11 High Protein Vegan Recipes Worth Trying

Last Tuesday at Whole Foods, I dropped a 16 oz jar of almond butter right in the middle of aisle four. It shattered. Oil and brown paste went everywhere. I was exhausted, hungry, and completely out of prep ideas for the week. That’s when I realized my Sunday lunch routine was failing me. I needed high-protein vegan recipes that actually lasted in the fridge without turning into a sad, soggy mess by Wednesday. If you’re tired of eating limp tofu, I’m sharing my exact rotation of high-protein vegan recipes. I tried doing this wrong for months before figuring it out. Let’s fix your lunch routine. Skip the fat-free stuff. It tastes like wet cardboard. You need real, filling ingredients that hold up in glass containers.

1. Savory Tempeh and Black Bean Breakfast Bowls

I used to hate tempeh. The first time I bought it, I just sliced it and threw it in a pan. It was incredibly bitter. I actually threw the whole pan into the trash. Now, I know the secret. You have to steam it first. I personally swear by Trader Joe’s Organic 3 Grain Tempeh (8 oz, $1.99). I cut it into small cubes and steam it for exactly 10 minutes. This removes the bitter flavor completely. After steaming, I marinate it in 2 tablespoons of soy sauce and 1 tablespoon of maple syrup. Then, I pan-fry it in a hot cast iron pan until the edges are crispy and dark brown. The caramel-butter smell of the searing soy sauce is amazing.

For meal prep, I divide the cooked tempeh into four glass containers. I add 1/2 cup of canned black beans (rinsed and drained) to each container. Black beans add extra fiber and stretch the grocery budget. I also add 1 cup of roasted sweet potatoes. This combination stays perfectly fresh in the fridge for up to five days. When you microwave it for two minutes at the office, the smell of the maple syrup and soy sauce fills the breakroom. It smells amazing. The tempeh keeps its firm, meaty texture, while the sweet potatoes get perfectly soft. Most people get this wrong by skipping the steaming step. Don’t do that. Your breakfast bowls will taste like fermented dirt. Trust me on this one. It’s an extra step, but it’s completely necessary for a good result. I use Pyrex 3-cup rectangular glass containers with snap-on lids for these. The tight seal keeps the moisture locked in, so the sweet potatoes don’t dry out in the cold fridge air.

2. Red Lentil Pasta with Creamy Edamame Pesto

Last month during a frantic Target run, I grabbed Barilla Red Lentil Penne (8.8 oz, $2.99) on a whim. I’m so glad I did. Regular wheat pasta turns into mush after three days in the fridge. Red lentil pasta holds its shape beautifully. Plus, it’s packed with plant-based protein. For this prep, I boil the pasta for exactly seven minutes. You want it slightly undercooked because it softens in the fridge.

The real star here is the edamame pesto. I use 1 cup of Seapoint Farms Shelled Edamame (14 oz, $3.49). I blend the edamame with 2 cups of fresh basil, 1/4 cup of pine nuts, and 3 tablespoons of olive oil. Here is a massive mistake I made the first time. I blended the edamame while it was still piping hot. The heat cooked the fresh basil, turning the sauce a swampy, unappetizing brown. It smelled like warm grass. Let your edamame cool completely before blending. I divide the cooked pasta into four glass bowls and stir in 1/4 cup of the bright green pesto per bowl. I also toss in 1/2 cup of halved cherry tomatoes for a pop of acidity. This meal is incredibly filling. I actually prefer eating it cold straight from the fridge on busy workdays. It’s a lifesaver when you’re stuck in back-to-back meetings and only have five minutes to eat. The cold pasta has a satisfying, firm bite. The pine nuts in the pesto provide a rich, buttery crunch that contrasts perfectly with the soft tomatoes. I pack these in round glass bowls with silicone lids. The silicone prevents any oil from the pesto from leaking into my work bag. If you’ve ever spilled olive oil in a canvas tote bag, you know it’s a nightmare to clean. You might also like: 15 Clever Aesthetic Healthy Lunch Ideas to Inspire Your Next Project

