If your experience is anything like mine you probably get asked the most common vegan question in the world . . . where do you get your protein? Or maybe your thinking about switching diets and this is something you’d like to know more about.  

I don’t want to get too much into the details, nor do I want to pretend to be a nutritionist, but the difference between plant and animal protein is worth discussing as well. You may have heard others tell you that the protein is different in animal products compared to plants. No need to dispute this because I believe there is truth to this! However, the difference between the protein sources shouldnt deter you from choosing a plant based diet. The difference people are referring to is probably that of amino acids. There are different amino acid profiles in all sorts of protein sources, both plant and animal! I think some people tend to believe animal proteins have a more complete amino acid profile, but there are great plant based sources with complete profiles as well. One key point here that I believe in is that it’s important to mix up your plant protein sources to ensure you’re getting the nutrition you need.

Now, as important as it is to focus on what plant based proteins are providing your body, it may be nearly as important to understand what it’s NOT putting in your body. Saturated fat and cholesterol are some very important factors here. As always, I encourage you to learn more about anything you decide to base your diet around. 

This nutritional content was sourced from the website Medical News Today. 

Below are some of my most commonly used plant-protein ingredients that I use. I have included 15 amazing plant powered recipes from myself and vegan creators that I highly recommend trying. Click the recipe link to access the recipe.  

Tofu ½ cup contains about 10 grams of protein.

Buffalo Tofu Nuggets by It’s All Good Vegan 

Tofu Katsu Curry by Okonomi Kitchen 

Tempeh ½ cup contains about 15 grams of protein.

Vegan Chinese BBQ “Ribs” by Vegan Travel Eats

Teriyaki Tempeh Stir Fry by Short Girl Tall Order

Chickpeas ½ cup contains about 7 grams of protein.

Chickpea Stir Fry by It’s All Good Vegan 

Chickpea Salad Sandwich by It’s All Good Vegan

Shelled Edamame ½ cup contains about 9 grams of protein.

Tahini Tofu with Edamame by It’s All Good Vegan 

Lentils ½ cup contains about 8 grams of protein.

Vegan Lentil Curry by Munch Meals by Janet 

Tortilla Soup by It’s All Good Vegan 

Peanuts ½ cup contains about 19 grams of protein.

Peanut Butter Tofu by It’s All Good Vegan 

Creamy Pad Thai Noodles by It’s All Good Vegan 

Almonds ½ cup contains about 15 grams of protein.

Blueberry Almond Crumble Bars by Short Girl Tall Order

Spicy Candied Nuts with Chili Oil by Okonomi Kitchen 

Beans & Rice When paired together they pack 7 g of protein per cup.

Vegan Black Bean Curry by Munch Meals by Janet 

Vegan Pinto Bean Stew by Munch Meals by Janet 

This nutritional content was sourced from the website Medical News Today. 

It’s All Good Vegan Disclaimer

I am not a licensed nutritionist. I am simply sharing tasty vegan recipes. For nutrition advice, I recommend consulting a health professional.

IAGV will not be liable for any inaccurate or incomplete information.