They’re nutritious, versatile and have plenty of staying power.
I aim to get 20 to 30 grams of protein with every meal.
Here are eight of my favorite vegetarian proteins that are always in my shopping cart.
Photo:Jenny Huang
Cottage cheese is certainly having its moment right now, probably because of its versatility.
you’re free to use it to make everything frompasta saucetoice cream!
I like to have a batch ofair-fried tofuon hand to toss in salads or use to makegrain bowls.
I also enjoy grating tofu onto myavocado toast(youcannottaste it at all).
Edamame are whole soybeans that you could most easily find shelled or in the pods with other frozen produce.
Andsteamed edamamein their pods, tossed with sea salt or spices, make for a great snack.
Beans & Lentils
Both budget-friendly and versatile, beans and lentils are superheroes in my kitchen.
While the protein content varies, mostbeansandlentilscontain at least 7 grams of protein per 12-cup serving.
Plus they contain a significant amount of fiber, which supportsgut health.
My favorite way to consume lentils is in Indiandals, and I also incorporate beans intosoupsandsalads.
And dont forget halloumi, a pop in of cheese that stands up to grilling and sauteing.
Tryfarro porridgefor breakfast, make aquinoa grain bowlor serve a saucy stir-fry over buckwheat instead of rice.
As a bonus, you’ll get plenty of fiber, vitamins and minerals to support your overall health.
