4 Indian Plant Protein Lunch Recipes

Are you a vegetarian or a vegan looking for high-protein lunch options with plant protein or vegan protein? Do you want to try plant protein for health reasons? 

Or do you want to switch up your lunch routine with some delicious and highly nutritious plant protein dishes? Look no further than this blog!  Contrary to popular belief, there are plenty of dishes packed with nutritious vegetarian protein including rajma, channa, pulses and quinoa! Let’s dive right in and explore 4 delicious plant protein lunch dishes! 

While non-vegetarians can rely on options like eggs, fish, mutton and chicken, vegetarians can still enjoy plant protein-rich meals by incorporating ingredients like rajma, channa, pulses, dal and quinoa! Our carefully curated series of 4 vegetarian protein recipes were made by our team of expert nutritionists. We guarantee that these plant protein recipes will only take you around 30 minutes to make! Enjoy a delicious series of lunches. Let’s get right into it! 

Add an extra touch of protein with OZiva Organic Plant Protein 

We suggest adding 1 scoop of OZiva Organic Plant Protein to each of these recipes to give them an even greater plant protein boost! OZiva Organic Plant Protein contains 30g vegetarian protein from 3 sources – Brown Rice, Mung Bean and Pea Protein. It also contains around 5.5 Branched-Chain Amino Acids (BCAAs) which boosts its nutritional value as well! It is the perfect plant protein to meet your daily protein requirements and also to boost your everyday fitness and immunity. 

1. Channa Dal Biryani 

Biryani is one of the most popular rice-based dishes made in India, with plenty of regional variations based on the state and area. One such variation is channa dal biryani, packed with plant protein! It is a vegetarian biryani that combines the goodness of channa dal (split Bengal gram lentils) with aromatic spices and long-grain basmati rice. This biryani is healthy, flavourful and filling and packs a punch that will keep your taste buds wanting more! Let us walk you through a simple and effective recipe for whipping up a plant protein-rich channa dal biryani in 30 minutes for yourself and the family! 

Ingredients:

1. 1 cup channa dal (split bengal gram lentils) 
2. 1 scoop of OZiva Organic Plant Protein
3. 1 cup basmati rice 
4. 1 finely chopped onion (cut into as small pieces as possible) 
5. 2 finely chopped tomatoes 
6. 2 slit green chillies (hari mirch) 
7. 1 tsp ginger paste 
8. 1 tsp garlic paste (you can combine both ginger and garlic through 2 tsp of ginger garlic paste) 
9. 1 tsp cumin seeds 
10. 1 tsp coriander powder 
11. 1 tsp red chilli powder 
12. ½ tsp turmeric powder 
13. ½ tsp garam masala powder 
14. Salt to taste 
15. 2 tsp oil 
16. 2 cups water 
17. Fried onions and chopped coriander leaves for garnish 

Recipe:

1. Wash the channa dal thoroughly and soak it in water for at least 1 hour 
2. Wash the basmati rice thoroughly and soak it in water for around 30 minutes 
3. Heat the oil in a pressure cooker, add the cumin seeds to it, and saute them until they splutter 
4. To the cooker, add the onions, green chillies, ginger and garlic paste, and saute them until the onions turn a golden brown colour and look translucent 
5. Add tomatoes and saute them until they turn pulpy and mushy 
6. To the mixture, add coriander powder, red chilli powder, turmeric powder, garam masala powder, and saute this for 1-2 minutes 
7. Add 1 scoop of OZiva Organic Plant Protein. This plant protein powder gives an extra touch of protein to the dish! 
8. Add the dried channa dal and saute for 2-3 minutes after that 
9. Drain the water from the soaked basmati rice and add it to the pressure cooker 
10. Add the 2 cups of water and mix everything well, ensuring the rice is not clumpy 
11. Close the pressure cooker and cook this on high heat until you hear the first whistle 
12. Reduce the heat and cook the mixture for another 10-12 minutes on sim 
13. Turn off the heat and release the pressure naturally. Don’t accelerate the process. 
14. Open the pressure cooker, gently fluff up the rice and add the fried onions and chopped coriander leaves for garnish 
15. Serve this delicious plant protein biryani hot! 

