30 High Protein Vegan Gluten Free Recipes To Fuel Your Day

This season has me craving meals that are easy to make, filling, and kind to the planet. I keep hearing from friends who want more plant-based meals but need gluten-free options that actually satisfy. That mix of vegan and gluten-free can feel tricky, so I made this post to make it simple.

If you care about clean ingredients, steady energy, and meals that fit a busy day, this one is for you. I pulled together 30 high protein vegan gluten free recipes that are practical, tasty, and reliable for everyday life.

What you’ll get: 30 high protein vegan gluten free recipes designed to fuel your day. Each recipe uses common, protein rich ingredients like beans, lentils, tofu, quinoa, and nuts to keep your meals hearty without gluten. They cover breakfasts, lunches, dinners, and snacks, so you have options from morning to night.

These recipes are built for real life. Most meals take 15 to 30 minutes, and many work well for weekend batch prep. You can cook once and have meals ready for days. Expect flavors that feel comforting yet fresh, with textures that satisfy every craving. You might see ideas like chickpea power bowls, lentil patties, and creamy cashew sauces.

Here is why this works for you. You can mix and match proteins with gluten-free grains, swap spices to fit what you like, and tailor portions to your needs. Read labels so you choose gluten-free staples, and use pantry basics to cut down prep time. These tweaks help you stay on track without losing taste or variety.

Next steps: pick two recipes to try this week. If you bake on Sunday, set aside a few minutes to prep and portion meals for the days ahead. I would love to hear which recipes you try first and what protein you want more of in future posts.

1. Quinoa and Black Bean Salad

You need a meal that is fast, filling, and high in protein. You want it vegan, gluten free, and easy to make. Quinoa with black beans gives you a complete protein punch. The flavors stay bright, and the dish stores well for busy days.

Here is the complete recipe you can use this week.

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories per serving: 220

– Protein: 10g

– Fiber: 8g

– Healthy Fats: 4g

Ingredients:

– 1 cup quinoa

– 1 can black beans, drained and rinsed

– 1 cup cherry tomatoes, halved

– 1 bell pepper, diced

– 1/4 cup red onion, finely chopped

– 1/4 cup fresh cilantro, chopped

– Juice of 2 limes

– Salt and pepper to taste

– Optional: 1 avocado, diced for serving

Step-by-step:

1. Rinse quinoa and cook it in water per package directions until fluffy. Let it cool a bit.

2. In a large bowl, mix cooked quinoa, black beans, tomatoes, pepper, onion, and cilantro.

3. Whisk lime juice with salt and pepper in a small bowl. Pour over the salad.

4. Toss well, then chill 30 minutes if you can. Serve with avocado on top if you like.

Frequently Asked Questions:

Q: Can I make ahead? A: Yes. It stays fresh in the fridge for up to 3 days.

2. Chickpea and Spinach Stew

You want a warm, protein-packed vegan meal that fits a gluten‑free plan. This Chickpea and Spinach Stew delivers. Chickpeas give steady protein, while spinach adds iron and fiber. It’s flavorful, simple, and perfect for meal prep or a quick weeknight dinner.

Here is why this works for you: it uses pantry staples, comes together fast, and makes enough for leftovers you can reheat with no fuss.

Let’s break it down. You start by softening onion and garlic. Then you add chickpeas, tomatoes, broth, and cumin. Finally you fold in spinach until it wilts.

Complete Recipe

Ingredients:

– 2 cans chickpeas, drained and rinsed

– 4 cups fresh spinach

– 1 can diced tomatoes

– 1 onion, chopped

– 3 cloves garlic, minced

– 2 cups vegetable broth

– 1 tsp ground cumin

– Salt and pepper to taste

Steps:

1. In a large pot, heat a splash of oil over medium. Sauté onion and garlic until soft.

2. Stir in chickpeas, tomatoes, broth, cumin, salt, and pepper.

3. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add spinach and cook until wilted, about 2 minutes. Serve warm.

– Servings: 6

– Prep: 10 minutes

– Cook: 30 minutes

– Total: 40 minutes

– Calories: 180 per serving

– Protein: 12g

– Fiber: 10g

FAQ:

Q: Can I freeze leftovers? A: Yes, this stew freezes well for up to 3 months.

3. Peanut Butter Protein Balls

Looking for a fast, high-protein snack that fits a vegan gluten free plan? These Peanut Butter Protein Balls are the answer. They come together in minutes and work after a workout or during a busy day. You get protein from peanut butter and chia, plus fiber from oats.

Here is why they work: they travel well, need no bake, and use maple syrup for natural sweetness. They taste good and keep you full between meals. Next steps are simple.

Recipe snapshot

– Servings: 12

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: 120 per ball

– Protein: 5g

– Fiber: 3g

Ingredients

– 1 cup natural peanut butter

– 1/2 cup rolled oats

– 1/4 cup maple syrup

– 2 tbsp chia seeds

– 1/2 tsp vanilla extract

Steps

1. In a bowl, mix peanut butter, oats, maple syrup, chia seeds, and vanilla until a thick dough forms.

2. If the dough is dry, add a splash more maple syrup or a teaspoon of water.

3. Roll the dough into 1-inch balls and place on a parchment lined tray.

4. Chill 30 minutes in the fridge to set.

5. Store in an airtight container in the fridge for up to a week.

FAQ

Q: Can I use almond butter instead?

