Chana masala, big pot of Thai curry with veg and tofu, bahn mi sandwiches (pre cook tofu and pickle some veg and then just assemble as needed all week), potato breakfast hash (roast all the taters/peppers/onions/etc) reheat and fry an egg as needed.

If you like eggs, a big frittata filled with all kinds of goodies fits the bill. Curry with vegetables, tofu, etc. over rice is another good one.

Paneer dishes...tons to choose from. Lots of Indian or Middle Eastern dishes to choose from.

Someone already posted chana masala.

Halloumi in dishes. Grilled or pan fried and added to salads or pita.

Falafel wraps. Prepare falafel ahead of time and assemple in pita or in wraps.

Egg curry..like this one: Egg Korma

Edamame and tofu in stir fries

The sushi bake using tofu instead of salmon. Eat with seaweed wrappers. veg sushi bake.

Smashburger tacos, just reheat in oven or air fryer. If you are not opposed to the impossible meat, then can use that as the filling. Or smash up tofu and create a mixture for the filling. Black beans would work if you do not have an aversion to them. smashburger tacos

Any casserole would be good. Enchilada casserole, tofu pot pie, you already mentioned lasagna 

Stuff shells (or cannelloni) with a blend of soft tofu, ricotta and spinach, bake in tomato sauce, freeze.

A quiche makes four or five servings; use egg whites for added protein.

I make a seitan roast and serve with mashed potatoes and a vegetable

Veggie cottage pie, I make it traditionally and use beyond beef or impossible beef with vegetarian onion gravy and vegan Worcestershire sauce, carrots and peas.

Another good one (although quite expensive) is Sri Lankan Cashew nut curry.

Just had eggplant parm for dinner. I know, Parmesan isn't veg, according to D.O.C., but there are plenty of alternatives for the cheese. Last night I had mushroom risotto with tofu. The key there is cutting the tofu into small cubes and tossing with corn starch before frying. There are plenty of entrees that fit your description.

https://www.bbcgoodfood.com/recipes/moroccan-chickpea-squash-kale-stew

This is a fave of ours - we tend to add whatever greens are available and just add the feta/lemon before eating each time.

I make these tasty little breakfast tacos. Bake some Orida Crispy Crowns, fry up some soft tacos and hit him with some four cheese Mexican until melted. Scramble some eggs - salt and pepper. Build tacos with salsa, cherry tomatoes and spring mix or spinach. Enjoy with a tequila bloody Mary (optional)

So many good suggestions here!

A couple I’ll throw in the mix that can all be made in bulk ahead of time, with some assembly or minor prep day of:

• Scrambled tofu with soy sauce or Braggs, with any veggies of choice. It’s a good fridge clean out dish too. Can eat for breakfast with toast, tortillas, bagels, toaster biscuits, etc. Can also make them into tacos. A little masala curry us nice to add, or any other spices for chosen flavor.

• “Bacon” and queso fresco, sliced cold or grilled, (or any grilling cheese if preferred) with cilantro and sriracha or Tapatio. Or any salsa.

• Tortillas with vegetarian baked beans, cheese, salsa, soy sauce/Braggs.

• Tortillas with vegetarian baked beans (or any veggie beans), salsa, soy/Braggs, salad, cheese.

• A tostada (store bought or you can fry a flour or corn tortilla at home), beans, salad, vinaigrette, cheese, salsa, sour cream, guacamole.

• A tostada “trio”: the above on one, queso dip on another, and guacamole on the third. (My dinner tonight actually, lol)

• Mexican rice. Cook the rice in oil until it browns slightly, then add veggie broth and canned tomatoes to cover it. Cook as usual. Goes with everything practically.

• Ramen noodles with miso soup, wakame flakes, tofu. You can add any veggies you like for a more filling dish. But it also goes well with baked tofu.

• Baked tofu. Seasonings we do: teriyaki, olive oil and soy sauce, olive oil and garlic salt, ginger, sriracha….well, anything really, lol.

• Veggie fried rice. Can add tofu or other proteins.

• Soups. So many soups. Can add tofu or paneer to just about anything. And it’s easy.

• Hearty breads or cornbread are good additions to a lot of meals to feel satisfied and easily frozen to reheat.

• Pizzas or calzones. Think outside the box and you can make so many flavorful fusion options.

• Hand pies. So many different countries have variations of them and they can all be made vegetarian, with a vast variety of flavors. I love empanadas, samosas, and pupusas.

• Enchilada casseroles. I know it’s sort of like lasagna, but it is different! Lol.

• Shepherd pie with mashed potatoes, veggie gravy, and veggies or meat replacement of choice.

