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But….where do vegetarians and vegans get their protein from? (Part 1)

Seitan is packed with protein
Seitan is packed with protein
Photo by Terence Jacinto

‘But….where do vegetarians and vegans get their protein from? This is a common question asked by individuals who aren’t familiar with the numerous benefits of plant-based diets. One of the biggest myths about plant-based diets is that they’re protein deficient, which couldn’t be farther from the truth. True, plant based diets may be deficient in ‘animal-based’ proteins, but an increasing number of studies are revealing how inefficient (and how bad) animal-based proteins are for the human body (one of the most comprehensive studies on this matter was conducted by Dr. T. Collin Campbell – The China Study). Furthermore, some vegetables (such as broccoli and kale) are some of the best sources of protein on the planet!

This series of articles titled ‘But…Where Do Vegetarians and Vegans Get Their Protein From?’ will feature plant-based products (and dishes) that yield high amounts of protein per serving.

Seitan, a wheat-based meat-substitute is a popular plant-based product that’s packed with protein (about 21 grams per serving, which is about the same amount of protein in a chicken breast). Speaking of chicken, seitan is a great way to substitute chicken in a diet, mainly because the taste of seitan is very reminiscent of the taste of chicken.

Speaking of protein, the dish pictured in this article is packed with about 40 grams of protein! 25 grams is found in the heaping serving of seitan. The other 15 grams of protein are found in the kale, and brown rice couscous.

This dish is really simple to make. Grill the seitan in some olive oil and a healthy serving of paprika (pre-heated in the olive oil). Once the seitan is browned to your liking, add a dash of garlic powder (or minced garlic). Next, throw in some red onion, red peppers, and scallions. The final step is turn off the burner, and place a healthy portion of chopped green kale on top of the seitan and the other veggies. Place a tight lid on the pan and steam the kale for around 2 minutes, only to the point where the kale gets a little soggy (the kale should still be a little crisp). Finally, toss a heaping serving on top of some brown-rice couscous for a meal packed with as much protein as a steak dinner!

Be on the look out for more articles to come that will feature plant-based items, which are packed with tons of protein and devoid of all the health, environmental, and ethical consequences of consuming animals.

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