A: Yes, almond butter works well too.

4. Lentil and Sweet Potato Tacos

Your taco night has a new friend. These Lentil and Sweet Potato Tacos give you big protein without heavy carbs. They stay light, yet keep you full, thanks to lentils and sweet potatoes. Top with avocado and lime for a punch of fresh flavor, and here is why it works.

Here are the full recipe details.

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 320 per serving

Nutrition Information:

– Protein: 15g

– Fiber: 10g

Ingredients:

– 1 cup lentils, cooked

– 2 medium sweet potatoes, peeled and diced

– 1 tsp chili powder

– 1 tsp ground cumin

– Salt and pepper, to taste

– Corn tortillas or gluten-free tortillas

– 1 ripe avocado, sliced

– Juice of 1 lime

– Fresh cilantro, chopped (optional)

Step-by-step Instructions:

1. Boil or steam the sweet potato cubes until tender, about 12–15 minutes.

2. In a bowl, mix the cooked lentils with chili powder, cumin, salt, and pepper.

3. Mash half of the sweet potatoes and fold them into the lentil mix to help bind the filling.

4. Warm the tortillas, spoon in the lentil-sweet potato mix, and top with avocado slices and a squeeze of lime. Add cilantro if you like.

Tip: These can be made ahead and reheated in minutes for busy weeknights.

5. Almond Flour Pancakes

You want a fast, protein-packed breakfast that fits a gluten-free day. These Almond Flour Pancakes stay fluffy and filling. Each pancake packs about 6g protein and 4g fiber. Top with fruit and maple for a bright start.

Here is the complete recipe you can use today.

Ingredients

– 1 cup almond flour

– 2 eggs

– 1/4 cup almond milk

– 1 tablespoon honey or maple syrup

– 1 teaspoon baking powder

– Pinch of salt

– 1/2 teaspoon vanilla extract (optional)

Step-by-Step Instructions

1. In a bowl, whisk almond flour, eggs, almond milk, sweetener, baking powder, salt, and vanilla until smooth.

2. Heat a non-stick skillet over medium. Lightly oil or spray it.

3. Pour batter to form small pancakes. Cook until bubbles form, then flip.

4. Cook until both sides are golden. Serve with fresh fruit and maple.

Nutrition snapshot

– Servings: 4

– Calories: 150 per pancake

– Protein: 6g

– Fiber: 4g

Tips

– Add vanilla for extra flavor.

– Let batter rest 2 minutes to thicken.

– If sticking, re-spray the pan.

FAQ

Q: Can I use other flours?

A: Almond flour works best. A touch of coconut flour can be mixed in, but you’ll need more liquid.

6. Spicy Black Bean Burgers

Are you craving a high protein vegan gluten free burger you can cook at home? These Spicy Black Bean Burgers mix black beans with quinoa for protein and flavor. You can grill them, pan fry them, or bake them. Top with avocado or a zingy mayo on gluten-free buns for a satisfying meal.

Ingredients

– 1 can black beans, drained and rinsed

– 1 cup cooked quinoa

– 1/2 cup gluten-free breadcrumbs

– 1 tbsp chili powder

– 1/2 tsp cumin

– 1/2 onion, finely chopped

– Salt and pepper to taste

Step-by-step Instructions

1. In a large bowl, mash the black beans with a fork until slightly smooth but still chunky.

2. Stir in quinoa, gluten-free breadcrumbs, chili powder, cumin, onion, salt, and pepper until the mixture holds together.

3. Shape the mix into four patties about the size of your palm.

4. Cook in a skillet over medium heat for 5-7 minutes per side, until browned.

Tips and serving ideas

– Chill the patties for 30 minutes before cooking to help them keep a strong shape.

– Top with avocado, salsa, or spicy mayo for extra kick.

– Serve on gluten-free buns or on a bed of greens for a lighter meal.

– Leftovers store in the fridge for up to 3 days; they also freeze well.

Frequently Asked Questions

Q: Can I freeze these burgers?

A: Yes, they freeze well. Wrap them tightly and thaw before cooking.

7. Vegan Protein Smoothie

If you need a quick, plant powered breakfast, this vegan protein smoothie is for you.

It blends hemp seeds for protein with banana, berries and greens to wake you up.

It’s dairy-free.

It’s gluten-free and ready in about five minutes.

Here’s why it fits a busy morning.

In one glass you get roughly 250 calories, 20 g protein, and 5 g fiber.

The almond butter adds creaminess and helps you stay full until your next meal.

Complete recipe

– Servings: 1

– Prep Time: 5 minutes

– Cook Time: 0 minutes

– Total Time: 5 minutes

– Calories: 250 per serving

– Protein: 20 g

– Fiber: 5 g

Ingredients

– 1 banana

– 1 cup spinach

– 2 tbsp hemp seeds

– 1 cup almond milk

– 1 tbsp almond butter

– 1/2 cup frozen berries

Step-by-Step Instructions

1. Add all ingredients to a blender.

2. Blend until smooth, adding more almond milk if needed to reach the thickness you like.

3. Pour into a glass and sip right away.

Tips

– Use a frozen banana for extra creaminess.

