According to Evink, 3-ounce servings of fermented soy tempeh contain 20 grammes of protein.
Lentils are a great plant-based protein source with 18 grammes per cooked cup. Pallian adds that they give fibre to soups, curries, and salads.
Edamame are one of the greatest plant-based protein sources, with 8.7g per 80g cooked meal.
Cultured soya milk gives tofu 8.1g of protein per 100g. This soy product is versatile and comes in silky, firm, and marinated forms.
Peanuts are legumes like soya beans, lentils, and garden peas. Groundnuts, or peanuts, grow in pods on the ground.
Pumpkin seeds include zinc, iron, and 7.3g protein every 30g meal.
Chickpeas are satisfying and healthful due to their protein and fibre content. Try them in our chole with cumin rice raita or chickpea, spinach & almond butter dish instead of hummus.
Bone-building calcium and magnesium are found in almonds. Their natural sweetness makes them versatile.
A handful (30g) of sunflower seeds delivers 5.9g of protein and makes a wonderful addition to granola, seed mixes, and salads like our broccoli pasta salad with eggs and sunflower seeds.
Kidney beans provide more than protein, including heart-healthy potassium, folate, and fibre.