Special Diets Vegetarian 24 High-Protein Vegetarian Meals That Aren't Tofu By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on February 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Trending Videos Close this video player Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar While it is nutritious and versatile, tofu isn’t the only protein option out there for a vegetarian eating pattern. This collection of flavorful meatless meals offers at least 15 grams of protein per serving from other tasty foods like beans, lentils, eggs and cheese to support increased satiety, healthy digestion and strong bones. Delicious dishes like our Best Veggie Enchiladas Recipe and Marry-Me Chickpeas can help you feel energized, nourished and satisfied. 01 of 24 One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark leafy green like chopped kale or Swiss chard can stand in for the spinach, but may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time. View Recipe 02 of 24 Linguine with Creamy Mushroom Sauce The creamy mushroom linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining. View Recipe 03 of 24 Forget Chicken, These Creamy Chickpeas Are the Best Marry-Me Recipe Out There Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar We put a vegetarian spin on Marry Me Chicken, a dish typically consisting of chicken coated in a sun-dried tomato cream sauce, by swapping in fiber-packed chickpeas as the main ingredient. From the creamy chickpeas to the umami-laden sun-dried tomatoes, you’ll want to sop up every last bit of sauce. To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy. View Recipe 04 of 24 Black Bean-Quinoa Bowl This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. View Recipe 05 of 24 The Best Veggie Enchiladas Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper. View Recipe 06 of 24 Spinach & Artichoke Dip Pasta If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare. View Recipe 07 of 24 Vegan Superfood Grain Bowls Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights. View Recipe 08 of 24 Sweet Potato Grilled Cheese Is a Delicious Twist on a Classic Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle The crispy golden exterior of this sweet potato grilled cheese is thanks to mayonnaise, which spreads easily and browns more evenly than butter or oil. Roasted red onions and sweet potato rounds make up the filling, but you can roast the onion separately and use leftover roasted sweet potato if you have that on hand. View Recipe 09 of 24 Easy Pea & Spinach Carbonara Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer. View Recipe 10 of 24 Mozzarella, Basil & Zucchini Frittata This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette. View Recipe 11 of 24 Mushroom-Ricotta Tartines Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco, Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top. View Recipe 12 of 24 Chickpea Pasta with Mushrooms & Kale Greg DuPree Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying. View Recipe 13 of 24 Creamy Caramelized Cabbage Pasta Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl In this comforting vegetarian dinner, cabbage is sautéed in butter until it caramelizes, imparting a subtle sweetness to the dish. A light, creamy sauce coats both the cabbage and the pasta. If you want to stretch the sauce a little further, you can thin it out by adding in a few tablespoons of pasta cooking water. View Recipe 14 of 24 Red Lentil Soup with Saffron Jacob Fox This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice. View Recipe 15 of 24 Veggie Lasagna Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Every layer of this delicious veggie lasagna has its own flavor profile. Cooking the vegetables before assembling the lasagna ensures the dish won’t be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy. Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking. Serve with a mixed green salad and crusty garlic bread. View Recipe 16 of 24 Crustless Spinach & Asparagus Quiche with Gruyère 4.9 (7) Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch. View Recipe 17 of 24 Pantry Peanut Noodles Jacob Fox Choose your own adventure with these noodles! They're delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper. View Recipe 18 of 24 Pea Pesto Gnocchi with Burrata Jacob Fox Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews. View Recipe 19 of 24 Creamy Spinach Pasta with White Beans Here, we whir up fresh spinach and kale with cream cheese and Gruyère for the luscious sauce that highlights this rich pasta dish. Paired with beans, it makes a filling vegetarian meal. View Recipe 20 of 24 Kale & Lentil Stew with Mashed Potatoes Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel. View Recipe 21 of 24 Lentil Bowls with Fried Eggs & Greens Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked. View Recipe 22 of 24 Mushroom Orzo with Lemon & Parmesan Photographer / Fred Hardy, Food Stylist / Ruth Blackburn This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine. View Recipe 23 of 24 3-Ingredient Cheese Tortellini with Tomatoes & Basil Sara Haas This Italian-inspired dish is made with just three ingredients—roasted tomatoes, tortellini and fresh basil—to create a delicious, easy dinner. Roasting the cherry tomatoes coaxes out their natural sweetness. It's worth the time—trust us! View Recipe 24 of 24 Skillet Mac & Cheese with Zucchini & Pimiento Jacob Fox Sweet and mild pimiento peppers add a little zest to this skillet mac and cheese, while zucchini boosts the veggie count. Here we boil the pasta a little less than usual, until just shy of al dente, so it doesn't overcook in the oven. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! 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