10 High-protein Veggie Bakes That Even Meat-lovers Enjoy

Want dinners that are hearty, craveable, and don’t leave anyone asking, “Where’s the meat?” These high-protein veggie bakes are exactly that. Big flavors, melty cheese moments, crispy edges—plus enough protein to keep you full and happy. Bake them on Sunday and reheat all week, or make one tonight and watch the skeptics go back for seconds.

1. Smoky Chipotle Black Bean Enchilada Bake That Means Business

Think enchiladas, but easier and baked in layers like a lasagna. This one is bold, smoky, and packed with black beans for serious protein. It’s perfect for game night or anytime you want a no-fuss dish that tastes like a party.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1-2 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted corn, drained
• 2 cups enchilada sauce (red)
• 12 corn tortillas
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion and peppers 5-6 minutes until softened. Add garlic, cumin, smoked paprika, and chipotle. Cook 1 minute.
3. Stir in black beans, corn, and half the enchilada sauce. Season with salt and pepper. Simmer 2 minutes.
4. Spread a few spoonfuls of sauce in the baking dish. Layer 4 tortillas, half the bean mixture, a third of the cheese, and a drizzle of sauce. Repeat once more. Top with remaining tortillas, sauce, and cheese.
5. Bake 20-25 minutes until bubbly and golden.
6. Whisk Greek yogurt with lime juice and a pinch of salt. Let the bake rest 10 minutes, then drizzle with yogurt and sprinkle cilantro.

Serve with crunchy slaw and avocado slices. Want more protein? Add crumbled tofu to the bean layer. Heat level is your call—dial the chipotle up or down. Leftovers reheat like a dream.

2. Greek Spinach, Feta, and Chickpea Pastitsio Bake

This is a riff on pastitsio—comforting layers, creamy top, big Mediterranean vibes. Chickpeas boost the protein and add texture, while spinach and feta bring that salty-savory magic. It’s a crowd-pleaser that feels fancy without the fuss.

Ingredients:

• 10 ounces whole-wheat penne or ziti
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 10 ounces fresh spinach (or thawed frozen), chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 (24-ounce) jar tomato basil sauce
• 1 cup crumbled feta
• 1 1/2 cups low-fat cottage cheese
• 2 large eggs
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted water to just shy of al dente. Drain.
2. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
3. Heat oil in a skillet. Sauté onion 5 minutes. Add garlic, oregano, and cinnamon; cook 1 minute. Stir in chickpeas, spinach, and tomato sauce. Simmer 5 minutes. Season.
4. In a bowl, blend cottage cheese, eggs, half the feta, and half the Parmesan; season with pepper.
5. Toss pasta with the tomato-chickpea mixture. Spread in dish. Spoon the cottage cheese mixture evenly over top. Finish with remaining feta and Parmesan.
6. Bake 25-30 minutes until golden and set. Rest 10 minutes before slicing.

Garnish with fresh dill or parsley and a squeeze of lemon. For extra protein, add cooked lentils to the sauce. It’s great with a crisp cucumber salad on the side.

3. Creamy Pesto Tofu and Broccoli Bake With Crispy Breadcrumbs

Tofu skeptics, this one’s for you. The tofu gets tossed in pesto, nestled with broccoli, and baked under a light, crunchy topping. It’s saucy, herby, and surprisingly rich—no heavy cream needed.

Ingredients:

• 1 pound extra-firm tofu, pressed and cubed
• 4 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup plain Greek yogurt
• 1/4 cup milk or unsweetened almond milk
• 2 tablespoons lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Grease a medium baking dish.
2. Whisk pesto, yogurt, milk, lemon juice, and red pepper flakes. Season lightly.
3. Toss tofu, broccoli, and tomatoes with the pesto sauce. Spread in dish. Sprinkle mozzarella.
4. Mix panko, Parmesan, and olive oil. Scatter over top.
5. Bake 25-30 minutes until bubbly and the crumbs are golden. Broil 1-2 minutes if needed.

Serve with garlic bread or over quinoa for bonus protein. Swap broccoli for asparagus or green beans. Press your tofu well—this is the difference between “meh” and “wow, okay.”

4. Lentil Bolognese Polenta Bake That Satisfies Like Lasagna

It’s hearty, saucy, and spoonable—the kind of cozy bake you want on a chilly night. Creamy polenta forms the base, then a rich lentil bolognese goes on top with a cheesy finish. Meat-lovers won’t miss a thing.