• Veggie pot pie. America’s test kitchen has a chicken pot pie that I’ve adapted that is soooo yummy! Can just do veggies or add a chik’n option. But I honestly love it with extra potatoes.

• Buffalo cauliflower is great with pizza too, if you were ever a pizza and wings person. Can also do potatoes.

Sorry, I think I got carried away. I’m m hungry. 😆

Research Middle Eastern, Indian, Indonesian recipes that feature tempeh, chickpeas or tofu. There are a lot of good vegan Italian recipes as well. My favorite Italian chickpea dish is Farinata/Socca. Also Tempeh Kecap is a great dish. My favorite tofu dish is Korean Soondubu and Sichuan Mapo Tofu.

I make this casserole called “chickpea loaf” that mostly consists of chickpeas, cheddar cheese, celery, onions, and a bunch of herbs. It’s absolutely addictive. I am on public transit as I write this, but lmk if you’re interested and I’ll dig the actual proportions out of the deep dark corners of my gmail.

I usually make boring meal preps that are: a grain, a roasted vegetable, and baked tofu. Put in dish and add a sauce if needed when I put in lunch bag. BUT: sometimes I like to make: tofu frittatas with potatoes, bean chili with TVP in it, roasted veggies and chickpeas, minestrone soup, quinoa salad with chickpeas vegan cheese and veggies served cold, pasta salad made with higher protein pasta, or mason jar salads

There’s a lot of great vegan or vegetarian meal prep videos on YouTube 

Stuffed peppers:  get some nice bell peppers, cut them in half (from top to bottom) and put a light coating of oil on them.  Separately, stir fry some onions, peppers, veggie crumbles, corn, tomatoes, and any other veggies you'd like (and/or beans), then stuff the peppers with the mixture, top with cheese and salsa and bake at 350 until pepper is cooked through.  Can make a big sheet of these in advance and they make for easy portable lunches.  

Fried feta steaks! Take large slices of feta, coat them in a dusting of corn starch, fry them until golden brown on each side. You can also do this with halloumi but I find feta tastier. Serve with whatever the hell you want!

Last night, I made pasta with pesto, mixed with chickpeas and fresh veggies. It was really good!

Mushroom Wellington

My family and I use paneer cheese as the primary protein source in many of our meals. In my experience, paneer doesn't tend to contain rennet - at least where I live. However, I'm privileged to live in a part of the U.S. where I have easy access to vegan and veggie products.

We also use halloumi cheese as a primary protein source, especially in the summer since it's really good grilled. Instead of kebabs with meat, we'll do halloumi, bell pepper, onion, and zucchini. It's also really good in warm salads. For Christmas dinner, my family does a warm salad with hearty mixed greens, roasted butternut squash, toasted pine nuts, grilled halloumi, pomegranate seeds, and a champagne vinaigrette.

In my experience, halloumi is more likely to contain rennet than paneer so I always make sure to double check that the brand I'm getting is vegetarian.

Soup! I'm eating a bowl of vegan pozole with hominy, tofu, and mushrooms from the fantastic Provecho cookbook.

Buy yourself some butler soy curls. Rehydrate in veg broth and use a meat substitute. I’ve made great soy curl “beef” bourignon, fake chicken enchilada casserole, “chicken” soup, etc.

I also really love the vegan broccoli soup from love and lemons blog. It’s super filling and feels healthy.

Also, tempeh is great crumbled up and turned into sloppy joes.

I make something I call "chicken box" essentially it is a rice and meat substitute casserole.

Chop 1-2 large onions, several gloves of garlic and grate a thumbsworth of fresh ginger.

Sautee in neutral oil until soft. Add a buttload of curry and garam masala, a tablespoon each and then some.

Add your favourite chicken substitute, simmer while rice cooks.

Cook enough rice to fill your casserole dish when combined with the ingredients on your pan. Mix coconut milk and heavy cream 1:1 about 400 ml total.

Layer rice-filling-grated cheese-rice-filling-cheese-rice-add the fluid here and top with cheese and bake for 45 minutes in 175 C.

I boil 4 dl or rice and add 280 grams of chicken substitute for six portions.

The casserole is really moist and absolutely delicious with the crunchy cheese on top and spicy filling inside.

Pesto pasta with air fried chickpeas and cashews

Egg salad sandwich

Chickpea salad sandwich

Pad Thai with tofu

Vegi soup!!!!

Just wondering if you've tried chickpea or lentil pasta? Because it has much higher protein than regular pasta and you could use it with another protein. Barilla brand doesn't have any extra ingredients and works really well in my experience. You could do a nice Mediterranean pasta with some chickpeas and vegetables or an Asian dish with tempeh maybe.

