Six complete high-protein vegetarian recipes

1.Lentil and Quinoa Bowl

Protein estimate: 25–30 g per portion depending on serving sizes and feta quantity.

Ingredients	Instructions
- 100 g cooked green or brown lentils - 100 g cooked quinoa - 60 g crumbled feta - 1 small cucumber diced - 10 cherry tomatoes halved - 1 small red onion finely chopped - 2 tbsp olive oil - Juice of 1 lemon - Salt and pepper, to taste	1. Combine lentils and quinoa in a bowl. 2. Add cucumber, tomatoes, and onion. 3. Drizzle olive oil and lemon juice, season. 4. Toss in crumbled feta and serve.

Protein estimate: 30–40 g per meal.

Ingredients	Instructions
- 250 g firm tofu, crumbled - 1 tsp turmeric - 2 tbsp nutritional yeast - 1 garlic clove minced - 1 small red pepper diced - Handful spinach - 1 tbsp olive oil - 2 slices wholegrain toast	1. Heat oil in a skillet, sauté garlic and pepper until soft. 2. Add crumbled tofu, turmeric, and nutritional yeast. 3. Cook 5–7 minutes until warmed through. 4. Stir in spinach until wilted. 5. Serve with wholegrain toast.

Protein estimate 30–35 g per bowl.

Ingredients	Instructions
- 200 g tempeh sliced - 2 tbsp tamari or soy sauce - 1 tbsp maple syrup - 1 tsp rice vinegar - 1 tbsp sesame oil - 1 clove garlic minced - 1 tsp grated ginger - 150 g cooked brown rice - Steamed broccoli and carrots to serve - Sesame seeds and spring onions to garnish	1. Whisk tamari, maple syrup, rice vinegar, garlic, and ginger into a marinade. 2. Toss tempeh in the marinade and let sit for 10 minutes. 3. Heat sesame oil in a pan and fry tempeh until golden on both sides, adding remaining marinade to glaze. 4. Serve over brown rice with steamed broccoli and carrots. 5. Sprinkle sesame seeds and spring onions on top.

Protein estimate 35–40 g per serving.

Ingredients	Instructions
- 1 can chickpeas drained and rinsed - 150 g paneer cubes - 1 onion diced - 2 tomatoes chopped - 2 cups spinach washed and chopped - 1 tbsp curry powder or garam masala - 1 tsp cumin seeds - 1 tbsp vegetable oil - 100 ml light coconut milk - Salt to taste	1. Heat oil, add cumin seeds and sauté onion until translucent. 2. Add tomatoes and curry powder, cook down to a sauce. 3. Add chickpeas, paneer, and coconut milk. Simmer 8–10 minutes. 4. Stir in spinach until wilted. Serve with brown rice or wholegrain naan.

Protein estimate 25–30 g per portion.

Ingredients	Instructions
- 100 g rolled oats - 200 ml soy milk or milk of choice - 2 eggs beaten or 150 g silken tofu blended for vegan option - 50 g cottage cheese or crumbled firm tofu - 1 small courgette grated - 1 red pepper chopped - 1 tsp mixed herbs - Salt and pepper	1. Preheat oven to 180°C. Mix oats and milk, let soak 5 minutes. 2. Add eggs or blended tofu, cottage cheese, vegetables, and seasonings. 3. Pour into a greased baking dish and bake for 25–30 minutes until set. 4. Slice and serve with a side salad.

Protein estimate 20–25 g per serving.

Ingredients	Instructions
- 150 g tempeh crumbled - 2 tbsp peanut butter - 1 tbsp soy sauce - 1 tsp sriracha or chili paste - 1 tbsp lime juice - 1 carrot grated - 1 cucumber sliced - Butter lettuce leaves	1. Cook crumbled tempeh in a non-stick pan until slightly crisp. 2. Whisk peanut butter, soy sauce, sriracha, and lime juice into a sauce. 3. Toss tempeh and carrots in sauce. 4. Spoon mixture into lettuce leaves and add cucumber slices.