These homemade vegan protein bars use oats, figs, dates, flaxseed, chia seeds, and plant-based protein powder. They make a simple snack for meal prep and can be stored in the fridge or freezer.

This wheat-free vegan lasagna uses lentil or chickpea noodles, veggie sausage, spinach, tomato sauce, cheese sauce, and breadcrumbs. It is high in plant-based protein and suited to family meals, sharing, or leftovers.

These savory eggy breakfast muffins combine chickpea flour, flaxseed, and vegetables in a protein-packed vegan breakfast. They work well for meal prep and make busy mornings easier.