3. High Protein Vegan Recipes: Crispy Tofu and Quinoa Power Salads

When it comes to high protein vegan recipes, tofu is a staple. But let’s be honest. Soggy tofu is disgusting. Last Sunday at Whole Foods, I bought three blocks of Nasoya Extra Firm Tofu (14 oz, $3.29). I decided to prep massive salad bowls. I used to press my tofu by wrapping it in paper towels and stacking heavy cookbooks on top. I did this last year and completely flooded my kitchen counter. The books got ruined. Now, I use a proper tofu press. It’s so much cleaner. You might also like: 20 Beautiful Low Calorie Dinner Ideas to Transform Your Space

I press the tofu for twenty minutes, cut it into small cubes, and toss it with 2 tablespoons of cornstarch and 1 tablespoon of garlic powder. I bake it at 400 degrees for thirty minutes. The cornstarch creates a crunchy shell that actually stays crispy in the fridge. For the base, I cook 1/2 cup of dry Bob’s Red Mill White Quinoa (16 oz, $6.49). Quinoa has a great nutty flavor and adds even more protein. I layer the cooked quinoa, 2 cups of chopped kale, and the crispy tofu into my containers. The trick to keeping the kale from getting tough is massaging it with 1 tablespoon of olive oil first. You literally rub the oil into the leaves with your hands until they shrink. If you skip this, you’re going to feel like you’re chewing on tree branches. Keep your dressing in a separate tiny container until you’re ready to eat. I use those little 2-ounce stainless steel condiment cups with silicone lids. If you pour the dressing on during prep, the acid breaks down the kale and turns the crispy tofu into a spongy, wet mess. When you finally mix it all together at your desk, the crunch of the cornstarch coating on the tofu is incredibly loud. It feels like you’re eating a fresh restaurant salad, not something you made four days ago. You might also like: 15 Inspiring Easy Healthy Breakfast Ideas You Can Try Today

4. Chickpea Flour Frittata Muffins

I’m obsessed with savory breakfasts. Sweet oats just don’t keep me full. I started making these frittata muffins, and they changed my mornings. I pick up Bob’s Red Mill Chickpea Flour (16 oz, $4.39) at Sprouts. Chickpea flour acts just like eggs when you mix it with water. I whisk 1 cup of chickpea flour with 1 cup of water, 1/4 cup of Bragg Nutritional Yeast (4.5 oz, $5.99), and 1/2 teaspoon of black salt.

Black salt is also called kala namak. It smells strongly of sulfur. When I first opened the bag, I thought it had gone bad. It literally smells like rotten eggs. But that’s exactly what gives this recipe an authentic eggy flavor. I pour the batter into a silicone muffin tin. I add 1/4 cup of chopped spinach and 2 tablespoons of diced red bell pepper to each cup. I bake them at 375 degrees for twenty-five minutes. My biggest failure with these was underbaking them. I pulled them out at twenty minutes once. The centers were gooey, raw chickpea batter. It tasted like bitter paste. You have to let them get golden brown on top. Once they cool, I pop them out and store them in a large glass container. I grab two of these on my way out the door. They hold up perfectly for five days. You can eat them cold, but I’d recommend popping them in the microwave for thirty seconds. The heat releases the savory aroma of the nutritional yeast and makes the chickpea flour soft and fluffy again. I like to dip mine in a little bit of hot sauce for an extra kick. The edges get slightly chewy, while the center stays moist from the bell peppers. They are infinitely better than those dry, store-bought granola bars that leave you hungry an hour later.

5. Edamame Hummus and Seed Crackers

Sometimes you don’t need a full meal. You just need a heavy snack to survive the afternoon slump. I’m a huge fan of making my own edamame hummus. I buy the massive bags of Seapoint Farms Frozen Edamame (32 oz, $6.89) from Costco. It’s incredibly cheap in bulk. I boil 2 cups of the frozen edamame until tender. Then, I toss it in my food processor with 3 tablespoons of Whole Foods 365 Tahini (16 oz, $6.29), 1/4 cup of lemon juice, and 1 clove of garlic.

