A Feast on the Planet collection
High-Protein Vegetarian Dinners
Eating more plants can start with dinner. These vegetarian recipes bring together lentils, beans, tofu and other protein-rich ingredients, sometimes alongside eggs or dairy. Each selected recipe provides at least 25g of protein per serving, based on the recipe’s nutrition estimate. It’s a practical place to start exploring our EAT-Lancet-inspired approach: more plants, satisfying meals and room for flexibility.
High protein Tempeh and Red Kidney Bean Burritos
Whole-wheat burritos filled with a coarse tempeh and red kidney bean mince, tomato, vegetables, brown rice, and melted cheddar. A lime-skyr sauce keeps the filling bright and creamy while the dry-griddled tortilla turns crisp at the seams.
Roasted Tomato and Feta Lentil Pasta
Red lentil fusilli is tossed with blistered cherry tomatoes, soft roasted feta, garlic, and oregano. The tomato juices and a little pasta water make a glossy coating without a separate sauce.
Red Lentil Fusilli with Silken Tofu Vegetable Sauce
Silken tofu makes a glossy, lemon-bright sauce that clings to red lentil fusilli, while zucchini, carrot, and basil keep it fresh rather than heavy. Most supermarket cream sauces achieve a similar texture with dairy solids, sugar, and an industrial supply chain.
High-Protein Tofu and Green Bean Gözleme
Whole wheat and lupin dough wraps a savoury filling of browned tofu, green beans, tomato, skyr, and molten mozzarella. The pan gives each flatbread a crisp, mottled exterior while the centre stays soft and substantial.
Grated Tofu, White Bean and Emmental Quesadillas
Grated firm tofu keeps these quesadillas filling without piling on the beans. Give it a few minutes in the frying pan so the tortillas stay crisp, then fold it with white beans, sweetcorn and melting Emmental.
Quick High-Protein Chickpea and Feta Salad
Crisp cucumber and tomatoes keep this generous chickpea-and-feta salad fresh. Super easy and quick to make.
Smoky Tempeh Quinoa Bowls with Kimchi and Chipotle Cashew Sauce
Roasted tempeh and peppers sit over broth-cooked quinoa with edamame, sharp vegan kimchi, and a smoky chipotle cashew sauce. It's full of plant protein and will keep you full ALL DAY.
Red Lentil Pasta with Cottage Cheese Basil Pesto
A creamy basil pesto built from cottage cheese and cashews coats red lentil fusilli without Parmesan. Lemon and raw garlic keep the rich sauce bright and sharp.
Indian-Spiced Red Lentil Wraps with Tofu and Hummus
Thin red lentil wraps are blended with ginger, garlic and warm spices, then filled with golden crumbled tofu, hummus, carrot and cucumber. The soft wraps hold their shape well when folded, while the raw vegetables keep the filling crisp.
White Bean Pizza Skillet with Mozzarella and Vegetables
White beans and cottage cheese make a thick, spoonable base for tomatoes, sweet peppers, and browned mushrooms. A brief blast under the broiler melts the mozzarella, while toasted whole-wheat bread handles the sauce.
Chickpea, Spinach and Paneer Curry with Rice-Quinoa
Golden paneer cubes sit in a thick tomato, spinach and chickpea curry, softened with Greek yogurt after the heat is off. Rice and quinoa cook together into a light, fluffy base with a little more bite than rice alone.
Lentil and Tofu Balls with Green Beans and Brown Rice
Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.