24 High-Protein Vegetarian Meals That Aren't Tofu

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Published on February 19, 2024

Reviewed by Dietitian

Jessica Ball, M.S., RD

a recipe photo of the Marry Me Chickpeas — Photo:
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar

While it is nutritious and versatile, tofu isn’t the only protein option out there for a vegetarian eating pattern. This collection of flavorful meatless meals offers at least 15 grams of protein per serving from other tasty foods like beans, lentils, eggs and cheese to support increased satiety, healthy digestion and strong bones. Delicious dishes like our Best Veggie Enchiladas Recipe and Marry-Me Chickpeas can help you feel energized, nourished and satisfied.

01 of 24

One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta

a recipe photo of the One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta — Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark leafy green like chopped kale or Swiss chard can stand in for the spinach, but may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time.

02 of 24

Linguine with Creamy Mushroom Sauce

The creamy mushroom linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining.

03 of 24

Forget Chicken, These Creamy Chickpeas Are the Best Marry-Me Recipe Out There

a recipe photo of the Marry Me Chickpeas — Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar

We put a vegetarian spin on Marry Me Chicken, a dish typically consisting of chicken coated in a sun-dried tomato cream sauce, by swapping in fiber-packed chickpeas as the main ingredient. From the creamy chickpeas to the umami-laden sun-dried tomatoes, you’ll want to sop up every last bit of sauce. To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.

04 of 24

Black Bean-Quinoa Bowl

Black Bean-Quinoa Bowl

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

05 of 24

The Best Veggie Enchiladas

a recipe photo of the Veggie Enchiladas — Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.

06 of 24

Spinach & Artichoke Dip Pasta

If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.

07 of 24

Vegan Superfood Grain Bowls

overhead shot of vegan grain bowl filled with beets, edamame and avocado — Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.

08 of 24

Sweet Potato Grilled Cheese Is a Delicious Twist on a Classic

a recipe photo of the Sweet Potato Grilled Cheese — Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

The crispy golden exterior of this sweet potato grilled cheese is thanks to mayonnaise, which spreads easily and browns more evenly than butter or oil. Roasted red onions and sweet potato rounds make up the filling, but you can roast the onion separately and use leftover roasted sweet potato if you have that on hand.

09 of 24

Easy Pea & Spinach Carbonara

Easy Pea & Spinach Carbonara

Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.

10 of 24

Mozzarella, Basil & Zucchini Frittata

Mozzarella, Basil & Zucchini Frittata

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

11 of 24

Mushroom-Ricotta Tartines

a recipe photo of the Mushroom-Ricotta Tartines — Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,

Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.

12 of 24

Chickpea Pasta with Mushrooms & Kale

Chickpea Pasta with Mushrooms & Kale — Greg DuPree

Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.

13 of 24

Creamy Caramelized Cabbage Pasta

a recipe photo of the Creamy Caramelized Cabbage Pasta — Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl

In this comforting vegetarian dinner, cabbage is sautéed in butter until it caramelizes, imparting a subtle sweetness to the dish. A light, creamy sauce coats both the cabbage and the pasta. If you want to stretch the sauce a little further, you can thin it out by adding in a few tablespoons of pasta cooking water.

14 of 24

Red Lentil Soup with Saffron

Red Lentil Soup with Saffron — Jacob Fox

This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.

15 of 24

Veggie Lasagna

a recipe photo of the Veggie Lasagna — Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

Every layer of this delicious veggie lasagna has its own flavor profile. Cooking the vegetables before assembling the lasagna ensures the dish won’t be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy. Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking. Serve with a mixed green salad and crusty garlic bread.

16 of 24

Crustless Spinach & Asparagus Quiche with Gruyère 4.9 (7)

Crustless Spinach & Asparagus Quiche with Gruyere — Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless

This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.

17 of 24

Pantry Peanut Noodles

Pantry Peanut Noodles — Jacob Fox

Choose your own adventure with these noodles! They're delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.

18 of 24

Pea Pesto Gnocchi with Burrata

Gnocchi with Pea Pesto & Burrata — Jacob Fox

Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.

19 of 24

Creamy Spinach Pasta with White Beans

Here, we whir up fresh spinach and kale with cream cheese and Gruyère for the luscious sauce that highlights this rich pasta dish. Paired with beans, it makes a filling vegetarian meal.

20 of 24

Kale & Lentil Stew with Mashed Potatoes

Kale & Lentil Stew with Mashed Potatoes

Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel.

21 of 24

Lentil Bowls with Fried Eggs & Greens

Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.

22 of 24

Mushroom Orzo with Lemon & Parmesan

Mushroom Orzo with Lemon & Parmesan — Photographer / Fred Hardy, Food Stylist / Ruth Blackburn

This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.

23 of 24

3-Ingredient Cheese Tortellini with Tomatoes & Basil

3-ingredient tortellini — Sara Haas

This Italian-inspired dish is made with just three ingredients—roasted tomatoes, tortellini and fresh basil—to create a delicious, easy dinner. Roasting the cherry tomatoes coaxes out their natural sweetness. It's worth the time—trust us!

24 of 24

Skillet Mac & Cheese with Zucchini & Pimiento

Zucchini-Pimiento Skillet Mac & Cheese — Jacob Fox

Sweet and mild pimiento peppers add a little zest to this skillet mac and cheese, while zucchini boosts the veggie count. Here we boil the pasta a little less than usual, until just shy of al dente, so it doesn't overcook in the oven.

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