4 High-Protein Winter Recipes For Vegetarians

As the temperatures drop, our bodies naturally crave warm, satisfying, and energy-dense meals. For vegetarians, winter is the perfect time to utilise hearty legumes, lentils, and fresh seasonal produce to ensure a high-protein intake that supports immunity and provides sustained energy. We have gathered four exceptional vegetarian recipes from spicy chickpea curries to savoury lentil pancakes that are not only comforting and rich in flavour but also strategically designed to maximise your protein consumption during the cold winter months.

4 High-Protein Winter Recipes for Vegetarians

These recipes utilise legumes, paneer, and lentils to deliver a protein boost perfect for the cold months.

1. Spiced Black Chana and Spinach Curry

This robust curry uses black chickpeas (kala chana), which are packed with protein and fibre, slow-cooked in a spicy tomato and onion base.

Method:

• Soak black chickpeas overnight, then pressure cook them until tender.

• In a pot, sauté onions, ginger, and garlic until golden.

• Add tomato puree and cook until the oil separates.

• Stir in spices like turmeric, coriander powder, cumin powder, garam masala, and a touch of cayenne pepper.

• Add the cooked chickpeas and water, letting the curry simmer for 15 minutes.

• Finally, stir in a generous handful of chopped fresh spinach (palak) until wilted.

• Serve hot with brown rice or whole wheat roti.

2. Paneer and Peas with Cashew Cream

A classic Indian dish made richer and higher in protein by using homemade paneer and blending cashews into the gravy for a creamy, dairy-free thickener.

Method:

• Soak cashews in hot water for 30 minutes, then blend into a smooth paste.

• Sauté onions, ginger, and garlic, then blend this mixture with the cashew paste.

• Return the paste to the pan and cook briefly. Add tomato puree, turmeric, and coriander powder.

• Add paneer cubes and fresh or frozen peas.

• Simmer until the peas are tender, and the gravy thickens. Finish with garam masala and fresh cream (optional) or just the cashew cream.

• Enjoy with jeera rice or a high-fibre millet flatbread.

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3. Moong Dal Cheela

Cheelas are thin, savoury pancakes made from ground lentils, making them an excellent protein-rich breakfast or light dinner option.

Method:

• Soak yellow moong dal for at least 4 hours.

• Grind the soaked dal with a piece of ginger, green chillies, and a little water to form a smooth batter (like dosa batter).

• Season the batter with salt, turmeric, and a pinch of asafoetida (hing).

• Pour a ladle of batter onto a hot, oiled non-stick pan and spread it thinly like a crepe.

• Stuff the centre with grated vegetables and a little crumbled paneer (optional for extra protein).

• Cook until golden brown on both sides.

• Pair with green coriander-mint chutney.

4. High-Protein Vegetable and Soy Bean Soup

A hearty, warm soup featuring tofu or soy beans, loaded with seasonal winter vegetables like carrots, beans, and broccoli.

Method:

• Sauté chopped winter vegetables (carrots, celery, broccoli, bell peppers) in a large pot with a little olive oil.

• Add vegetable broth and crumbled firm tofu or pre-boiled soy beans.

• Season with soy sauce, ginger, black pepper, and chilli flakes for warmth.

• Simmer for 15-20 minutes until vegetables are tender.

• For extra thickness and protein, you can blend a portion of the soup before serving.

• Serve with a dash of lime juice and some crunchy croutons made from whole-grain bread.

Image credits: Freepik 

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