Protein-Packed Vegetarian Recipes

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

Keep protein-doubters at bay with these nutrient-dense recipes. Get nearly half of your daily required protein in just one serving of these vegetarian meals.

This dish is spectacular, as wasabi peas make a delicious breading for tofu. Surprisingly, they lose their bite when cooked but provide intriguing flavor and crunch in the slightly sweet, salty crust. Look for cans of the peas in the Asian food section of your supermarket or in the bulk bin of some large grocery stores. A few crushed peas get sprinkled on top of the finished dish for added crunch and a pop of pungency.

Lean part-skim mozzarella gives the sauce a wonderfully creamy texture; sharp cheddar goes on top so the mac looks super-cheesy, and you perceive it as cheesier than—from a fat and calorie stance—it really is. We prefer whole-grain pasta over whole-wheat pasta here; the flavor of the latter is rather strong—sometimes a touch bitter—and would over-whelm the nice garlic notes.

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

No "knead" for bread—this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.

Cajun spiced lentils serve as a delicious protein component in this vegan meal, but what really makes this dish shine is the green harissa drizzled on top. The Tunisian-like sauce brings spice, tang, and bright herbiness to the sweet winter carrots.

For a lighter take on this classic, we substitute hearty butternut squash for butter, which becomes velvety and creamy when blended with garlic and milk. Our saucy lasagna packs more than 2 cups of vegetables into each slice, is overflowing with melty cheese, and has half the calories of the original.

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.

Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand.

The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe. Fast and full of summery goodness, Caprese Mac and Cheese​ can be a main dish for vegetarians. You can use any short pasta you have on hand for this dish, such as large elbows or rotini, instead of the penne pasta.

To help ensure that the cheesy layer remains moist and creamy, don’t press out the extra water from the tofu. Serve the lasagna with breadsticks and a green salad.