4 Awesome Vegan Sources of Protein

Most people who eat meat are used to it as their main source of protein, so it can be confusing to think about plant-based protein sources. Once you look at all the options you have, you realize that there are actually plenty of foods packed with protein that are suitable for vegetarians and vegans. Here are four examples.

Nut Butter

Peanut butter comes with 25 grams of protein per 100 grams, while almond butter has 21 grams for the same amount. Various types of nut butter with many useful nutrients, such as fiber, potassium, and iron.

Hemp Seeds

Hemp seeds are a convenient way to add some protein to your meals, whether you prefer sweet or savory food. They taste nice and are also rich in fiber, magnesium, and omega-3.

Black Beans

You don’t even have to cook them from scratch; even canned black beans are a great source of protein and nutrients and an important addition to a vegan diet. They will give you potassium, folate, fiber, and iron.

Chickpeas

Chickpeas are packed with protein, just like many other legumes. They are convenient to cook in many different ways and can be eaten alone or as a side dish.

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My go-to tomato pasta dish 😍 delicious, easy to make and packed with flavour. Topped with roasted chickpeas for a source of protein and extra fibre. Here’s how I make it: 250g pasta of choice (I used gluten-free) 400g can chopped tomatoes 2 garlic cloves, crushed 1/2 onion, finely chopped 2 heaped tbsp sun-dried tomato pesto Juice of 1 lemon Salt & pepper to taste Bunch of fresh basil & a pinch of chilli flakes For the roasted chickpeas 2x 400g cans of chickpeas, drained and rinsed 1 tbsp oil Salt & pepper Preheat your own to 220C/200C fan/350F. Add the chickpeas to a bowl along with the oil, salt and pepper. Toss to coat, then arrange on a baking sheet lined with parchment paper and roast for 25 minutes. In the meantime cook the pasta according to pack instructions. Heat 1 tbsp oil in a frying pan and cook the onions for 5 minutes on a medium heat. Add the garlic and cook for another minute. Pour in the chopped tomatoes, pesto and season to taste with salt & pepper. Leave to simmer for 7-10 minutes, then take off the heat and add in the lemon juice, basil and chilli flakes. Give it a final taste test and add more seasoning if necessary. Fold in the pasta and roasted chickpeas and enjoy! *You can skip the roasting part and add the drained chickpeas straight in when you add the chopped tomatoes to save time if you’re after a speeder meal. . Have a fab Monday 😘 Nadia xx

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