28+ Healthy Vegan Protein Recipes for Plant-Based Meals

Adding more protein to your plant-based meals is easy with the right combination of wholesome, nutrient-rich ingredients.

These 28+ vegan protein recipes showcase delicious meals made with lentils, beans, chickpeas, tofu, tempeh, edamame, quinoa, nuts, and seeds.

From hearty breakfasts and satisfying lunches to comforting dinners, snacks, and meal prep favorites, there’s a recipe for every craving.

Whether you’re following a vegan lifestyle, exploring more plant-based meals, or simply looking for nutritious recipe ideas, this collection has you covered.

Many of these recipes are easy to prepare, packed with flavor, and designed to keep you feeling energized throughout the day.

Explore these vegan protein recipes and discover simple, delicious ways to enjoy more plant-based protein in every meal.

28+ Healthy Vegan Protein Recipes for Plant-Based Meals

These 28+ vegan protein recipes prove that eating more plant-based protein can be both satisfying and incredibly flavorful.

With a wide variety of ingredients and meal ideas, you’ll never run out of delicious options to add to your weekly menu.

Many of these recipes are perfect for meal prep, helping you save time while enjoying nutritious homemade meals.

Feel free to customize each recipe with your favorite vegetables, herbs, grains, and spices for endless variety.

Whether you’re cooking for yourself or feeding the whole family, these recipes make healthy plant-based eating easy and enjoyable.

Save these vegan protein recipes and enjoy wholesome, protein-packed meals that fit perfectly into your everyday routine.

Peanut Tofu Power Bowl

This Peanut Tofu Power Bowl is a hearty vegan protein recipe featuring crispy tofu, quinoa, edamame, shredded carrots, red cabbage, and a creamy peanut dressing.

It provides Protein, Fiber, Iron, Calcium, Magnesium, Potassium, Vitamin C, Vitamin K, Folate, and Healthy Fats to support muscle maintenance, heart health, and sustained energy. Tofu, quinoa, and edamame create a complete plant-based protein meal that is both filling and nutritious.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 14 ounces firm tofu, cubed
• 2 cups cooked quinoa
• 1 cup shelled edamame
• 1 carrot, shredded
• 1 cup shredded red cabbage
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• Salt and black pepper

Instructions

• Press the tofu for 20 minutes to remove excess moisture, then cut it into cubes.
• Heat sesame oil in a skillet and cook the tofu until golden and crispy on all sides.
• Whisk together the peanut butter, soy sauce, lime juice, and a splash of warm water until smooth.
• Divide the cooked quinoa into serving bowls.
• Top with the tofu, edamame, shredded carrots, and cabbage.
• Drizzle the peanut dressing over each bowl.
• Toss gently before serving.
• Enjoy immediately.

This peanut tofu power bowl is colorful, satisfying, and naturally rich in plant-based protein.

Its balanced ingredients make it a delicious vegan meal for lunch or dinner.

Side Dish

• Cucumber salad
• Fresh pineapple
• Herbal tea
• Orange wedges

Creamy Lentil Mushroom Stroganoff

This Creamy Lentil Mushroom Stroganoff is a comforting vegan protein recipe made with lentils, mushrooms, onions, garlic, and a creamy cashew sauce served over whole wheat pasta.

It provides Protein, Fiber, Iron, Magnesium, Potassium, Zinc, Folate, Vitamin B6, Vitamin C, and Healthy Fats to support healthy muscles, digestion, and lasting energy. Lentils and cashews deliver satisfying nutrition without dairy.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 2 cups cooked lentils
• 8 ounces whole wheat pasta
• 2 cups mushrooms, sliced
• 1 onion, diced
• ½ cup soaked cashews
• ¾ cup unsweetened oat milk
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and black pepper

Instructions

• Cook the pasta according to the package directions and set aside.
• Blend the soaked cashews with oat milk until smooth.
• Heat olive oil in a skillet and sauté the onion, garlic, and mushrooms until tender.
• Stir in the cooked lentils and paprika.
• Pour in the cashew sauce and simmer for 5 minutes until creamy.
• Add the cooked pasta and toss until evenly coated.
• Adjust seasoning to taste.
• Serve warm.

This creamy lentil mushroom stroganoff is rich, comforting, and packed with wholesome protein.

Its creamy texture makes it a satisfying dairy-free family dinner.

