Vegan MoFo 2017 | My 5 Favourite Vegan Protein Sources

Perfect Fit Vegan Protein

We’ve all seen the ‘…but where do you get your protein?’ memes, and we’ve all been asked at least once! But there’s a point, at least to some extent. If you’re exercising a lot, sufficient vegan protein is really important. Fortunately, it is really easy to eat a relatively high-protein vegan diet if you know what you’re doing. I’ve pulled together my five favourite protein sources, both whole foods and supplements, for anyone looking for new ideas.

Seitan

Made using Vital Wheat Gluten, there are tonnes of recipes all over the internet. Some are really simple, using only the wheat gluten and some broth, while others go all out and give you cutlets, mock meats, burgers or steaks. Whichever you choose, seitan is super-high in protein and has the added benefit of plenty of shocked looks every time someone asks what you’re eating.

Chickpeas

One of our favourite family dinners consists of vegetables and chickpeas chucked onto a baking tray and roasted in the oven. It’s really simple, and the chickpeas go beautifully crispy and delicious. Even my toddler loves them!

Faux Freezer Meats

This one is a bit of a cheat, but I’m SUCH a lazy cook on weekdays and ready-made vegan protein options are a lifesaver. Most supermarkets sell own-brand vegan mince, meatballs and burgers. Be wary, though – sometimes manufacturers like to sneak egg into the recipe, especially into sausages, so always check the label!

Protein Powder

Opinions on protein powders are mixed, but I really rely on it from a workout perspective. For protein shakes and smoothies, I really enjoy Perfect Fit or Sunwarrior Warrior Blend. Both are organic and have a short ingredients list. We also almost always have a big bag of plain pea protein on hand, which I like to use for baking! 

Tofu

It’s a clichĂ©, but we love a bit of tofu in this family! It can be bland if you don’t prepare it right, but that doesn’t mean delicious tofu is a high-effort food. Personally, I like to press it for a few hours, then slice each block in half, rub in some liquid aminos and bake it at 200ÂșC for about 20 minutes. Delicious! I especially enjoy cubing the finished product and adding it to salads.

SaveSave

SaveSave

Leave a Reply