easy vegan protein recipes

 Here are some easy vegan protein recipes that are quick to make and packed with plant-based protein:

1. Simple Vegan Chickpea Salad

Ingredients:

1 can chickpeas, drained and rinsed

1/4 cup red onion, chopped

1/4 cup cucumber, chopped

1/4 cup cherry tomatoes, halved

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp tahini

Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, red onion, cucumber, and cherry tomatoes.

2. In a separate small bowl, whisk together olive oil, lemon juice, tahini, salt, and pepper.

3. Pour the dressing over the chickpea mixture and toss to combine.

Protein: Approximately 15g per serving.

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2. Tofu Scramble

Ingredients:

1 block firm tofu, drained and crumbled

1 tbsp olive oil

1/4 cup onion, diced

1/4 cup bell pepper, diced

1 tsp turmeric

Salt and pepper to taste

Fresh herbs for garnish (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add diced onion and bell pepper and sauté until soft.

2. Add crumbled tofu to the pan, followed by turmeric, salt, and pepper.

3. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly golden.

4. Garnish with fresh herbs and serve.

Protein: Approximately 20g per serving.

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3. Edamame Hummus

Ingredients:

1 cup shelled edamame (cooked or frozen)

2 tbsp tahini

1 tbsp olive oil

1 garlic clove

2 tbsp lemon juice

Salt and pepper to taste

Water as needed for consistency

Instructions:

1. In a food processor, combine edamame, tahini, olive oil, garlic, lemon juice, salt, and pepper.

2. Blend until smooth, adding water to achieve your desired consistency.

3. Serve with vegetable sticks or crackers.

Protein: Approximately 17g per serving.

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4. Vegan Lentil Soup

Ingredients:

1 cup lentils, rinsed

1 carrot, diced

1 celery stalk, diced

1 onion, diced

2 garlic cloves, minced

1 tbsp olive oil

4 cups vegetable broth

1 tsp cumin

Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic and sauté for 5-7 minutes.

2. Stir in cumin, lentils, and vegetable broth. Bring to a boil.

3. Reduce heat and simmer for 25-30 minutes, until the lentils are tender.

4. Season with salt and pepper and serve.

Protein: Approximately 18g per serving.

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5. Quinoa and Black Bean Bowl

Ingredients:

1 cup cooked quinoa

1 can black beans, drained and rinsed

1/2 avocado, sliced

1/4 cup corn kernels

1 tbsp lime juice

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, combine cooked quinoa, black beans, avocado, and corn.

2. Drizzle with lime juice, season with salt and pepper, and toss to combine.

3. Garnish with fresh cilantro and serve.

Protein: Approximately 20g per serving.

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6. Peanut Butter and Banana Smoothie

Ingredients:

1 ripe banana

2 tbsp peanut butter

1 cup almond milk (or any plant-based milk)

1 scoop vegan protein powder (optional)

Ice cubes (optional)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Add ice cubes for a thicker smoothie, if desired.

Protein: Approximately 18g per serving (depending on protein powder used).

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7. Vegan Tempeh Stir-Fry

Ingredients:

1 block tempeh, cubed

2 tbsp soy sauce or tamari

1 tbsp olive oil

1/2 cup broccoli florets

1 bell pepper, sliced

1 carrot, julienned

1 garlic clove, minced

1 tsp sesame oil (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add tempeh cubes and cook until golden, about 5-7 minutes.

2. Add garlic and vegetables and stir-fry for another 5-7 minutes.

3. Drizzle with soy sauce and sesame oil, and stir to combine.

4. Serve with rice or noodles.

Protein: Approximately 25g per serving.

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8. Vegan Protein Pancakes

Ingredients:

1 cup oat flour

1 scoop vegan protein powder

1 tsp baking powder

1/2 cup almond milk (or any plant-based milk)

1/2 tsp vanilla extract

1/2 banana, mashed

1 tbsp maple syrup (optional)

Instructions:

1. In a bowl, combine oat flour, protein powder, and baking powder.

2. Stir in almond milk, vanilla extract, mashed banana, and maple syrup (if using).

3. Heat a non-stick pan over medium heat and pour in batter to form pancakes.

4. Cook for 2-3 minutes per side, until golden brown.

5. Serve with fruit or syrup.

Protein: Approximately 20g per serving.

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These easy vegan protein recipes are perfect for quick meals that are packed with plant-based protein, keeping you full and energized throughout the day. Enjoy them for breakfast, lunch, or dinner!