10 High-Protein Meatless Recipes to Make for Lunch
Cut back on your meat-intake and give these high-protein meatless recipes a try.
Whether you’re a vegetarian or just trying to eat less meat, getting an adequate amount of protein into your diet can be tricky.
But these days, there are so many legumes, grains, soy products, and even vegetables that contain protein. To help you go meat-free for lunch, we put together a list of high-protein, no-meat lunches made with many of these ingredients. From grilled cheese to salads, these lunches are far from boring.
1. Bean, Kale, and Egg Stew
Via Food Network
Make this easy stew the night before and bring it for lunch the next day. This recipe contains 28 grams of protein from the beans, egg, and the kale.
2. Brussel Sprout and Hummus Grilled Cheese Sandwich
Via Simply Quinoa
Take your grilled cheese to a new level with this vegetarian version, loaded with hummus, chickpeas, and brussels sprouts. The recipe calls for vegan cheese, but feel free to use regular cheese if you’re not sensitive to dairy.
3. Vegan Chili
This chili, made with beans and bulgur, is a great option to meal prep at the beginning of the week. Top the chili with avocado, a sprinkle of vegan cheese, or a dollop of non-dairy yogurt.
4. Cheesy Sweet Potato White Bean Bake
Swiss chard and sweet potatoes provide a dose of vegetables in this skillet bake. Because of all the vegetables and the white beans, this meal is also high in fiber, keeping you full for longer.
5. Peanutty Quinoa Bowls
Via Oh My Veggie
Quinoa is a great source of plant-based protein and the addition of tofu also boosts the amount of protein in this dish. If you prefer almond butter over peanut butter, you could use that instead, along with chopped almonds.
6. Cauliflower White Bean Soup
This soup packs a surprising 17 grams of protein per serving. It’s also made with very few ingredients, just cauliflower, white beans, vegetable stock, almonds, and some spices.
7. Curried Falafel with Kale Salad
Via Food Network
Make your own falafel that’s baked, not fried, for a healthy protein to top your salad. Be sure to massage the kale before using it in the salad so that it’s tender and easier to eat and digest.
8. Southwestern Stuffed Peppers
Via Everyday Health
If you’re a little lazy when it comes to cooking, this recipe is ideal. The peppers aren’t even baked, but rather they’re cooked in the microwave. Cook the filling on the stovetop, scoop in the peppers, and lunch is done.
9. Rainbow Thai Salad with Peanut Tempeh
Via Minimalist Baker
This is no boring salad—it’s made with vermicelli noodles, carrot ribbons, red cabbage, red bell pepper, and spinach and topped with tempeh and homemade peanut dressing. Leftovers will last 4-5 days in the refrigerator.
10. Broccoli Cheddar Brown Rice Skillet
Many of the ingredients in this recipe can already be found in your pantry or fridge: brown rice, onions, cheddar cheese, spices. For the broccoli, you can use fresh or frozen, whatever is easiest to keep on hand.