Let me warn you about the garlic. Last month, I decided to use three raw cloves because I love garlic. It was a disaster. The raw garlic flavor intensified in the fridge over the week. By Wednesday, it burned my mouth to eat it. My coworkers definitely hated me that day. Stick to one small clove. I blend the mixture until it’s perfectly smooth and bright green. I divide this into small half-cup glass containers. To go with it, I buy Mary’s Gone Crackers Super Seed Crackers (5.5 oz, $4.99). I pack 10 crackers in a little silicone bag. The crackers stay crunchy, and the hummus stays fresh. This snack packs a serious punch of protein and healthy fats. It’s completely satisfying. Skip the store-bought dips. They’re usually full of cheap vegetable oils and preservatives. Making this takes exactly ten minutes on a Sunday afternoon. I use a small silicone spatula to scrape every last bit of the bright green hummus out of the food processor. The texture is slightly chunkier than traditional chickpea hummus, which I actually prefer. It gives you something substantial to chew on. When you dip the seed cracker into the cold hummus, the contrast between the icy, smooth dip and the hard, salty cracker is perfect. It completely wakes up my brain at 3 PM.

6. Seitan and Broccoli Stir-Fry Jars

If you aren’t eating seitan, you’re missing out on a massive protein source. Seitan is made from vital wheat gluten, and it has a dense, chewy texture that mimics chicken perfectly. I usually grab Sweet Earth Traditional Seitan (8 oz, $4.99) from Kroger. For meal prep, I slice the seitan into thin strips. I stir-fry it in a hot pan with 1 tablespoon of sesame oil until the edges are crispy. Then, I add 2 cups of fresh broccoli florets. I don’t boil the broccoli. I just let it blister in the hot pan for about four minutes. I like my broccoli to have a loud crunch when I bite into it.

I mix up a quick sauce using 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of maple syrup. Here is the trick for meal prep. Do not pour the sauce over the food in the pan. I did that once. The seitan soaked up all the liquid like a sponge and turned into soggy bread by the next day. It was awful. Instead, I put the cooked seitan and broccoli into my glass containers. I keep the sauce in a tiny separate dressing cup. When I’m ready to eat at work, I pour the sauce over the top and microwave the whole thing for two minutes. The seitan stays chewy, and the broccoli stays crisp. It’s a foolproof method. The steam rising from the container smells exactly like takeout from a high-end Asian restaurant. The sesame oil aroma is incredibly strong and savory. I use tall, wide-mouth mason jars for this prep. The glass doesn’t absorb the strong garlic and ginger smells from the sauce, unlike cheap plastic containers that hold onto odors forever.

11. Chocolate Silken Tofu Pudding Jars

I have a massive sweet tooth. I need dessert after lunch, or I end up buying candy from the vending machine. I make these high-protein chocolate pudding jars to satisfy that craving. I use Mori-Nu Silken Tofu (12.3 oz, $1.69) from Trader Joe’s. Silken tofu is completely different from firm tofu. It has the texture of custard. I put the entire block of tofu into my blender. I add 1/4 cup of Navitas Organics Cacao Powder (8 oz, $8.99), 3 tablespoons of pure maple syrup, and 1 teaspoon of vanilla extract.

You have to blend this for a full two minutes. I was impatient the first time I made it and only blended it for thirty seconds. The pudding had tiny, chalky lumps of unmixed tofu in it. The texture was horrifying. You want it completely smooth and glossy. Once it’s blended, I pour the pudding into four small glass jars. I top each jar with 1 tablespoon of vegan chocolate chips. You put the lids on and chill them in the fridge overnight. The pudding sets up and becomes thick and rich. It tastes exactly like a decadent chocolate mousse, but it’s loaded with protein. I grab one of these jars every day for my afternoon snack. It completely kills my sugar cravings and keeps me on track with my nutrition goals. The cold glass jar feels heavy in your hand. When you break through the layer of hard chocolate chips on top, the pudding underneath is silky, dense, and freezing cold. The dark cacao powder gives it a slightly bitter edge that balances out the sweet maple syrup perfectly. It doesn’t taste like health food. It tastes like a premium dessert you’d pay ten dollars for at a vegan bakery.

Meal prep doesn’t have to mean eating dry, tasteless food. These recipes prove that plant-based eating can be rich, flavorful, and incredibly satisfying. I’ve ruined enough groceries to know exactly what works and what doesn’t. Stick to glass containers, keep your wet sauces separate, and don’t be afraid to heavily season your food. I’m telling you, taking an hour on Sunday to prep these meals will save your sanity during the week. You won’t be staring blankly into the fridge at 7 PM anymore. I’d love to know which of these you try first. Save this page, pin the recipes, and let’s make your weekday lunches something you actually look forward to eating.