Tuesday, October 3, 2017

Protein-packed vegan dinner bowl

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What's one of the most common questions someone adhering to a vegan diet gets asked?

But where do you get your protein?

So today, we're talking a bit about protein. There are all kinds of great plant-based options out there.

One is the quinoa bowl with miso-glazed tofu, pictured above.

Soy--in the form of tofu, tempeh, or edamame--is one of the more well known plant-based protein options. Seitan is also a fabulous protein source (check out my seitan in a balsamic red wine reduction, here; or a seitan pot roast option, here), as are quinoa, beans, peanut butter, chia seeds, and hummus. If you're looking for slightly more processed food, there are a lot of options as well. These days you can find many varieties of vegan meat alternatives at natural food stores. One of my favorite vegan sausages that you can buy off the shelf are called Field Roast, and they make great frankfurters, deli slices and burgers as well.

For more information about some of these foods, check out one of my past Vegan MoFo entries, here.

Looking for something sweet? I recently discovered a fabulous recipe for protein-packed cookies with peanut butter and chia seeds from Ashley Wood.

And the recipe for the bowl pictured above? It comes primarily from the NY Times.

It essentially involves marinating some tofu, then dipping red peppers in the marinade and roasting both in the oven.

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Put that over a bed of kimchi and quinoa, and you're good to go! The recipe actually calls for brown rice, but I like the additional protein you can get from substituting the quinoa. Now get out there, and enjoy your protein!

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