Inspire yourself with delicious ideas that provide a significant amount of protein and can be a part of a balanced vegan or vegetarian diet. Discover recipes and tips to combine vegetables, pulses, seeds, and other protein-rich ingredients.
Wondering if vegetables can meet your protein needs?
There are high-protein vegetable proteins such as tempeh, tofu, soya, oats, wheat germ, quinoa, brewer's yeast and other proteins that when combined, provide complete proteins. Examples: cereals, pulses, nuts, vegetable drinks, seeds and others. While individual plant-based proteins may lack some essential amino acids, the key for vegans and vegetarians is a varied diet with a mix of colourful vegetables.
Embrace plant-based protein to create meals that excel in both taste and nutrition. It's simple, tasty, and, yes, vegetables can fulfil your protein needs. Let’s keep it simple and satisfying!
• Always check ingredient labels to ensure that they comply with specific dietary restrictions and adapt recipes according to individual preferences and needs.
• Consult a nutritionist or health professional to ensure that your food choices meet your specific nutritional needs.
13 high-protein foods
• Milk, yoghurt and other dairy products
• Beans, chickpeas, lentils, peanuts and other pulses
• Edamame (unripened soybeans)
• Pumpkin seeds and other seeds
• Oats and other cereals and grains
Tempeh is a food made from fermented soya beans or other pulses. It is rich in protein, vitamins and minerals and has been an important part of Indonesian cuisine for centuries. It can be steamed, roasted or steamed then baked or fried.
Quinoa is a plant originally from South America, specifically the Andes. It was known as the "mother of all grains” and contains a high level of protein. It is also gluten-free and is suitable for those who are gluten intolerant.
Quinoa can be eaten as a breakfast cereal, at main meals, like rice, and in salads. The flour can also be used in breads and cakes.
It can be found at the market in grain form, which varies in three colours according to the intensity of the flavour: white (softer), red, and black (more intense).