12 Delicious High-Protein Vegan Meals for a Healthy Diet

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For a healthy diet, you’ve got to try high-protein vegan meals like quinoa and black bean salad, lentil and sweet potato shepherd’s pie, and chickpea curry with spinach. These dishes are packed with essential nutrients and can satisfy your cravings, whether it’s a hearty casserole or a comforting stir-fry. Tempeh stir-fry and vegan protein pancakes also make great options. Discover more flavorful recipes and ways to incorporate plant-based proteins into your meals.

Quinoa and Black Bean Salad

Quinoa and black bean salad is a vibrant and nourishing dish that combines the nutty flavor of quinoa with the rich, earthy notes of black beans. This salad isn’t only packed with protein, but it’s also loaded with fiber, making it a great choice for anyone looking to maintain a balanced and healthy diet.

The combination of fresh vegetables and zesty dressing helps to create a delightful medley of flavors and textures that can be enjoyed as a main dish or as a side. This recipe is incredibly versatile and can be easily customized to suit your taste preferences. You can add in seasonal veggies or spices to elevate the flavor profile, ensuring each bite is as exciting as the last.

Whether you’re looking for a quick weekday meal or a colorful contribution to a potluck, this quinoa and black bean salad is sure to please.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup corn, fresh or frozen
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste

Combine the quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa is cooked through and the water is absorbed.

In a large bowl, fluff the cooked quinoa with a fork and let it cool slightly. Then, add the black beans, red bell pepper, corn, red onion, avocado, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper and drizzle over the salad. Gently toss everything together until well mixed.

When preparing this salad, consider letting it chill in the refrigerator for about 30 minutes before serving. This resting time allows the flavors to meld together beautifully, creating a more cohesive taste.

Additionally, feel free to experiment with different herbs or spices, such as adding jalapeños for some heat or using lemon juice in place of lime for a different citrus twist. Enjoy this delicious salad cold or at room temperature as part of a high-protein vegan meal!

Lentil and Sweet Potato Shepherd’s Pie

Lentil and Sweet Potato Shepherd’s Pie is a nutritious, hearty dish that perfectly blends the earthiness of lentils with the sweetness of roasted sweet potatoes. This vegan twist on the classic Shepherd’s Pie is both comforting and satisfying, making it an ideal meal for any occasion, whether for a family dinner or a cozy night in. Packed with plant-based protein and fiber, it’s a great way to fuel your body without sacrificing flavor.

This dish brings together wholesome ingredients that complement each other beautifully. Lentils provide a meaty texture and richness, while sweet potatoes, when mashed, create a creamy topping that adds a delicious sweetness. With various vegetables added for flavor and nutrition, this meal is sure to impress both vegans and non-vegans alike.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Cook the lentils in vegetable broth according to the package instructions until tender, usually about 20-30 minutes. While the lentils cook, boil the sweet potatoes in a separate pot until fork-tender, about 15 minutes.

In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened. Add the carrots and peas, cooking until tender. Stir in the cooked lentils, tomato paste, soy sauce, thyme, rosemary, and season with salt and pepper.

Spread the lentil mixture in a baking dish and top with the mashed sweet potatoes. Bake at 375°F (190°C) for about 25-30 minutes, or until the top is slightly golden and crispy.

For the best flavor, make sure your lentils are well-seasoned before baking. You can also customize the vegetable filling according to your preference, adding ingredients like corn or bell peppers for extra flavor and nutrition.

If you want to enjoy a bit of crispiness, broil the top of the pie for a few minutes after baking, but watch it closely to prevent burning. This dish can be made ahead of time and refrigerates well, making it a convenient option for meal prep.

Chickpea Curry With Spinach

Chickpea curry with spinach is a delightful dish that beautifully blends flavors and nutrients, making it a perfect high-protein vegan meal. This curry combines the earthiness of chickpeas with the vibrant, leafy green of spinach, resulting in a satisfying dish that packs a punch regarding taste and nutrition. Not only is it easy to prepare, but it also requires minimal ingredients, making it accessible for both novice and seasoned cooks alike.

