15 High Protein Vegan Dinner Recipes for Clean Eating Nights You’ll Crave

Clean eating doesn’t have to be bland, and high protein doesn’t mean dry or boring. These dinners bring big flavor, balanced macros, and satisfying textures that make plant-based eating feel like a treat. You’ll find crispy, saucy, creamy, and charred moments—plus plenty of fiber, healthy fats, and color on every plate.

Whether you’re feeding a weeknight crew or meal prepping for yourself, these 15 recipes are the kind you’ll actually look forward to. Ready to upgrade your dinner game the tasty way?

1. Smoky Chipotle Tempeh Bowls With Lime-Charred Corn

Tempeh gets the star treatment here with a bold chipotle marinade and a quick sear for crisp edges. Toss it into a bowl with limey corn, black beans, avocado, and crunchy cabbage for a balanced, high-protein dinner that comes together fast. It’s the perfect meal-prep hero and weeknight favorite.

Ingredients:

• 8 oz tempeh, sliced into 1/4-inch strips
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp adobo sauce (from canned chipotles) + 1 chipotle pepper, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1 cup cooked black beans (rinsed and drained if canned)
• 1 cup corn kernels (fresh or frozen)
• 2 cups shredded red cabbage
• 1 cup cooked quinoa or brown rice
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Sea salt and black pepper, to taste
• Lime wedges, for serving

Instructions:

1. Whisk lime juice, adobo sauce, chipotle, smoked paprika, cumin, maple syrup, garlic, salt, and pepper. Toss with tempeh and marinate 15–30 minutes.
2. Heat olive oil in a skillet over medium-high. Sear tempeh 2–3 minutes per side until browned and crisp. Remove to a plate.
3. In the same skillet, add corn with a pinch of salt. Cook 3–4 minutes until lightly charred. Squeeze in a little lime.
4. Assemble bowls: quinoa or rice, cabbage, black beans, corn, chipotle tempeh, avocado, and cilantro. Add extra lime juice if you like.

Serve with a dollop of vegan yogurt or a drizzle of hot sauce. Want more protein? Add roasted edamame or extra beans. For milder heat, skip the minced chipotle and use only the adobo sauce.

2. Creamy White Bean Alfredo With Garlicky Mushrooms

Think ultra-creamy Alfredo vibes but made lighter with silky white beans and nutritional yeast. Tossed with whole-grain pasta and topped with savory mushrooms, this dinner nails cozy comfort with plenty of protein and fiber. It’s weeknight-friendly and fancy enough for date night.

Ingredients:

• 8 oz whole-grain or chickpea fettuccine
• 1 tbsp olive oil
• 10 oz cremini mushrooms, sliced
• 3 cloves garlic, minced (divided)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup unsweetened almond milk (or oat milk)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• 1/4 tsp grated nutmeg
• Sea salt and black pepper, to taste
• 2 tbsp chopped parsley
• Crushed red pepper, optional

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
2. In a large skillet, heat olive oil over medium. Sauté mushrooms with a pinch of salt for 6–8 minutes until browned. Add half the garlic; cook 30 seconds. Set mushrooms aside.
3. Blend beans, almond milk, nutritional yeast, lemon juice, onion powder, nutmeg, remaining garlic, salt, and pepper until smooth.
4. Pour sauce into the skillet over medium-low heat. Warm gently, adding reserved pasta water as needed for a silky texture.
5. Toss in pasta and mushrooms. Finish with parsley and crushed red pepper if using.

Serve with a side salad and roasted broccoli. For extra protein, add baked tofu cubes or peas. If you love truffle, a few drops of truffle oil take this over the top—seriously.