Ingredients:

• 1 cup dry brown or green lentils, rinsed
• 3 cups vegetable broth (plus more as needed)
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper (optional)
• 1 cup instant polenta (cornmeal)
• 1 cup milk (or plant milk)
• 1/2 cup grated Parmesan (or vegan parm)
• 3/4 cup shredded mozzarella (or dairy-free)
• Salt and pepper to taste

Instructions:

1. Simmer lentils in broth until tender, 20-25 minutes. Drain excess liquid.
2. Meanwhile, heat oil in a pot. Sauté onion, carrots, and celery 8 minutes. Add garlic and tomato paste; cook 2 minutes.
3. Stir in crushed tomatoes, thyme, oregano, and red pepper. Add cooked lentils. Simmer 10 minutes; season well.
4. Bring 3 cups water and milk to a boil. Whisk in polenta; cook 3-5 minutes until thick. Stir in Parmesan, salt, and pepper.
5. Preheat oven to 400°F (200°C). Spread polenta in a greased 9×13-inch dish. Top with lentil bolognese and mozzarella.
6. Bake 15-20 minutes until bubbling. Rest 10 minutes before serving.

Finish with fresh basil and a drizzle of good olive oil. Add mushrooms to the sauce for extra umami. Reheats beautifully—hello, next-day lunches.

5. Harissa Roasted Cauliflower and Halloumi Tray Bake

Sweet, spicy, salty, and squeaky—halloumi makes this a total win. Cauliflower brings bulk, chickpeas add protein, and a harissa-tahini drizzle ties it all together. It’s weeknight-fast but dinner-party-worthy.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 (15-ounce) can chickpeas, drained and patted dry
• 8 ounces halloumi, cubed
• 2 tablespoons harissa paste
• 3 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2-3 tablespoons warm water
• Fresh mint and parsley, chopped
• Pomegranate seeds (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. Toss cauliflower and chickpeas with harissa, olive oil, coriander, cumin, salt, and pepper. Spread out and roast 20 minutes.
3. Add halloumi cubes to the pan; roast another 10-12 minutes until golden.
4. Whisk tahini, lemon juice, and water until pourable; season with salt.
5. Drizzle the tahini sauce over the bake. Top with herbs and pomegranate.

Serve over couscous or quinoa. Swap halloumi for extra-firm tofu if you’re dairy-free. If you like it hotter, add a second spoon of harissa—trust me.

6. Cheesy Quinoa, Greens, and Mushroom Gratin That Feels Indulgent

This is comfort food with benefits. Quinoa packs protein, mushrooms bring that meaty chew, and a light, creamy sauce binds it all with just enough cheese for satisfaction. It’s the perfect “clean out the crisper” bake.

Ingredients:

• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons butter or olive oil
• 12 ounces cremini or mixed mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 ounces baby kale or spinach, chopped
• 2 tablespoons flour (or gluten-free blend)
• 1 1/2 cups milk (or unsweetened plant milk)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon nutmeg
• 1 cup shredded Gruyère or Swiss
• 1/4 cup grated Parmesan
• 1/2 cup whole-wheat or gluten-free breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa in broth until fluffy, about 15 minutes. Set aside.
2. Preheat oven to 375°F (190°C). Grease a casserole dish.
3. Sauté mushrooms and onion in butter/oil over medium-high until browned, 8-10 minutes. Add garlic; cook 1 minute. Stir in greens to wilt. Season.
4. Sprinkle flour over the pan; cook 1 minute. Whisk in milk, Dijon, and nutmeg. Simmer until lightly thickened.
5. Stir in cooked quinoa and half the Gruyère. Transfer to dish. Top with remaining Gruyère and Parmesan.
6. Toss breadcrumbs with olive oil and a pinch of salt; scatter on top. Bake 20-25 minutes until golden and bubbling.

Add white beans for extra protein or swap mushrooms for roasted eggplant. A squeeze of lemon before serving brightens everything. Leftovers are elite lunch material.

7. Buffalo Cauliflower, White Bean, and Blue Cheese Bake

All the bar-food energy without the fryer. Creamy white beans boost the protein, buffalo sauce brings the heat, and a sprinkle of blue cheese makes it irresistible. Perfect for tailgates or a spicy weeknight fix.

Ingredients:

• 1 large head cauliflower, florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3/4 cup buffalo wing sauce
• 1/2 cup plain Greek yogurt
• 2 tablespoons butter, melted
• 1/2 cup shredded mozzarella
• 1/3 cup crumbled blue cheese (optional but recommended)
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast 20 minutes until edges char.
2. Lower oven to 375°F (190°C). In a bowl, mix buffalo sauce, yogurt, and melted butter.
3. Combine roasted cauliflower and cannellini beans in a baking dish. Pour sauce over and stir lightly. Top with mozzarella and blue cheese.
4. Bake 15-20 minutes until bubbling. Garnish with green onions.

Serve with crunchy celery, carrot sticks, and a drizzle of ranch if you must. Want it milder? Use half buffalo sauce and add more yogurt. For extra protein, sprinkle hemp seeds before baking—seriously, it works.

8. Sweet Potato, Kale, and Ricotta Lasagna With Walnut Crumble

This lasagna leans sweet-savory, and it’s stunning. Layers of roasted sweet potato, creamy ricotta, and garlicky kale get topped with a toasty walnut crumble. It’s hearty, protein-rich, and a total showstopper for guests.

