High Protein-Rich Vegetarian Recipes - for Indian Food Lovers

High Protein-Rich Vegetarian Recipes - for Indian Food Lovers

Have you ever wondered how a protein-packed diet could do wonders for your energy and fitness and help you reach your weight loss goals? 

Well, you're about to find out!

Protein is needed to build the body. Incorporating an ample protein-rich diet into your vegetarian lifestyle can foster muscle strength, support weight management, and provide sustained energy. Embracing a protein-rich diet can reduce calories by up to 25% through digestion.

So, whether you're a fitness enthusiast or simply looking to make wholesome choices in high-protein-rich vegetarian recipes, they are tailor-made for you in this blog. 


Fuel your body with the goodness it deserves, Stick around for some lip-smacking recipes here. 

Let's get cooking and nourishing!

Cauliflower Greens Mixed Sprouts Tikki: Crispy Delight with a Healthy Twist

Cauliflower Greens Mixed Sprouts Tikki

Are you craving a delicious snack that's not only mouth-watering but also packed with nutrition? Look no further! The Cauliflower Greens Mixed Sprouts Tikki – a delightful combination of flavors and textures that will surely leave you wanting more.


  1. 1 cup cauliflower greens, finely chopped
  2. 1 cup mixed sprouts, boiled and mashed
  3. ½ cup breadcrumbs
  4. 1 small onion, finely chopped
  5. 1 teaspoon ginger-garlic paste
  6. 1 teaspoon cumin powder
  7. ½ teaspoon red chili powder
  8. Salt to taste
  9. 2 tablespoons oil


  1. In a mixing bowl, combine the chopped cauliflower greens, mashed mixed sprouts, breadcrumbs, chopped onion, ginger-garlic paste, cumin powder, red chili powder, and salt.
  2. Mix all the ingredients thoroughly to form a cohesive mixture.
  3. Shape the mixture into round or oval tikki shapes.
  4. Heat oil in a non-stick pan over medium heat.
  5. Place the tikkis on the pan and cook until they turn golden brown and crispy on both sides.
  6. Once cooked, remove the tikkis from the pan and place them on a paper towel to absorb excess oil.
  7. Serve the Cauliflower Greens Mixed Sprouts Tikkis hot with your favorite chutney or sauce.

Green Pea Pancakes: A Burst of Freshness in Every Bite


Looking for a delightful twist to your usual pancakes? Green Pea Pancakes are here to add a burst of color and flavor to your breakfast or snack time.


  • 1 cup green peas, boiled and cooled
  • ½ cup chickpea flour (besan)
  • 2 tablespoons rice flour
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • Salt to taste
  • Water, as needed
  • Oil for cooking


  1. In a blender, combine the boiled green peas, chickpea flour, rice flour, chopped onion, green chili, turmeric powder, cumin powder, and salt.
  2. Blend the mixture into a smooth batter, adding water as needed to achieve a pancake batter consistency.
  3. Heat a non-stick skillet or pan over medium heat. Lightly grease it with oil.
  4. Pour a ladleful green pea batter onto the skillet and spread it gently to form a pancake.
  5. Cook until the bottom side turns golden brown, then flip and cook the other side.
  6. Repeat the process with the remaining batter.
  7. Serve the Green Pea Pancakes hot with yogurt or chutney.

Instant Oats Dosa: Quick, Crispy, and Wholesome

oats Dosa

Got a busy morning? No worries! Instant Oats Dosa is your go-to recipe for a quick, crispy, and wholesome breakfast that requires minimal effort.


  • 1 cup instant oats
  • ½ cup rice flour
  • ¼ cup semolina (sooji)
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • 1 tablespoon curd (yogurt)
  • A few curry leaves, chopped
  • Few coriander leaves, chopped
  • ½ teaspoon cumin seeds
  • Salt to taste
  • Water, as needed
  • Oil or ghee for cooking


  1. In a mixing bowl, combine the instant oats, rice flour, semolina, chopped onion, green chili, curd, curry leaves, coriander leaves, cumin seeds, and salt.
  2. Gradually add water and mix well to form a smooth batter. The batter should be slightly thinner than the regular dosa batter.
  3. Let the batter rest for about 15-20 minutes to allow the oats to soften.
  4. Heat a non-stick dosa tava or skillet over medium heat. Grease it lightly with oil or ghee.
  5. Pour a ladleful of the batter onto the tava and spread it in a circular motion to form a thin dosa.
  6. Drizzle some oil or ghee around the edges of the dosa.
  7. Cook until the bottom side turns golden brown and crispy, then flip and cook the other side.
  8. Serve the Instant Oats Dosa hot with coconut chutney or sambar.

