3 delicious Vegetarian – high protein recipes

A lot of people who I am helping to take control of their nutrition are vegetarian. I am not a vegetarian myself, so I asked my best friend Adam to send me over some of his favorite high protein vegetarian recipes.

All of these recipes are vegetarian friendly and can even be turned into vegan friendly options by making some small changes. For every recipe I provide you with some PRO-Tips to make the dish stand out even more. I definitely don’t pride myself by being culinaire inclined but just looking at the recipes makes me feel hungry, speaking as a non-vegetarian here!

Mushroom Burgers


  • 1 or 2 large flat mushrooms (depending on how hungry you are)
  • Panko breadcrumbs
  • Olive oil or similar
  • Paprika
  • Garlic
  • Cumin


  • Coat mushrooms in olive oil
  • Mix breadcrumbs and spices in a bowl and coat the mushrooms
  • (Optional score the mushrooms so that the oil and spices can get into the flesh.)
  • Bake in the oven at 200 until golden brown
  • Serve with toppings of your choosing and enjoy!
  • * PRO-Tip: add some caramalized onions as a topping to finish of the meal
Cauliflower wings


  • 3/4 cup all purpose flour (95 grams)
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 of milk, or milk alternative (180ML)
  • 1 head cauliflower
  • 1/4 cup of buffalo or hot sauce (70 grams)
  • 2 tablespoons of coconut or vegetable oil
  • 1 tablespoon of honey/ maple syrup as a vegan option
  • *PRO-tip: add a small amount of beer to the batter


  • Preheat the oven to 450˚F (230˚C).
  • Line a baking sheet with parchment paper.
  • In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
  • Break the head of cauliflower into florets, about 1½-inches wide.
  • Add the cauliflower florets to the batter, making sure each piece is evenly coated.
  • Arrange the coated cauliflower on the baking sheet.
  • Bake for 20 minutes, flipping halfway.
  • Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined.
  • Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

PRO-Tip: Add a dipping sauce to make it stand out even more. Here’s an easy example of how make an easy and delicious dipping sauce.

Garlic and Herb dip


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried chives
  • 1/2 – 1 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (or smoked paprika)
  • 1/4 teaspoon dried minced onion
  • salt and pepper , to taste


  • In a mixing bowl, combine all ingredients and whisk together to combine well.
  • For best taste, refrigerate for several hours in an airtight container before serving.
Vegetarian Shepherds pie


  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 700 grams of quorn
  • 2 tablespoons of thyme, roughly chopped
  • 400ml vegetable stock
  • 2 tablespoons tomato puree
  • soy sauce, to taste
  • 800 grams of potatoes, peeled and cut into chunks
  • 75 grams of butter
  • 100 ml of milk
  • 6 spring onions, finely sliced
  • sea salt and ground black pepper to season


  • Heat 1 tablespoon of oil in a medium frying pan over a medium heat and soften the onion and carrots for 5-6 minutes. Turn up the heat and allow to get hot before adding in the quorn and thyme. Using a fork, break up the quorn and allow to brown and cook through for 3-4 minutes.
  • Pour over the veggie stock and stir through the tomato puree and soy sauce until combined. Bring to a steady simmer, then partially cover and cook for 45 minutes.
  • For the mash topping, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to boil. Reduce the heat and simmer until the potato is tender when pierced with a fork.
  • When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. add in the spring onions and season with sea salt and ground black pepper, stirring to combine.
  • *PRO-Tip: add 1 or 2 pinches of nutmeg to the mashed potatoes to let the earthiness come out better.
  • Preheat the oven to 180°C/ 350°F/ gas mark 4. When the quorn is ready, season with sea salt and ground black pepper and transfer to an ovenproof baking dish and top with the champ mash, using a spoon to make a nice topping. give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 minutes until the top is starting to brown and the Quorn is bubbling up around the edges.
  • Serve straight away for a delicious and comforting meal

Enjoy these recipes that are provided by my friend Adam and let us know how it goes!

Categories: bodyweight, carbs, diet, fat, Fitness, Food, health, healthy, nutrition, protein, recipes, sugar, vegan, vegetarianTags: , , , , , , , , , , , , ,

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