Ingredients:

• 3 medium sweet potatoes, peeled and sliced 1/4-inch thick
• 2 tablespoons olive oil, divided
• 4 cups chopped kale, stems removed
• 3 cloves garlic, minced
• 1 1/2 cups ricotta
• 1 cup cottage cheese
• 1 egg
• 1/2 teaspoon nutmeg
• 1 1/2 cups shredded mozzarella
• 1 cup marinara (light layer)
• 1/2 cup grated Parmesan
• 3/4 cup walnuts, chopped
• 1 tablespoon maple syrup
• 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato slices with 1 tablespoon olive oil, salt, and pepper. Roast 15 minutes to soften.
2. Sauté kale with remaining oil and garlic until wilted; season.
3. Mix ricotta, cottage cheese, egg, nutmeg, and a pinch of salt/pepper.
4. Grease a 9×13-inch dish. Layer: thin smear of marinara, sweet potato slices, half the ricotta mix, half the kale, a sprinkle of mozzarella. Repeat. Finish with remaining marinara, mozzarella, and Parmesan.
5. Combine walnuts, maple syrup, rosemary, and a pinch of salt. Scatter over top.
6. Bake 25-30 minutes until golden and set. Rest 10-15 minutes.

Serve with a simple arugula salad and lemon. Swap walnuts for pecans or pumpkin seeds. If you want extra oomph, add thin slices of roasted mushrooms in the layers.

9. Mediterranean Eggplant, White Bean, and Feta Bake

Roasted eggplant soaks up garlicky tomato sauce and cozies up to white beans and feta. It’s rustic, saucy, and surprisingly filling. Perfect for when you want something bright but comforting.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar or honey
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili flakes (optional)
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 1/2 cup kalamata olives, sliced
• 1/2 cup crumbled feta (plus more for serving)
• Fresh parsley and dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss eggplant with 2 tablespoons olive oil, salt, and pepper. Roast 20-25 minutes until tender and browned.
2. Meanwhile, heat 1 tablespoon oil in a saucepan. Sauté onion 5 minutes; add garlic and cook 1 minute. Stir in crushed tomatoes, sugar, oregano, basil, and chili flakes; simmer 10 minutes. Season.
3. Lower oven to 375°F (190°C). In a baking dish, combine roasted eggplant, beans, olives, and tomato sauce. Sprinkle feta on top.
4. Bake 15-20 minutes until bubbling. Finish with herbs and extra feta.

Serve with warm crusty bread or spooned over couscous. Add capers for briny pop or swirl in a little pesto before baking. It’s fantastic at room temp, too.

10. Veggie “Sausage” and Broccolini Breakfast Bake You’ll Eat for Dinner

Breakfast-for-dinner but make it packed with protein. Plant-based sausage, eggs (or tofu), and broccolini bake up into a savory sliceable casserole that’s great hot or cold. Meal prep gold.

Ingredients:

• 2 tablespoons olive oil
• 12 ounces broccolini, chopped into 1-inch pieces
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 10 ounces plant-based Italian sausage, crumbled
• 8 large eggs (or 1 1/2 pounds firm tofu, blended smooth with 2 tablespoons olive oil and 2 tablespoons nutritional yeast)
• 1/2 cup milk (or plant milk)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1 cup shredded sharp cheddar (or dairy-free)
• 1/4 cup chopped sun-dried tomatoes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. Sauté broccolini and onion in olive oil 5-6 minutes. Add garlic; cook 30 seconds. Stir in plant-based sausage; cook until browned. Season lightly.
3. Whisk eggs with milk, Dijon, thyme, salt, and pepper. Fold in cheddar and sun-dried tomatoes.
4. Spread the broccolini-sausage mixture in the dish. Pour egg mixture over.
5. Bake 25-30 minutes until set in the center. Rest 5-10 minutes before slicing.

Top with hot sauce or a dollop of pesto. Use asparagus or spinach if broccolini’s not around. If going tofu, bake an extra 5 minutes and let it cool slightly to firm up.

Tips For Maximizing Protein In Veggie Bakes

Want to push the protein even higher without changing the vibe? Easy.

• Swap pasta for chickpea or lentil pasta where it fits.
• Add hemp seeds or toasted pepitas to toppings and crumbs.
• Use Greek yogurt or cottage cheese in creamy layers instead of heavy cream.
• Double up on legumes—mix beans and lentils for better texture and nutrition.
• Keep cheese flavorful but strategic: a little aged cheese goes a long way.

Make-Ahead, Freeze, Reheat: The Low-Stress Plan

• Assemble bakes up to 24 hours ahead; cover and refrigerate. Add 10 extra minutes to bake time.
• Freeze in portions for easy lunches. Most keep well 2-3 months.
• Reheat at 350°F (175°C), covered, 15-20 minutes, then uncover for 5 to crisp.

Ready to convert a skeptic? Pick one, preheat the oven, and let the smells do the talking. These 10 high-protein veggie bakes are proof that plant-powered can be bold, satisfying, and seriously delicious. Which one’s going first on your menu?