All of the Protein, None of the Meat Part 2: 10 More Filling Veggie Dinners!

Didn’t get enough protein-packed, meatless dinner recipes last week? Well, hold onto your aprons, because here are ten more recipes to make up Part 2 of All of the Protein, None of the Meat!

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1. Asian-Style Fried Rice and Beans

What You’ll Need:

½ pineapple, peeled, cored, and sliced (or one 8 oz can pineapple slices); 1 tbsp vegetable oil; 2 med carrots, bias-sliced; 4 cloves garlic, minced; 2 tsp fresh ginger, grated; 2 cups cooked brown rice (or try Basmati!); one 15 oz can garbanzo beans (chickpeas), rinsed and drained; 1 cup frozen peas, thawed; 3 tbsp soy sauce; ⅓ cup fresh cilantro; 1 lime, halved


This healthier version of your fave fried rice is the perfect quick and easy veggie alternative go-to!


2. Broccolini Mushroom Stir Fry

What You’ll Need:

10 oz baby bella mushrooms, sliced; 1 bunch broccolini, stems trimmed; 1 tbsp olive oil; 1 tbsp soy sauce; 1 tsp ground ginger; 2 cloves garlic, minced; 1 tbsp rice vinegar


The broccolini and mushrooms provide the protein for this vegan dinner, which can be served over quinoa or soba noodles or as is!


3. Chana Aloo Masala (Chickpea & Potato Masala)

Prep Time: 10 min          Cook Time: 25 min          Yields: 4 servings

What You’ll Need:

1 lb. russet potatoes; 2 tbsp olive oil; 1 yellow onion; 2 cloves garlic; 2 tbsp fresh ginger, grated; 1 tbsp garam masala (or to taste); 28 oz can crushed tomatoes; 2 tbsp tomato paste; ½ tsp salt; 15 oz can chickpeas; ¼ bunch fresh cilantro (optional); 6 oz plain yogurt (optional); 4 cups cooked rice (optional)


The chickpeas and potatoes make this hearty masala super filling, and can even be made vegan if you’d like!


4. Cheesy Mexican Lentils w/ Black Beans & Rice

Prep Time: 10 min          Cook Time: 50 min          Yields: 5 servings

What You’ll Need:

½ yellow onion, diced; 1 clove garlic, minced; ½ cup long grain brown rice (uncooked); ½ cup French green lentils (uncooked), rinsed; 2-3 cups low sodium veggie stock; 1 tsp chili powder; ½ tsp ground cumin; ¼ tsp ground chipotle powder (optional); Kosher salt and ground black pepper (to taste); 15 oz can black beans, rinsed and drained; ½ cup fire roasted tomatoes, drained; 4 oz can diced green chiles; 1 small zucchini, shredded; ½ cup frozen corn (defrosted); 1 cup red enchilada sauce; ¾ cup shredded cheese; cilantro to garnish (optional)


This one-pot meal is packed with protein and flavor! The black beans and lentils provide you with enough protein to leave you feeling full and all those veggies and spices guarantee a fiesta in every bite.


5. Homemade Veggie Burgers

Cook Time: 40 min          Yields: 8 servings

What You’ll Need:

14 oz can chickpeas, rinsed; 1 clove garlic; 1 large sweet potato, cooked; 1 cup frozen peas; 1 cup frozen corn; 1 cup quinoa, cooked; ¼ cup spring onions, finely chopped; ¼ cup coriander, finely chopped; ¼ cup parsley, finely chopped; 1 tbsp curry powder; 1 tsp cumin; 1 tsp paprika; ½ tsp salt


This delicious vegan veggie burgers go perfectly on a bun with avocado and baby spinach, and they’re also easy to freeze and reheat later if you’re into meal prepping!


6. Slow Cooker Sloppy Joes

Prep Time: 10 min          Cook Time: 4 hours         Yields: 4 servings

What You’ll Need:

1¼ cups uncooked green lentils, rinsed and drained; 1 white onion, diced; 1 red pepper, diced; 1 carrot, thinly sliced (optional); 3 cloves garlic, minced; 1½ tbsp chili powder; 1 tsp cumin; ½ tsp onion powder; ¼ tsp cayenne pepper; 15 oz can tomato sauce; 15 oz can diced tomatoes; 1½ cups water; 2 tbsp organic ketchup; 1 tsp yellow mustard; 1 spaghetti squash, washed; salt and pepper, to taste


Swap the buns for spaghetti squash, meat for lentils, and stovetop for a crock pot and you’ve got this wonderfully filling, vegan and gluten-free option for sloppy joes!


7. Smashed White Bean, Basil, & Avocado Sandwich

Prep Time: 5 min          Yields: 3-4 servings

What You’ll Need:

1 tbsp whole grain dijon mustard; salt and pepper, to taste; 15 oz can white beans, drained and rinsed; 1 avocado, sliced; ½ lemon, juiced; 2 tbsp fresh basil leaves, finely chopped


Throw this tasty treat on a sandwich with baby spinach, romaine, arugula, and tomatoes or serve with pita chips – it’s yummy and filling either way!


8. Spanish Quinoa Stuffed Peppers

Prep Time: 10 min          Cook Time: 65 min           Yields: 4 servings

What You’ll Need:

1 cup quinoa or rice, rinsed and drained; 2 cups veggie stock; 4 large red, yellow, or orange bell peppers, halved and deseeded; ½ cup salsa; 1 tbsp nutritional yeast (optional); 2 tsp cumin powder; 1½ tsp chili powder; 1½ tsp garlic powder; 15 oz can black beans, drained; 1 cup whole kernel corn, drained

For Toppings (optional):

1 ripe avocado, sliced; fresh lime juice; hot sauce; cilantro, chopped; red onion, diced; salsa


These peppers are as filling as they are versatile! With all these ingredients, you’re sure to have a great meatless meal the whole family will enjoy!


9. Spiced Vegan Lentil Soup

Prep Time: 10 min          Cook Time: 45 min          Yields: 4 servings

What You’ll Need:

¼ cup extra virgin olive oil, 1 med. yellow or white onion, chopped; 2 carrots, peeled and chopped; 4 cloves garlic, pressed or minced; 2 tsp ground cumin; 1 tsp curry powder; ½ tsp dried thyme; one 28 oz can diced tomatoes, drained; 1 cup brown or green lentils, rinsed; 4 cups veggie broth; 2 cups water; 1 tsp salt; a pinch of red pepper flakes; freshly ground black pepper (to taste); 1 cup chopped fresh collard greens or kale, tough ribs removed; ½-1 med. lemon, juiced


Think soup can’t be filling? Think again! This colorful concoction is a warm and completely satisfying mid-week meal!


10. Vegan Buddha Bowl

Prep Time: 15 min          Cook Time: 20 min          Yields: 2 servings

What You’ll Need:

1 cup quinoa, rinsed; 2 cups water; 1½ cups cooked chickpeas; olive oil; ½ tsp salt; ½ tsp smoked paprika; 1 tsp chili powder; ⅛ tsp turmeric; ½ tsp oregano; mixed green; 1 avocado; sesame seeds, for garnish

For Sauce:

1 red bell pepper, ribs and seeds removed; 2 tbsp olive oil; 1 lemon, juiced; ½ tsp pepper; ½ tsp salt; ½ tsp paprika; ¼ cup fresh cilantro


This vegan buddha bowl is flavorful, savory, refreshing, and filling! It really does have it all (except for the meat!).





Got any meatless, protein-packed recipes of your own? We’d love to feature them in our guest blogs! Leave us a comment below or contact us for more info!

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