2. Rajma Chawal (Kidney Beans and Rice) 

Rajma, also known as red kidney beans, is a popular ingredient in cuisines all around India. The beans are a great source of plant protein, fibre and other important nutrients, and are a healthy and perfect addition to any meal. In North India, rajma is served with long-grain basmati rice (chawal) and is loved by people of all ages! This dish is easy to make and is extremely flavourful as well, with a rich blend of Indian spices that gives it a distinct aroma and taste that you won’t forget. This plant protein-rich classic is a hit everywhere from dinner parties to casual lunches! If you want to try your hand at making it quickly, here’s a delicious and simple recipe: 

Ingredients: 

1. 1 cup of dried rajma (kidney beans, soaked for 6-7 hours prior to cooking) 
2. 3 cups of water 
3. 2 tablespoons of oil (go for groundnut oil) 
4. 1 finely chopped onion
5. 1 scoop of OZiva Organic Plant Protein 
6. 2 finely chopped tomatoes 
7. 1 tablespoon of ginger garlic paste 
8. 1 tsp of cumin powder 
9. 1 tsp of coriander powder 
10. ½ tsp of turmeric powder 
11. 1 tsp of red chilli powder 
12. Salt to taste 
13. Coriander leaves (finely chopped) for garnish 

Recipe: 

1. Rinse the dried rajma and soak it in 3 cups of water overnight (for at least 6-7 hours for much yummier results) 
2. Drain the water and wash the soaked rajma once or twice 
3. Heat the oil in a pressure cooker and saute the onions until they turn golden brown and look translucent 
4. Add the ginger garlic paste to the cooker and saute for 1 minute 
5. Add the chopped tomatoes and cook them until they turn pulpy and look brown 
6. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well 
7. Add 1 scoop of plant protein to the mixture to make the meal protein-rich! 
8. Add the soaked rajma to the pot and mix everything well 
9. Add 3 cups of water to make the mixture more watery. Mix and squish any lumps in the mixture. 
10. Close the pressure cooker lid and cook it for 15-20 minutes or until the rajma is soft and completely cooked 
11. Garnish your rajma with coriander leaves. Serve it with long-grain basmati rice for an amazing lunch or dinner rich in plant protein! 

Read More: The Best Protein Recipes

3. Channa Masala (Chole) 

Chole, also known as channa masala, is a very popular dish made in North India! It is made of chickpeas, an extremely good source of plant protein, cooked in a spicy tomato-based gravy. Chole is a staple in Punjabi cuisine and is often served with puri or bhature (deep-fried Indian side bread). Packed naturally with protein and other nutrients like antioxidants, vitamins, minerals and fibre, Chole is one of the most healthy protein options for vegetarians and vegans. We’re going to share our very special recipe for chole that gives it an even greater flavour and an even higher boost of plant protein! This takes just 30 minutes to prepare and is a delicious lunch and dinner option. 

Ingredients: 

1. 1 cup dried chickpeas (channa) 
2. 2-3 tablespoons oil (you can go for groundnut oil) 
3. 1 finely chopped onion 
4. 1 tablespoon ginger garlic paste 
5. 1 scoop of OZiva Organic Plant Protein 
6. 2 finely chopped tomatoes 
7. 1 teaspoon cumin seeds 
8. 1 teaspoon coriander powder 
9. ½ tsp turmeric powder 
10. ½ tsp red chili powder 
11. 1 tsp garam masala powder 
12. Salt to taste 
13. Water 
14. Chopped coriander leaves that serve as a garnish 

Method:

