Seitan is a popular protein source for many vegetarians and vegans. It’s made from gluten, the main protein in wheat.
Tofu, tempeh, and edamame all originate from soybeans and are especially popular in East Asian cuisine.
With 18 grams of protein per 198 grams, lentils are a great source of protein. They can be used in a variety of dishes.
Kidney, black, pinto, and most other varieties of beans are extremely important staple foods across cultures and contain high amounts of protein per serving.
Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae yeast, which is sold commercially as a yellow powder or flakes.
Spelt and teff belong to a category known as ancient grains. Other ancient grains include einkorn, barley, sorghum, and farro.
Hemp seeds come from the Cannabis sativa plant, which is sometimes maligned for belonging to the same family as the cannabis plant.
Green peas contain nearly 9 grams of protein per cooked cup (160 grams), which is slightly more than a cup (237 mL) of dairy milk.
Spirulina contains high amounts of magnesium, riboflavin, manganese, potassium, and small amounts of most of the other nutrients your body needs
Quinoa are often referred to as ancient or gluten-free grains, they don’t grow from grasses like other cereal grains do.