20 Delicious Plant Based Protein Recipes for Everyone

Are you on the hunt for plant-based protein recipes that are as delicious as they are nutritious? Look no further! Whether you’re a seasoned vegan, flexitarian, or just looking to incorporate more meatless meals into your week, our roundup of 20 Delicious Plant-Based Protein Recipes has something for everyone. From quick weeknight dinners to hearty comfort foods, these dishes promise to satisfy your cravings and fuel your body. Let’s dive in!

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a vibrant, protein-packed dish that’s as nutritious as it is delicious, perfect for a quick lunch or a hearty side.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, in a large bowl, combine the black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper to make the dressing.
4. Once the quinoa is cooked, let it cool for 5 minutes, then add it to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, or refrigerate for up to 3 days. The flavors meld beautifully over time, making this salad even more delicious the next day.

The combination of fluffy quinoa, creamy black beans, and crisp vegetables tossed in a zesty lime dressing creates a texture and flavor profile that’s irresistibly fresh and satisfying.

Tip: For an extra burst of flavor, add diced avocado just before serving.

Lentil Soup with Spinach

Warm up your kitchen with this hearty Lentil Soup with Spinach, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, and the can of diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups fresh spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for an additional 2 minutes, just until the spinach wilts.

The smoky cumin and paprika give this soup a depth of flavor that pairs beautifully with the freshness of the spinach. It’s a simple dish that feels gourmet.

Tip: For extra creaminess, blend half the soup before adding the spinach.

Chickpea Curry with Coconut Milk

Warm up your kitchen with this creamy, aromatic Chickpea Curry with Coconut Milk, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
4. Season with salt and stir in the lime juice. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of creamy coconut milk with the zesty lime and warm spices, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Tofu Stir-Fry with Vegetables

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Tofu Stir-Fry with Vegetables is your weeknight hero, packed with colorful veggies and crispy tofu in a savory sauce.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
4. Return tofu to the skillet. Add soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Stir well to coat everything in the sauce and cook for another 2 minutes.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the contrast between the crispy tofu and the vibrant, crunchy vegetables, all brought together by a rich, slightly spicy sauce.

Tip: Pressing the tofu for at least 15 minutes before cooking ensures it gets extra crispy and absorbs the sauce better.

Vegan Protein Pancakes

Start your morning with these fluffy Vegan Protein Pancakes, packed with plant-based goodness to keep you energized all day.

Ingredients

• 1 cup all-purpose flour
• 1 scoop (30g) vanilla vegan protein powder
• 1 tbsp baking powder
• 1 tbsp coconut sugar
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 scoop vanilla vegan protein powder, 1 tbsp baking powder, 1 tbsp coconut sugar, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to create a vegan buttermilk.
3. Add the vegan buttermilk, 1 tbsp melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.

These pancakes are surprisingly light and fluffy, thanks to the protein powder adding just the right amount of lift without weighing them down.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Spicy Black Bean Burgers

Spice up your burger night with these hearty Spicy Black Bean Burgers, packed with flavor and a kick that’ll have everyone asking for seconds.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Stir in the breadcrumbs, onion, cilantro, olive oil, soy sauce, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper until well combined.
4. Form the mixture into 4 equal patties and place them on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway through, until the burgers are firm and crispy on the outside.

These burgers stand out with their smoky depth from the paprika and a perfect balance of spices, making them a flavorful alternative to meat. Serve them on toasted buns with your favorite toppings for a satisfying meal.

Tip: For an extra crispy exterior, lightly spray the patties with cooking oil before baking.

Tempeh Tacos with Avocado Cream

These Tempeh Tacos with Avocado Cream are a game-changer for taco night, offering a hearty, plant-based twist that’s bursting with flavor.

Ingredients

• 8 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until tempeh is golden and crispy.
2. In a blender, combine avocado, sour cream, lime juice, and 1/4 tsp salt. Blend until smooth to create the avocado cream.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Assemble the tacos by spreading a spoonful of avocado cream on each tortilla, topping with the seasoned tempeh, shredded cabbage, and chopped cilantro. Serve with lime wedges on the side.

The smoky tempeh paired with the cool, creamy avocado sauce creates a taco that’s both satisfying and refreshingly light.