Side Dish

• Steamed broccoli
• Garden salad
• Whole grain bread
• Fresh berries

Chickpea Spinach Coconut Curry

This Chickpea Spinach Coconut Curry is a flavorful vegan protein recipe featuring chickpeas, spinach, tomatoes, and light coconut milk simmered with aromatic spices.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Potassium, Magnesium, Folate, and Manganese to support immune health, digestion, and sustained energy. Chickpeas offer excellent plant-based protein while spinach adds valuable vitamins and minerals.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 2 cans chickpeas, drained
• 3 cups baby spinach
• 1 cup diced tomatoes
• 1 can light coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• Salt
• Black pepper

Instructions

• Heat olive oil in a large skillet and sauté the onion and garlic until fragrant.
• Stir in the curry powder and cook for about 1 minute.
• Add the diced tomatoes, chickpeas, and coconut milk, stirring well.
• Bring the mixture to a gentle simmer and cook for 20 minutes.
• Fold in the spinach and cook until wilted.
• Season with salt and black pepper.
• Stir well before serving.
• Serve hot with cooked brown rice if desired.

This chickpea spinach coconut curry is creamy, hearty, and loaded with nutritious ingredients.

Its rich flavor and satisfying texture make it an excellent vegan dinner.

Side Dish

• Brown rice
• Cucumber salad
• Whole wheat naan
• Lime wedges

Black Bean Walnut Tacos

This Black Bean Walnut Tacos recipe is a delicious vegan protein meal featuring black beans, walnuts, lettuce, tomatoes, avocado, and whole wheat tortillas with smoky spices.

It provides Protein, Fiber, Iron, Magnesium, Potassium, Vitamin C, Vitamin E, Folate, Healthy Fats, and Zinc to support heart health, brain function, and muscle recovery. Black beans and walnuts create a flavorful, protein-rich taco filling.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4 people

Ingredients

• 2 cups cooked black beans
• 1 cup chopped walnuts
• 8 whole wheat tortillas
• 1 cup shredded lettuce
• 1 tomato, diced
• 1 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt

Instructions

• Heat olive oil in a skillet over medium heat.
• Add the black beans, chopped walnuts, cumin, smoked paprika, and salt.
• Cook for 8 to 10 minutes while gently mashing part of the bean mixture.
• Warm the tortillas in a dry skillet.
• Fill each tortilla with the bean mixture.
• Top with lettuce, tomatoes, and avocado slices.
• Fold the tortillas and serve immediately.
• Garnish with fresh cilantro if desired.

This black bean walnut tacos recipe is hearty, flavorful, and naturally high in protein.

Its satisfying texture makes it a favorite vegan meal for busy weeknights.

Side Dish

• Corn salsa
• Guacamole
• Fresh mango
• Sparkling water

Edamame Quinoa Veggie Burgers

This Edamame Quinoa Veggie Burgers recipe is a wholesome vegan protein meal made with edamame, quinoa, oats, herbs, and seasonings formed into crisp patties.

It provides Protein, Fiber, Iron, Calcium, Magnesium, Potassium, Vitamin K, Folate, Zinc, and Healthy Fats to support bone health, muscle function, and long-lasting energy. Edamame and quinoa combine to create a satisfying, protein-rich burger.

Prep Time: 25 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 2 cups shelled edamame
• 1 cup cooked quinoa
• ½ cup rolled oats
• 2 tablespoons ground flaxseed
• 2 garlic cloves, minced
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• Salt
• Black pepper

Instructions

• Mash the edamame with a potato masher, leaving a little texture.
• Stir in the quinoa, oats, flaxseed, garlic, parsley, salt, and black pepper until well combined.
• Shape the mixture into four large patties.
• Heat olive oil in a skillet over medium heat.
• Cook the patties for 5 to 6 minutes per side until golden brown and firm.
• Allow them to rest for 2 minutes before serving.
• Serve on whole grain buns or over a salad.
• Enjoy warm.

This edamame quinoa veggie burgers recipe is hearty, flavorful, and packed with plant-based protein.

Its crispy exterior and tender center make it a satisfying vegan alternative to traditional burgers.

