10 High-protein Vegetarian Dinners That Keep You Full for Hours

Hungry an hour after dinner? Not tonight. These 10 high-protein vegetarian dinners bring serious flavor, satisfying textures, and the kind of staying power that makes late-night snacking feel unnecessary. We’re talking hearty legumes, tofu that actually tastes like something, and clever combos that sneak in extra protein without weighing you down. Ready to cook smarter, not harder?

1. Crispy Chili-Garlic Tofu Bowls With Edamame Rice

This is the bowl that converts tofu skeptics. You’ll crisp tofu until it’s golden and toss it in a sticky chili-garlic glaze, then pile it over warm edamame-studded rice. It’s fast, balanced, and the kind of weeknight dinner that tastes like takeout but fuels you better.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil (avocado or canola)
• 2 cups cooked brown rice (hot)
• 1 cup shelled edamame (thawed if frozen)
• 1 cup steamed broccoli florets
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds
• 1 lime, cut into wedges
• Salt and pepper, to taste
• Chili-Garlic Glaze:
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1–2 tbsp chili-garlic sauce (adjust to heat preference)
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Instructions:

1. Pat the tofu dry, then toss with cornstarch, salt, and pepper. Heat oil in a large nonstick skillet over medium-high. Add tofu and cook, turning occasionally, until all sides are golden and crisp, 7–9 minutes.
2. Whisk together the glaze ingredients in a small bowl. Lower heat to medium, pour glaze over tofu, and cook 1–2 minutes until glossy and sticky.
3. Stir the edamame into the hot rice. Divide between bowls and top with tofu, broccoli, green onions, and sesame seeds. Squeeze lime over everything.

Serve with extra chili-garlic sauce if you like it fiery. Swap broccoli for green beans or snap peas, and add a soft-boiled egg if you eat them. For extra crunch, top with roasted peanuts.

2. Lentil Bolognese Over Garlicky Whole-Wheat Pasta

All the coziness of a slow-simmered meat sauce—minus the meat. Brown lentils add bite and protein, while tomatoes and herbs give that rich, Italian-style comfort. This is the sauce you’ll want to batch and freeze, because it’s even better the next day.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper (optional)
• 2 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp balsamic vinegar
• 12 oz whole-wheat spaghetti or rigatoni
• Salt and black pepper, to taste
• 1/4 cup chopped fresh basil or parsley
• Grated pecorino or vegan parm, for serving (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium. Sauté onion, carrots, and celery with a pinch of salt until soft, 7–8 minutes. Add garlic, oregano, thyme, and red pepper; cook 1 minute.
2. Stir in tomato paste; cook until darkened, 2 minutes. Add lentils, crushed tomatoes, broth, and a big pinch of salt. Simmer uncovered, stirring occasionally, 30–35 minutes until lentils are tender and sauce is thick.
3. Meanwhile, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
4. Finish sauce with balsamic, pepper, and more salt if needed. Toss with pasta, loosening with pasta water as needed. Top with herbs and cheese, if using.

Serve with a crunchy side salad. For extra protein, stir in a can of rinsed white beans at the end. Make it creamy with a spoonful of ricotta or silken tofu blended in—seriously, it’s dreamy.

3. Smoky Chickpea And Quinoa Power Skillet

One pan, big flavor. This smoky, paprika-kissed skillet mixes crisped chickpeas with fluffy quinoa, roasted peppers, and a tangy yogurt drizzle. It’s fast, filling, and perfect for meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tbsp olive oil
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups baby spinach
• 1 (15-oz) can chickpeas, drained and patted dry
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne (optional)
• Salt and black pepper, to taste
• 1/3 cup plain Greek yogurt or dairy-free yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook quinoa in broth according to package directions; fluff and set aside.
2. Heat oil in a large skillet over medium-high. Add chickpeas and spices with a generous pinch of salt; cook, shaking pan, until crisped and fragrant, 5–7 minutes.
3. Add onion and peppers; cook until tender and lightly charred, 4–6 minutes. Stir in spinach to wilt.
4. Add cooked quinoa and toss to combine. Stir together yogurt, lemon juice, and a pinch of salt. Serve skillet hot with yogurt drizzle and parsley.

