"One important part to eating vegan recipes is this: make sure you get enough plant based protein to stay satiated and full! Protein from legumes, nuts, seeds, and soy is important for balancing a diet that has no meat or dairy. And it will keep you full for hours! All of the recipes above focus on making sure there is a good amount of vegan protein."
"Here are the best sources of vegan protein in your diet: Whole Grains: Rice, Quinoa, Barley, Farro, Bulgur Wheat, and Millet (see How to Cook Whole Grains) Nuts & Seeds: Almonds, Cashews, Peanuts, Walnuts, Pecans, Hazelnuts, Pistachios, Pepitas (Pumpkin Seeds), Sesame Seeds, Sunflower Seeds Soy: Tofu, Tempeh. (Stick to 2 to 4 servings per week) Veggies: Some vegetables have protein, but in much lower amounts than the foods above. Some higher protein veggies are Corn, Broccoli, Asparagus, Brussels Sprouts, and Artichokes."
Getting enough plant-based protein ensures satiety and supports a balanced vegan diet. Protein from legumes, nuts, seeds, and soy provides substantial amounts and helps keep meals filling for hours. Whole grains such as rice, quinoa, barley, farro, bulgur, and millet contribute additional protein and grain variety. Nuts and seeds — including almonds, cashews, peanuts, walnuts, pecans, hazelnuts, pistachios, pepitas, sesame, and sunflower seeds — add protein, fats, and texture. Soy foods like tofu and tempeh are concentrated protein sources, with a recommendation of two to four servings per week. Some vegetables, such as corn, broccoli, asparagus, Brussels sprouts, and artichokes, offer moderate protein.
Read at A Couple Cooks
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