– Swap berries for mango or pineapple to change the flavor.

FAQ

Q: Can I use water instead of almond milk?

A: Yes, but almond milk adds creaminess and flavor.

8. Edamame and Quinoa Bowl

You need a quick, protein-packed lunch that fits vegan and gluten-free living. This Edamame and Quinoa Bowl delivers. It pairs protein-rich edamame and quinoa with crisp veggies for a satisfying bite. A sesame dressing adds a nutty note that makes you want another spoonful.

This bowl is easy to make, great for meal prep, and tasty warm or cold. It stays bright in the fridge and travels well in a lunchbox. You get steady energy without heavyweight ingredients.

Ingredients

– 1 cup cooked quinoa

– 1 cup shelled edamame

– 1 cup assorted veggies (carrots, bell peppers, cucumber)

– 2 tbsp tamari or gluten-free soy sauce

– 1 tbsp sesame oil

– Sesame seeds, for garnish

– Optional: 1/2 avocado, sliced

Step-by-step Instructions

1) In a bowl, mix the quinoa and edamame.

2) Chop the veggies and add them in.

3) In a small bowl, whisk tamari and sesame oil, then drizzle over the mixture.

4) Toss well, sprinkle sesame seeds, and add avocado if you like.

5) Serve warm or cold.

Nutrition facts (per serving): about 350 calories; 18 g protein; 7 g fiber.

9. Coconut Chia Seed Pudding

If you want a quick, high protein vegan snack, this Coconut Chia Seed Pudding is for you. Chia seeds bring protein and fiber, and coconut milk adds creaminess without gluten. Make it the night before and you have a simple breakfast or snack ready. The coconut flavor feels like a treat, not a chore.

Complete recipe details

– Servings: 2

– Prep Time: 5 minutes

– Total Time: 5 minutes + 1 hour chilling

– Calories: 150 per serving

– Protein: 5g

– Fiber: 10g

Ingredients

– 1/4 cup chia seeds

– 1 cup coconut milk

– 1 tbsp maple syrup

– Fresh fruits for topping

Step-by-step instructions

1. In a bowl, combine chia seeds, coconut milk, and maple syrup.

2. Stir well and let sit for 5 minutes, then stir again to avoid clumping.

3. Cover and refrigerate for at least 1 hour or overnight.

4. Serve chilled and top with fresh fruits.

Tips

– Adjust sweetness to your liking with more or less maple syrup.

– Great for meal prep—just portion into jars.

10. Zucchini Noodles with Pesto

Do you need a fast dinner that fills you up without slowing you down? You want protein, fiber, and bright flavor in a dish that fits a vegan gluten free plan. This Zucchini Noodles with Pesto delivers all of that. It tastes fresh, and cleanup is a breeze.

Here is why this works for busy days. Light zucchini noodles stay crisp, while a creamy green pesto adds rich taste. The dish comes together in minutes, so you can eat sooner and feel good about what you serve.

Recipe Overview

– Servings: 2

– Prep Time: 10 minutes

– Cook Time: 5 minutes

– Total Time: 15 minutes

– Calories: 200 per serving

Nutrition Information

– Protein: 8g

– Fiber: 3g

Ingredients

– 2 zucchinis (spiralized)

– 1 cup fresh basil

– 1/4 cup pine nuts

– 1/4 cup nutritional yeast

– 2 cloves garlic

– 1/4 cup olive oil

– Salt and pepper to taste

Step-by-Step Instructions

1. In a food processor, blend basil, pine nuts, nutritional yeast, garlic, and olive oil until smooth.

2. In a skillet, heat a bit of olive oil and add spiralized zucchini.

3. Sauté 3–5 minutes until tender, then toss with pesto.

4. Serve immediately with extra pine nuts on top.

– Use a spiralizer for best results.

– Add cherry tomatoes for color and extra flavor.

Frequently Asked Questions

Q: Can I make the pesto ahead of time?

A: Yes, it keeps well in the fridge for a week.

11. Cauliflower Rice Stir-Fry

You want a quick, protein-rich meal that fits a vegan gluten-free day. This Cauliflower Rice Stir-Fry is fast, tasty, and easy to tweak. It keeps carbs in check while boosting fiber. Colorful veggies and a splash of soy sauce make it satisfying in minutes.

Complete Recipe Details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 150 per serving

– Protein: 5g

– Fiber: 4g

Ingredients

– 1 head cauliflower, riced

– 1 cup mixed vegetables (carrots, bell peppers, peas)

– 2 tablespoons soy sauce or tamari

– 2 cloves garlic, minced

– 1 tablespoon sesame oil

Steps

1. Rice the cauliflower using a processor or box grater.

2. Heat sesame oil in a large skillet and sauté the garlic for 30–60 seconds.

3. Add mixed vegetables and cook until tender, about 4–5 minutes.

4. Stir in cauliflower rice and soy sauce, cooking for 5–7 minutes more until heated through.

Serve and customize

– Top with green onions and sesame seeds for extra flavor.

– For more protein, add tofu or tempeh.

Here is why this works: it’s simple, adaptable, and fits busy days. Great for weeknights and meal prep.