3. Sheet Pan Harissa Chickpeas With Roasted Veg And Tahini Drizzle

One pan, big flavor. Harissa-coated chickpeas roast alongside sweet carrots, red onions, and cauliflower for a meal that’s smoky, spicy, and deeply satisfying. A creamy lemon-tahini drizzle ties it all together, and cleanup is blissfully easy.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, patted dry
• 2 cups cauliflower florets
• 2 medium carrots, sliced on the bias
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1–2 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp coriander
• Sea salt and black pepper
• 2 tbsp chopped parsley or mint
• 2 cups cooked farro, quinoa, or brown rice

Tahini Drizzle:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 small garlic clove, grated
• 2–4 tbsp warm water
• Pinch salt

Instructions:

1. Heat oven to 425°F (220°C). Toss chickpeas and veggies with olive oil, harissa, cumin, coriander, salt, and pepper on a sheet pan.
2. Roast 25–30 minutes, tossing halfway, until chickpeas crisp and veggies are caramelized.
3. Whisk tahini, lemon juice, garlic, water, and salt until pourable.
4. Serve over grains, drizzle with tahini sauce, and top with herbs.

Swap veggies seasonally—sweet potatoes or zucchini work great. If you want extra heat, add a pinch of Aleppo pepper. Leftovers make a killer lunch wrap.

4. Ginger Miso Edamame Stir-Fry With Broccoli And Cashews

Protein-packed edamame meets crisp broccoli and toasty cashews in a glossy, savory-sweet sauce. This stir-fry hits all the notes—ginger, garlic, miso, and a little maple. It’s lightning-fast and perfect over brown rice or noodles.

Ingredients:

• 1 tbsp avocado or peanut oil
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cups shelled edamame (thawed if frozen)
• 3 cloves garlic, thinly sliced
• 1 tbsp grated fresh ginger
• 1/3 cup raw cashews
• 3 cups cooked brown rice or soba noodles

Sauce:

• 2 tbsp white miso
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 2–3 tbsp water, to thin

Instructions:

1. Whisk sauce ingredients until smooth.
2. Heat oil in a large skillet or wok over medium-high. Stir-fry broccoli 3 minutes. Add bell pepper; cook 2 minutes more.
3. Add garlic, ginger, and edamame; stir-fry 2–3 minutes.
4. Toss in cashews and pour in sauce. Stir until glossy and coated, 1–2 minutes.
5. Serve over rice or noodles with a sprinkle of sesame seeds if you like.

Boost heat with chili crisp. For an even higher protein punch, use soba noodles made with 100% buckwheat or add baked tofu. Leftovers reheat like a dream.

5. BBQ Lentil Sloppy Joes On Toasted Sweet Potato Rounds

Who needs buns when you’ve got roasted sweet potato “toasts”? These saucy BBQ lentils are smoky, tangy, and perfectly messy—in the best way. It’s comfort food with a clean-eating twist and serious protein power.

Ingredients:

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• Sea salt and black pepper
• 1 cup dry green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/3 cup BBQ sauce (check vegan)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• 2 tbsp chopped scallions

Instructions:

1. Heat oven to 425°F (220°C). Toss sweet potato rounds with oil, salt, and pepper. Roast 20–25 minutes, flipping once, until tender and caramelized.
2. Meanwhile, simmer lentils in broth until tender, 20–25 minutes. Drain excess liquid if needed.
3. Sauté onion and bell pepper 5 minutes. Add garlic; cook 30 seconds. Stir in tomato sauce, BBQ sauce, tomato paste, smoked paprika, chili powder, and vinegar. Add lentils; simmer 5 minutes.
4. Spoon lentil mixture over sweet potato toasts. Top with scallions.

Serve with crunchy slaw. For extra protein, add crumbled tempeh to the sauce. Prefer buns? Toast whole-grain rolls and pile them high.

6. Lemon Pepper Tofu Piccata With Garlicky Greens

Crispy tofu gets bathed in a bright, briny piccata sauce with lemon, capers, and a pinch of black pepper. It’s fancy-feeling but weeknight-fast, and the garlicky greens on the side make it a complete, clean dinner. Trust me, the sauce is addictive.

Ingredients:

• 14 oz extra-firm tofu, pressed and sliced into cutlets
• 2 tbsp cornstarch
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1–2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup low-sodium vegetable broth
• 1/4 cup dry white wine (or more broth)
• 2 tbsp lemon juice
• 2 tbsp capers, drained
• 2 cups baby spinach or kale
• 2 tbsp chopped parsley
• Lemon wedges, to serve

Instructions:

1. Mix cornstarch, lemon zest, pepper, and salt. Dredge tofu lightly.
2. Heat oil in a skillet over medium. Sear tofu 3–4 minutes per side until golden. Remove.
3. Add garlic to the pan; cook 30 seconds. Pour in broth and wine; simmer 2 minutes. Stir in lemon juice and capers.
4. Return tofu to the pan and simmer 2–3 minutes, spooning sauce over. Add greens to wilt.
5. Finish with parsley and extra lemon.

