Eating vegan doesn’t mean sacrificing flavour or protein; it’s about fueling your body with strength and taste.
I’ve gathered a collection of high-protein vegan meal prep recipes to energise you, satisfied and excited for every bite.
From hearty grain bowls to protein-packed snacks, these recipes prove that plant-based eating is as delicious as powerful.
Get into the kitchen and cook up some magic!
15 Hearty High-Protein Vegan Meal Prep Recipes
Here are 15 high-protein vegan meal prep recipes that are hearty, healthy, and energetic.
They’re easy, tasty, and perfect for busy days.
Try them out, share with friends, and enjoy the vegan vibes.
Also, here’s a handy table with the dish name, prep time, cook time, and number of servings.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Vegan Stuffed Peppers | 15 mins | 35 mins | 4 |
| 2. Moroccan Lentil Soup | 10 mins | 30 mins | 4 |
| 3. Fitness Lentil Bean Salad | 10 mins | 0 mins | 4 |
| 4. Vegan Breakfast Burritos | 10 mins | 10 mins | 4 |
| 5. Peanut Noodles | 10 mins | 5 mins | 2 |
| 6. Turkish Lentil Soup | 10 mins | 25 mins | 4 |
| 7. Asian Tofu Salad | 10 mins | 20 mins | 2 |
| 8. Best Vegan Spaghetti With “Meat” Sauce | 10 mins | 10 mins | 2 |
| 9. High Protein Burrito Bowls | 10 mins | 15 mins | 4 |
| 10. Red Lentil Soup | 10 mins | 25 mins | 4 |
| 11. BBQ Tofu Sandwich | 10 mins | 20 mins | 2 |
| 12. Tempeh Reuben Sandwich | 5 min | 10 mins | 2 |
| 13. Falafel Burgers | 15 mins | 20 mins | 4 |
| 14. Black Bean Burgers | 10 mins | 25 mins | 4 |
| 15. Crispy Sesame Tempeh Bowl | 15 mins | 20 mins | 2 |
Recipe 1 – Vegan Stuffed Peppers
Protein: ~30g per serving
Peppers stuffed with goodness, your taste buds won’t know what hit ‘em!
Ingredients
- 4 large bell peppers
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 can (400g) tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- Salt, pepper, paprika
Instructions
Step 1: Preheat oven to 180°C. Cut tops off peppers and scoop out seeds.
Step 2: Cook onion and garlic until soft. Stir in lentils, rice, half the tomato sauce, salt, pepper, and paprika.
Step 3: Fill peppers with mixture, place in a baking dish, and pour the remaining sauce on top.
Step 4: Bake for 30-35 minutes until peppers are tender.
Chef’s Tip: Extra filling? Use it as a burrito stuffing for tomorrow’s lunch.
Recipe 2 – Moroccan Lentil Soup
Protein: ~21g per serving
Warm, spicy, and ready to cosy up your soul!
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (400ml) coconut milk
- 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric
- 4 cups vegetable broth
Instructions
Step 1: Cook onion, carrots, and celery until soft.
Step 2: Add cumin, coriander, and turmeric; stir 1 minute. Pour in lentils, broth, and coconut milk.
Step 3: Simmer for 25-30 minutes. Season with salt and pepper.
Chef’s Tip: Blend half the soup for a creamy kick without extra effort.
Recipe 3 – Fitness Lentil Bean Salad
Protein: ~34g per serving
Protein-packed and ready to flex on your hunger!
Ingredients
- 1 cup cooked lentils
- 1 cup cooked chickpeas
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Instructions
Step 1: Toss lentils, chickpeas, cucumber, bell pepper, and parsley in a bowl.
Step 2: Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
Chef’s Tip: Cook lentils and chickpeas ahead; they are stored great in the fridge or freezer.
Recipe 4 – Vegan Breakfast Burritos
Protein: ~18g per serving
Start your day right with these delicious and filling Vegan Breakfast Burritos!
Ingredients
- 4 large tortillas
- 1 block (400g) tofu, crumbled
- 1 can (400g) black beans, drained
- 1 avocado, sliced
- 1/2 cup salsa
- 1 tsp cumin, 1 tsp smoked paprika
Instructions
Step 1: Fry tofu with cumin and paprika until crispy.
Step 2: Warm tortillas. Layer with tofu, beans, avocado, and salsa. Roll up and wrap in foil.
Chef’s Tip: Freeze extras and pop ‘em in the fridge overnight to reheat like a pro.
Recipe 5 – Peanut Noodles
Protein: ~21g per serving
Nutty, creamy, and ready to steal the show!
Ingredients
- 200g soba noodles
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1/2 cup edamame
Instructions
Step 1: Cook soba noodles, drain, and set aside.
Step 2: Mix peanut butter, soy sauce, maple syrup, and lime juice.
Step 3: Toss with noodles and edamame.
Chef’s Tip: Add a splash of hot water to the sauce for silky-smooth tossing.
Recipe 6 – Turkish Lentil Soup
Protein: ~27g per serving
Simple, hearty, and begging for a big bowl!
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 1 potato, diced
- 1 tsp cumin, 1 tsp paprika
- 4 cups vegetable broth
Instructions
Step 1: Cook onion, carrots, and potato until soft.