The aromatic spices and creamy texture of the curry sauce elevate the dish, making it a comfort food favorite. Whether served over fluffy rice, with warm naan, or as a standalone meal, this chickpea curry is sure to please vegetarians and meat-eaters alike. Packed with protein from the chickpeas and vitamins from the spinach, it’s a wholesome choice for anyone looking to increase their plant-based protein intake.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Juice of 1 lime

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and grated ginger, followed by the curry powder, cumin, and turmeric.

After a minute of cooking the spices, add the chickpeas, diced tomatoes, and coconut milk. Stir to combine everything well, then bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally.

Finally, add the fresh spinach and cook until wilted. Season with salt, pepper, and lime juice before serving.

For added flavor, consider garnishing the dish with fresh cilantro or a sprinkle of red pepper flakes for some heat. You can also adjust the consistency of the curry by adding more coconut milk or reducing it longer if you prefer a thicker sauce.

Serve it with whole grains like quinoa or alongside some warm, crusty bread to soak up the delicious sauce. If you want to prepare it in advance, this curry actually tastes even better the next day!

Tempeh Stir-Fry With Broccoli

Tempeh stir-fry with broccoli is a scrumptious way to incorporate plant-based protein into your diet while reaping the delicious flavors of vibrant vegetables.

Tempeh, a fermented soy product, boasts a rich, nutty flavor and a firm texture that makes it an excellent protein source, perfect for any vegan meal. Paired with crunchy broccoli, this dish becomes a colorful plate that isn’t only satisfying but also loaded with essential nutrients.

Preparing this dish is straightforward, making it a great option for busy weeknights. In just a few steps, you can have a wholesome, high-protein meal on the table in no time.

The combination of soy sauce, garlic, and ginger enhances the natural taste of the tempeh and broccoli, while contributing an Asian flair to the dish. Whether you serve it over rice or noodles or enjoy it on its own, this tempeh stir-fry is sure to please everyone at the table.

Ingredients:

• 1 block of tempeh, cubed
• 2 cups of broccoli florets
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of fresh ginger, minced
• 3 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 tablespoon of sesame seeds (optional)
• Cooked rice or noodles (for serving)

Sauté the ginger and garlic in sesame oil over medium heat in a large skillet or wok until fragrant.

Add the cubed tempeh and cook until golden brown, about 5-7 minutes. Toss in the broccoli florets and red bell pepper, stirring regularly for another 5-7 minutes, or until the vegetables are tender yet crisp.

Pour in the soy sauce and stir to combine everything well. Allow it to cook for an additional minute, then serve over cooked rice or noodles, garnished with sesame seeds if desired.

When cooking tempeh, it’s beneficial to steam it for about 10 minutes before sautéing to enhance its texture and flavor absorption.

You can also marinate the cubed tempeh in soy sauce or your favorite marinade for a few hours before cooking to enrich the taste further.

Feel free to add other veggies like snap peas or carrots to increase the nutritional value and color of the stir-fry, making it truly your own!

Vegan Protein Pancakes

Vegan protein pancakes are a delightful and nutritious way to start your day. Packed with plant-based protein, these pancakes aren’t only filling but also versatile enough to suit various flavor profiles. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your routine, these pancakes will satisfy your taste buds while providing essential nutrients.

The secret to achieving the perfect texture in these pancakes lies in using the right combination of flours and plant-based protein sources. This recipe utilizes whole wheat flour and a scoop of your favorite vegan protein powder, which contributes to both the fluffiness of the pancakes and their high protein content. Serve them with fresh fruits, nuts, or a drizzle of maple syrup, and you have a wholesome breakfast ready in no time.

Ingredients:

• 1 cup whole wheat flour
• 1 scoop vegan protein powder
• 2 tablespoons ground flaxseed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Coconut oil or non-stick spray for cooking

In a large mixing bowl, combine the whole wheat flour, vegan protein powder, ground flaxseed, baking powder, and salt. In a separate bowl, whisk together the almond milk, vanilla extract, and maple syrup. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

The batter should be thick but pourable; if it’s too thick, add a little more almond milk. For the best results, let the batter rest for a few minutes before cooking. Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.

Pour about a quarter cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes on one side, or until bubbles form on the surface, then flip and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter.