Serve over cauliflower mash, quinoa, or polenta. For richness, whisk in 1 tsp vegan butter at the end. Add artichoke hearts if you’re feeling fancy.

7. High-Protein Shepherd’s Pie With Lentils And Cauliflower Mash

All the cozy vibes, none of the heaviness. A savory lentil-mushroom base sits under a cloud of garlicky cauliflower-potato mash that bakes to golden perfection. It’s a crowd-pleaser and freezer-friendly.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 oz mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup dry brown or green lentils, rinsed
• 2 1/2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp tamari
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup frozen peas
• Sea salt and black pepper

Cauliflower Mash:

• 1 small head cauliflower, florets
• 2 medium potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup unsweetened plant milk
• Salt and pepper

Instructions:

1. Heat oven to 400°F (200°C). Sauté onion, carrots, and celery in oil 5 minutes. Add mushrooms; cook until browned. Stir in garlic.
2. Add lentils, broth, tomato paste, tamari, thyme, and smoked paprika. Simmer 25–30 minutes until lentils are tender and saucy. Stir in peas; season.
3. Boil potatoes and cauliflower until tender, 12–15 minutes. Drain. Mash with olive oil, garlic, plant milk, salt, and pepper.
4. Spread lentils in a baking dish. Top with mash; rough up the surface with a fork.
5. Bake 15–20 minutes until lightly golden. Rest 10 minutes before serving.

Add chopped walnuts to the filling for extra protein and texture. Leftovers are incredible the next day. Serve with a crisp salad to balance the richness.

8. Spicy Peanut Tempeh Lettuce Wraps With Crunchy Slaw

These wraps are fresh, fun, and wildly satisfying thanks to protein-rich tempeh and a silky, spicy peanut sauce. Pile everything into butter lettuce cups and dinner is done—no forks needed. It’s the perfect combo of crunchy, saucy, and clean.

Ingredients:

• 8 oz tempeh, crumbled
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 head butter lettuce or romaine, leaves separated
• 1/4 cup chopped peanuts
• Lime wedges

Spicy Peanut Sauce:

• 3 tbsp natural peanut butter
• 1 1/2 tbsp tamari
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp sriracha or chili garlic sauce
• 2–4 tbsp warm water

Instructions:

1. Whisk sauce ingredients until smooth and pourable.
2. Heat sesame oil in a skillet over medium. Cook tempeh 5–6 minutes until browned. Add garlic and ginger; cook 30 seconds. Stir in 2 tbsp peanut sauce; toss to coat.
3. In a bowl, combine carrots, cabbage, cilantro, and 2 tbsp peanut sauce.
4. Assemble wraps: lettuce leaves + tempeh + slaw. Top with peanuts and a squeeze of lime.

Swap peanut butter for almond butter if needed. Add diced mango for a sweet twist. For extra protein, toss in edamame or tofu cubes.

9. One-Pot Red Lentil Tomato Curry With Coconut Lime

Comfort in a bowl—this curry is creamy, bright, and packed with protein from red lentils. It cooks in one pot and tastes even better the next day. The coconut-lime finish keeps it fresh and vibrant.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 cup red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) light coconut milk
• 1 1/2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp lime juice
• Salt and pepper
• 2 cups baby spinach
• Cilantro, for garnish
• Cooked basmati rice or cauliflower rice

Instructions:

1. Sauté onion in coconut oil 5 minutes. Add garlic and ginger; cook 1 minute.
2. Stir in curry powder, turmeric, and garam masala; toast 30 seconds.
3. Add lentils, tomatoes, coconut milk, broth, and tomato paste. Simmer 20–25 minutes until creamy.
4. Stir in lime juice, salt, pepper, and spinach to wilt.
5. Serve with rice and cilantro.

