8 Plant Protein SourcesFeb 28, 2020 ● By Tiffany Hinton
Photo courtesy of Tiffany Hinton
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.
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.