3 Vegan Dinner Recipes with over 20g of protein

3 Vegan Dinner Recipes with over 20g of protein

We aim to cater for absolutely everyone with the Zing Wellbeing recipes and ensuring you eat enough protein every day is one of the things we regularly nag our members about.    

These 3 Vegan Dinner Recipes are sure to leave you feeling full and have added health benefits in every single ingredient. Plus each recipe is over 20g of protein.

Join Zing Wellbeing for more delicious Vegan recipes just like these ones.   

Vegan Dinner Recipes over 20g protein 

Vegetarian chilli

Yum yum!  This vegetarian chilli is delicious and super nutritious.

Packed with ingredients full of protein and fibre, supporting muscle health and digestion and essential vitamins, minerals, and antioxidants, promoting overall health and immune function.

Serves 4

INGREDIENTS
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red capsicum, chopped
• 1 yellow capsicum, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 400g can black beans
• 400g can kidney beans
• 400g can diced tomatoes
• 200g corn kernels
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp chilli powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 avocado, diced (for topping)
• Fresh coriander for garnish

METHOD

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent.
  2. Add capsicum, carrots, and zucchini. Cook until vegetables are slightly tender, about 5 minutes.
  3. Stir in black beans, kidney beans, diced tomatoes, corn, tomato paste, and vegetable broth.
  4. Add chilli powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
  5. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, until vegetables are tender and flavors are well blended.
  6. Serve hot, topped with diced avocado and fresh coriander. Serve with rice if desired.

CALORIES + MACRO NUTRIENTS total
FAT 18g
CAL 550
PROTEIN 20g
FIBRE 20g
CARBS 80g

Benefits

Beans are high in plant-based protein and fibre, supporting muscle health and digestion. Vegetables provide essential vitamins, minerals, and antioxidants, promoting overall health and immune function. Avocado adds healthy fats that support heart health and reduce inflammation.

Vegetarian shepherd's pie 

Our Vegetarian shepherd's pie recipe is high in soluble, prebiotic fibre feeding gut microbiome, from potatoes, lentils and garlic.

Serves 6

INGREDIENTS
Extra virgin olive oil spray
• 1 onion, diced
• 3 garlic cloves, diced
• 2 cup sliced mushrooms
• 1 carrot, diced
• 2 400g can brown lentils
• 2 tablespoon Massel gluten free gravy powder (or preferred brand of choice)
• 400g can chopped tomatoes
• 2 teaspoon Massel veggie stock powder (or preferred brand of choice)
• 1 cup water
• 1 tablespoon tomato paste
• 2 teaspoon tamari (or soy sauce)
• 4 medium brushed potatoes
• 4 tablespoon milk of choice
• 1 tablespoon olive oil
• 2 sprigs fresh dill, chopped

METHOD

  1. Preheat oven to 180°C.
  2. Place a large pot over high heat, spray with EVOO and fry off onions and garlic for 2 minutes or until onion is translucent. Add mushrooms and carrot and fry for 1 minute. Stir in the gravy, tomato paste, soy and pepper, fry for 1 minute.
  3. Add in the stock powder, water, lentils and tomatoes.
  4. Bringing to the boil and simmering for 20 minutes until reduced and thickened slightly. Meanwhile bring to the boil a large pot of water.
  5. Boil the potatoes in a pot for 10 minutes or until potatoes are soft and fall apart when poked with a fork.
  6. Drain the potatoes, add back into the pot and mash with olive oil and milk until creamy. Sprinkle in the dill and fold through.
  7. Spray a 25x18cm oven safe baking with EVOO.
  8. Spoon shepherd’s pie mix into the dish and spread evenly. Top with mash potato mixture, ensure smoothed evenly.
  9. Place dish in the oven to bake for 10 minutes before switching to fan grill at 200°C, grill for a further 8-10 minutes or until potato begins to become golden and crisp on top.
  10. Remove from oven and allow to cool for 3-5 minutes before serving.

Benefits
Lentils are rich in protein non-haem iron essential for supporting iron stores.
This recipe is high in soluble, prebiotic fibre feeding gut microbiome, from
potatoes, lentils and garlic. While mushrooms add Vitamin D for immune
function and reducing inflammation.

CALORIES + MACRO NUTRIENTS PER SERVE
CAL 392
PROTEIN 21.4g
FAT 4.8g
CARBS 56.7g
FIBRE 14g

Chilli Tempeh and Mixed Vegetable

Serves 2

Ingredients

  • 2 cups broccoli, chopped
  • 2 red capsicums, chopped
  • 250g tempeh, cubed
  • 2 tbsp. olive oil
  • ½ cup sweet chilli sauce
  • salt and pepper to taste 

Method

  1. Preheat the oven to 200C and line a baking sheet with parchment paper.
  2. Add the broccoli, capsicum, and tempeh to the baking sheet. Drizzle the oil all over then toss to coat. Pour the sweet chilli sauce all over and season with salt and pepper. Toss again, then spread out into an even layer.
  3. Place in the oven and cook for 20 to 25 minutes, flipping halfway through, or until the vegetables are tender and the tempeh is browned

Benefits

Tempeh delivers a great meat-free source of protein to stabilise blood sugar levels and help you through the day. This will also assist in balancing hormones along with delivering vitamin A, C and potassium.

Broccoli supports liver function and therefore digestion as well as providing gut loving fibre and vitamins and minerals.

Nutritional value per Serve

  • Kcal 499
  • Fat 28g
  • Carbs 43g
  • Fibre 5g
  • Protein 29g

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