One helpful tip for making the fluffiest pancakes isn’t to overmix the batter; it’s okay if there are a few lumps. Additionally, feel free to customize your pancakes by adding fresh fruits like blueberries or bananas directly into the batter for extra flavor and nutrition. To keep the pancakes warm while you cook the rest, place them in a warm oven (set to about 200°F) until ready to serve.

Spicy Tofu Tacos

Spicy Tofu Tacos are a fantastic high-protein vegan meal that packs a punch of flavor while offering a nutritious twist. The combination of spiced tofu, fresh vegetables, and a zesty sauce creates a delightful explosion in every bite. This dish not only satisfies hunger but also caters to those looking for a hearty vegan option full of plant-based protein. Perfect for a casual dinner or meal prepping for the week, these tacos will surely become a favorite at the dinner table.

In this recipe, tofu serves as the star ingredient, providing a solid amount of protein while being versatile enough to soak up all the lovely spices and flavors you introduce. You can customize the toppings to your liking, making these tacos adaptable and suitable for everyone. Serve them with fresh vegetables, creamy avocado, and a squeeze of lime to take your taco night to the next level.

Ingredients:

• 14 oz firm tofu, pressed and drained
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• Salt and black pepper, to taste
• 8 small corn or flour tortillas
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 cup shredded lettuce
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cut the pressed tofu into small cubes and marinate in a mixture of olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper for about 15 minutes.

In a skillet over medium heat, cook the marinated tofu until golden and crispy, which usually takes around 7-10 minutes. Warm the tortillas in a separate pan or directly over a low flame until soft and pliable.

Assemble the tacos by layering the tofu, diced tomatoes, avocado slices, and shredded lettuce, and garnish with fresh cilantro. Serve with lime wedges on the side.

For an even bolder flavor, let the tofu marinate for an hour or more if time allows. This extra time lets the flavors penetrate deeper into the tofu.

Additionally, feel free to experiment with your choice of vegetables or add some spicy salsa for an extra kick. Keeping toppings fresh and vibrant not only enhances the visual appeal but also adds a crunch that balances the tender tofu beautifully.

Enjoy your spicy tofu tacos with your favorite side dish or as a standalone meal!

Vegan Chickpea Burgers

Vegan chickpea burgers are a delicious and satisfying alternative to traditional meat burgers. Packed with protein and fiber, chickpeas serve as a robust base, ensuring that these patties are both nutritious and filling.

This versatile recipe allows for creativity in flavoring, so you can customize your burgers with various spices and toppings to suit your taste preferences. They’re perfect for a quick weeknight meal or a backyard barbecue with friends and family.

Not only are these burgers delightful on their own, but they’re also incredibly easy to prepare, making them an ideal choice for novice chefs and seasoned cooks alike. The combination of chickpeas, vegetables, and spices creates a savory patty that pairs perfectly with your favorite sauce, avocado, or fresh veggies.

Serve them on a whole-grain bun for a wholesome meal that everyone will love.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs (gluten-free if desired)
• 1/4 cup onion, finely chopped
• 1/4 cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Fresh herbs (like parsley or cilantro), optional
• Whole grain or gluten-free burger buns

In a large bowl, mash the chickpeas with a fork or potato masher until chunky but no longer whole. Add the breadcrumbs, chopped onion, bell pepper, garlic, cumin, smoked paprika, salt, and black pepper. Mix until all ingredients are well combined.

With your hands, form the mixture into patties, about 1/2 inch thick. Heat olive oil in a non-stick skillet over medium heat. Cook the patties for 5-6 minutes on each side or until golden brown and crispy. Serve on buns with your favorite toppings.

For an extra flavor boost, try adding different spices or herbs to the chickpea mixture, such as chili powder, nutritional yeast, or a splash of hot sauce.

Additionally, if you want a firmer texture, you can chill the patties in the refrigerator for about 30 minutes before frying. This will help them hold together better during cooking. Finally, don’t hesitate to experiment with various toppings like avocado, salsa, or tahini sauce, elevating your burger experience even further.

