Plant-based protein sources, common substitutions, and vegan and vegetarian cooking terms.
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- Soy product made by pressing soybeans into blocks
- Tofu
- Fermented soy product with a firm, nutty texture
- Tempeh
- Plant-based protein made from wheat gluten
- Seitan
- Large family of plant-based proteins including chickpeas and lentils
- Legumes
- Seeds high in both protein and omega-3 fatty acids
- Flax, chia, or hemp seeds
- Approximate grams of protein per cooked cup of lentils
- About 18 grams
- How long do dried chickpeas take to cook from scratch
- 1.5 to 2 hours
- Ancient grain considered a complete protein
- Quinoa
- Plant-based milk made from pea solids
- Pea milk
- Protein-rich spread made from ground peanuts or tree nuts
- Nut butter
- Plant-based milk made from oats
- Oat milk
- Coconut product used as a vegan replacement for heavy cream
- Coconut cream
- Inactive yeast that adds umami and cheese-like flavor to dishes
- Nutritional yeast
- Primary ingredient in vegan butter
- Vegetable oil
- Common plant-based yogurt alternatives
- Soy or coconut milk yogurt