Step 2: Add lentils, cumin, paprika, and broth. Simmer for 20-25 minutes.
Step 3: Blend half (optional) for a creamy finish.
Chef’s Tip: Freeze portions for instant comfort on busy days.
Recipe 7 – Asian Tofu Salad
Protein: ~24g per serving
Fresh, crunchy, and a total flavour party!
Ingredients
- 1 block (400g) tofu, cubed
- 2 cups mixed greens
- 1 carrot, shredded
- 1/4 cup peanuts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
Step 1: Mix tofu with soy sauce and sesame oil; bake at 180°C for 20 minutes.
Step 2: Toss greens, carrots, and peanuts with rice vinegar. Top with tofu.
Chef’s Tip: Press tofu first for that perfect crispy bite.
Recipe 8 – Best Vegan Spaghetti With “Meat” Sauce
Protein: ~36g per serving
Hearty enough to fool the carnivores, this sauce is a game-changer!
Ingredients
- 200g spaghetti
- 1 cup cooked lentils
- 1/2 cup walnuts, chopped
- 1 can (400g) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp oregano, 1 tsp basil
Instructions
Step 1: Cook spaghetti per package instructions.
Step 2: Fry onion and garlic. Add lentils, walnuts, tomatoes, oregano, and basil.
Step 3: Simmer for 15 minutes.
Step 4: Spoon sauce over spaghetti.
Chef’s Tip: Toast walnuts lightly for a richer taste.
Recipe 9 – High Protein Burrito Bowls
Protein: ~25g per serving
Bowls are so good, they’ll have you saying “olé” to meal prep!
Ingredients
- 1 cup cooked quinoa
- 1 can (400g) black beans, drained
- 1 cup corn
- 1 avocado, diced
- 1/2 cup salsa
- 1 tsp cumin, 1 tsp chilli powder
Instructions
Step 1: Cook quinoa; stir in cumin and chilli powder.
Step 2: Layer bowls with quinoa, beans, corn, avocado, and salsa.
Chef’s Tip: Cook extra quinoa; it’s an MVP meal prep.
Recipe 10 – Red Lentil Soup
Protein: ~20g per serving
Cosy up with this bowl of pure comfort!
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tsp thyme, 1 tsp rosemary
Instructions
Step 1: Cook onion, carrots, and celery until soft.
Step 2: Add lentils, broth, thyme, and rosemary. Boil for 20-25 minutes.
Chef’s Tip: Toss in spinach at the end for a nutrient boost.
Recipe 11 – BBQ Tofu Sandwich
Protein: ~20g per serving
Saucy, messy, and oh-so-satisfying!
Ingredients
- 1 block (400g) tofu, sliced
- 1/2 cup BBQ sauce
- 2 whole wheat buns
- 1/4 cup coleslaw
Instructions
Step 1: Coat tofu with BBQ sauce; bake at 180°C for 20 minutes.
Step 2: Stack tofu and coleslaw on buns.
Chef’s Tip: Grill the tofu for a smoky edge.
Recipe 12 – Tempeh Reuben Sandwich
Protein: ~25g per serving
A deli classic gone vegan, prepare to be amazed!
Ingredients
- 1 block (200g) tempeh, sliced
- 2 slices rye bread
- 1/4 cup sauerkraut
- 2 tbsp vegan Russian dressing
Instructions
Step 1: Cook tempeh until golden and crisp.
Step 2: Layer tempeh, sauerkraut, and dressing on rye bread. Toast if you like.
Chef’s Tip: Steam tempeh first to soften its bite.
Recipe 13 – Falafel Burgers
Protein: ~20g per serving
Crispy, spiced, and ready to burger up your life!
Ingredients
- 1 can (400g) chickpeas, drained
- 1/4 cup parsley, chopped
- 1 tsp cumin, 1 tsp coriander
- 2 tbsp flour
- Burger buns and toppings
Instructions
Step 1: Blend chickpeas, parsley, cumin, coriander, and flour until sticky.
Step 2: Form patties; bake at 180°C for 20 minutes.
Step 3: Serve on buns with your favourite toppings.
Chef’s Tip: Chill the mix for 30 minutes for easier patty-making.
Recipe 14 – Black Bean Burgers
Protein: ~20g per serving
Bold, hearty, and ready to take on any burger craving!
Ingredients
- 1 can (400g) black beans, drained
- 1/2 cup oats
- 1/4 cup onion, diced
- 1 tsp smoked paprika, 1 tsp garlic powder
Instructions
Step 1: Mash beans; mix with oats, onion, smoked paprika, and garlic powder.
Step 2: Shape into patties; bake at 180°C for 25 minutes.
Chef’s Tip: Add a bit of flaxseed to keep the patties firm.
Recipe 15 – Crispy Sesame Tempeh Bowl
Protein: ~25g per serving
A bowl that’s got it all: crisp, savoury, and delicious!
Ingredients
- 1 block (200g) tempeh, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup cooked rice
- 1 cup steamed broccoli
- 1 tbsp sesame seeds
Instructions
Step 1: Marinate tempeh in soy sauce and sesame oil; bake at 180°C for 20 minutes.
Step 2: Assemble bowls with rice, broccoli, and tempeh. Sprinkle with sesame seeds.
Chef’s Tip: Sear tempeh in a hot skillet for ultimate crispiness.