Edamame and Brown Rice Bowl

Edamame and brown rice bowl is a nutritious and delicious dish perfect for anyone looking to add more plant-based protein to their diet. This dish combines the creamy texture of edamame with the chewy bite of brown rice, making it both satisfying and hearty. Packed with vitamins, minerals, and protein, it’s not only a great meal option for vegans but also for anyone wanting to boost their overall nutritional intake.

Preparing this bowl is quick and easy, making it perfect for weeknight dinners or meal prep. You can customize it by adding your favorite vegetables or sauces, allowing for endless variations. Whether enjoyed warm or cold, this bowl is versatile enough to fit your palate.

Let’s get started!

• 1 cup brown rice
• 1 ½ cups shelled edamame (fresh or frozen)
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup green onions, chopped
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Optional: sesame seeds for garnish

Start by cooking the brown rice according to package instructions. While the rice is cooking, steam the edamame until tender, if using fresh.

Once the brown rice is ready, fluff it with a fork and mix it in a large bowl with the edamame, cherry tomatoes, cucumber, and green onions. In a small bowl, whisk together the soy sauce, sesame oil, and lemon juice, then drizzle it over the rice mixture, tossing to combine.

Season with salt and pepper to taste, and sprinkle with sesame seeds if desired.

For an even healthier option, feel free to add additional vegetables like bell peppers, spinach, or avocado. You can also use quinoa or cauliflower rice as a base for a different flavor or texture profile.

If preparing the dish ahead of time, consider storing the dressing separately and adding it just before serving to maintain freshness. Enjoy your nutrient-packed edamame and brown rice bowl!

Peanut Butter and Banana Overnight Oats

Peanut Butter and Banana Overnight Oats are a delicious and satisfying way to start your day. These oats not only provide a protein-packed punch but also deliver a delightful blend of flavors that will keep you energized and full throughout the morning.

The combination of creamy peanut butter and sweet bananas creates a naturally sweet treat that needs minimal preparation, making it a perfect option for busy individuals or families.

To make this dish, all you need to do is combine the ingredients in a jar or container and let them soak overnight in the refrigerator. This allows the oats to absorb the flavors while softening to a perfect consistency by morning. You’ll wake up to a nutritious breakfast that’s ready to eat, saving you time and effort in the morning rush.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 2 tablespoons peanut butter
• 1 ripe banana, sliced
• 1 tablespoon chia seeds (optional)
• 1 teaspoon maple syrup (optional)
• A pinch of salt
• Cinnamon to taste (optional)

In a medium bowl or a jar, combine the rolled oats, almond milk, peanut butter, salt, and any optional ingredients you wish to add, such as chia seeds and maple syrup. Mix everything well until the peanut butter is fully incorporated into the liquid.

Gently fold in the sliced banana, being careful not to mash them, then cover with a lid or plastic wrap and place in the refrigerator overnight. In the morning, stir the mixture and adjust the consistency with a bit more almond milk if desired before enjoying.

For an extra boost of flavor and nutrition, consider adding toppings such as sliced almonds, cacao nibs, or a dollop of additional peanut butter in the morning. You can also switch up the fruits by using berries, chopped apples, or even steamed pumpkin for a seasonal twist.

Additionally, feel free to adjust the sweetness or creaminess to your liking by altering the amount of peanut butter or maple syrup. Enjoy experimenting with this simple base recipe to make it your own!

Seitan Fajitas With Bell Peppers

Seitan fajitas are a fantastic way to enjoy a high-protein vegan meal while indulging in the rich flavors of Mexican cuisine. With tender seitan as the primary protein source, this dish offers a hefty dose of nutrition and can easily satisfy even the heartiest of appetites. Combined with vibrant bell peppers and onions, these fajitas aren’t only colorful but also packed with fiber, vitamins, and minerals.

You can enjoy these fajitas in various ways, from wrapping them in warm tortillas to serving them over a bed of rice or a fresh salad. The spices used in this recipe provide an aromatic flair, while sautéing the vegetables enhances their sweetness and texture. A quick and easy meal, seitan fajitas are perfect for weeknight dinners or gatherings with friends who appreciate plant-based dishes.

Ingredients:

• 8 ounces seitan, sliced into strips
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Tortillas, for serving
• Lime wedges, for serving
• Fresh cilantro, for garnish (optional)

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers, cooking until they begin to soften, about 5 minutes.