Add roasted cauliflower or chickpeas for extra heft. If you like it spicy, toss in chili flakes. This freezes beautifully for ready-to-go dinners.

10. Mediterranean Tofu Skewers With Lemon Herb Quinoa

Tofu soaks up a zesty lemon-herb marinade and gets grilled or roasted until caramelized. Paired with fluffy quinoa and a quick cucumber-tomato salad, it’s a clean, high-protein dinner that tastes like vacation.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 1 red onion, cut into chunks
• 1 red bell pepper, chunks
• 1 zucchini, thick slices
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper
• Skewers (soak wooden ones)

Lemon Herb Quinoa:

• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt and pepper

Instructions:

1. Whisk olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper. Toss with tofu and veggies. Marinate 20–30 minutes.
2. Cook quinoa in broth. Fluff with olive oil, lemon juice, parsley, salt, and pepper.
3. Thread tofu and veggies onto skewers. Grill or roast at 425°F (220°C) for 15–20 minutes, turning once, until charred in spots.
4. Serve over quinoa with extra lemon wedges.

Add olives and artichokes to the skewers for extra Mediterranean vibes. A dollop of garlicky hummus on the side? Highly recommended.

11. Black Bean And Walnut Taco Crumbles With Pico And Avocado

Crunchy, savory, and insanely satisfying, these taco crumbles deliver serious texture thanks to toasted walnuts and spice. Black beans bring protein and fiber, and everything comes together in minutes. Load into warm tortillas with pico and avocado for taco night perfection.

Ingredients:

• 1 cup raw walnuts
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp oregano
• Salt and pepper
• 8 small corn tortillas
• 1 cup pico de gallo
• 1 avocado, sliced
• Lime wedges
• Fresh cilantro

Instructions:

1. Pulse walnuts in a food processor to a chunky crumb. Do not overblend.
2. Sauté onion in olive oil over medium heat 4 minutes. Add garlic; cook 30 seconds.
3. Add beans, walnuts, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 3–4 minutes, lightly smashing beans to help the mixture hold together.
4. Warm tortillas. Fill with crumbles, pico, avocado, cilantro, and a squeeze of lime.

For more protein, add crumbled tempeh to the pan. Make it smoky with a splash of adobo sauce. Leftover crumbles are epic on salads or baked sweet potatoes.

12. Creamy Pesto Pasta With Green Peas And Crispy Tofu

This is the green pasta of your dreams: bright basil pesto, creamy cashews, sweet peas, and golden tofu. It’s high protein, super satisfying, and ready in the time it takes to boil pasta. Weeknight gold.

Ingredients:

• 8 oz whole-grain or lentil pasta
• 1 cup frozen green peas
• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp olive oil
• Salt and pepper

Creamy Vegan Pesto:

• 2 cups fresh basil leaves
• 1/3 cup raw cashews (soaked 15 minutes in hot water, drained)
• 2 tbsp nutritional yeast
• 1 clove garlic
• 2 tbsp lemon juice
• 1/3 cup water (plus more as needed)
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Cook pasta according to package. Add peas for the last 2 minutes. Reserve 1/2 cup pasta water, then drain.
2. Blend pesto ingredients until smooth and creamy, thinning with water as needed. Season to taste.
3. Sear tofu in olive oil over medium-high heat 7–9 minutes until golden on all sides. Season with salt and pepper.
4. Toss pasta and peas with pesto, adding pasta water for silkiness. Fold in crispy tofu.

Top with cherry tomatoes for pop. Swap cashews for hemp seeds if nut-free. Leftovers are stellar cold as a pasta salad.

13. Baked Falafel Power Bowls With Creamy Garlic Dill Sauce

Baked, not fried, but still crisp outside and tender inside. These falafel bowls are loaded with protein from chickpeas and tahini, then piled with fresh veggies and grains. The herby garlic-dill sauce is the kind you’ll want to put on everything.