12. Mung Bean Sprouts Salad

You want a quick, high-protein vegan gluten-free dish that fits a busy day. This Mung Bean Sprouts Salad gives you crunch and brightness in about 15 minutes. Mung beans pack protein without heaviness, while cucumber, bell pepper, and green onion keep the mix fresh. A tangy lime and soy dressing wakes every bite. It makes a light lunch or side and stays good in the fridge for up to 2 days.

Recipe Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 0 minutes

– Total Time: 15 minutes

– Calories: 100 per serving

– Protein: 5g

– Fiber: 3g

Ingredients

– 2 cups mung bean sprouts

– 1 cup diced cucumber

– 1 cup diced bell pepper

– 2 green onions, sliced

– Juice of 1 lime

– 1 tbsp soy sauce

– Salt and pepper to taste

– Optional: 1/2 avocado, diced for extra creaminess

Step-by-Step Instructions

1. In a large bowl, combine mung bean sprouts, cucumber, bell pepper, and green onions.

2. In a small bowl, whisk lime juice, soy sauce, salt, and pepper.

3. Pour dressing over the veggies and toss to coat.

4. Serve immediately for the freshest crunch.

Tips

– Add avocado for creaminess.

– This salad keeps well in the fridge for up to 2 days.

FAQ

Q: Can I use other sprouts?

A: Yes. Alfalfa or soybean sprouts work well too.

13. Vegan Stuffed Peppers

Want a bright, protein-packed vegan dinner that stays gluten-free? These Vegan Stuffed Peppers bring color, flavor, and real sustenance. Each pepper hides a mix of beans, brown rice, and corn with warm chili and cumin. Bake them until tender, then drizzle with a tangy cashew cream or slice avocado for a fresh finish.

Here is the complete recipe so you can make it tonight.

Ingredients

– 4 bell peppers (any color)

– 1 cup cooked brown rice

– 1 can black beans, drained and rinsed

– 1 cup corn (frozen or fresh)

– 1 tsp chili powder

– 1/2 tsp cumin

– Salt and pepper to taste

Steps

1. Preheat oven to 375°F (190°C).

2. Cut the tops off the peppers and remove the seeds.

3. In a bowl, mix rice, beans, corn, chili powder, cumin, salt, and pepper.

4. Stuff the mixture into the peppers and place them upright in a baking dish.

5. Bake 30–35 minutes until peppers are tender.

6. Top with avocado slices or cashew cream if you like a creamy finish.

7. You can make these ahead and bake them just before feeding your family.

Nutrition

– Calories: about 250 per pepper

– Protein: 10 g

– Fiber: 8 g

– Gluten-free and plant-based

FAQ

Q: Can I swap quinoa for rice?

A: Yes, quinoa works; adjust the cooking time a bit for the best texture.

14. Coconut Curry Chickpeas

You want a quick, protein-rich meal that fits a vegan and gluten-free diet. Coconut Curry Chickpeas can help. This dish glides with a creamy coconut base and a warm curry kick. Chickpeas stay filling and satisfy hunger with every bite. The aroma of garlic, onion, and spices fills the kitchen, and you can ladle it over rice or quinoa for a complete meal.

Here are the complete recipe details.

Ingredients

– 2 cans chickpeas (drained and rinsed)

– 1 can coconut milk

– 1 cup diced tomatoes

– 1 onion (chopped)

– 2 cloves garlic (minced)

– 1 tbsp curry powder

– Salt to taste

Nutrition & Time

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 300 per serving

– Protein: 15g

– Fiber: 10g

Step-by-step Instructions

1. In a pot, sauté onion and garlic until translucent.

2. Add chickpeas, coconut milk, diced tomatoes, and curry powder.

3. Simmer for 15 minutes, season with salt, and serve over rice or quinoa.

Tips

– Add spinach or kale for extra nutrients.

– Adjust curry spice level to match your taste.

Frequently Asked Questions

Q: Can I freeze this dish?

A: Yes, it freezes well for up to 3 months.

Fuel your day with flavor! Coconut Curry Chickpeas are not just protein-packed and vegan, they’re a warm hug in a bowl. Quick to prepare, they’re the perfect way to make meal prep exciting and satisfying!

15. Chocolate Avocado Pudding

You want a dessert that fits a vegan and gluten-free lifestyle but still feels like a real treat. This Chocolate Avocado Pudding delivers rich cocoa flavor with a smooth, creamy bite. Avocado makes it silky and healthy, while chocolate satisfies your sweet tooth. It comes together in minutes and stores well, so you can snack later or share with friends.

Here is the complete recipe so you can make it tonight.

Ingredients

– 2 ripe avocados

– 1/4 cup cocoa powder

– 1/4 cup maple syrup

– 1/4 cup almond milk

– 1 tsp vanilla extract

– Pinch of salt (optional)

Step-by-step

1) Scoop the avocado flesh into a blender or food processor.

2) Add cocoa powder, maple syrup, almond milk, vanilla, and a pinch of salt.

3) Blend until very smooth and creamy. If it’s too thick, add a splash more almond milk.

4) Spoon into four small bowls and chill for about 30 minutes.

5) Top with fresh berries or chopped nuts for an extra crunch.

FAQ

Q: Can I swap in another sweetener?

A: Yes. Any preferred sweetener in the same amount works.

This dessert is a handy, protein-friendly gluten-free option that you can enjoy after dinner or as a quick midday pick-me-up.