Top with feta or toasted almonds for extra richness. Want it saucy? Add a spoonful of harissa or a splash of red wine vinegar. Leftovers reheat like a dream.

4. Creamy White Bean And Kale Skillet With Sun-Dried Tomato Gremolata

Think Tuscan vibes in 20 minutes. Creamy cannellini beans simmer with garlic and greens, then get a bright, punchy finish from a sun-dried tomato gremolata. It’s silky, lemony, and deeply satisfying with crusty bread—or spooned over polenta.

Ingredients:

• 2 tbsp olive oil
• 1 small shallot, minced
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 cup low-sodium vegetable broth
• 1/3 cup unsweetened plant cream or half-and-half
• 4 cups chopped lacinato kale (stems removed)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Sun-Dried Tomato Gremolata:
• 1/4 cup oil-packed sun-dried tomatoes, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1 small garlic clove, grated

Instructions:

1. Warm olive oil in a skillet over medium. Sauté shallot, garlic, and red pepper flakes with a pinch of salt until fragrant, 1–2 minutes.
2. Add beans and broth; simmer 5 minutes. Stir in cream and kale; cook until kale is tender and mixture is creamy, 4–6 minutes. Season with lemon zest, juice, salt, and pepper.
3. Mix gremolata ingredients in a small bowl. Spoon over the skillet just before serving.

Serve with grilled sourdough, quinoa, or creamy polenta. Add a poached egg on top for extra protein. If you like smoky flavors, a pinch of smoked paprika in the beans is fantastic.

5. Tandoori-Spiced Paneer With Charred Veggies And Mint Raita

Bold, restaurant-level flavor at home. Paneer gets marinated in tangy yogurt and tandoori spices, then roasted with colorful veggies until caramelized. The cooling mint raita ties it all together—no takeout required.

Ingredients:

• 12 oz paneer, cut into 1-inch cubes
• 1 cup thick plain yogurt (Greek-style)
• 1 tbsp lemon juice
• 1 tbsp grated ginger
• 3 cloves garlic, grated
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 2 tbsp neutral oil
• 1 red onion, wedges
• 1 red bell pepper, chunks
• 1 zucchini, thick half-moons
• Salt, to taste
• Mint Raita:
• 1/2 cup plain yogurt
• 2 tbsp chopped fresh mint
• 1 tbsp chopped cilantro
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. Heat oven to 450°F (230°C). Line a sheet pan with parchment.
2. Whisk yogurt, lemon juice, ginger, garlic, spices, oil, and salt. Toss with paneer and veggies. Spread on the sheet pan in a single layer.
3. Roast 15–18 minutes, flipping once, until paneer edges are browned and veggies are charred-tender.
4. Stir together raita ingredients. Serve paneer and veggies over rice or naan with dollops of raita.

Add cauliflower or mushrooms to the mix if you like. For vegan, swap paneer for extra-firm tofu and use dairy-free yogurt. Leftovers make an excellent wrap with crisp lettuce.

6. Peanutty Tempeh Stir-Fry With Crunchy Veg And Lime

This stir-fry is all about texture: chewy, nutty tempeh meets crisp veggies and a lush peanut-lime sauce. It’s speedy, saucy, and way more satisfying than your average veggie stir-fry thanks to all that protein.

