We have selected 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 full of nutrition. High protein recipes are good to have on hand and make regularly. After a while, you do not even have to think so much about getting enough protein, for these high protein recipes will be in your regular rotation! We have burgers, pancakes, desserts and more.
For those interested in eating more plant-based, we strongly recommend downloading Food Monster app With over 15,000 delicious recipes, it’s the largest meat-free, vegan, plant-based and allergy-friendly recipe resource to help you stay healthy
Try one of these plant-based high-protein recipes from 2020 and don’t forget to check out our high-protein archives and 15 of our best plant-based high-protein recipes from 2020!
1. Lentil bread with lemon-tahini dip
Source: Lentil bread with lemon-tahini dip
These mouth-watering vegan lentil breads are seasoned to perfection and full of plant-based protein. Dunk one in the garlic-like lemon-tahini dip and we promise you will lick your fingers clean. You must try Mitch and Justine Chapman’s lentil bread with lemon tahini dip!
2. Curry peas (Chana Masala)
Source: Curried chickpeas (Chana Masala)
In addition to chickpeas; the ingredients in 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 must try Jamie Raftery’s Curried Chickpeas (Chana Masala)!
3. One-pot curry lenses
Source: One-pot curry lenses
Tasty, rich and ultra-creamy curly lenses. All made in one pot and with simple ingredients. This One-Pot Curried Lentil from Taavi Moore is the perfect dish for a family dinner or meal preparation!
4. Crispy “chicken” tender
Source: Crispy “Chicken” Tenders
Mitch and Justine Chapman’s crispy “chicken” butter, baked or fried, tossed in Frank’s Red Hot Sauce and served with a trio of tasty dips. Do we need to say more? Did not think so.
5. Crispy Thai-inspired Quinoa Salad with Peanut Dressing
Source: Crunchy Thai-inspired Quinoa Salad with Peanut Dressing
This crispy Thai-inspired quinoa salad with peanut dressing by Molly Thompson is filled with flavor (hey, red chili paste!), Vibrant colors and lots of vitamins and nutrients that help fight inflammation. We love doing this on a Sunday and throwing several servings in meal containers to take to lunch during the week. You can add fresh herbs to brighten up – my favorites are cilantro and Thai basil.
6. Chickpea brownies without flour
Source: Flourless Chickpea Brownies
Middle-aged chickpea brownies are fudgy and filled with delicious chocolate flavors. These flour-free chickpea brownies from Maggie Wescott are a healthy dessert or snack at any time of the day! Chickpeas are a bean with a fairly neutral taste, and when combined with all the other ingredients, there is not a hint of bean anywhere. These brownies are dense and fudgy with the perfect amount of sweetness from maple syrup and dark chocolate.
6. Creepy chickpeas
Source: Uncanny Chickpeas
These spooky chickpeas from Celine Steen are even better than purchased beans. And it does not even take that long. Not to mention, it’s cheaper.
8. Lentil pancakes with leftover Vegan Dal
Source: Lentil pancakes with Remains Vegan Dal
Vegan Lentil Pancakes with Leftovers Vegan Valley by Priya Lakshminarayan is a powerful nutritious recipe that uses leftover valley. They make a healthy vegan breakfast / snack recipe!
9. Curry pea salad
Source: Curry Pea Salad
This curry pea salad by Allison Reynaud is a light and tasty spread. You can use it to top biscuits or turn it into a sandwich for a filling lunch. It can be made in advance so it works well for cooking. Use either vegan mayo 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 kick up the heat level.
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 chilled. It tastes better if allowed to sit overnight so the flavors can develop, but if you lack time, you can eat it right away and it will still taste great. This recipe for black beans with corn and tomato relish is taken from The Everything® Mediterranean Instant Pot® Cookbook by Kelly Jaggers. Copyright © 2020 by Simon & Schuster, Inc. Used with permission from the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
11. Gingerbread oatmeal
Source: Gingerbread Baked Oat Cups
These Gingerbread Baked Oat Cups from Tara Sunshine are flavored with festive, warming spices (see homemade spice mix recipe below) and blackstrap molasses, which has become a total hit with all my taste testers, children and grown children!
12. Sausage & beans on toast
Source: Sausage & beans on toast
Although baked beans are very cheap but usually have 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
Source: Pasta and white beans with spinach-walnut pesto
When you add spinach, walnut and a few hemp seeds to your pesto, the protein content increases. Use a wholemeal or bean paste and add some white beans and you have a delicious and filling meal rich in plant protein. Pesto leftovers 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 must try this Pasta and White Beans with Spinach-Walnut Pesto by Robin Roberston.
14. Peanut butter and walnut chocolate bars
Source: 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 from Vicky Coates are the perfect afternoon pick-up 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 easy Black Bean Burgers with Guacamole by Anita Bean are full of amazing flavors 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 make 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, good health, and more! Unfortunately, milk consumption has also 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 Food Monster app which has thousands of delicious recipes, making it the greatest vegan recipe resource to help reduce your environmental footprint, save animals and stay healthy! And while you’re at it, we encourage you to learn about it as well environmental and health benefits of one plant-based diet.
Here are some resources to get you started:
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