Ingredients:

• 1 can (15 oz) chickpeas, drained and patted dry
• 1/2 small onion, roughly chopped
• 2 cloves garlic
• 1/3 cup fresh parsley
• 1/3 cup fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp coriander
• 1/2 tsp baking powder
• 3 tbsp chickpea flour (or oat flour)
• 1 tbsp olive oil
• Salt and pepper
• 2 cups cooked brown rice, quinoa, or bulgur
• 1 cup chopped cucumber
• 1 cup chopped tomatoes
• 1/2 cup sliced red onion
• 1/4 cup kalamata olives (optional)

Creamy Garlic Dill Sauce:

• 1/3 cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 2 tbsp chopped fresh dill
• 3–5 tbsp water
• Salt and pepper

Instructions:

1. Heat oven to 425°F (220°C). Pulse chickpeas, onion, garlic, herbs, cumin, coriander, baking powder, flour, oil, salt, and pepper until combined but textured. Chill 15 minutes.
2. Form 12 golf-ball-sized falafel. Place on a lined sheet; brush lightly with oil. Bake 12–15 minutes per side until golden.
3. Whisk sauce ingredients until creamy and pourable.
4. Assemble bowls with grains, veggies, olives, falafel, and generous sauce.

Add pickled turnips for crunch. For extra protein, sprinkle with hemp seeds. These falafel also crush it in a pita wrap.

14. Sticky Orange-Ginger Seitan With Sesame Broccolini

Seitan brings a hearty, meaty bite and loads of protein. Tossed in a glossy orange-ginger sauce and paired with sesame-laced broccolini, it’s fast, bold, and deeply satisfying. Serve over rice and you’re in takeout-at-home heaven.

Ingredients:

• 12 oz seitan, sliced
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 bunch broccolini, trimmed
• 1 tsp toasted sesame oil
• 2 cups cooked jasmine or brown rice
• Sesame seeds and scallions, for garnish

Orange-Ginger Sauce:

• 1/2 cup orange juice (fresh)
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp cornstarch mixed with 1 tbsp water
• 1/4 tsp chili flakes

Instructions:

1. Whisk sauce ingredients; set aside.
2. Heat avocado oil in a large skillet over medium-high. Sear seitan 3–4 minutes until browned. Add garlic and ginger; cook 30 seconds.
3. Pour in sauce; simmer 2–3 minutes until glossy and thickened. Remove seitan to a plate.
4. Add broccolini to the pan with 2 tbsp water; cover and steam 2–3 minutes. Toss with sesame oil and a pinch of salt.
5. Serve seitan and broccolini over rice; garnish with sesame seeds and scallions.

Swap seitan for extra-firm tofu if gluten-free. Add orange zest for extra citrus pop. A splash of chili oil turns up the heat nicely.

15. Rustic White Bean And Kale Skillet With Sun-Dried Tomato Gremolata

Simple ingredients, huge payoff. Creamy cannellini beans and tender kale simmer with garlic and herbs for a soulful skillet dinner. A zingy sun-dried tomato gremolata on top makes it feel special without any fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, sliced
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 cup low-sodium vegetable broth
• 4 cups chopped kale (Tuscan or curly), stems removed
• 1 tbsp lemon juice
• Salt and black pepper
• Crusty whole-grain bread, for serving

Sun-Dried Tomato Gremolata:

• 1/4 cup oil-packed sun-dried tomatoes, finely chopped
• 2 tbsp chopped parsley
• 1 tsp lemon zest
• 1 small garlic clove, grated
• 1 tsp olive oil

Instructions:

1. Stir together gremolata ingredients and set aside.
2. Sauté onion in olive oil over medium heat 5–6 minutes until soft. Add garlic, thyme, and red pepper flakes; cook 1 minute.
3. Add beans and broth; simmer 5 minutes. Stir in kale; cook until tender, 3–5 minutes. Add lemon juice, salt, and pepper.
4. Top with gremolata and serve with warm bread.

For extra protein, toss in vegan sausage crumbles or smoked tofu. A drizzle of good olive oil at the end adds richness. Leftovers make a great next-day lunch.

Final Bite

There you have it—15 high protein vegan dinner recipes for clean eating nights that actually taste amazing. Mix and match them all week, meal prep your faves, and don’t be afraid to riff based on what’s in your fridge. Your future self (and your taste buds) will thank you.