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5 Quick, Tasty, Protein-Packed Vegan Recipes to Try in 2016
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5 Quick, Tasty, Protein-Packed Vegan Recipes to Try in 2016

Prep Time: varies

Cook Time: varies

Meat, as many vegans know, isn’t the only source of protein. You can get your daily recommended dose and more without resorting to animal products. These meals below are not only high in protein, but they are also tasty, satisfying, and easy to make. 

Leek, Artichoke and Lentil Mung Bean Linguine

Ingredients (4 servings)

  • 1 7.05 oz package of organic mung linguine
  • 2 medium leeks chopped (light green and white parts only)
  • 1 can of organic lentils
  • 1/2 diced yellow onion
  • 1 12oz. can of artichoke hearts
  • 1 diced garlic clove
  • 1 juiced lemon
  • 1 tablespoon of vegan margarine
  • Salt and pepper

Directions

  1. Melt margarine over medium-low heat then add onion, leeks and garlic for five minutes or until caramelized. Sautee artichokes for three minutes.add lemon juice, lentils, salt and pepper. Cover the mixture and reduce heat on stove to low and simmer for 5-10 minutes. Cook mung bean linguine and save 1/2 of the water used to cook the pasta. Pour linguine into pot with the sautéed artichoke combination and add the pasta water and nutritional yeast. Add more salt, pepper and lemon juice as needed.
  2. Then add lemon juice, lentils, salt and pepper. Cover the mixture and reduce heat on stove to low and simmer for 5-10 minutes. Cook mung bean linguine and save 1/2 of the water used to cook the pasta. Pour linguine into pot with the sautéed artichoke combination and add the pasta water and nutritional yeast. Add more salt, pepper and lemon juice as needed.
  3. Cover the mixture and reduce heat on stove to low and simmer for 5-10 minutes. Cook mung bean linguine and save 1/2 of the water used to cook the pasta. Pour linguine into pot with the sautéed artichoke combination and add the pasta water and nutritional yeast. Add more salt, pepper and lemon juice as needed.
  4. Cook mung bean linguine and save 1/2 of the water used to cook the pasta. Pour linguine into pot with the sautéed artichoke combination and add the pasta water and nutritional yeast. Add more salt, pepper and lemon juice as needed.
  5. Pour linguine into pot with the sautéed artichoke combination and add the pasta water and nutritional yeast. Add more salt, pepper and lemon juice as needed.
  6. Add more salt, pepper and lemon juice as needed.

Southwestern Salad

Ingredients

For the Salad:

  • 2-4 cups of leafy green vegetables1 serving of cooked and chilled red quinoa
  • 1 serving of cooked and chilled red quinoa
  • 1 sliced small tomato
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup chopped red pepper
  • 1/2 sliced jicama
  • 2 tablespoon diced red onion

For the Dressing:

  • 1/4 cup lime juice
  • 1/4 of 10oz. drained soft silken tofu
  • 1/2 teaspoon cider vinegar
  • 1/2 teaspoon minced garlic
  • ground pepper and coarse salt
  • 1/2 teaspoon mustard

Directions

Blend dressing ingredients in food processor, place salad ingredients in bowl and top with dressing.

White Quinoa Veggie Burger

Ingredients

  • 1/2 cup dry quinoa
  • 3 washed sweet potatoes
  • 1 can drained no-salt kidney beans
  • 1/2 cup buckwheat flour
  • 2 minced garlic cloves
  • 2 cups washed and chopped spinach
  • 1/2 cup diced onion
  • 1 teaspoon cumin spice
  • 1 teaspoon mustard spice
  • 1 teaspoon oregano spice
  • 2 tablespoons sunflower seeds
  • 1 tablespoon olive oil

Directions

*This recipe tends to become a fast favorite, so consider buying your quinoa in bulk from www.sincerelynuts.com so you can make it again.

  1. Boil quinoa in 1 cup water until fluffy while baking sweet potatoes at 400 degrees for 50 minutes. Mash kidney beans into a paste. Mash cooked sweet potatoes into a cream and stir the mustard spices, olive oil, cumin, oregano, and buckwheat flour before adding in chopped spinach, onions, kidney beans, garlic, quinoa and sunflower seeds. Roll mixture into 8 balls while preheating oven to 375 degrees. Line a baking tray with parchment paper, place the balls onto the
  2. Boil quinoa in 1 cup water until fluffy while baking sweet potatoes at 400 degrees for 50 minutes. Mash kidney beans into a paste. Mash cooked sweet potatoes into a cream and stir the mustard spices, olive oil, cumin, oregano, and buckwheat flour before adding in chopped spinach, onions, kidney beans, garlic, quinoa and sunflower seeds. Roll mixture into 8 balls while preheating oven to 375 degrees. Line a baking tray with parchment paper, place the balls onto the
  3. Mash kidney beans into a paste. Mash cooked sweet potatoes into a cream and stir the mustard spices, olive oil, cumin, oregano, and buckwheat flour before adding in chopped spinach, onions, kidney beans, garlic, quinoa and sunflower seeds. Roll mixture into 8 balls while preheating oven to 375 degrees. Line a baking tray with parchment paper, place the balls onto the
  4. Mash cooked sweet potatoes into a cream and stir the mustard spices, olive oil, cumin, oregano, and buckwheat flour before adding in chopped spinach, onions, kidney beans, garlic, quinoa and sunflower seeds. Roll mixture into 8 balls while preheating oven to 375 degrees. Line a baking tray with parchment paper, place the balls onto the
  5. Roll mixture into 8 balls while preheating oven to 375 degrees. Line a baking tray with parchment paper, place the balls onto the
  6. Line a baking tray with parchment paper, place the balls onto the tray, and mash them into patties.
  7. Cook for 20 minutes. 

Creamy Zucchini Pasta

Ingredients

  • 2 1/2 cups of pasta
  • 1/2 cup vegan sour cream
  • 2 teaspoons date paste
  • 1/2 teaspoon nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic granules
  • 1 1/2 teaspoon lemon juice

Instructions

  1. Cook pasta to al dente and let cool.
  2. Chop zucchini into medium-sized stacks.
  3. Combine rest of ingredients in mixing bowl and enjoy.

Cuban Plate

Ingredients

  • 2 yellow plantains
  • 1/2 cup dry red quinoa
  • 1 can kidney beans
  • 1 juiced lime
  • 1/2 chopped onion
  • 2 tablespoons of cilantro
  • 1 tablespoon vegan margarine
  • 1 minced garlic clove

For the Guacamole:

  • 2 diced ripe avocados
  • 1/3 diced small red onion
  • 1 small tomato
  • 2 tablespoon diced cilantro
  • 1/4 juiced lime
  • Salt and pepper
  1. Blend guacamole ingredients together and place in refrigerator for at least an hour.
  2. Heat margarine on medium heat before adding garlic and onion.
  3. After the mixture caramelizes, add lime juice, salt, pepper cilantro and beans.
  4. Simmer for 10-15 with heat on low.
  5. Chop the plantain into half-inch rounds and place in broiler on cookie sheet.
  6. Salt and then broil for 3 minutes until crispy.
  7. Place quinoa on place, next beans and place guacamole and plantains on side.

Be sure to use fresh and organic items for each meal to fully capture its essence. You may find that even your meat-eating friends will love these dishes too!

 

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Leave a Comment

  1. T Skufca
    something went wrong with your recipes. Review the steps, they got all messed up by repeating items over and over.
    Log in to reply.
  2. Ada Jenkins
    Ada Jenkins
    I am always conscious of how much protein our entire family gets and am always on the look out for new foods to try!
    Log in to reply.

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