Ingredients:

• 8 oz tempeh, sliced into thin rectangles
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• 1 tbsp neutral oil
• 1 red bell pepper, sliced
• 2 cups snap peas, trimmed
• 1 small carrot, matchsticks
• 2 green onions, sliced
• 2 cups cooked brown rice or rice noodles
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges
• Peanut Sauce:
• 1/4 cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1–2 tsp sriracha or chili sauce
• 2–3 tbsp warm water, to thin

Instructions:

1. Toss tempeh with soy sauce and maple; let sit 5 minutes. Whisk peanut sauce ingredients until smooth.
2. Heat oil in a wok or large skillet over medium-high. Sear tempeh until golden on both sides, 3–4 minutes. Remove to a plate.
3. Add bell pepper, snap peas, and carrot; stir-fry 3–4 minutes until crisp-tender. Return tempeh to pan and pour in peanut sauce; toss until glossy and warmed.
4. Serve over rice or noodles. Top with green onions, peanuts, and lime wedges.

Steam-tempering tempeh first makes it less bitter: microwave with a splash of water for 1 minute, then pat dry. Add pineapple chunks if you want sweet heat. Almond butter works great if you’re out of peanut butter.

7. Black Bean And Sweet Potato Enchiladas With Verde Sauce

Bubbly, cheesy, and high-protein—these enchiladas are weeknight heroes. Black beans and roasted sweet potatoes tuck into tortillas, then get smothered in tangy salsa verde. The finish? A hit of lime and a crunchy cabbage slaw on top.

Ingredients:

• 2 medium sweet potatoes, peeled and 1/2-inch diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 (15-oz) can black beans, rinsed
• 1/2 cup frozen corn (optional)
• 2 cups salsa verde (store-bought or homemade)
• 8 small whole-wheat or corn tortillas
• 1 1/2 cups shredded Monterey Jack or plant-based cheese
• 1/4 cup chopped cilantro
• 1 lime, wedged
• Quick Slaw:
• 2 cups shredded cabbage
• 1/4 cup thinly sliced red onion
• 1 tbsp lime juice
• 1 tsp olive oil
• Pinch of salt

Instructions:

1. Heat oven to 400°F (205°C). Toss sweet potatoes with oil, cumin, chili powder, salt, and pepper. Roast on a sheet pan until tender and caramelized, 20–25 minutes.
2. Mix roasted sweet potatoes with black beans and corn. Spread 1/2 cup salsa verde in a 9×13-inch baking dish.
3. Warm tortillas briefly to soften. Fill each with 1/3 cup filling and a sprinkle of cheese, roll, and place seam-side down. Pour remaining salsa verde over top and scatter remaining cheese.
4. Bake 15–18 minutes until bubbly. Toss slaw ingredients together. Serve enchiladas with slaw, cilantro, and lime wedges.

Add sautéed spinach for more greens. For smoky depth, stir in chopped chipotles in adobo. These freeze beautifully—assemble, freeze, then bake from frozen covered with foil.

8. Greek-Style Lentil, Feta, And Orzo Bake

It’s part pasta bake, part hearty lentil casserole, and all comfort. You’ll bake orzo with tomatoes, olives, and herbs until it’s tender and saucy, then fold in lentils and finish with briny feta. It’s a hug in a dish—and it packs serious protein.

Ingredients:

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried dill or 1 tbsp fresh dill, chopped
• 1 1/2 cups dry orzo
• 1 (28-oz) can fire-roasted crushed tomatoes
• 2 1/2 cups vegetable broth
• 1 cup cooked brown or green lentils (or 1 can, drained)
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta (plus more for serving)
• 1/4 cup chopped fresh parsley
• 1 lemon (zest and juice)
• Salt and pepper, to taste

Instructions:

1. Heat oven to 425°F (220°C). In a 9×13-inch baking dish, combine olive oil, garlic, oregano, dill, orzo, tomatoes, broth, and a generous pinch of salt and pepper. Stir to distribute.
2. Bake uncovered 18–22 minutes, stirring once halfway, until orzo is just tender and most liquid is absorbed.
3. Stir in lentils, olives, feta, parsley, lemon zest, and juice. Rest 5 minutes before serving. Adjust seasoning.

