Vegetarian recipes
Browse our vegetarian recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
High-Protein Breakfast Cake
Ripe bananas and plum compote keep this loaf moist, while skyr, lupin flour and defatted almond flour give it a firmer crumb and extra fiber and protein. Dark chocolate chips add small pockets of bitterness.
Whole-Wheat Bazlama
These skillet-cooked flatbreads have browned spots and a soft, chewy center. Skyr adds protein to the mostly whole-wheat dough without changing how the bread is cooked.
Whole-Wheat Mac and Cheese with Pumpkin and White Beans
Pumpkin and white beans blend into a thick sauce that coats the macaroni, while Gruyere melts in at the end. Mustard and nutmeg give the sauce a sharper, warmer edge.
Pasta with Red Lentil-Parsnip Sauce and Goat Cheese
Red lentils break down around tender parsnip to make a thick pasta sauce. Fresh goat cheese is a pleasure on its own. A perfect eat-lancet friendly autumn dish.
Shahi Paneer with Chickpeas and Brown Rice
Soft paneer and chickpeas sit in a mild, silky onion, cashew, almond and yogurt sauce. Cardamom and saffron give the pale gravy its restaurant-style aroma without tomatoes.
Chocolate Peanut High-Protein Overnight Oats
Thick chocolate overnight oats with a clean peanut finish and enough skyr to make the jar properly substantial. Chia seeds set the mixture into a spoonable breakfast by morning.
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.
High-Protein Whole Wheat Crêpes
Thin, pliable crêpes made with whole wheat flour, eggs, and defatted almond flour. The batter yields 12 lightly golden crêpes with a subtle vanilla aroma and enough structure for folding or rolling.
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.
Black Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
Roasted Aubergine and Seitan Lasagna with Fresh Tomato Sauce
Roasted aubergine and browned seitan are layered with a concentrated sauce made from fresh tomatoes, a fluid béchamel, and a golden mozzarella-Parmesan crust.
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.