14 Plant Protein Recipes

My top 14 plant protein recipes – from tofu to seitan to chickpeas, there’s something for everyone.

Golden Chickpea and Butterbean Curry

Plant protein source: Chickpeas, cashews and butter beans
This comforting golden curry features a silky roasted sweet potato and red capsicum sauce blended with cashews, layered over a fragrant onion-tomato masala and finished with crispy chickpeas, tender butter beans, and a touch of coconut yogurt for the perfect balance of spice, creaminess, and warmth.

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Vegan Cheeseburger with Big Mac Sauce

Plant protein source: Textured vegetable protein and cashews
This vegan cheeseburger is the ultimate comfort food. It’s packed with umami, a perfect balance of smoky, savoury, and creamy flavours. The texture is hearty and satisfying, thanks to roasted mushrooms, rehydrated TVP, and chopped cashews. It holds together beautifully and crisps up just like a traditional burger patty.

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Crispy Tofu with Creamy Dill Sauce

Plant protein source: Tofu
This is one of those recipes I keep coming back to. The tofu gets ultra-crispy thanks to a dip in cornstarch and cornflakes, and the marinade infuses it with lemony, savoury flavour. It might be one of my favourite ways to eat tofu and that’s saying a lot as I’ve tried a lot of tofu dishes! Paired with the creamy dill sauce, it hits all the right notes: zesty, rich, and herby.

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Pumpkin Lasagna

Plant protein source: Tofu and cashews
This pumpkin lasagna is layered with creamy cheesy cashew-tofu ricotta, rich sage pumpkin sauce, baby spinach, and stretchy vegan mozzarella. It’s the perfect hearty, plant-based comfort food for colder months and it’s super high in protein!

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Tofu Shawarma

Plant protein source: Tofu
This tofu shawarma is smoky, spiced, and satisfying; perfect for wrapping, scooping, or bowl-building. I love this recipe because it’s one of those rare plant-based dishes that feels just as hearty and satisfying as meat (but it doesn’t try to replicate that “meat” taste, it holds it’s own!) The tofu is boiled first which allows it to soak up the spices, then soaked in a spiced coconut yogurt marinade that’s packed with flavour; think cumin, coriander, cardamom and smoked paprika.

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Tofu Piccata (Lemon Butter Sauce)

There’s something so satisfying about the crispy tofu paired with a buttery lemon-caper sauce. It’s packed with flavour, protein-rich, and feels like a restaurant-quality dish you can make at home. I love that the ingredients are accessible and the whole thing comes together with minimal fuss.

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Chickpea Curry with Potato Hotcakes (Chana Aloo Curry)

Plant protein source: Chickpeas
This is one of my favourite meals which reminds me of home. The potato hotcakes are golden and crispy, kind of like a cross between hash browns and savoury pancakes. Paired with creamy, spiced chickpea curry, it’s warm, filling and packed with nutrients. I love how this recipe uses basic pantry staples but still feels special. You can prep the mashed potatoes ahead of time, and even freeze extra hotcakes. The chickpea curry comes together in one pan and is layered with flavour from ground spices. It’s a great way to use up leftover potatoes and an easy dinner that feels cozy, wholesome, and delicious.

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Giant Rainbow Rice Paper Roll

Plant protein source: Tofu
There’s something so fun about a giant rice paper roll you slice up and share. It’s like the best parts of spring rolls, rice paper rolls, and salad bowls combined into one satisfying, plant-based meal. You get crisp veggies, soft noodles, flavour-packed peanut tofu, and creamy sauce all wrapped in delicate rice paper.

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Vegan Schnitzel

Plant protein source: Seitan (vital wheat gluten)
My favourite comfort food that my mum makes is chicken schnitzel and I have been really missing it since become vegetarian. I’ve seen schnitzel made with tofu, but it’s really doesn’t compare. The breadcrumbs coat the tofu, and then the tofu just tastes like well, tofu. And I don’t like tofu (unless it’s got a killer marinade), so I knew I had to try something different.

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Sheet-Pan Gochujang Tofu & Roasted Vegetables

Plant protein source: Tofu
Golden, crispy tofu tossed in spicy-sweet gochujang, roasted veggies, and a bright pickled radish salad — all in one easy sheet-pan meal. It’s spicy, sweet, nourishing, and all comes together on a single pan — minimal dishes, maximum flavour.

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Brussel Sprout, Apple & Pecan Salad

Plant protein source: Tempeh
I love this salad because it’s packed with texture and flavour, shaved Brussels sprouts and julienned Pink Lady apples for crunch, candied pecans for sweetness, smoky air-fried tempeh as your plant-based bacon, and creamy vegan feta to bring it all together. It’s rich in fibre, healthy fats, and plant-based protein, making it both satisfying and nourishing.

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Marry Me Tofu

Plant protein source: Tofu
This Marry Me Tofu is a flavour-packed vegan dish featuring marinated tofu fillets grilled until golden, then simmered in a rich, creamy sun-dried tomato sauce. It’s the perfect plant-based comfort meal to impress anyone; yes, even non-vegans. There’s two steps to this Marry Me Tofu, and why I believe my version is better than other versions (I said it) – is because the tofu is pre-marinated. And once you try this, that’s the only way you’ll want to eat your tofu. The marinade helps the tofu soak up loads of flavour, and the sauce has the perfect balance of creamy, tangy, and umami.

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Tofu Gnudi Bolognese

Plant protein source: Tofu and textured vegetable protein
Soft, pillowy spinach gnudi made with tofu “ricotta,” served with a rich, hearty vegan bolognese. This dish is comforting, nourishing, and perfect for when you want something cozy but still packed with greens. Not only does this gnudi bolognese taste amazing, but it’s high in protein and fibre, made with simple whole food ingredients, and way easier to make than it looks.