetness, and sriracha if you want to kick up the heat level.
10. Black Beans with Corn and Tomato Relish
You can serve this hearty bean salad at room temperature or chilled. It tastes better if it’s allowed 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 recipe for Black Beans with Corn and Tomato Relish is excerpted from The Everything® Mediterranean Instant Pot® Cookbook by Kelly Jaggers. Copyright © 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
11. Gingerbread Baked Oat Cups
Flavored with festive warming spices (see homemade spice mix recipe below) and blackstrap molasses, these Gingerbread Baked Oat Cups by Tara Sunshine have been a total hit with all of my taste-testers, kids, and grown-up kids alike!
12. Sausage & Beans on Toast
Source: Sausage & Beans on Toast
Although baked beans are very cheap but usually has a lot of added sugar. This Sausage & Beans on Toast by Aaron Calder is still cheap and serves 3-4 with no added sugar!
13. Pasta and White Beans with Spinach-Walnut Pesto
When you add spinach, walnut, and a few hemp seeds to your pesto, the protein content soars. Use a whole grain or bean pasta and add some white beans, and you have a delicious and satisfying meal rich in plant protein. Leftover pesto can be stored in a small tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months. You have to try this Pasta and White Beans with Spinach-Walnut Pesto by Robin Roberston.
14. Peanut Butter and Walnut Chocolate Bars
Super easy, delicious walnut chocolate nut bars that are vegan, gluten free and packed with healthy fats and protein! These Peanut Butter and Walnut Chocolate Bars by Vicky Coates are the perfect afternoon pick me up that’ll keep you happy all week!
15. Black Bean Burgers with Guacamole
‘Made with black beans and walnuts, these easy Black Bean Burgers with Guacamole by Anita Bean are full of amazing flavor and a brilliant source of plant protein, fiber, folate, magnesium and iron. Serve on a bun with all the trimmings or with grilled slices of courgettes and aubergines, 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 with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Unfortunately, dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer, and has many side effects.
For those interested in eating more plant-based, we highly recommend purchasing one of our many plant-based cookbooks or downloading the Food Monster App which has thousands of delicious recipes making it the largest vegan recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some resources to get you started:
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