1. Soak the chickpeas overnight or for at least 6-8 hours for the best results 
2. Drain the water from the chickpeas bowl, and then rinse the chickpeas in fresh water to clean them completely 
3. In your pressure cooker, add the soaked chickpeas with enough water to cover them completely. Add salt and cook on high pressure for 2-3 whistles until they are cooked completely 
4. In a pan, heat the oil and cumin seeds. Once they splutter, add the chopped onions. Saute until they are golden brown and look translucent 
5. Add the ginger garlic paste to the mixture and then saute for 1 minute 
6. Add the chopped tomatoes and cook them until they are pulpy or soft, and look brownish 
7. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute 
8. Add 1 scoop of OZiva Organic Plant Protein to give the meal an extra dose of plant protein 
9. Add the cooked chickpeas and the water, and mix well. Adjust the salt in the dish as per your taste. 
10. Let the chole simmer for around 10-15 minutes. Make sure the gravy thickens properly as otherwise the dish will become watery. 
11. Garnish with chopped coriander leaves. Serve your amazing plant protein dish with either bhatura or puri! 
12. You can have it for either lunch or dinner, and it serves around 4-5 people! 

4. Quinoa Bread 

The last recipe on our list adds an exotic twist to our plant protein classics. Quinoa bread is the ultimate quick meal for a novice cook, or if you woke up today feeling lazy! There is no yeast or gluten involved in this recipe, meaning no rising or kneading. Instead this quinoa flour bread is closer to soda bread. It combines the ingredients with baking soda that lifts the bread up. 

This delicious recipe only has eight ingredients (all pantry staples) that provide plant protein. You just need to mix and then bake it for a loaf of bread with a nutty, chewy flavour, perfect for flavourful toast. By using quinoa flour, this plant protein recipe replaces empty and nutrient-poor grains and ingredients with a seed packed with protein, healthy fat and antioxidants! 

Ingredients: 

1. 2 cups of uncooked quinoa to grind into flour 
2. 1 scoop of OZiva Organic Plant Protein 
3. 1 cup rolled oats to grind into a flour-like consistency 
4. Baking soda (which works as a leavening agent) 
5. Coconut oil 
6. Unsweetened almond milk 
7. Maple syrup to use as a sweetener 
8. Apple cider vinegar or lemon juice (which will react with the leavening agent to improve the texture of the plant protein quinoa bread) 
9. Pink Himalayan salt to taste 

Recipe: 

1. Preheat your oven to around 200 degrees Celsius. Grease an 8×5 baking or loaf tin with coconut oil.
2. Add the quinoa to a high-speed blender or food processor and grind it into a floury consistency. This might take  you around 5 minutes. 
3. Grind the oats similarly into a floury consistency 
4. Add the quinoa flour, oat flour, baking soda and salt into a large bowl and mix it thoroughly. To the dry mixture, also add 1 scoop of OZiva Organic Plant Protein! Add the room temperature coconut oil to the mixture and also stir. 
5. Whisk your almond milk, maple syrup and apple cider vinegar together in a separate mixing bowl. Pour this mixture into the other bowl and mix to create your plant protein quinoa bread batter. 
6. Pour the bread batter into the greased loaf tin, level with your spatula and sprinkle some sesame seeds.
7. Bake this bread for around 60 minutes, covering it loosely with parchment paper for the first 30 minutes. This will help prevent the top from burning while the middle section is baking. 
8. Remove the tin from the oven and allow the loaf to cool for at least 1 hour. Loosen the sides of the loaf with a knife and put on a cooling rack. Allow it to cool completely. 
9. Serve with avocado, thyme and tomato on top if you want to make it a sandwich! 
10. Optional add-ins for the bread – Dried herbs (italian seasoning and garlic powder), nuts and seeds (add walnuts or mixed nuts for a plant protein kick), finely chopped jalapenos or olives.

Read More: Delicious Plant Protein Recipes 

4 Plant Protein Recipes for Delicious Meals 

There you have it, folks! We’ve come to the end of our plant protein lunch recipes. Make sure you try these out in your house. Let us know the results and amazing compliments in the comments below! 

To shop OZiva Organic Plant Protein to use in your recipes, click here!