plant based protein

Craving all the tantalizing flavors and textures of a burrito bowl—minus the meat? Look no further. This version stars ground plant-based protein, which we crisp up in a hot pan for caramelized edges, then simmer with poblano, onion, and a bounty of seasonings until saucy. It’s all piled over cilantro-lime rice with tomato, pickled onion, and tangy lime crema. Now, who really needs the meat when you’ve got all that?

Southwest Plant-Based Protein over Rice Protein that tastes like meat (without the meat)

Jasmine Rice

unit Red Onion

unit Lime

unit Poblano Pepper

Roma Tomato

Cilantro

Ground Plant-Based Protein

Southwest Spice Blend

unit Tex-Mex Paste

Sour Cream

Salt

Pepper

Sugar

Vegetable Oil

Butter

• Wash and dry all produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, halve, peel, and very thinly slice ¼ of the onion; dice remaining onion into ½-inch pieces. Zest and halve lime; cut one half into wedges (for 4 servings, zest 1 and halve one lime; cut second lime into wedges). Core, deseed, and dice poblano into ½-inch pieces. Finely dice tomato. Finely chop cilantro.

• In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), 1 TBSP water (2 TBSP for 4), and salt. Stir until sugar and salt are mostly dissolved. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.

• Add a drizzle of oil in large pan over medium-high heat. Add half the plant based protein* (all for 4 servings), and Southwest Spice. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces. • Add another drizzle of oil, poblano, and diced onion. Cook, stirring, until veggies are softened, 3-4 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings). Cook, scraping up browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.

• Meanwhile, in a second small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at at time until mixture reaching a drizzling consistency. • In a third small bowl, combine tomato, a drizzle of oil, salt, pepper, and lime zest to taste.

• Fluff rice with fork; stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and juice from a remaining lime. Season with salt and pepper. • Divide rice between bowls; top with plant-based carnitas, tomato, and as much pickled onion (draining first) as you like. Drizzle with lime crema and garnish with remaining cilantro. Serve.

Craving all the tantalizing flavors and textures of a rice bowl—minus the meat? Look no further. This version stars ground plant-based protein, which we crisp up in a hot pan for caramelized edges, then simmer with ginger, garlic, and scallions and a bounty of sweet soy and chili sauce. It’s all piled over cilantro-lime rice with pickled cucumber and carrot ribbons and crunchy candied peanuts. Now, who really needs the meat when you’ve got all that?

Soy Ginger Plant-Based Protein Bowls Protein that tastes like meat (without the meat)

Carrot

unit Persian Cucumber

thumb Ginger

Garlic

unit Scallions

Rice Wine Vinegar

Sweet Thai Chili Sauce

Sweet Soy Glaze

Peanuts

Cooking Oil

• Meanwhile, trim and peel carrot; using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim ends from cucumber; using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions. Finely chop cilantro.

• In a medium microwave-safe bowl, combine carrot ribbons, cucumber ribbons, half the vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve. • In a small bowl, combine chili sauce, sweet soy glaze, remaining vinegar, and 2 TBSP water (¼ cup for 4).

• Heat a large, dry pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer peanuts to a second small bowl. Wipe out pan.

• Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add half the plant-based protein* (all for 4 servings). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 4-5 minutes. • Break up protein into pieces. Add ginger, garlic, and scallions; cook, stirring, until fragrant, 1-2 minutes. • Turn off heat, then stir in sauce. Stir until thoroughly combined, 30-60 seconds. Season with salt and pepper to taste.

• Fluff rice with a fork; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste. • Divide rice between bowls. Add plantbased protein on one side and pickled carrot and cucumber ribbons on opposite side. Top with candied peanuts and remaining cilantro. Serve.

Craving the comfort of a hearty ragù, minus the meat? We’ve got you covered. Here, we swap in a ground plant-based protein, which we season with Tuscan herbs and spices, scallions, and garlic, then simmer in a rich, creamy tomato sauce. It’s tossed with al dente rigatoni noodles, then blanketed with Italian cheeses and panko breadcrumbs and baked until crispy and melty. Who needs the meat when you’ve got all that?

Plant-Based Protein Ragù Rigatoni Bake Protein that tastes like meat (without the meat)

Rigatoni Pasta

Tuscan Heat Spice

Tomatoes

Cream Cheese

Italian Cheese Blend

Panko Breadcrumbs

Olive Oil

• Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. • Reserve ½ cup pasta cooking water, then drain.

• While pasta cooks, heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add half the plant-based protein* (all for 4 servings). Using a spatula, press into an even layer; cook, without stirring, until browned on the bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Add scallion whites, garlic, Tuscan Heat Spice, salt, and pepper; cook, stirring, until scallions are slightly softened, 1 minute.

• Add crushed tomatoes and 1 tsp sugar (2 tsp for 4 servings) to pan with plant-based protein. • Pour in ½ cup plain water (¾ cup for 4), salt, and pepper; bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 5-7 minutes. • Stir in cream cheese and 1 TBSP butter (2 TBSP for 4). • While sauce simmers, in a small bowl, combine panko with 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper.