Side Dish

• Sweet potato fries
• Coleslaw
• Pickles
• Fresh fruit

White Bean Kale Pasta

This White Bean Kale Pasta is a hearty vegan protein recipe featuring whole wheat pasta, white beans, kale, garlic, cherry tomatoes, and fresh herbs tossed in olive oil.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, and Folate to support muscle maintenance, bone health, and healthy digestion. White beans and whole wheat pasta create a satisfying, protein-rich meal with plenty of vitamins and minerals from fresh vegetables.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 12 ounces whole wheat pasta
• 2 cans white beans, drained
• 3 cups chopped kale
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Cook the whole wheat pasta according to the package instructions until al dente, then drain and reserve a little pasta water.
• Heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
• Add the cherry tomatoes and cook until they begin to soften.
• Stir in the white beans, kale, and Italian seasoning, cooking until the kale wilts.
• Add the cooked pasta and a splash of reserved pasta water.
• Toss everything together until evenly coated.
• Taste and adjust the seasoning.
• Serve immediately.

This white bean kale pasta is wholesome, flavorful, and naturally rich in plant-based protein.

Its simple ingredients make it an easy vegan dinner for busy weeknights.

Side Dish

• Garden salad
• Whole grain bread
• Fresh grapes
• Herbal tea

Teriyaki Tempeh Rice Bowl

This Teriyaki Tempeh Rice Bowl is a satisfying vegan protein recipe featuring pan-seared tempeh, brown rice, broccoli, carrots, snap peas, and a homemade teriyaki sauce.

It provides Protein, Fiber, Iron, Calcium, Magnesium, Potassium, Vitamin C, Vitamin K, Zinc, and Manganese to support muscle recovery, immune function, and overall wellness. Tempeh delivers complete plant protein while colorful vegetables add essential nutrients.

Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 4 people

Ingredients

• 8 ounces tempeh, cubed
• 2 cups cooked brown rice
• 2 cups broccoli florets
• 1 cup snap peas
• 1 carrot, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil

Instructions

• Heat sesame oil in a large skillet over medium heat and cook the tempeh until lightly browned on all sides.
• Add the broccoli, carrots, and snap peas, stirring frequently until tender-crisp.
• Whisk together the soy sauce, maple syrup, and grated ginger.
• Pour the teriyaki sauce into the skillet and stir until the vegetables and tempeh are evenly coated.
• Simmer for 2 to 3 minutes until the sauce slightly thickens.
• Spoon the cooked brown rice into serving bowls.
• Top with the teriyaki tempeh mixture.
• Serve immediately.

This teriyaki tempeh rice bowl is savory, colorful, and packed with nourishing plant protein.

Its sweet and savory flavors make it a family-friendly vegan meal.

Side Dish

• Steamed edamame
• Pineapple chunks
• Cucumber salad
• Green tea

Green Pea Protein Soup

This Green Pea Protein Soup is a creamy vegan protein recipe made with green peas, white beans, spinach, onions, garlic, and vegetable broth blended until smooth.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, and Calcium to support heart health, immune function, and sustained energy. Green peas and white beans naturally boost the protein while creating a rich and satisfying texture.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6 people

Ingredients

• 4 cups frozen green peas
• 2 cans white beans, drained
• 2 cups baby spinach
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt
• Black pepper

Instructions

• Heat olive oil in a soup pot and sauté the onion and garlic until softened and fragrant.
• Add the green peas, white beans, and vegetable broth, then bring the mixture to a gentle boil.
• Reduce the heat and simmer for about 20 minutes.
• Stir in the spinach and cook until wilted.
• Blend the soup carefully until smooth using an immersion blender or countertop blender.
• Return the soup to low heat and season with salt and black pepper.
• Stir well before serving.
• Serve warm.

This green pea protein soup is creamy, comforting, and naturally rich in plant-based protein.

Its smooth texture makes it a satisfying vegan meal throughout the year.

Side Dish

• Whole grain toast
• Mixed salad
• Apple slices
• Herbal tea

Mexican Lentil Stuffed Peppers

This Mexican Lentil Stuffed Peppers is a flavorful vegan protein recipe featuring bell peppers filled with lentils, brown rice, black beans, corn, tomatoes, and bold Mexican spices.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Potassium, Magnesium, Folate, Zinc, and Manganese to support digestive health, muscle recovery, and long-lasting energy. Lentils and beans create a hearty plant-based filling that is both nutritious and satisfying.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4 people

Ingredients

• 4 large bell peppers
• 1 cup cooked lentils
• 1 cup cooked brown rice
• 1 cup black beans
• ½ cup corn kernels
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt

Instructions

• Preheat the oven to 375°F (190°C).
• Slice the tops from the bell peppers and remove the seeds.
• In a bowl, combine the lentils, rice, black beans, corn, tomatoes, olive oil, chili powder, cumin, and salt.
• Fill each pepper generously with the prepared mixture.
• Arrange the stuffed peppers in a baking dish and cover with foil.
• Bake for 35 to 40 minutes until the peppers are tender.
• Allow them to cool for 5 minutes before serving.
• Serve warm.