Indulge guilt-free! This Chocolate Avocado Pudding is not just a treat; it’s a high protein vegan gluten free delight that packs flavor and nutrition into every creamy bite. Perfect for a quick snack or a shared dessert moment!

16. Spiced Quinoa Pilaf

Stuck choosing a quick, high protein vegan side? This Spiced Quinoa Pilaf helps you fuel your day with solid taste. It cooks fast, keeps your meal gluten-free, and makes a great base for bowls. Quinoa offers complete protein, so you get energy that lasts. The warm spices add coziness without masking the grain’s natural flavor.

Here is the full recipe you can make tonight.

Recipe details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 220 per serving

– Protein: 8g

– Fiber: 6g

Ingredients

– 1 cup quinoa

– 2 cups vegetable broth

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tsp cumin

– 1/2 tsp cinnamon

– Salt and pepper to taste

– Optional: 1/4 cup chopped nuts or 1/4 cup dried fruits for extra texture

Steps

1. Rinse quinoa under cold water and drain.

2. In a pot, sauté onion and garlic until translucent.

3. Add quinoa, vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil.

4. Reduce heat, cover, and simmer 15-20 minutes until quinoa is fluffy.

5. Remove from heat. Let sit 5 minutes, then fluff with a fork.

6. Stir in nuts or dried fruits if using.

Next steps: serve with roasted vegetables, a bean stew, or your favorite curry for a complete vegan meal.

17. Vegan Pesto Pasta

You want a quick meal that fits vegan and gluten-free needs and still tastes great. This Vegan Pesto Pasta delivers bright flavor in minutes. It uses gluten-free pasta and a simple homemade pesto that adds plant protein from nutritional yeast and nuts. You can add veggies to make it heartier.

Ingredients

– 12 oz gluten-free pasta

– 2 cups fresh basil

– 1/4 cup pine nuts

– 1/4 cup nutritional yeast

– 2 cloves garlic

– 1/2 cup olive oil

– Salt and pepper to taste (optional)

Steps

1) Bring a large pot of salted water to a boil. Cook the pasta until al dente as the package directs.

2) In a blender or food processor, blend basil, pine nuts, nutritional yeast, garlic, salt, pepper, and olive oil until smooth.

3) Scoop out a little pasta water. Drain the pasta and toss with the pesto, adding a splash of the water if needed to loosen the sauce.

4) Serve warm. Top with extra pine nuts or a pinch of nutritional yeast. For a heartier plate, add grilled veggies.

Elevate your meal prep with this Vegan Pesto Pasta! Packed with plant protein and fresh flavors, it’s a delicious reminder that quick, high protein vegan gluten free recipes can transform your day.

18. Sweet Potato and Black Bean Enchiladas

Are you after a hearty vegan dinner that stays gluten free and still feels cozy? These Sweet Potato and Black Bean Enchiladas deliver warmth and protein in every bite. Corn tortillas cradle a savory mix of tender potatoes and beans, all bathed in a rich enchilada sauce. It’s simple to pull together, and you can freeze extras for busy nights.

Nutrition at a glance:

– Servings: 4

– Calories per serving: about 320

– Protein: roughly 12 g

– Fiber: about 9 g

Ingredients

– 2 medium sweet potatoes, peeled and diced

– 1 can (15 oz) black beans, drained and rinsed

– 8 gluten-free corn tortillas

– 1 can (10 oz) enchilada sauce

– 1 tsp ground cumin

– 1/2 tsp chili powder (optional)

– Salt and pepper, to taste

– Optional toppings: avocado slices, fresh cilantro, lime wedges

Instructions

1) Preheat oven to 375°F (190°C).

2) Boil or steam the diced sweet potatoes until tender, 12–15 minutes. Drain well.

3) In a bowl, mash part of the potatoes for creaminess. Stir in black beans, cumin, chili powder, salt, and pepper.

4) Warm the tortillas just enough to make them pliable.

5) Spoon filling onto each tortilla, roll up, and place seam-side down in a baking dish.

6) Pour enchilada sauce over the rolls. Bake 20–25 minutes until hot and bubbling.

7) Top with avocado, cilantro, and a squeeze of lime before serving.

Make ahead tip: cool completely, then freeze the assembled rolls in a airtight container for up to 2 months. To reheat, bake covered at 350°F (175°C) until heated through.

FAQ

Q: Can I use whole wheat tortillas?

A: Yes, but be sure they are gluten free if needed. You can swap in your preferred gluten-free option.

Enjoy these protein-packed enchiladas as a reliable weeknight staple or a crowd-pleasing dish for friends.

19. Red Lentil Dal

You want a fast, comforting, high-protein dinner that fits a gluten-free life. Red lentil dal gives warmth, depth, and about 12 g of protein per serving. It also packs around 8 g of fiber. It cooks in about 30 minutes and pairs well with rice or flatbread. Here is why this recipe works for busy days. Let’s break it down.

Complete Recipe

Ingredients

– 1 cup red lentils

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tablespoon grated ginger

– 1 can coconut milk (14 oz)

– 1 tablespoon curry powder

– 2 cups water or vegetable broth

– Salt to taste

– Optional: chili flakes, cilantro for garnish

Steps

1. Rinse lentils. In a pot, sauté onion, garlic, and ginger until soft and fragrant.

2. Add lentils, coconut milk, curry powder, salt, and water or broth. Stir well.

3. Bring to a boil, then reduce heat. Simmer 15-20 minutes until lentils are tender and sauce thickens.

4. Serve over rice or with flatbread. Garnish as you like.

Next steps: Store in the fridge up to 4 days or freeze for longer.

