Inside look

Inside look

Inside look

Inside look

10 High-Protein Vegetarian Meals That Aren't Tofu

Chickpea and Vegetable Curry: Cook chickpeas with a mix of vegetables like bell peppers, onions, and spinach in a flavorful curry sauce made with coconut milk, tomatoes, and spices.

Quinoa Stuffed Peppers: Mix cooked quinoa with black beans, corn, diced tomatoes, and spices. Stuff the mixture into bell peppers and bake until tender. Top with cheese or avocado for extra flavor.

Lentil Bolognese: Cook lentils with onions, garlic, carrots, and tomatoes to make a hearty vegetarian Bolognese sauce. Serve over whole wheat pasta or zucchini noodles.

Greek Lentil Salad: Combine cooked lentils with chopped cucumbers, tomatoes, red onions, olives, and feta cheese. Dress with olive oil, lemon juice, and oregano for a refreshing.

Bean Burrito Bowls: Layer cooked quinoa with black beans, corn, avocado, salsa, and shredded lettuce in a bowl. Top with Greek yogurt or sour cream for added creaminess.

Vegetarian Chili with Beans: Make a hearty chili using a mix of beans such as kidney beans, black beans, and pinto beans. Add diced tomatoes, onions, bell peppers.

Eggplant Parmesan: Bread and bake slices of eggplant, then layer them with marinara sauce and mozzarella cheese. Bake until bubbly and golden brown for a protein-rich vegetarian.

Spinach Stir-Fry: Sauté chickpeas with garlic, ginger, and your favorite stir-fry vegetables like bell peppers, broccoli, and snap peas. Add soy sauce or teriyaki sauce.

Vegetable Stir-Fry: Cook quinoa and stir-fry it with a mix of vegetables like carrots, bell peppers, zucchini, and mushrooms. Add tofu or tempeh for extra protein if desired, and season with soy sauce or hoisin sauce.

Zucchini: Hollow out zucchini halves and fill them with a mixture of cooked black beans, corn, diced tomatoes, and shredded cheese. Bake until the zucchini is tender and the filling is heated through.


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