This Mexican lentil stuffed peppers recipe is colorful, hearty, and packed with wholesome protein.

Its bold spices and nutritious filling make it an excellent vegan family dinner.

Side Dish

• Guacamole
• Fresh salsa
• Brown rice
• Lime wedges

Crispy Chickpea Cauliflower Wraps

This Crispy Chickpea Cauliflower Wraps recipe is a delicious vegan protein meal featuring roasted chickpeas, roasted cauliflower, spinach, carrots, and creamy hummus wrapped in whole wheat tortillas.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Magnesium, Potassium, and Healthy Fats to support muscle health, healthy digestion, and overall wellness. Chickpeas and hummus provide satisfying plant-based protein while roasted vegetables add flavor and nutrition.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 2 whole wheat tortillas
• 2 cups chickpeas
• 2 cups cauliflower florets
• 2 cups baby spinach
• 1 carrot, shredded
• ½ cup hummus
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt
• Black pepper

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the chickpeas and cauliflower with olive oil, smoked paprika, salt, and black pepper.
• Roast for 25 to 30 minutes, stirring halfway through, until golden and crispy.
• Warm the tortillas slightly to make them easier to roll.
• Spread hummus evenly over each tortilla.
• Add the spinach, shredded carrot, roasted chickpeas, and cauliflower.
• Roll the tortillas tightly, slice in half, and serve immediately.
• Enjoy while the roasted vegetables are still warm.

This crispy chickpea cauliflower wraps recipe is crunchy, satisfying, and loaded with nutritious plant-based protein.

Its combination of roasted vegetables and creamy hummus makes it a flavorful vegan meal.

Side Dish

• Cucumber salad
• Fresh berries
• Roasted sweet potato wedges
• Sparkling water

Garlic Herb Seitan Stir-Fry

This Garlic Herb Seitan Stir-Fry is a flavorful vegan protein recipe featuring seitan, broccoli, bell peppers, snap peas, mushrooms, and a savory garlic herb sauce.

It provides Protein, Fiber, Iron, Selenium, Potassium, Vitamin C, Vitamin A, Vitamin K, Folate, and Magnesium to support muscle growth, immune health, and sustained energy. Seitan is exceptionally high in plant-based protein, making this dish an excellent choice for active lifestyles.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4 people

Ingredients

• 12 ounces seitan, sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add the sliced seitan and cook for 3 to 4 minutes until lightly browned on both sides.
• Stir in the garlic and cook for about 30 seconds until fragrant.
• Add the broccoli, bell pepper, snap peas, and mushrooms, stirring frequently until the vegetables are tender-crisp.
• Sprinkle in the Italian seasoning, salt, and black pepper, mixing well to coat all the ingredients evenly.
• Continue cooking for another 2 to 3 minutes to allow the flavors to blend.
• Remove from the heat and let the stir-fry rest for 2 minutes.
• Serve immediately.

This garlic herb seitan stir-fry is savory, colorful, and packed with plant-based protein.

Its quick preparation and satisfying texture make it a perfect vegan weeknight dinner.

Side Dish

• Brown rice
• Steamed edamame
• Cucumber salad
• Green tea

Creamy Butter Bean Curry

This Creamy Butter Bean Curry is a comforting vegan protein recipe featuring butter beans, spinach, tomatoes, onions, and light coconut milk simmered with aromatic spices.

It provides Protein, Fiber, Iron, Folate, Potassium, Magnesium, Vitamin A, Vitamin C, Manganese, and Zinc to support heart health, healthy digestion, and long-lasting energy. Butter beans create a rich, creamy texture while delivering plenty of plant-based protein.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 2 cans butter beans, drained
• 3 cups baby spinach
• 1 cup diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can light coconut milk
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• Salt
• Black pepper

Instructions

• Heat olive oil in a large saucepan over medium heat and sauté the onion until translucent.
• Add the garlic and curry powder, stirring continuously for 1 minute until fragrant.
• Pour in the diced tomatoes and coconut milk, mixing until well combined.
• Add the butter beans and simmer gently for 15 minutes.
• Stir in the spinach and continue cooking until it wilts completely.
• Season with salt and black pepper to taste.
• Stir once more before removing from the heat.
• Serve warm.

This creamy butter bean curry is rich, comforting, and naturally high in protein.

