“Where Did I Get My Protein?” As A Vegan…

This is a post-script to my Vegan Month blogs. Someone asked me to blog about the various protein sources I ate during Vegan Month. So – here they are!

The obvious ones

Tofu

I mostly used firm plain tofu for slicing/chopping and putting into dishes. I used Cauldron brand, but I’m sure there are others. I bought their marinaded chunks of tofu a couple of times (good for putting on salads etc) but the macros are surprisingly high.

Beans and pulses

I went with cooking my own from dried. It doesn’t take long (well, it does, but you just leave them cooking), and I think they turn out much nicer than canned. Plus, you know, less packaging to throw away. I did a weekly batch of chickpeas, red lentils, and split peas (usually with some spices and/or a stock cube in the water).  I also discovered fava beans for the first time – a real favourite! They don’t need pre-soaking. I cook them with turmeric, chilli flakes or fresh chilli, black pepper, and maybe a bit of garlic. Just let it all cook until the water has disappeared. Delicious.

Grains

Now, obviously there is some protein in almost everything. So I’m not going to list everything that “gave me protein” during Vegan Month because that would end up including broccoli etc. I’ll just mention the things I used to try and keep my protein high. Quinoa and buckwheat were two things I introduced that I don’t usually eat. I used buckwheat for savoury dishes (like you would use rice), and for sweet (like porridge). Both very easy to cook and store for a few days too.

“Alternative” pastas

I ate pastas made from green pea, chickpea flour, lentil flour, and soybean. These aren’t cheap, but they are a good way to “rethink” a meal – making the formerly carb aspect (pasta) the protein, and the formerly protein aspect (the sauce) carb. So I’d have one of these pastas with a veggie topping, maybe with some chickpeas and/or tofu in it. All of these pastas are tasty. You can get a green pea one and a red lentil one from most supermarkets (the rest I got from health food shops or online). This is one brand I found, but a couple of supermarkets have started doing their own brand (usually in the Free From bit).

Protein powder

I was sent a couple of big bags of Bulk Powders’s Vegan Complete protein which was a godsend. It’s a blend of plant-based protein powders and very tasty. I used it in place of whey in my morning porridge, and had it after training. I won’t be going back to whey protein now. I will continue to use a vegan protein blend, or a pea protein powder. Protein powder is an obvious way to get your protein up without carbs or fats. There are a lot of vegan protein powders and protein blends available these days.

Quorn

Now then! I had no idea that not all Quorn products are vegan – thank you to my friend who pointed this out, otherwise I probably would have picked up a load of products without realising. You have to look for the ones which are clearly labeled as vegan on the front. The others contain egg. I used the Quorn chunks (which are actually decent, in a pasta sauce etc).

Soy/meat free mince

Don’t use the Quorn brand version which is not vegan. I used supermarket own brand, but you do have to check that it doesn’t contain egg. I also used dry soya mince a few times but it’s not the best. You have to use it in a bolognese type affair and season the living daylights out of it.

Yoghurts

I’ve gone right off the idea of yoghurt for some reason, but there were a couple of times that I really fancied something different and sweet. So I had the little fruity Alpro yoghurts – the multipack with “banana and something” and “pear and something” is nice.

And an honourary mention for

My homemade seitan. I did tell you that I made seitan from scratch, didn’t I? Oh, good. 😉

Hope that helps with ideas for vegan protein (from a temporary vegan!)

All the Vegan Month posts can be found here >> Vegan Month experiment <<.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.

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4 Responses to “Where Did I Get My Protein?” As A Vegan…

  1. Holly says:

    I’m curious about the protein pasta. I would have to look at some labels and see if this can be added into my meal planning for my bodybuilding lifestyle while keeping my carbs limited to 200 grams per day. Currently, that is all I’m allowed. I would like to have this “pasta” to add some variety to my meals and this could be a perfect option. Would you have included this in your meals when you were training for a competition?

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    • Hi, yes i don’t see why not – I don’t “ban” any foods when prepping. As long as the total for the day fits my macro numbers then it’s all good. So yes I can’t see why not. They are essentially just pulses made in to pasta shape. So if i’d eat chickpeas on prep, I’d eat pasta made from chickpea flour 🙂

      Like

  2. I get asked this question pretty much daily! Ha

    Like

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