The omnipresent vegan protein doesn't have to be manufactured patties or mystery "meat" loaves. Soy protein is good in plant-based diets.
Don't be put off by nutritional yeast's scientific term. The vegan community calls it "nooch"—a yellow, dormant yeast with a cheesy, umami-rich taste.
Seitan is essential to plant-based diets. Vital wheat gluten, the major protein in wheat, gives it a chewy, robust feel that mimics meat in some meals.
Whole grains add protein to any meal despite being carbohydrate sources. Many types are naturally high in protein, fiber, vitamins, and minerals.
Green veggies are less known for protein than vitamins and minerals. Protein-rich spinach, Brussels sprouts, and green peas balance your dish.
Sprouted grain bread, also sometimes called Ezekiel bread due to the popular brand name, is a whole-grain baked good that has a hefty amount of protein too.
Due to their harmful forms, potatoes are healthy. The USDA says a large russet potato with the skin has 8 grams of protein, more potassium than a banana, and fiber.
Many plant-based cuisines use beans, a cheap way for vegans to gain more protein. Beans and lentils are protein powerhouses.
Seeds aren't simply for birds. Vegans can get protein and fiber from seeds like sesame seeds in tahini and flax seeds in oatmeal or bread.
A plant-based pantry needs a selection of easy-to-eat and prepare nuts. The American Heart Association recommends 1.5 ounces of nuts or 2 tablespoons of nut butter several times a week.