7 Rich Sources Of Plant-Based Protein

People sometimes worry about protein deficiencies when they switch to a vegan diet. Though, I can assure you it's nothing to be worried about. You can get all the protein you need from plants and thrive on a fully plant-based diet. It's understandable if you feel a bit dubious at first; after all, we've been told all our lives that we need meat to live a healthy life! However, our bodies need nutrients, not meat. There are countless athletes who are living proof you can be vegan and be in top shape: Lewis Hamilton, Rich Roll, Venus Williams, and Fiona Oakes, to name a few. 

So for all of you that are still unsure about plant-based protein, keep on reading and allow me to convince you otherwise!

Tofu is one of the top plant-based protein sources as it contains all nine essential amino acids. It's a versatile ingredient that can be used every day with every meal because you can prepare it in so many ways! For example, you can make crispy tofu bacon, blend it in a smoothie, scramble it (aka scrambled tofu), cut it up in cubes, put it in soup… and so on. 

Tofu Recipes

Lentils are members of the legume family, and they come in a range of colours and sizes, from green to red. They're one of the most inexpensive ways to get some extra protein into your diet, so if you're on a budget, grab yourself a bunch of tinned lentils (they last for ages, too). Like many plant-based ingredients, lentils are versatile. Add them on salads, in soups, stews, as a side dish, blended into a dip, and so on.

Lentil Recipes

If you're someone who enjoys the taste of a vegan product here and there, chances are you've already stumbled across seitan before. Seitan is also known as wheat gluten, which means it's literally the protein taken from wheat and made into something magical and delicious. It's low in calories, high in protein and contains no saturated fat whatsoever. Hello, seitan and goodbye steak!

Seitan Recipes

Tempeh is sometimes overshadowed by tofu as they're both plant-based protein sources derived from soybeans. However, it's time that tempeh received its own praise! Unlike tofu, the process to create tempeh involves fermenting, which means it's a brilliant probiotic, too. It has a subtle nutty, earthy flavour that works well in most savoury recipes. Although tempeh hasn't always been a popular ingredient in the Western world, you can now find it in many supermarkets.

Tempeh Recipes

Quinoa took centre stage a few years back when it became the hot new favourite superfood. It's still a great ingredient to add into porridges, on top of salads, in buddha bowls, or as a replacement for rice or pasta. Quinoa is also naturally gluten-free! 

Quinoa Recipes

Chickpeas, also known as garbanzo beans, are members of the legume family. Their faint nutty taste makes them perfect for flavouring however you want, whether it's in barbecue seasonings or a sesame dressing. If you're on the hunt for a high-protein snack, roast a tin of chickpeas in your favourite seasoning, and you'll be in heaven! They also work well in veggie burgers, curries, and so on.

Chickpea Recipes

Many people that like to get an extra kick of protein opt to have porridge in the morning. Oats are already a good source of protein, but you can kick it up a notch by adding protein powder, nuts, seeds or nut butter! Oats can be used in different recipes, too, like energy bars, cookies, and pancakes.

Oat Recipes