20. Cabbage and Chickpea Stir-fry

You want a fast, filling meal that stays vegan and gluten free. This Cabbage and Chickpea Stir-fry delivers protein without heavy prep. Cabbage gives crunch, chickpeas add protein, and a simple stir-fry sauce ties it all together. You can make it in one pan in about 20 minutes, perfect for busy days.

Here is why this works for you.

Complete recipe

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 180 per serving

– Protein: 10 g

– Fiber: 5 g

Ingredients

– 1/2 head cabbage, shredded

– 1 can chickpeas, drained and rinsed

– 1 bell pepper, sliced

– 2 tbsp soy sauce or tamari (gluten-free)

– 2 cloves garlic, minced

Steps

1. Heat a large skillet. Add garlic and cook for 1 minute.

2. Add shredded cabbage and pepper. Stir-fry until just tender, about 5 minutes.

3. Stir in chickpeas and soy sauce. Cook 4–5 minutes more.

4. Serve warm. Top with sesame seeds or green onions if you like.

Tips

– Change sauces to mix flavors. Try teriyaki or a chili-garlic mix.

– Add broccoli or carrots for extra color and nutrients.

FAQ

Q: Can I add other vegetables?

A: Yes, broccoli or carrots work well.

21. Sweet Potato Hash

Here’s a breakfast that fuels your day without slowing you down.

This Sweet Potato Hash is protein rich and gluten free, perfect for vegans like you.

It stays colorful, warm, and easy to toss together on busy mornings.

Top it with avocado for healthy fats and extra creaminess.

Ingredients

– 2 medium sweet potatoes, peeled and diced

– 1 bell pepper, diced

– 1 small onion, chopped

– 2 tbsp olive oil

– Salt and pepper to taste

– Optional: 1/2 tsp paprika or ground cumin for extra flavor

Step-by-step instructions

1. Heat olive oil in a skillet over medium heat.

2. Add diced sweet potatoes; cook about 10 minutes until they start to soften.

3. Stir in bell pepper and onion; cook until everything is tender.

4. Season with salt, pepper, and optional spices; cook another 2 minutes.

5. Serve hot, topped with sliced avocado.

Nutrition and serving

– Servings: 4

– Calories: 250 per serving

– Protein: 6 g

– Fiber: 5 g

Frequently asked questions

Q: Can I add protein like tofu or tempeh?

A: Yes. Add it after the vegetables soften and cook until warmed through.

Next steps: Make extra and store in the fridge for quick mornings. Reheat gently in a skillet and top with avocado for a fast, protein-packed start to your day.

22. Vegan Baked Oatmeal

You want a quick high protein vegan gluten free breakfast that keeps you full. This Vegan Baked Oatmeal fits a busy morning and stays gluten free. It packs fiber and protein in every bite. You can remix it with your favorite fruits and nuts for variety.

Ingredients

– 2 cups rolled oats

– 2 cups almond milk

– 1/4 cup maple syrup

– 1 cup mixed berries

– 1/4 cup walnuts, chopped

– 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix oats, almond milk, maple syrup, berries, walnuts, and cinnamon.

3. Pour the mix into a greased baking dish.

4. Bake 30 minutes, until the top is golden and set.

Serve warm with extra almond milk. Great for meal prep—store the leftovers in the fridge for easy breakfasts.

23. Vegan Taco Bowl

If you need a fast, high-protein vegan gluten-free meal that fits a busy day, this Vegan Taco Bowl is for you. Start with a base of fluffy quinoa or ready-to-heat rice, then load it with black beans, corn, avocado, and salsa. You get protein, fiber, and healthy fats in every bowl, and you can tailor toppings to your taste. Next steps come in the recipe below so you can cook in minutes.

Ingredients

– 1 cup cooked quinoa

– 1 can black beans, drained and rinsed

– 1 cup corn kernels

– 1 avocado, sliced

– Salsa, to taste

– Lime wedges or juice

– Fresh cilantro (optional)

– Salt and pepper to taste

Instructions

1. If you need to cook quinoa, rinse 1 cup and simmer it with 2 cups water for about 15 minutes. Fluff with a fork.

2. In bowls, spread a base of quinoa or rice.

3. Top with black beans and corn.

4. Add avocado slices for creaminess.

5. Spoon on salsa and finish with a squeeze of lime.

6. Garnish with cilantro and a pinch of salt and pepper if you like.

This bowl travels well for lunches and keeps you full longer. It’s a smart, tasty way to fuel your day with simple ingredients.

24. Creamy Vegan Potato Soup

Craving a warm, dairy-free soup that fits your vegan gluten-free plan? This Creamy Vegan Potato Soup brings cozy comfort to your bowl. It uses simple ingredients and cashews to create a creamy texture without dairy. It’s hearty, easy to make, and perfect for chilly nights. Here is why this recipe helps you fuel your day.