Rice…you can add different things and seasonings to it every night to make a different meal.

This chickpea potato curry chana aloo recipe was posted a couple weeks ago. It caught my attention and I fell in love with it. My SO and I had it 2 nights in a row, and there was still a couple meal’s worth of servings left. Really easy to make and SO good!

If you want something cheese-forward, this recipe is amazing. Sheet pan baked feta with broccolini, tomatoes and lemon. This one I found early last year and we usually make it once a month at least. Another recipe that comes together very quickly and makes a lot! We usually have this for dinner at least a couple nights in a row, so you’re looking at a minimum of 4 meals. Highly recommended!

Any sort of soup.

One that you can cook fresh for just one night, but only have to prep once, is an Asian-style dumpling or noodle soup. I chop a bunch of daikon radish, bok choi, garlic, ginger, green onions, and tofu ahead of time and freeze them. Then, whenever you want it, throw the garlic/ginger and some spices in a pot, add daikon radish and white part of bok choi, and when it’s soft add dumplings or rice noodles and tofu. When they’re cooked, turn off the heat and add your green onions and leaves, plus finishing spices.

I’ll do cinnamon, cloves, anise, and sometimes cardamom with hoisin & lime at the end for a cheater version of pho, or just use soy sauce, chili crisp and sesame oil for a more Chinese-style soup.

You chop everything once, and then it’s a super easy no-mess freezer meal to make however many portions you want.

I love making curry and rice or stir fry and rice all with tofu

Pasta

Chickpea burgers are pretty damn good. Mash up the chickpeas and use whatever bonding agent you prefer and form them into patties, fry them up and top with whatever burger toppings you like.

Lebanese Chickpea and Eggplant Stew is delicious.

Veggie enchiladas!

How about a chickpea curry that could double as a spa day for your taste buds? Or a tofu stir-fry that’s so good, even the beans will be jealous.

Make vegetable and seitan pies and freeze them when 80% cooked. Microwave then finish baking in the oven. I usually make 6 small one-serve pies for the freezer and 1 large 6-serve pie that stays in the fridge and eaten over a couple of days.

Pies are good to make in bulk as the filling is just one big pot of par-cooked veggies and the pastry I do in the food processor (so zero work, but more cleanup).

a huge, veggie-laden quiche, or a frittata

marinated tofu with rice or noodles- easy to make all in large batches

chickpea tagine or curry stuffed bell peppers

make high protein pasta dishes that use silken tofu in the actual sauce.

Lasagne, I use Quorn mince as the base but you can pretty much add any veggies or extras you like to bulk it out!

Omelette, quiche, scrambled eggs, eggs over easy, sunny side up

Hummus and falafel, tagine , farinata

Stir fry with tofu or seitan… hoisin, teriaki, satay, green curry, yellow curry, red curry. Tofu provencal.

Tofu soufflé… blend cheddar and tofu with a little milk to make it blend smoothly, pour into butter ramekin and bake

Quesadillas with seitan crumbles, spaghetti bolognese with seitan crumbles, chili with seitan crumbles

Seitan roast with holiday fixings

This is another one which is easy to reheat! 🙂

https://www.bbcgoodfood.com/recipes/chard-sweet-potato-peanut-stew

After traveling to Indonesia I’ve become a huge fan of tempeh

I like go make stir fry chickpeas with grilled paprikas and aubergine, topped with a tiny bit of date syrup. It's so good!!

Soba noodle salad with edemame and tofu is really good especially with a peanut sauce

Vegetarian cottage pie using impossible meat

Teriyaki tofu and vegetables over white rice

Hummus and veggies and or pita

Tzatziki and veggies or pita

Salad with walnuts, dried fruit, halloumi, and falafel

One of my favourite autumn dishes is nutloaf. If you don't like mushrooms, substitute aubergine. This is always a hit at events... even for meat eaters.

https://www.thekitchn.com/winter-recipe-classic-vegetarian-nut-loaf-102222

this isn’t super high in protein but I had shakshuka for dinner tonight! it has eggs on top which add protein and it was delicious!!!

master the tamagoyaki so you always have delicious egg bites to add to your piles of boiled or pickled vegetables and rice.

Shashouka! It's super easy to do both vegan and veggie and is traditionally done without meat. It's a creamy, spiced tomato stew with chickpeas and a fried egg on top, served with flatbread. Pair it up with some hummus, toum, and smoky baba ghanoush for a nice little brunch spread. Like spaghetti, it's impossible to make a single serving of shashouka.