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Dinner Recipes Using Plant-Based Proteins

Plant-based proteins are exactly what they sound like – vegetarian foods in nature and loaded with protein. Some basic examples include lentils, chickpeas, tofu, tempeh, legumes, and many others.

Whether you are going vegan or trying to cut back on meat, there are so many incredible plant-based foods that you can include in your diet. Many people express concerns that plant-based proteins don’t contain adequate amounts of protein that the body needs to stay healthy. However, the truth is that these food sources do contain large amounts of protein, enough to help the body develop and repair cells, among many other things.

So, if you’ve been thinking about including more plant foods in your diet, we have some of the most delicious dinner recipes using plant-based proteins that you ought to try.

Lentil and Chickpea Curry

One of the first few things that come to mind is a nice, flavorful lentil stew featuring powerful spices and your favorite vegetables when you think vegan.


    • Finely chopped onion – 1
    • Crushed garlic cloves – 2
    • Chickpeas (drained and rinsed)– 880 grams
    • Chopped tomatoes – 880 grams
    • Oil – 1 tbsp
    • Red lentils – ¼ cup
    • Chopped spinach – 1 cup
    • Ground cumin – 1 tbsp
    • Hot paprika – 1 tsp
    • Ground coriander – 1 tsp
    • Black pepper – 1 pinch
    • Salt – as per taste
    • Ground turmeric – 1 tbsp
    • Chili powder – 1 tsp
    • Lemon juice – 2 tsp
    • Freshly chopped coriander – 1 tbsp


    1. Take a large pot, add the oil, and put it on medium heat.
    2. Add the chopped onion and garlic and keep stirring until the onion becomes transparent.
    3. Mix all the spices, add the lentils, chickpeas, and tomatoes.
    4. Stir until everything is well combined.
    5. Add about 5-6 cups of water, enough to cover everything in the liquid.
    6. Allow the mixture to come to a boil, reduce the heat, cover the pot and let it simmer for half an hour.
    7. Throw in the chopped kale after 30 minutes, some lemon juice, and let it cook for another few minutes.
    8. Once done, garnish with freshly chopped coriander and serve with plain white rice, brown rice, quinoa, or as it is!

Potato Kale Soup

Nothing says hearty and filling than a bowl of hot kale and potato soup. It’s not only delicious but it’s also loaded with nutrients and proteins.


    • Large onion chopped – 1
    • Peeled and chopped potatoes – 3
    • Butter – 5 tbsp
    • Salt and pepper – as per taste
    • Chopped kale – 3 cups
    • Vegetable broth – 6-8 cups
    • Garlic cloves – 5
    • Chopped carrot – 1
    • Dried herbs (parsley, oregano, or thyme) – 1 tbsp


    1. Take a large pot and heat the butter over low heat.
    2. Add in the onions, potatoes, garlic, and carrot and sauté till the vegetables get a nice golden color.
    3. Add the dried herbs, salt, pepper, and vegetable broth.
    4. Mix everything and allow it to cook for a bit.
    5. Take an immersion blender and blend half the soup in a separate bowl or pot.
    6. Mix the blended and unblended mixture, and then stir in the chopped kale.
    7. Mix everything and serve with garlic bread, crackers, or Paninis.

*Note: If you prefer creamy and thick soups, you can blend the entire mixture and add 2 cups of milk in step number five.*

Tofu and Sweet Potato Vegan Bowl

Tofu has to be one of the best plant-based proteins and is full of flavor and nutrients. This vegan bowl recipe is ideal for a healthy lunch and dinner and can even be stored in the refrigerator for the next day.


    • Tofu cut into triangles or cubes – 1 medium pack
    • Soy sauce – 1 tsp
    • Garlic powder – 1 tsp
    • Black pepper – 1 tsp
    • Sliced sweet potato – 125 grams
    • Sliced red pepper – 1
    • Your choice of salad greens – 1-2 cups
    • Chopped broccoli – 1 cup
    • Salt – as per taste
    • White mushrooms – 1 cup


    • Preheat your oven to 375 degrees F.
    • Take a bowl, place your tofu and mix it with black pepper, garlic powder, and soy sauce.
    • Take a baking tray, line it with a baking sheet, and arrange the tofu pieces on it.
    • In another tray, line the potatoes the same way.
    • Bake both the items for about 35-40 minutes until nicely tender and browned.
    • In the meanwhile, take a pan and cook the mushrooms and broccoli over medium heat until tender. Make sure to shake the pan occasionally to get an even brown color.
    • Soften your choice of salad greens in hot water just enough to soften them slightly.
    • In a bowl, add the greens with the cooked broccoli and mushrooms and the baked tofu and sweet potatoes.
    • Drizzle with your dressing choices, such as the basic salad vinaigrette, hoisin sauce, or sweet chili sauce, to name a few.
    • Mix and enjoy!

Mexican Burritos

Featuring brown rice, guacamole, black beans, and sour cream, these stuffed Mexican burritos will make your dinner truly enjoyable and filling!


    • Gluten-free flour tortillas – 3
    • Black beans – 1 can
    • Chopped green onions – 1
    • Sweet corn – 1 can
    • Freshly chopped cilantro – 1/2 cup
    • Smoked paprika – 2 tsp
    • Ground cumin powder – 1 tsp
    • Lemon juice – 2 tsp
    • Salt and pepper – as per taste
    • Guacamole – 1 cup
    • Shredded lettuce – ½ cup
    • Salsa – 1 cup
    • Cooked brown rice – 1.5 cups
    • Sour cream – ¾ cup


    1. Take a bowl and add rinsed black beans, corn, cumin, smoked paprika, salt, pepper, and lemon juice to it.
    2. Throw in the chopped cilantro with green onions and mix well.
    3. Take a tortilla wrap, add brown rice in the center, and one by one, add the remaining ingredients, including sour cream, bean and corn mixture, guacamole, salsa, and lettuce.
    4. Fold the wrap like a burrito and wrap it in foil or parchment paper.
    5. Cut in half from the middle and enjoy.

Enjoy Your Meals!

These dinner recipes featuring plant-based proteins are simply delicious, easy to prepare, and extremely filling. The best part about them is that you can make the required preparations in advance and enjoy these meals on the weekends.


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