Ingredients

– 4 medium potatoes, peeled and diced

– 1 onion, chopped

– 2 cloves garlic, minced

– 1/2 cup raw cashews, soaked in water for 20 minutes

– 4 cups vegetable broth

– Salt and black pepper, to taste

– Optional: 1/2 teaspoon dried thyme or a handful of chopped parsley for garnish

Instructions

1. Soak cashews in warm water for 20 minutes to soften.

2. In a pot, heat a little oil and sauté onion and garlic until soft and fragrant.

3. Add potatoes and vegetable broth. Bring to a gentle boil, then simmer until potatoes are tender, about 20 minutes.

4. Drain cashews and blend with 1/2 cup water until smooth.

5. Stir the cashew cream into the soup. Use an immersion blender to reach a silky texture, or blend in batches if you don’t have one.

6. Season with salt, pepper, and herbs. Simmer 5 minutes more. Serve hot with gluten-free bread or croutons.

Tips

– For extra creaminess, soak cashews longer or overnight.

– If the soup is too thick, add a splash more broth.

– Leftovers freeze well for later meals.

Next steps: store in a sealed container in the fridge up to 4 days or freeze for up to 3 months. Enjoy a cozy, protein-friendly bowl anytime.

25. Vegan Chocolate Protein Bars

Want a snack that fits your vegan and gluten-free needs and still hits your chocolate craving? These Vegan Chocolate Protein Bars are your answer. They travel well, require no bake time, and give steady energy before or after workouts. Each bar clocks in around 180 calories with 8g protein and 5g fiber. Here is why this works for a busy day. The recipe below is simple and easy to reuse anytime.

Ingredients

– 1 cup gluten-free oats

– 1/2 cup nut butter (peanut or almond)

– 1/4 cup maple syrup

– 1/4 cup cocoa powder

– 1/2 cup vegan protein powder

– 1/4 tsp salt

– Optional: 1/3 cup chopped nuts or dark chocolate chips

Step-by-Step Instructions

1. In a bowl, mix oats, nut butter, maple syrup, cocoa powder, protein powder, and salt until a smooth paste forms.

2. If the mix is stiff, stir in a splash of plant milk to loosen it.

3. Line a small dish with parchment. Press the mixture in evenly.

4. Chill in the fridge for at least 30 minutes until firm.

5. Cut into 10 bars. Keep in an airtight container in the fridge.

Nutrition at a glance: about 180 calories, 8g protein, 5g fiber per bar.

Tips for success:

– Add crunch with chopped nuts or mini chips.

– Use gluten-free oats to keep the bars fully gluten free.

– If you want it sweeter, drizzle a touch more maple syrup or a few extra chips.

Fuel your day with these Vegan Chocolate Protein Bars – packed with 8g of protein and 5g of fiber, they’re the perfect guilt-free treat that fits into your busy vegan and gluten-free lifestyle!

26. BBQ Cauliflower Wings

Want a snack that satisfies your cravings and fits a vegan gluten-free lifestyle? These BBQ Cauliflower Wings give you a crispy bite without meat. They bake to a golden crunch and soak up smoky BBQ flavor. Each serving is about 100 calories with 3g protein and 4g fiber.

Ingredients

– 1 head cauliflower, cut into florets

– 1 cup gluten-free flour

– 1 cup unsweetened almond milk

– 1 cup BBQ sauce

– Salt and pepper to taste

Step-by-step instructions

1. Preheat your oven to 450°F (230°C).

2. In a bowl, whisk together flour, almond milk, salt, and pepper until smooth.

3. Dip each cauliflower floret into the batter and place on a parchment-lined baking sheet.

4. Bake 20 minutes, until the coating sets and edges begin to brown.

5. Toss the florets in BBQ sauce, spread back on the sheet, and bake for 5 more minutes.

Serving tips

– Pair with vegan ranch or a dairy-free dip for extra zing.

– For extra crunch, broil for 1–2 minutes after saucing.

Frequently Asked Questions

Q: Can I fry these instead?

A: Yes. Fry until crisp, then drain on paper towels for a different texture.

27. Vegan Mushroom Stroganoff

If you want a warm, creamy vegan dish that fits a gluten-free day, this vegan mushroom Stroganoff is a solid pick.

Mushrooms give depth and a cashew base makes a silky sauce without dairy.

Serve it with gluten-free pasta or rice for a cozy meal that fuels your day.

You get a rich bite without heavy cream or meat.

Here is why it works.

Let’s break it down into simple steps you can follow tonight.

Complete Recipe

Ingredients

– 8 oz gluten-free pasta

– 2 cups mushrooms, sliced

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 cup cashews, soaked

– 1 cup vegetable broth

– Salt and pepper to taste

– Optional: 1 cup fresh spinach for color and nutrition

Instructions

1) Cook gluten-free pasta according to package directions.

2) In a large skillet, sauté onion and garlic until soft and fragrant.

3) Add mushrooms and cook until browned and tender.

4) Drain cashews; blend with vegetable broth until smooth to form the creamy sauce.

5) Stir the cashew sauce into the skillet. Season with salt and pepper. If you use spinach, add it now and cook 1–2 minutes until wilted. Serve over the pasta.

Tips

– Prep ahead: sauce the cashew base and finish with hot pasta when you’re ready.

– For extra protein, fold in a handful of cooked chickpeas or lentils.