• Stir drained rigatoni into pan with sauce. If needed, stir in reserved pasta cooking water a splash at a time until rigatoni is thoroughly coated in sauce. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Evenly sprinkle with Italian cheese and panko mixture.

• Broil pasta until cheese melts and panko is browned, 2-4 minutes. TIP: Watch carefully to avoid burning. • Sprinkle with scallion greens. Divide between plates and serve.

In Greece and Cyrus, you find meatballs (keftedes) in every taverna. This is Jamie Oliver's meat-free version made with lentils.

Jamie Oliver's lentil keftedes with dill yoghurt

extra virgin olive oil

(200 grams) baby spinach leaves

can brown lentils, rinsed, drained

eggs

dill leaves, chopped

flat-leaf parsley leaves, chopped

feta, crumbled

(70 grams) fresh breadcrumbs

Green leaf salad, to serve

dill leaves, finely chopped

(280 grams) thick Greek-style yoghurt

garlic clove, finely grated

lemon

olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981821086001&=domain=del

5348771529001-5981821086001

Craving the comfort of a hearty ragù, minus the meat? We’ve got you covered. Here, we swap in a ground plant-based protein, which we season with Tuscan herbs and spices, scallions, and garlic, then simmer it in a rich, creamy tomato sauce. It’s tossed with al dente rigatoni noodles, then blanketed with Italian cheeses and panko breadcrumbs and baked until crispy and melty. Who needs the meat when you’ve got all that?

• While pasta cooks, heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add half the plant-based protein* (all for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until browned on the bottom, 3-4 minutes. (Save any remaining plant-based protein for another use.) • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Add scallion whites, garlic, Tuscan Heat Spice, salt, and pepper; cook, stirring, until scallions are slightly softened, 1 minute.

• Add crushed tomatoes and 1 tsp sugar (2 tsp for 4 servings) to pan with plant-based protein. • Pour in ½ cup plain water (¾ cup for 4), salt, and pepper; bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 5-7 minutes. • Stir in cream cheese and 1 TBSP butter (2 TBSP for 4) until melted and combined. • While sauce simmers, in a small bowl, combine panko with 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper.

These Healthy Roasted Wasabi Chickpeas will satisfy a craving for a crunchy, salty snack while increasing your plant-based protein and fiber for the day.  They are fantastic on their own or as a salad topper or any other dish you would like a bit of crunch added to.

Healthy Roasted Wasabi Chickpeas

can chickpeas, or 1.5 cups pre-cooked from dry beans

wasabi powder, separated

soy sauce

This plant-based version of my mom's famous Italian sausage penne pasta is made with tempeh for a boost of plant protein. Vegan.

Spicy Italian Tempeh “Sausage” Pasta

Tempea tempeh

tbsp Italian Spice blend

tsp fennel, ground

onion powder

garlic powder

Chili peppers (flakes), dried (adjust

⅛ tsp pepper

plum tomatoes,

garlic,

½ of a medium red onion, roughly chopped

water

salt and freshly-cracked pepper

basil

Cook pasta according to package directions.

Combine all tempeh sausage ingredients (except tempeh) into a small bowl. Whisk together with a fork and set aside.

Cut your block of tempeh into 4 strips, lengthwise. Next, on a diagonal, cut each strip into bite sized pieces (like you would slicing up a sausage into oblong coin-like pieces).

Start cooking your pasta, according to package directions. Drain and set aside. If it starts to clump together before you mix with the sauce, run hot water over it to separate the noodles right before mixing with your sauce.

Next, over medium high heat, add your tempeh and sauce to a large frying pan. Cover with 2 cups of water and bring to a boil. Once boiling, reduce to a high simmer and allow all liquid to boil off, approximately 20-30 minutes.

(If you&#8217;re using a store bought sauce, skip steps 6 and 7) Meanwhile, heat 2 Tbsp olive oil in a medium frying pan over medium high heat. Once heated, add your onion and saute for about 2 mintues. Add your garlic and cook an additional 2-3 minutes, until both garlic and onion are translucent and fragrant.

Next add tomatoes to the olive oil  and reduce to a simmer to cook down, approx 10-15 minutes. You want this to cook down into a chunky sauce.

When your sauce is the desired consistency, add the tempeh sausage to the sauce. Finish with the fresh basil and adjust the flavor with any extra salt, pepper or chili flakes if needed.

Finish by tossing the noodles in the sauce, stir to combine well and serve!

This homemade vegan bean burrito is easy to make in only 15 minutes or less! It’s such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.

Easy Vegan Bean Burrito

tortillas

oz salsa (80 g)

kidney

½ green onion, finely chopped

Salt, pepper & cayenne

tbsp brown rice, cooked

½ avocado, sliced

tsp corn kernels

lettuce,

½ fresh tomato, chopped

tbsp red bell pepper, sliced (20 g)

In a small bowl, mash beans and salsa...

