The power of protein in a vegan diet
My partner has been a on a plantbased diet for almost two years, and one of the most common questions he gets is, “Where do you get your protein?” I have a feeling it’s a question a lot of vegans get.
Well, I’m here to help solve that mystery.
One of my favourite protein sources is the lentil. The website www.onegreenplanet.org says lentils “add nine grams of protein to your meal per half cup.” Now you might be asking yourself what lentils are. Lentils are legumes that come in a variety of colours, such as red, yellow, green, brown and black.
“Lentils contain the third highest amount of protein of any legume, listed only below soybean and hemp,” says the website www.thespruce.com.
But what the heck do you do with this legume? I guess that depends on what you like to eat. One of my favourite meals to make with lentils is curry. Another of my favourites is soup.
Oh She Glows is Angela Liddon’s blog and cookbook. Here’s Liddon’s Glowing Spiced Lentil Soup recipe: http://ohsheglows. com/2016/04/03/glowingspiced-lentil-soup/.
According to The Spruce, “tofu is made from soybeans, water, and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades.”
I’d venture to guess tofu is one of the most stereotypical foods when people talk about vegan options. When I first started to eat tofu, I didn’t think much of it. The more I got to know it, though, the more I liked it.
One of the first times I realized how delicious this protein source could be was when I ate at Heartwood restaurant in Halifax and had tofu scramble. Another tofu meal that completely wowed me was when my sister-in-law made the 6-Ingredient Vegan Chocolate Silk Pie from Minimalist Baker: (https:// minimalistbaker.com/6-ingredientvegan-chocolate-silk-pie/).
Let’s move on to something maybe a little more commonly found in people’s pantries.
This is something I have for
breakfast almost every morning in the winter. But of course it can be so much more than breakfast because oats aren’t just oatmeal. I use oats in sweet and savoury bread, and I’ve put them in the food processor to make oat flour. One Green Planet says oats have three times the protein of brown rice.
One of the things I like to do with oats is make overnight oats. There are probably a million recipes out there, but here’s a pretty simple one: https:// thevietvegan.com/vegan-overnight-oats/.
Next week, let’s meet here again and talk about Vitamin B12.