Tip: For an extra kick, add a dash of hot sauce to the avocado cream before blending.

Peanut Butter Protein Balls

These Peanut Butter Protein Balls are the perfect grab-and-go snack, packed with protein and energy to keep you fueled throughout the day.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1/2 cup ground flaxseed
• 1/2 cup mini chocolate chips
• 1/4 cup protein powder (vanilla or chocolate)

Instructions

1. In a large bowl, mix together 1 cup creamy peanut butter, 1/2 cup honey, and 1 tsp vanilla extract until well combined.
2. Add 1 1/2 cups old-fashioned oats, 1/2 cup ground flaxseed, 1/2 cup mini chocolate chips, and 1/4 cup protein powder to the bowl. Stir until all ingredients are evenly distributed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Chill in the refrigerator for at least 30 minutes to set before serving.

The combination of creamy peanut butter and mini chocolate chips creates a delightful texture and flavor that makes these protein balls irresistible.

Tip: For a firmer texture, you can freeze the protein balls for up to an hour before serving.

Vegan Lentil Meatballs

These Vegan Lentil Meatballs are a hearty, flavorful twist on a classic, perfect for topping your favorite pasta or serving as a protein-packed appetizer.

Ingredients

• 1 cup cooked lentils, drained
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils with a fork until mostly smooth but slightly chunky.
3. Add the breadcrumbs, chopped onion, minced garlic, tomato paste, olive oil, dried oregano, salt, black pepper, and chopped fresh parsley to the bowl. Mix until well combined.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the meatballs are firm and golden brown.

What sets these meatballs apart is their perfect balance of texture—crispy on the outside, tender on the inside—with a rich, savory flavor that even meat-lovers will adore.

Tip: For an extra flavor boost, try sautéing the onions and garlic before adding them to the mixture.

Chickpea and Avocado Sandwich

Looking for a quick, nutritious lunch that packs a punch of flavor? This Chickpea and Avocado Sandwich is a creamy, crunchy delight that comes together in minutes.

Ingredients

• 1 ripe avocado, peeled and pitted
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole grain bread
• 1/2 cup arugula
• 4 slices tomato

Instructions

1. In a medium bowl, mash the avocado and chickpeas together with a fork until mostly smooth but slightly chunky.
2. Stir in the mayonnaise, lemon juice, salt, and black pepper until well combined.
3. Toast the whole grain bread slices until golden and crisp.
4. Spread the chickpea and avocado mixture evenly on two slices of the toasted bread.
5. Top with arugula and tomato slices, then cover with the remaining bread slices.
6. Cut the sandwiches in half and serve immediately.

The magic of this sandwich lies in the contrast between the creamy avocado-chickpea spread and the crisp, peppery arugula, making every bite a delightful experience.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the avocado mixture before assembling the sandwich.

Edamame and Quinoa Bowl

Looking for a nutritious and vibrant meal that’s as pleasing to the eye as it is to the palate? This Edamame and Quinoa Bowl is a colorful, protein-packed dish that’s perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup shelled edamame, thawed if frozen
• 1 medium avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
2. While the quinoa cooks, in a large bowl, combine the edamame, avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Fluff the quinoa with a fork and add it to the bowl with the vegetables. Drizzle the dressing over the top and gently toss to combine.

The creamy avocado and tangy lemon dressing bring a refreshing contrast to the nutty quinoa and crisp edamame, making every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, sprinkle some toasted sesame seeds or chopped almonds on top before serving.

Vegan Chocolate Protein Shake

Start your day with a creamy, nutrient-packed Vegan Chocolate Protein Shake that feels like a dessert but fuels your body like a powerhouse.

Ingredients

• 1 cup unsweetened almond milk
• 1 ripe banana
• 2 tablespoons unsweetened cocoa powder
• 1 scoop (about 30g) vegan chocolate protein powder
• 1 tablespoon almond butter
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions

1. In a blender, combine 1 cup unsweetened almond milk, 1 ripe banana, 2 tablespoons unsweetened cocoa powder, 1 scoop vegan chocolate protein powder, 1 tablespoon almond butter, and 1/2 teaspoon vanilla extract.
2. Blend on high speed until smooth, about 30 seconds.
3. Add 1 cup ice cubes and blend again until the shake is thick and creamy, about another 30 seconds.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

This shake stands out with its rich chocolate flavor and smooth texture, thanks to the perfect blend of almond butter and banana. It’s a guilt-free way to satisfy your chocolate cravings any time of the day.