Its creamy sauce pairs perfectly with grains or flatbread for a complete vegan meal.

Side Dish

• Brown rice
• Whole wheat naan
• Mango chutney
• Lime wedges

Baked Falafel Grain Bowl

This Baked Falafel Grain Bowl is a wholesome vegan protein recipe featuring baked falafel, quinoa, cucumbers, tomatoes, shredded lettuce, and creamy tahini dressing.

It provides Protein, Fiber, Iron, Calcium, Magnesium, Potassium, Vitamin C, Folate, Vitamin K, and Healthy Fats to support muscle recovery, bone health, and overall wellness. Chickpeas and quinoa combine to deliver a complete and satisfying plant-based meal.

Prep Time: 25 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 12 baked falafel
• 2 cups cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 cups shredded lettuce
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• Salt
• Black pepper

Instructions

• Bake the falafel according to the recipe or package directions until crisp and golden.
• Whisk together the tahini, lemon juice, water, salt, and black pepper to make a smooth dressing.
• Divide the cooked quinoa evenly among serving bowls.
• Arrange the lettuce, cucumber, tomatoes, and baked falafel over the quinoa.
• Drizzle the tahini dressing generously across each bowl.
• Toss gently before serving if desired.
• Garnish with chopped parsley for extra freshness.
• Serve immediately.

This baked falafel grain bowl is fresh, filling, and loaded with plant-based protein.

Its Mediterranean-inspired flavors make it a satisfying vegan lunch or dinner.

Side Dish

• Whole wheat pita
• Hummus
• Olives
• Fresh grapes

Soy Curl Vegetable Fajitas

This Soy Curl Vegetable Fajitas recipe is a delicious vegan protein meal featuring soy curls, onions, bell peppers, mushrooms, and warm whole wheat tortillas.

It provides Protein, Fiber, Iron, Potassium, Vitamin C, Vitamin A, Magnesium, Zinc, Calcium, and Folate to support muscle maintenance, immune health, and daily energy. Soy curls are an excellent source of minimally processed plant protein with a satisfying, meat-like texture.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 8 ounces soy curls
• 1 onion, sliced
• 2 bell peppers, sliced
• 1 cup mushrooms, sliced
• 8 whole wheat tortillas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt
• Black pepper

Instructions

• Soak the soy curls in warm vegetable broth or water for about 10 minutes, then drain and gently squeeze out excess liquid.
• Heat olive oil in a large skillet and cook the soy curls until lightly browned.
• Add the onion, bell peppers, and mushrooms, stirring frequently until tender.
• Sprinkle in the chili powder, cumin, salt, and black pepper, tossing everything together until evenly seasoned.
• Warm the tortillas in a dry skillet.
• Fill each tortilla with the soy curl and vegetable mixture.
• Fold and serve immediately.
• Add fresh salsa or avocado if desired.

This soy curl vegetable fajitas recipe is colorful, flavorful, and packed with plant-based protein.

Its smoky seasoning makes it a fun vegan dinner everyone can enjoy.

Side Dish

• Guacamole
• Salsa
• Mexican rice
• Corn salad

Red Lentil Pasta with Roasted Vegetables

This Red Lentil Pasta with Roasted Vegetables is a hearty vegan protein recipe featuring red lentil pasta, zucchini, broccoli, cherry tomatoes, spinach, and garlic.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, and Calcium to support healthy muscles, digestion, and overall wellness. Red lentil pasta naturally contains significantly more protein than traditional pasta, making this dish especially satisfying.

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4 people

Ingredients

• 12 ounces red lentil pasta
• 2 cups broccoli florets
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the broccoli, zucchini, and cherry tomatoes with olive oil, Italian seasoning, salt, and black pepper, then roast for 20 minutes until tender.
• Meanwhile, cook the red lentil pasta according to the package directions until al dente and drain well.
• Heat a large skillet over medium heat and sauté the garlic until fragrant.
• Add the roasted vegetables, spinach, and cooked pasta, tossing gently until the spinach wilts.
• Mix everything together thoroughly to distribute the flavors evenly.
• Taste and adjust the seasoning if needed.
• Serve warm.

This red lentil pasta with roasted vegetables is wholesome, colorful, and naturally rich in vegan protein.

Its simple ingredients and hearty texture make it an excellent meal for any day of the week.

Side Dish

• Garlic bread
• Mixed green salad
• Fresh berries
• Sparkling water

NB : More Recipes Coming Soon