– Refrigerate leftovers for up to 3 days; reheat gently with a splash of broth to keep it smooth.

28. Vegan Apple Crumble

You want a dessert that fits vegan and gluten free needs. This Vegan Apple Crumble brings warmth with sliced apples, cinnamon, and a crisp oat topping. It uses simple, wholesome ingredients and a natural sweet touch. Serve it warm with dairy-free ice cream for a cozy finish.

Nutrition

– Servings: 6

– Calories: 250 per serving

– Protein: 4g

– Fiber: 5g

Ingredients

– 4 apples, peeled and sliced

– 1 cup rolled oats

– 1/2 cup almond flour

– 1/4 cup maple syrup

– 1 tsp cinnamon

Steps

1. Preheat the oven to 350°F (175°C).

2. Toss apples with maple syrup and cinnamon.

3. Mix oats and almond flour in a separate bowl.

4. Layer apples in a baking dish, then sprinkle the crumble mix on top.

5. Bake 30 minutes until the top is golden and bubbly.

Finish with a scoop of dairy-free ice cream if you like. It stores well and reheats nicely.

29. Vegan Chickpea Salad Sandwich

Need a quick, satisfying vegan lunch that fits a gluten-free diet? This chickpea salad sandwich packs protein, crunch, and cream in minutes. It uses simple ingredients and no cooking is required. It tastes bright from celery and red onion and works on gluten-free bread or crisp lettuce wraps.

This is the complete recipe you can use today

Ingredients

– 1 can chickpeas, drained and rinsed

– 1/4 cup vegan mayo

– 1/4 cup celery, diced

– 1/4 cup red onion, diced

– Salt and black pepper, to taste

– Optional: 1/4 teaspoon dill or paprika for extra flavor

Steps

1) In a bowl, mash chickpeas with a fork until they’re slightly chunky.

2) Stir in vegan mayo, celery, red onion, salt, pepper, and any optional spices.

3) Mix until everything is evenly coated and holds together.

4) Spoon the filling onto gluten-free bread or into crisp lettuce cups.

5) If you like a firmer bite, chill the mixture for 10–15 minutes before serving.

Tips

– Add a pinch of dill or paprika for a new note of flavor.

– This salad keeps well in the fridge for up to 3 days.

30. Vegan Thai Green Curry

If you want a fast, protein-packed vegan curry that stays gluten free, this Vegan Thai Green Curry fits the bill. It tastes bright and creamy at the same time. Coconut milk coats the veggies, while green curry paste wakes up the flavors with a gentle heat. You can pull it together in minutes and dish it over rice for a complete meal.

Recipe at a glance

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 300 per serving

– Protein: 10 g

– Fiber: 7 g

Ingredients

– 1 can coconut milk

– 1 cup green beans

– 1 red bell pepper, sliced

– 1 zucchini, sliced

– 2 tbsp green curry paste

– 1 cup firm tofu, cubed (optional for extra protein)

– Salt to taste

Step-by-step instructions

1) In a pot, heat the coconut milk and whisk in the green curry paste until smooth and fragrant.

2) Add green beans, red pepper, zucchini, and tofu if you use it. Simmer until the veggies are tender.

3) Season with salt, then scoop the curry over hot rice. Taste and adjust salt or spice as you like.

Tips

– For extra protein, add more tofu or throw in chickpeas.

Frequently asked questions

Q: Can I use regular curry powder instead of green curry paste?

A: Yes, but the flavor will be different.

Conclusion

These 30 high protein vegan gluten free recipes are designed not only to nourish but to inspire your culinary creativity! From hearty salads to indulgent desserts, there’s something for everyone in this collection. Try them out, let your taste buds explore, and keep fueling your body with healthy, plant-based meals!

Don’t forget to share your favorites or any variations you create. Happy cooking!

Frequently Asked Questions

What are some high protein vegan gluten free snacks I can try?

Looking for tasty options? Try making Peanut Butter Protein Balls or Coconut Chia Seed Pudding. Both are quick to prepare and packed with protein. These snacks are not only delicious but also perfect for keeping you energized throughout your busy day!

How can I meal prep high protein vegan gluten free recipes for the week?

Meal prepping is a breeze with these recipes! Start with dishes like Chickpea and Spinach Stew or Lentil and Sweet Potato Tacos. Prepare large batches, portion them into containers, and refrigerate. This way, you’ll have satisfying meals ready to go whenever hunger strikes!

Are there any plant-based protein sources that are gluten-free?

Absolutely! Great options include quinoa, chickpeas, lentils, and black beans. These ingredients not only provide substantial protein but also add flavor and texture to your dishes. Incorporating these into your meals can help you meet your protein needs while staying gluten-free!

Can I find high protein vegan gluten free breakfast ideas?

Definitely! Start your day with Almond Flour Pancakes or a delicious Vegan Protein Smoothie. Both options are not only high in protein but also gluten-free, ensuring you have a nutritious and satisfying breakfast to fuel your day ahead!

What are some easy high protein vegan gluten free dinner recipes?

For a delightful dinner, consider making Vegan Stuffed Peppers or BBQ Cauliflower Wings. Both of these dishes are not only high in protein but also gluten-free, making them perfect for a wholesome dinner that everyone will enjoy!