Tip: For an extra chocolatey twist, sprinkle a little cocoa powder on top before serving.

Spicy Tofu Scramble

Start your morning with a kick by whipping up this Spicy Tofu Scramble, a hearty and flavorful twist on the classic breakfast scramble that’s sure to wake up your taste buds.

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and diced (optional for extra heat)

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat. Add red bell pepper and onion, sautéing for 3-4 minutes until softened.
2. Add minced garlic, cumin, chili powder, turmeric, salt, and black pepper to the skillet. Stir for 30 seconds until fragrant.
3. Crumble the pressed tofu into the skillet, stirring to combine with the spices and vegetables. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
4. Drizzle soy sauce over the tofu scramble and stir to combine. Cook for an additional 2 minutes.
5. Remove from heat and garnish with chopped cilantro and diced jalapeño if using. Serve immediately.

The magic of this scramble lies in the turmeric and cumin, which not only add depth of flavor but also give the tofu that classic scramble color. Perfect for those mornings when you’re craving something spicy and satisfying.

Tip: For an even crispier texture, press the tofu for at least 30 minutes before cooking to remove excess moisture.

Black Bean and Sweet Potato Enchiladas

These Black Bean and Sweet Potato Enchiladas are a hearty, flavorful twist on the classic, packed with a deliciously spiced filling and smothered in enchilada sauce.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 20 minutes, until tender.
2. In a large bowl, mix roasted sweet potatoes, black beans, and half the cheese.
3. Warm tortillas according to package instructions. Spoon filling onto each tortilla, roll up, and place seam-side down in a baking dish.
4. Pour enchilada sauce over the top and sprinkle with remaining cheese. Bake for 15 minutes, until cheese is melted and sauce is bubbly.
5. Garnish with cilantro before serving.

The combination of smoky sweet potatoes and creamy black beans creates a filling that’s both satisfying and packed with flavor. Perfect for a cozy dinner that brings a little spice to your table.

Tip: For extra flavor, try adding a diced jalapeño to the sweet potato mixture before roasting.

Vegan Protein Bars with Nuts

Looking for a quick, nutritious snack that packs a protein punch? These Vegan Protein Bars with Nuts are your go-to for energy on the fly.

Ingredients

• 1 cup rolled oats
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup vegan protein powder (vanilla or chocolate)
• 1/4 cup chopped almonds
• 1/4 cup chopped walnuts
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix together 1 cup rolled oats, 1/2 cup almond butter, 1/4 cup maple syrup, 1/4 cup vegan protein powder, 1 tbsp chia seeds, 1/2 tsp vanilla extract, and a pinch of salt until well combined.
3. Fold in 1/4 cup chopped almonds and 1/4 cup chopped walnuts until evenly distributed.
4. Press the mixture firmly into the prepared baking dish, smoothing the top with a spatula.
5. Refrigerate for at least 2 hours, or until firm, then lift out using the parchment overhang and cut into bars.

These bars stand out with their perfect balance of chewiness and crunch, thanks to the combination of oats and nuts. They’re ideal for a post-workout snack or a midday pick-me-up.

Tip: For a twist, drizzle melted dark chocolate over the top before refrigerating for a decadent finish.

Lentil and Mushroom Stew

Warm up your kitchen with this hearty Lentil and Mushroom Stew, a comforting bowl that’s packed with earthy flavors and simple ingredients.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
2. Stir in mushrooms and cook for 5 minutes, until they release their juices and start to brown.
3. Add lentils, vegetable broth, thyme, salt, pepper, and tomato paste. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, until lentils are tender.
4. Stir in spinach and cook for 2 minutes, just until wilted.

The stew’s depth comes from the caramelized mushrooms and the umami-rich tomato paste, creating a robust base that’s both nourishing and satisfying.

Tip: For an extra flavor boost, finish each bowl with a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese.

