Find Vegetarian Recipes

Whether you follow a plant-based or vegetarian diet or just want to add in some meatless meals into your week, I wanted to share some high-protein recipes for you! These balanced recipes will help you meet your daily protein goal and keep you feeling full and satisfied.

Protein is important for everyone, no matter what diet you follow! It’s highlighted for vegans and vegetarians because animal protein is considered “complete protein” (meaning it has all essential amino acids) and few plant-based sources are complete proteins.

Make sure you’re getting a variety of protein sources in your diet each day. Protein is necessary to maintain and repair tissues. It’s important for many body functions and can help with weight maintenance.

There are plenty of ways to get more protein in as a vegetarian or vegan! Here are some great plant-based sources of protein.

Start your day with these high protein vegetarian meals and you’ll stay energized all morning long!

40 Easy Vegetarian Recipes: Veggie Fajitas & More!

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies.

Prep: 10min

Total: 30min

Yield: 4

Nutrition Facts: servingSize None, calories 485 calories, Sugar 5.5 g, Sodium 25.9 mg, Fat 21.2 g, Saturated Fat 3.1 g, Trans Fat 0 g, Carbohydrate 61.7 g, Fiber 17.5 g, Protein 16.6 g, Cholesterol 0 mg

Ingredients:

• 3 bell peppers (red, yellow, green)
• 1 medium red onion
• 2 portobello mushrooms
• 4 tablespoons oil, divided
• 1 ½ teaspoons kosher salt, divided
• 3 cloves smashed garlic
• 2 teaspoons cumin
• 1 each teaspoon chili powder, garlic powder, and smoked paprika
• ¼ teaspoon black pepper
• 2 15-ounce cans pinto beans
• 1 recipe Homemade Fajita Sauce* (or 1/2 cup purchased sauce)
• Small tortillas
• For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

Instruction:

1. Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3.
2. Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another ¼ teaspoon kosher salt.
3. Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, chili powder, garlic powder, smoked paprika, and the remaining ½ teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
4. Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
5. Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve.

Even Meat Lovers Will Love These Veggie Recipes | Gordon Ramsay