9 Muscle Building Vegan Recipes
100% Plant-Based, High Protein Meals

This delicious vegan breakfast is a snap to make. This recipe makes around 4 pancakes. You’ll need:

• Half a ripe banana (70 g)
• 1 tbsp ground flax seed
• 30 g vegan protein powder
• 120 ml or 1/2 cup plant milk
• 1/4 teaspoon cinnamon
• 1 teaspoon baking powder
• 40 g or 1/2 cup oatmeal
• Stevia, maple syrup or other sweetener

Once you’ve diced your onion and bell pepper, toss it in the pan with some garlic, chili, and some water.

Sauté the mixture for 5 minutes on medium-high heat. Once it’s aromatic, it’s time to add the broth, beans, lentils, sweetcorn, chopped tomatoes, tomato paste, and spices.

Once you’ve stirred everything in, let it simmer for 20-30 minutes, mixing it occasionally.

Give it a taste and add salt and pepper or some spicy seasoning to your liking. Some side dishes could be tangy guacamole, toasted bread, or jasmine rice.

First, toast your cumin seeds in a large casserole pan for around two minutes. Add the onion, garlic, ginger, and some water to your toasted cumin and let sit for 3 minutes.

Now, add the rest of the ingredients and let it simmer with the lid on for 40 minutes. Add some salt and pepper. For a smoother, less chunkier stew – pour into a blender and mix. Garnish with a bit of cilantro, parsley, or avocado, and enjoy with a side of toast.

Serving size: 1/3 recipe (adjust if you want)
Calories = 405 kcal, Protein = 21.1 g, Fat = 2.1 g, Carbs = 80.1 g

First, add lentils and 500 ml of water in a pot. Let them simmer until lentils are tender (20-30 minutes). Next, add the cumin seeds to a casserole pan on medium-high heat and toast for about two minutes. After that, add your onions and cook for 15-20 minutes, adding water and scraping the bottom when needed.

Once the onion is nicely caramelized, scoop out roughly a third to use as garnish later. Now, add in minced garlic and the rest of the spices with the onions and let cook for 1-2 minutes. Add the cooked lentils as well as the rice and 700 ml of water to the casserole and stir. Let simmer under a lid for 30 minutes until rice is cooked (don't touch – letting steam out ruins the rice).

To start, add in mushrooms, onion, celery, carrots in a pan and let cook on medium-high heat for about 7 min. Make sure mushrooms have released their water. Next, add minced garlic, tomato puree and simmer off for 2 more minutes.

Now add the can of crushed tomatoes, dry spices, vegetable stock, and lentils. The amount of veggie stock you need might vary – so start with 500 ml/2 cups and add as needed.

Cook for 40 minutes until lentils are soft and add salt and pepper to taste. Serve with a satisfying pile of pasta or rice.

Serving size: 1/3 recipe
Calories = 406 kcal, Protein = 27.2 g, Fat = 2.8 g, Carbs = 74.7 g

If you want to cut time in the kitchen, you can transform the bolognese from the previous recipe into this pie. For this healthy vegan recipe, you’ll need:

• 1 batch lentil bolognese
• 500 g white potato, cubed
• 500 g sweet potato, cubed
• 100-200 g soy milk
• Salt and pepper to taste

While your bolognese is simmering, boil the potatoes until soft (20-30 minutes). Strain potatoes and mash them up with soy milk.

If you’re using dried chipotle peppers, rehydrate them by adding boiled water and cover for 20 min. In a separate pan, sauté the onion with some water for 7 minutes in a large pan on medium-high heat.

Next, scrape out the seeds and membrane bits in the chipotle peppers. Keep the water, since it’s got some great flavors soaked in.

Then, add minced garlic, finely chopped peppers (or puree), tomato puree and spices and let fry for 3 minutes. Once fried, add the cubed sweet potato, can of tomatoes, lentils and vegetable stock and let cook for 40 minutes or until lentils are soft.

To get cooking, toast the mustard and cumin seeds in a large pan on medium-high heat. Once toasted, add onion with some water and sauté for 5 minutes. Then, add garlic, ginger and chilies and let cook for 2 minutes.

Now go in with dry spices, stick of cinnamon, bay leaves and the tomato. Let flavors mix and develop for another 2 minutes. Once everything is aromatic, add the red lentils and 500 ml/2 cups of water. If you like a thinner dal, add more water.

Combine the 50 g of cashew nuts with a bit of water in a food blender or mixer, then stir the mix into the dal.

To start, wash the sweet potatoes and prick each with a fork. Place them evenly on a lined baking sheet bake for around 60 minutes or so. Once baked, slice in half lengthwise. Fry the black beans, corn, tomato, onion, and spices in a pan on medium-high heat for 10 minutes.

Create your dressing by mixing the tahini paste with water and lemon juice. Top your sweet potatoes with the bean mixture, drizzle on your tahini dressing, and add coriander for garnish. One word – yummy!

Serving size: 1/3 recipe
Calories = 328 kcal, Protein = 11.7 g, Fat = 5.9 g, Carbs = 60.4 g

These muscle building recipes are perfect for level 5 vegans looking to build their muscles.

I hope these high protein recipes showed you the delicious joy that can be found in vegan cooking.

Not only can eating vegan can be a breeze, but it’s also good for you. Vegans have shown to reap benefits from their specialized diet.

If you're ever on the go and don't have time to cook, consider jumping on a plant-based food delivery service or vegan subscription boxes.