Then, stir in the minced garlic, seitan strips, chili powder, cumin, smoked paprika, salt, and pepper. Sauté the mixture for another 5-7 minutes, allowing the flavors to meld together and the seitan to become heated through.

Once everything is well combined and cooked, serve the fajitas in warm tortillas with lime wedges and a sprinkle of fresh cilantro, if desired.

When cooking seitan, it’s crucial to make sure it’s cooked well enough to achieve a nice texture, but be careful not to overdo it, as it can become rubbery.

Feel free to customize your fajitas by adding other vegetables like zucchini or mushrooms, or spice them up with jalapeños for an extra kick. Preparing your ingredients in advance can also save you time when cooking, making this meal a breeze to whip up on a busy day.

Enjoy your delicious, protein-packed seitan fajitas!

Baked Lentil and Mushroom Casserole

Baked Lentil and Mushroom Casserole is a delightful and nutritious dish that combines hearty lentils, flavorful mushrooms, and a variety of vegetables to create a satisfying meal. This casserole isn’t only rich in protein, making it a perfect option for vegans looking to increase their protein intake, but it also offers an abundance of fiber and essential nutrients.

Bake it in the oven, and you’ll end up with a warm, comforting dish that’s perfect for cozy dinners or meal prep for the week ahead.

This recipe is versatile, allowing for various substitutions based on your taste preferences or what you have on hand. Feel free to experiment with different types of mushrooms, add some extra veggies like spinach or bell pepper, or switch out the herbs for a new flavor profile.

This casserole is designed to be a one-dish meal that provides wholesome goodness, making it a staple for your vegan cooking repertoire.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup diced tomatoes (canned or fresh)
• 1 cup spinach (optional)
• ½ cup nutritional yeast (optional, for a cheesy flavor)

In a large saucepan, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

Stir in the sliced mushrooms and cook for another 5 minutes until they release their juices. Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the lentils are tender.

If using spinach, stir it in during the last few minutes of cooking. Once done, transfer the mixture to a baking dish, sprinkle with nutritional yeast if desired, and bake at 350°F (175°C) for about 20-25 minutes until the top is golden and slightly crispy.

When preparing this baked lentil and mushroom casserole, consider letting it rest for about 10 minutes after baking before serving. This allows the flavors to meld together beautifully.

Additionally, this dish keeps well in the refrigerator for up to a week and is a great option for meal prepping. You can also freeze portions for a quick, healthy meal later on.

Feel free to top it with breadcrumbs or additional herbs for an extra crunch or a burst of freshness. Enjoy your tasty and protein-packed casserole!

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers are a delicious and nutritious meal that can brighten up any table. Not only do these vibrant peppers offer an eye-catching presentation, but they also provide a great source of protein and essential nutrients thanks to the quinoa stuffing. This dish is a perfect solution for those looking to incorporate more plant-based meals into their diet while keeping their protein content high.

The flavors in this recipe are further enhanced by a variety of spices and vegetables, making it a well-rounded and satisfying option for lunch or dinner. You can easily customize the ingredients based on your taste preferences or what you have on hand, making this dish both versatile and easy to prepare. Serve these stuffed peppers with a side salad or your favorite dipping sauce for a complete meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• Fresh cilantro or parsley for garnish (optional)

Cook the quinoa according to package instructions, using vegetable broth or water. Meanwhile, preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.

In a large bowl, combine the cooked quinoa, black beans, corn, onion, garlic, spices, and diced tomatoes, mixing well. Stuff each bell pepper generously with the quinoa mixture and place them in a baking dish. Cover with aluminum foil and bake for about 30-35 minutes, or until the peppers are tender. If desired, uncover for the last 10 minutes to give the tops a bit of color.

For added flavor, consider mixing in some nutritional yeast or vegan cheese into the stuffing for a cheesy taste without the dairy. You can also adjust the spice level by adding fresh jalapeños or more chili powder if you like it hot.

Leftover stuffed peppers can be reheated in the microwave or the oven, making them a great meal prep option for busy weeknights. Enjoy experimenting with different vegetable combinations to personalize the dish even further!