60 Vegan High Protein Recipes: 20-38g Protein Per Meal. 100% Plant-Based.
The most common concern about vegan eating is protein — whether it is possible to hit meaningful daily targets from plants alone. This book demonstrates that it is, across every meal of the day. Seitan delivers more protein per gram than chicken. Tempeh outperforms most animal proteins by weight. Edamame provides 18g of complete protein in a cup. Hemp seeds add 10g to any meal invisibly. Every recipe in this book uses these ingredients specifically, and shows the protein contribution of each source in the directions.60 original vegan high-protein recipes across four chapters — breakfasts targeting 20g+ of protein, bowls and salads at 25g+, main dishes at 25g+, and snacks and sides at 15g+ — plus a complete vegan protein guide ranking every plant protein source by amount, explaining the stacking principle, and mapping out what a 130g protein day looks like across specific meals. Protein is listed first in every recipe.Every recipe includes: ✔ Protein, carbs, fat, and calories per serving — protein listed first ✔ Realistic prep and cook times ✔ Clear step-by-step directions ✔ Notes identifying which ingredients provide the protein and how muchWhat's inside: → High-Protein Vegan Breakfasts, 20g+ Per Serving (10 recipes) — Seitan breakfast hash — 36g protein, the highest-protein vegan breakfast in the book, seitan providing more protein per gram than chicken. Tofu scramble power plate combined with black beans (26g). Tempeh bacon and avocado toast with hemp seeds (24g). High-protein smoothie bowl using plant protein powder and hemp seed toppings (24g). Chickpea flour omelette — 22g protein entirely from chickpea flour and nutritional yeast, no protein powder required. Lentil and spinach breakfast bowl (22g). Edamame and quinoa breakfast bowl (24g). Vegan protein pancakes with chia egg (24g). Black bean and sweet potato hash with hemp seeds (20g). High-protein overnight oats with plant protein powder (24g). → High-Protein Vegan Bowls & Salads, 25g+ Per Serving (10 recipes) — Seitan Caesar salad bowl — 38g protein, the highest-protein salad in the book. Tempeh Buddha bowl (32g). Tempeh and roasted sweet potato bowl (30g). Edamame and brown rice power bowl (28g). Tofu and mango salad bowl (28g). Lentil and roasted vegetable power bowl with hemp seeds (24g). Chickpea and quinoa Greek bowl (24g). Black bean and corn taco bowl with hemp seeds (24g). Warm lentil and beetroot salad (22g). Hemp and avocado salad — zero cooking, 20g protein from hemp seeds alone. → High-Protein Vegan Mains, 25g+ Per Serving (12 recipes) — Seitan stir-fry (38g). Seitan and mushroom stroganoff with cashew cream sauce (34g). Tempeh bolognese — more protein than traditional beef bolognese (32g). Tempeh and broccoli stir-fry (32g). Crispy baked tofu teriyaki bowl (28g). Black bean and tempeh tacos (28g). Dual lentil dal using two types of lentil (26g). Lentil and chickpea curry (24g). Edamame fried rice with silken tofu scramble (24g). Quinoa and lentil stuffed peppers (22g). Chickpea and spinach stew topped with hemp seeds (22g). Lentil and walnut shepherd's pie (24g). → High-Protein Vegan Snacks & Sides, 15g+ Per Serving (10 recipes) — Tempeh chips — 22g protein, the highest-protein vegan snack food (baked thin slices of marinated tempeh until crispy). Edamame with chili salt (18g, fastest high-protein snack). Sesame tofu bites (18g). Tofu and vegetable skewers (18g). Lentil hummus — 16g protein per serving versus 8g for chickpea hummus. Hemp seed and avocado dip — hemp seeds blended invisibly into guacamole (16g). Black bean dip (16g). Protein energy balls, 2-ball serving (16g). Quinoa tabbouleh (16g). Crispy roasted chickpeas (14g). → The Vegan Protein Guide — Every plant protein source ranked by protein content per serving: seitan (25g per 100g, highest), tempeh (19-20g per 100g), edamame (18g per cup), extra-firm tofu (17g per 100g), lentils (16-18g per cup), black beans (15g per cup), chickpeas (14g per cup), hemp seeds (10g per 3 tablespoons), nutritional yeast (8g per 2 tablespoons), quinoa (8g per cup), plant protein powder (20-25g per scoop). The protein stacking principle: why every recipe in this book combines two or more protein sources and how to apply the same logic independently. Complete proteins from plants. B12 supplementation. Iron and vitamin C pairing for better absorption. Five key ingredients that transform vegan protein cooking. What a 130g protein day looks like mapped across specific meals. 42-page PDF. Instant download. Yours forever.
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