Methi Toovar Dal: Comforting and Flavorful Lentil Delight

Tooar Daal

When comfort meets nutrition, you get Methi Toovar Dal – a flavorful and wholesome lentil dish that will warm your heart and please your taste buds.


  • 1 cup toovar (pigeon pea) dal, washed and soaked
  • ½ cup fresh methi (fenugreek) leaves, chopped
  • 1 small onion, finely chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 2-3 dried red chilies
  • 1 tablespoon ghee or oil
  • Salt to taste


  1. Drain the soaked toovar dal and cook it with enough water until it's soft and mushy. You can use a pressure cooker for quicker cooking.
  2. In a separate pan, heat ghee or oil. Add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter.
  3. Add chopped onion and sauté until it turns golden brown.
  4. Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
  5. Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate.
  6. Mix in the chopped methi leaves and cook for a couple of minutes until they wilt.
  7. Combine the cooked toovar dal with the onion-tomato mixture. Adjust the consistency by adding water if needed.
  8. Let the dal simmer for a few minutes to let the flavors meld together.
  9. Serve the Methi Toovar Dal hot with steamed rice or roti.

Mixed Sprouts Beetroot Salad: Refreshing Crunch with a Colorful Twist

Looking for a refreshing and colorful salad that's not only nutritious but also bursting with flavors? Say hello to the Mixed Sprouts Beetroot Salad – a perfect blend of textures and tastes.


  • 1 cup mixed sprouts, boiled
  • 1 small beetroot, peeled and grated
  • 1 cucumber, diced
  • 1 small carrot, grated
  • 1 small onion, finely chopped
  • 1 tomato, diced
  • Fresh coriander leaves, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon chaat masala
  • Salt to taste


  1. In a large mixing bowl, combine the boiled mixed sprouts, grated beetroot, diced cucumber, grated carrot, chopped onion, diced tomato, and chopped coriander leaves.
  2. Drizzle lemon juice over the salad and sprinkle chaat masala and salt.
  • Toss all the ingredients well to ensure they are evenly mixed and coated with the lemon juice and spices.
  • Chill the Mixed Sprouts Beetroot Salad in the refrigerator for about 15-20 minutes before serving.
  • Serve the salad cold as a refreshing appetizer or a light meal.

Date and Apple Shake: Energizing Blend of Natural Sweetness

Craving a nutritious and energizing drink that's both sweet and wholesome? Indulge in the Date and Apple Shake – a delightful combination of natural sweetness and fruity goodness.


  • 6-8 dates, pitted and soaked
  • 1 apple, cored and chopped
  • 1 cup milk (dairy or plant-based)
  • 1 tablespoon honey or maple syrup (optional)
  • A pinch of cinnamon powder
  • Ice cubes


  • 1. In a blender, combine the soaked dates, chopped apple, milk, honey, or maple syrup (if using), and a pinch of cinnamon powder.
  • 2. Blend everything until smooth and creamy.
  • 3, Add ice cubes to the blender and blend again until the shake becomes chilled.
  • 4. Pour the Date and Apple Shake into glasses and serve immediately.

Broccoli Fried Rice: Nutrient-Packed Twist to a Classic Dish

Give the classic fried rice a healthy twist with the goodness of broccoli. Broccoli Fried Rice is not only delicious but also packed with essential nutrients.


  • 2 cups cooked rice, cooled
  • 1 cup broccoli florets, blanched
  • ½ cup mixed vegetables (carrots, peas, bell peppers), finely chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 eggs, beaten (optional)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Spring onions, chopped, for garnishing


  • 1. Heat oil in a pan or wok over medium-high heat.
  • 2. If using eggs, push the vegetables to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs until they're fully cooked, then mix them with the vegetables.
  • 3. Add minced garlic and chopped onion to the pan. Sauté until the onion turns translucent.
  • 4. Toss in the blanched broccoli florets and mixed vegetables. Stir-fry for a few minutes until the vegetables are slightly tender.
  • 5. Add the cooked rice to the pan. Break up any clumps and mix well with the vegetables.
  • 6. Pour soy sauce and sesame oil over the rice. Mix thoroughly to coat the rice and vegetables evenly.
  • 7. Season with salt and pepper according to your taste.
  • 8. Continue to stir-fry for a few more minutes until the rice is heated through and has a slightly crispy texture.
  • 9. Garnish with chopped spring onions and serve the Broccoli Fried Rice hot as a flavorful meal on its own or as a side dish.

Enjoy these delicious recipes that bring together flavors, textures, and nutrition in every bite. Happy cooking!

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