Vegan Recipes Packed Full of Protein

Colorado’s Best
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Being a vegetarian or vegan is a great way to get a lot of fiber and vitamins, but what about protein? King Soopers Registered Dietitian Jeannie Schwendtner shows us a recipe that is vegan, gluten free, high in protein and delicious.


Quintil Balls

Makes 4 servings

½ cup quinoa

½ cup cooked lentils

16 oz low sodium vegetable broth

½ Tbsp. canola oil

1 cup leeks, chopped

½ cup celery, chopped

1 cup shredded zucchini (about 1 zucchini)

½ cup carrots (about 2 medium), finely grated

1 Tbsp. grated ginger

2 cloves garlic, crushed

½ cup mushrooms, chopped

1 tsp. cumin

¾ tsp. coriander

¼ tsp. salt

½ tsp. black pepper

8 red or green lettuce leaves

Avocado slices, chopped tomato, chopped cucumber, chopped onion and lemon wedges for garnish (optional)

Prepare quinoa and lentils according to package directions using vegetable broth instead of water. Cool and set aside.

While lentils and quinoa are cooling, heat canola oil in a large skillet over medium high heat. Add leeks and celery and cook for three minutes. Add ginger and garlic and cook one minute. Add zucchini, carrots, mushrooms and spices and cook an additional three minutes or until vegetables are soft. Refrigerate vegetables until cool enough to handle.


While cooling, preheat the oven to 350°F and line a baking sheet with parchment paper.

Combine the quinoa, lentils and vegetables. Form into balls about the size of a ping pong ball and place on baking sheet. Bake for 10 minutes, flip and bake another 10 minutes. Turn oven to broil and broil for a couple minutes until they turn more golden brown. Watch closely as they will burn quickly. Serve in lettuce leaves with avocado slices, tomato and lime wedges.


Nutrition Facts

Serving Size: 6 balls


Calories: 215

Total Fat: 3.4

Saturated Fat: 0 g

Cholesterol: 0 g

Sodium: 249 mg

Total Carbohydrate: 37 g

Dietary Fiber: 10 g

Protein: 11 g

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