kathryn
Cathlete
Some good vegan protein sources (if you're worried about it...I think many people eat too much protein: look at the strongest animals in the animal kingdom: buffalo, hippos, elephants, they are all herbivores and get enough protein to build big bodies):
Tofu (use asceptically packaged tofu--Mori Nu--to blend for dips, soup bases, vegan "cheesecake"; use the water-packed tofu to cube and sauté for stir fries, to crumble for scrambled tofu, to press and marinate for baked tofu...using asceptically packaged tofu for these gives a very unpleasant texture, IMO, like cooked egg white, without enough solid texture).
Tempeh (an Indonesian soy product, made with cultured soy beans: steamed and grated, it makes a good substitute for chicken in mock "chicken or the egg"--reminds me of both--salad)
Seitan (the protein part of wheat. Almost all protein. Good sliced and stir-fried (I stir "fry" in mirin--a japanese cooking wine--or cooking sherry, with a bit of oil), chopped and used in chilis (once I made seitan chili, and someone was convinced I'd used meat and wouldn't believe me when I said I hadn't!) or stews.
Quinoa (a small grain that is a complete protein, good in pilafs, instead of couscous, or in tabouleh. It only takes about 10 minutes to prepare)
Hemp (a complete protein nut. I snack on hemp bars).
"Writer" also mentioned a pea/rice protein from www.veganessentials.com . It not only has protein, but vitamins, minerals, digestive enzymes, and makes a nice quick meal replacement.
Beans and legumes are also good protein sources, especially when combined with grains (as are many traditional recipes from other cultures): Lentils (soup--yummy); black soy beans (in place of black beans in salads, soups, chilis); edamame (green soy beans; use them in salads, in succotash, as an ingredient in stir fries).
For more info, I highly suggest the book Becoming Vegan, which has lots of nutritional info and other sources. You can get it from www.veganessentials.com .
Tofu (use asceptically packaged tofu--Mori Nu--to blend for dips, soup bases, vegan "cheesecake"; use the water-packed tofu to cube and sauté for stir fries, to crumble for scrambled tofu, to press and marinate for baked tofu...using asceptically packaged tofu for these gives a very unpleasant texture, IMO, like cooked egg white, without enough solid texture).
Tempeh (an Indonesian soy product, made with cultured soy beans: steamed and grated, it makes a good substitute for chicken in mock "chicken or the egg"--reminds me of both--salad)
Seitan (the protein part of wheat. Almost all protein. Good sliced and stir-fried (I stir "fry" in mirin--a japanese cooking wine--or cooking sherry, with a bit of oil), chopped and used in chilis (once I made seitan chili, and someone was convinced I'd used meat and wouldn't believe me when I said I hadn't!) or stews.
Quinoa (a small grain that is a complete protein, good in pilafs, instead of couscous, or in tabouleh. It only takes about 10 minutes to prepare)
Hemp (a complete protein nut. I snack on hemp bars).
"Writer" also mentioned a pea/rice protein from www.veganessentials.com . It not only has protein, but vitamins, minerals, digestive enzymes, and makes a nice quick meal replacement.
Beans and legumes are also good protein sources, especially when combined with grains (as are many traditional recipes from other cultures): Lentils (soup--yummy); black soy beans (in place of black beans in salads, soups, chilis); edamame (green soy beans; use them in salads, in succotash, as an ingredient in stir fries).
For more info, I highly suggest the book Becoming Vegan, which has lots of nutritional info and other sources. You can get it from www.veganessentials.com .