In a small bowl, mash beans and salsa with a fork. Don't overdo it; it’s okay when some beans retain their texture.

Add green onion, salt, pepper and cayenne to...

Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.

Fill each tortilla with half of the cooked...

Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.

Make sure your burritos are not too full...

Make sure your burritos are not too full so that you can still roll them!

Fold in the sides and roll it tightly,...

Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.

Place them both seam side down into a...

Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy. 

Flip with a spatula and grill for another...

Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

Stay energized all morning long with these delicious high-protein vegan breakfast ideas! Find sweet and savory recipes from oats to smoothies, pancakes, casseroles &amp; more. The following vegan yogurt bowl takes only 5 minutes to make, is really delicious and easy to customize!

25+ High-Protein Vegan Breakfast Ideas (Savory & Sweet)

oz soy yogurt (170 g)

vanilla protein powder (20 g)

chia seeds

½ banana, sliced

berry chia jam

mixed nuts

vegan granola (30 g)

Stir protein powder, chia seeds and yogurt in...

Stir protein powder, chia seeds and yogurt in a bowl until smooth. 

Decorate with the toppings we listed or add...

Decorate with the toppings we listed or add any other of your choice!

Enjoy immediately.

Skip the meat and make these easy TVP recipes bursting with texture, flavor and plant-based protein. Healthy and tasty ideas for the whole family! The following Hungarian goulash is a flavorful and easy one-pot dinner idea that’s great for meal prep.

18+ Easy TVP Recipes (Textured Vegetable Protein)

TVP (100 g)

low-sodium veggie broth (480 ml)

potatoes,

carrots,

low-sodium veggie broth (720 ml)

onion,

tomatoes (800 ml)

tomato paste

paprika

chili powder

bell peppers, chopped

red wine vinegar

Put the TVP into a medium-sized bowl and...

Put the TVP into a medium-sized bowl and cover with 2 cups of hot vegetable broth. Let it soak for 15 minutes.

Meanwhile, put a large pot over medium heat...

Meanwhile, put a large pot over medium heat and add potatoes, carrots, vegetable broth, onion, garlic, canned tomatoes and all spices. Mix well to combine, then bring to a boil.

Once the TVP has soaked for 15 minutes,...

Once the TVP has soaked for 15 minutes, add it with the soaking liquid to the large pot together with the bell peppers. Stir to combine and cook for 20-30 more minutes.

Check with a fork to see whether the...

Check with a fork to see whether the potatoes have softened, then adjust your goulash to taste preferences.

Serve with pasta, bread or rice.

My 5-ingredient oat protein cookies are the healthy, satisfying, easy-to-make snack you need to make! They are vegan, oil-free gluten-free, and have 70 calories and 4.1 grams protein each.

5-Ingredient Oat Protein Cookies {vegan, oil-free, gluten-free}

(125 mL) smooth, drippy natural peanut butter (see notes

(30 mL) coconut sugar

(about 2/3 cup) plant-based vanilla protein powder

quick cooking rolled oats (see note for options)

Preheat oven to 350F (175C). Line a large...

Preheat oven to 350F (175C). Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the peanut...

In a medium bowl, whisk together the peanut butter, applesauce and coconut sugar until blended and smooth. Add the protein powder and oats; stir until combined.

Using a small cookie scoop or tablespoon measure,...

Using a small cookie scoop or tablespoon measure, drop tablespoons of rounded dough onto prepared baking sheet, spacing 2 inches (5 cm) apart. With moistened fingertips, flatten each mound.

Bake in the preheated oven for 9 to...

Bake in the preheated oven for 9 to 12 minutes until just set at the centers. Remove from oven and cool on sheet for 1 minute before transferring to a wire cooling rack. Cool completely.

Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes. The perfect everyday meal. 

Each serving provides 471kcal, 13.5g protein, 51g carbohydrate (of which 13g sugars),	21g fat (of which 4g saturates), 13g fibre and 0.8g salt.

Top 16 plant based protein recipes from across the web

The most viewed plant based protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 16 plant based protein recipes from across the web

The most viewed plant based protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwest Plant-Based Protein over ...

Soy Ginger Plant-Based Protein Bowl...

Plant-Based Protein Ragù Rigatoni B...

Jamie Oliver's lentil keftedes with...

Plant-Based Protein Ragù Rigatoni B...

Healthy Roasted Wasabi Chickpeas

Spicy Italian Tempeh “Sausage” Past...

Easy Vegan Bean Burrito

25+ High-Protein Vegan Breakfast Id...

18+ Easy TVP Recipes (Textured Vege...

5-Ingredient Oat Protein Cookies {v...

Mediterranean bean stew with potato...

Lentil Tacos

Peach Alfredo Pizza on a Quinoa Cru...

Roasted Veggie &amp; Lentil Salad

Quick Teriyaki Tofu Stir Fry

The most viewed plant based protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Roasted Veggie & Lentil Salad