Chickpea Flour Omelette

Whisk up a storm with this Chickpea Flour Omelette, a protein-packed breakfast that’s as fluffy as it is flavorful, and completely egg-free!

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup chopped spinach

Instructions

1. In a large bowl, whisk together 1 cup chickpea flour, 1 cup water, 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1 tbsp nutritional yeast until smooth.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1/4 cup diced bell peppers, 1/4 cup diced onions, and sauté for 2-3 minutes until softened.
3. Pour the chickpea batter over the sautéed vegetables, spreading it evenly across the skillet. Sprinkle 1/4 cup chopped spinach on top.
4. Cover and cook for 4-5 minutes until the edges start to lift. Flip the omelette carefully and cook for another 3-4 minutes until golden brown.

This Chickpea Flour Omelette stands out with its golden hue and hearty texture, making it a satisfying start to any day. The nutritional yeast adds a cheesy depth without any dairy!

Tip: For extra fluffiness, let the batter sit for 10 minutes before cooking to allow the chickpea flour to fully hydrate.

Vegan BBQ Pulled Jackfruit

Get ready to wow your taste buds with this Vegan BBQ Pulled Jackfruit, a meat-free twist on a classic that’s bursting with smoky, sweet flavors.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
2. Add jackfruit to the skillet, breaking it apart with a fork to mimic pulled meat. Cook for 5 minutes, stirring occasionally.
3. Stir in BBQ sauce, maple syrup, smoked paprika, garlic powder, onion powder, salt, and black pepper. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
4. Continue to cook for another 5 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.

This Vegan BBQ Pulled Jackfruit stands out with its incredible texture and depth of flavor, making it a perfect centerpiece for your next plant-based feast.

Tip: For an extra smoky flavor, try adding a pinch of liquid smoke to the BBQ sauce mixture.

Almond Butter and Chia Protein Smoothie

Start your morning with a creamy, nutrient-packed Almond Butter and Chia Protein Smoothie that’s as satisfying as it is simple to whip up.

Ingredients

• 1 cup unsweetened almond milk
• 1 ripe banana, peeled
• 2 tablespoons almond butter
• 1 tablespoon chia seeds
• 1 scoop vanilla protein powder
• 1/2 teaspoon cinnamon
• 1 cup ice cubes

Instructions

1. In a blender, combine 1 cup unsweetened almond milk, the peeled banana, 2 tablespoons almond butter, 1 tablespoon chia seeds, 1 scoop vanilla protein powder, and 1/2 teaspoon cinnamon.
2. Blend on high speed until smooth, about 30 seconds.
3. Add 1 cup ice cubes and blend again until the mixture is creamy and the ice is fully incorporated, about another 30 seconds.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

The chia seeds add a delightful crunch and a boost of omega-3s, making this smoothie a powerhouse start to your day.

Tip: For an extra thick smoothie, freeze the banana overnight before blending.

Vegan Sausages with Lentils

Who says you need meat to enjoy a hearty sausage? These vegan sausages with lentils are packed with flavor and perfect for your next BBQ or cozy dinner at home.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp fennel seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp soy sauce
• 1 tbsp maple syrup

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender. Drain any excess liquid and let cool slightly.
2. Preheat your oven to 375°F and line a baking sheet with parchment paper.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft. Stir in 1 tsp smoked paprika, 1 tsp fennel seeds, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another minute until fragrant.
4. In a large bowl, mash the cooked lentils slightly. Add the sautéed onion mixture, 1/2 cup breadcrumbs, 2 tbsp soy sauce, and 1 tbsp maple syrup. Mix well until the mixture holds together.
5. Shape the mixture into 8 sausage-shaped patties and place on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until firm and slightly crispy.

The magic of these sausages lies in the smoky paprika and sweet maple syrup, creating a balance that’s irresistibly good. Serve them in buns with your favorite toppings or slice them over a salad for a protein boost.

Tip: For a firmer texture, chill the mixture in the fridge for 30 minutes before shaping.

Conclusion

We hope this roundup of 20 delicious plant-based protein recipes inspires your next meal! Whether you’re a seasoned vegan or just exploring meatless options, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the plant-based love. Happy cooking!