Vegan Practically

Something to chew on (doesn’t taste like cardboard)

Overhead close-up of a jar of overnight oats, with blueberries on top and a spoon, lid blurred in the background. Photo by Tracy Isaacs

Protein, even for dessert!

If you had to design a Vegan Bingo card, a great candidate entry would be “But where do you get your protein?” I don’t know anyone who has been vegan for any length of time who hasn’t been asked this question. And then there are the so-called chefs, such as the chef that catered an event I attended last week, who also assume vegans don’t need protein — literally for dinner they served me a cauliflower “steak” (that is, a slab of cauliflower sliced down the middle instead of broken into florets) on one half of my plate and steamed broccoli on the other half of my plate. I like, even love, both cauliflower and broccoli, but the two together do not a complete meal make. And then fruit salad for dessert while everyone else had chocolate layer cake.

But wait! It’s fun Friday. How about I stop complaining about another catering fail and get to my point: to tell you about some protein-rich vegan recipes that I either have tried or would like to try, including dessert recipes.

Breakfast: The ever-versatile Tofu Scramble (15 grams of protein) (from Post Punk Kitchen)

Breakfast: Take your tofu scramble to the next level by turning it into a Sheet Pan Vegan Breakfast Burrito (four ways!)(27 grams of protein)(from From My Bowl)

Breakfast: Vegan Overnight Oats in a Jar (17 grams of protein)(from Hurry the Food Up)

Lunch: Vegan Egg Salad (15 grams of protein per serving)(from The Conscious Plant Kitchen)

Lunch: Easy Black Bean Soup (21 grams of protein per serving)(from The Forked Spoon)

Lunch: Tofu Edamame Buddha Bowl (27 grams of protein per serving)(from Running on Real Food)

Main: Hearty Lentil Soup (15 grams of protein per serving)(from The Simple Veganista)

Main: Easy Seitan (23 grams of protein per serving)(from Nora Cooks)

Main: Vegan Bolognese (20 grams of protein per serving; serve with pasta) (from Nora Cooks)

Dessert: Easy Chocolate Peanut Butter Pretzel Bars (12 grams of protein per serving)(from Plant-Based on a Budget)

Dessert: Silken Tofu Chocolate Mousse (11 grams of protein per serving)(from Whole Food Soul Kitchen)

Dessert: Snickerdoodle Hummus (6 grams of protein per serving)(from A Virtual Vegan)

The next time someone asks you where you get your vegan protein, send them here to show them it’s not as difficult as they might think.

Bon Appétit!

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Comments

8 responses to “Protein, even for dessert!”

  1. Lindsey Porter Avatar
    Lindsey Porter

    the egg salad link currently goes to the chocolate mousse (I must have the egg salad recipe!)

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    1. Tracy I Avatar
      Tracy I

      Fixed! Thanks for catching that!

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      1. Tracy I Avatar
        Tracy I

        This time it is actually fixed. And also, this quickly becomes a thing for which you will not need a recipe. I almost never have dill and chives and celery in the house. I just mix in a dill pickle or some green relish, a green onion, then add nutritional yeast, Dijon, turmeric, a bit of curry powder, salt and pepper, and then some vegan mayo (I recommend not starting with the full 1/3 C— I start with a couple of tablespoons). Mostly I don’t worry about pressing the tofu but it’s something else to figure out by trial and error for yourself and depends on the tofu as much as your own taste. I don’t worry about the black salt though I do have some. I also put sliced tomatoes and cucumbers and some lettuce or arugula on my sandwich. Great lunch.

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  2. Lindsey Porter Avatar
    Lindsey Porter

    YUM thanks for the fix and the tips on easy prep! It sounds so good!

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  3. shelleytremain Avatar
    shelleytremain

    I couldn’t believe it when I opened the email for this post! I was planning to email you, Tracy, after my breakfast to ask you about tofu scramble and whether you have tried it with aquafaba. Thanks for these easy recipes! I will try some this weekend!

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    1. Tracy I Avatar
      Tracy I

      Good timing! I have not tried it with aquafaba. Do you follow a specific recipe for that or just wing it?

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      1. shelleytremain Avatar
        shelleytremain

        I was just going to wing it. I was thinking: put the aquafaba and some tofu and some chopped chives in my ninja. What do you think? Any suggestions?

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  4. shelleytremain Avatar
    shelleytremain

    Maybe add some fresh basil. The chives and basil are courtesy of my mother’s garden plot.

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