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8 Plant Protein Sources

Feb 28, 2020 06:50PM ● By Tiffany Hinton

Photo courtesy of Tiffany Hinton

According to Dr. Josh Axe, “Quality protein foods are essential for a healthy and balanced diet, and it’s a common misunderstanding that people following plant-based diets are unable to consume ‘enough’ protein.” A recent study published in the Journal of American College of Cardiology that studied more than 200,000 people over a 25-year span states, “Higher intake of a plant-based diet index rich in healthier plant foods is associated with substantially lower coronary heart disease risk.” (ncbi.nlm.nih.gov/pubmed/28728684).

GF Mom Certified Tiffany Hinton says, “When deciding how much protein is right for your body, Dr. Axe suggests dividing your body weight in half and eating that amount of protein in grams. For example a 150-pound person is suggested to eat 75 grams of protein each day. Here are eight plant protein sources that are also gluten-free to make your heart happy and that may lower your risk of heart disease.”

1. Spriulina - an algae superfood easily added to smoothies and soups. 39 grams per serving.

2. Tempeh - an Indonesian soybean which is fermented and can be used as a meat replacer in recipes. 18 grams per a serving.

3. Pumpkin Seeds - a great source of protein and healthy fat that can be sprinkled on top of soups or a snack. 12 grams per a serving.

4. Hemp Seeds - easily added to smoothies, overnight oats or yogurt. Six grams per serving.

5. Quinoa - an ancient grain which can be used as a rice replacer in recipes. Eight grams per serving.

6. Black Beans - a great addition to any meal, and can be added to chili or used to make hummus. 15 grams per serving.

7. Lentils - used in traditional Indian recipes and makes a great addition to minestrone soup. 18 grams of protein per serving.

8. Chickpeas - used in hummus or as a snack, served warm or cold, they are Hinton’s favorite plant protein. Six grams of protein per serving.

Moroccan Chickpeas

Yields: 2 servings

1 Tbsp coconut oil

1 garlic clove, minced

½ red onion, diced

1 can chickpeas, drained

1 tsp paprika

½ tsp fennel seeds

½ tsp ground nutmeg

½ tsp ground turmeric

2 Tbsp maple syrup

Heat coconut oil in a frying pan. Sauté garlic and red onion until onion begins to brown. Add chickpeas and remaining ingredients. Lightly fry for 2-3 minutes. Serve warm or cold.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.