Here at Ancient Harvest, we’re big fans of eating more plant-based protein – so much so that our gluten-free Bean & Lentil Supergrain Pastas offer twice the protein of traditional pasta. Ingredients like quinoa, beans and lentils are familiar to many who live a plant-based lifestyle – but what about more uncommon sources of meat-free protein? Here are some of our favorite surprising sources of plant-based protein – and how we love to eat them:
As members of the lentil family, green peas are packed with protein (there are 8 grams in a cup of cooked peas) and they’ve got vitamin C and fulfilling fiber. On top of that, they’re super easy to prepare – simply toss some peas into your next soup, salad, curry, quinoa or pasta dish. This Spring Penne Salad with Lemon and Thyme is one tasty example.
Whether you prefer your spinach raw in a salad or warm and wilted, you’ll benefit from the leafy green’s plant-based protein. A cup of cooked spinach contains 5 grams, and makes a delicious addition to any meal. Try it in this Quinoa Salad with Spinach and Roasted Strawberries.
Another green veggie that offers a dose of plant-based protein is broccoli; a cup (cooked) contains nearly 4 grams. Also packed with fiber and vitamin C, it’s easy to see why your mother always told you to eat your broccoli.
While some say that kale’s time in the spotlight is up, we’re betting that the super-delicious superfood’s here to stay. Use chopped kale instead of lettuce in your next salad (massage it a bit first, to make the flavor and texture more palatable) to enjoy about 3 grams of protein in every cup – or try this Kale, Asparagus and Leek Quiche with Quinoa Crust.
The humble baked potato offers more than you might expect. For instance, a medium one can give you about 3 grams of protein. Potatoes also have vitamin C and potassium – and don’t forget to eat the skin, as that’s where the extra fiber is.