Top with toasted pine nuts for crunch. Swap orzo for small whole-wheat pasta if you prefer. If you’re dairy-free, use a vegan feta and add capers for extra briny pop.

9. Miso-Ginger Soba Noodle Soup With Tofu And Greens

Cozy, slurpable, and loaded with umami. This brothy bowl pairs springy soba with silky tofu and tender greens, all in a miso-ginger broth that tastes like a reset button. It’s light yet surprisingly filling—perfect for when you want comfort without the food coma.

Ingredients:

• 6 oz soba noodles
• 1 tbsp sesame oil
• 3 green onions, sliced (white and green parts separated)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce or tamari
• 2 tbsp white or yellow miso paste
• 14 oz soft or firm tofu, cut into cubes
• 3 cups baby bok choy or spinach, chopped
• 1 cup sliced shiitake mushrooms
• 1 tbsp rice vinegar
• Toasted sesame seeds and chili oil, for serving

Instructions:

1. Cook soba according to package directions; rinse under cool water to prevent sticking. Set aside.
2. Warm sesame oil in a pot over medium. Sauté green onion whites, ginger, and garlic 1–2 minutes. Add broth, soy sauce, mushrooms, and tofu; simmer 5–7 minutes.
3. Whisk miso with a ladle of hot broth in a bowl until smooth, then stir back into the pot (don’t boil miso). Add greens and rice vinegar; cook 1–2 minutes until wilted.
4. Divide soba into bowls and ladle soup over. Garnish with green onion tops, sesame seeds, and a drizzle of chili oil.

Add corn or edamame for extra protein and color. For richer broth, stir in a spoon of tahini. If using firm tofu, crisp it in a skillet first for a texture contrast—trust me, it’s worth it.

10. Harissa Roasted Cauliflower And Halloumi With Herbed Chickpea Couscous

This sheet-pan-style dinner brings big, bold flavors. Spicy-sweet harissa coats cauliflower and halloumi, which roast until caramelized, then land on fluffy herb-studded chickpea couscous. It’s vibrant, hearty, and a total crowd-pleaser.

Ingredients:

• 1 large head cauliflower, cut into florets
• 8 oz halloumi, sliced into thick batons
• 2 tbsp olive oil
• 2 tbsp harissa paste (mild or hot)
• 1 tbsp honey or maple syrup
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 cup couscous (or whole-wheat couscous)
• 1 cup boiling vegetable broth
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 lemon (zest and juice)
• 2 tbsp toasted slivered almonds (optional)
• Plain yogurt or dairy-free yogurt, for serving (optional)

Instructions:

1. Heat oven to 425°F (220°C). Whisk olive oil, harissa, honey, cumin, salt, and pepper. Toss cauliflower and halloumi with the mixture on a sheet pan. Roast 20–25 minutes, flipping once, until cauliflower is tender and edges are charred.
2. Meanwhile, place couscous and chickpeas in a bowl with a pinch of salt. Pour boiling broth over, cover, and let steam 5 minutes. Fluff with a fork and stir in parsley, mint, lemon zest, and juice.
3. Serve roasted cauliflower and halloumi over couscous. Top with almonds and a dollop of yogurt if you like.

Swap halloumi for extra-firm tofu if you’re dairy-free. Add roasted carrots or red onions for more veg. Leftovers make a killer lunch bowl with an extra squeeze of lemon.

Make It Work For You

Want to power up the protein even more? Add hemp seeds, roasted nuts, or edamame to bowls and salads. Batch-cook grains and legumes on Sunday so weeknights feel easy. And don’t forget the sauces—peanut, tahini, yogurt-herb, and chili-garlic can rescue any “meh” veggies in seconds.

You’ve got 10 high-protein vegetarian dinners ready to roll. Pick one, crank some music, and cook something that makes you feel good—and keeps you full for hours. Your future self (and your snack cabinet) will thank you.