Protein can come in various shapes and sizes, colors and textures, and from various places including beans, nuts, grains. They can even come from places like protein powder (duh) and plant-based meat sources. Though it may seem that the choices are limited, there are numerous plant-based places that you can look for your protein. Tempeh, on the other hand, is made from fermenting soybeans and is traditional to Indonesian cultures. It has a cakelike form and can be used in any stir fry dishes, on sandwiches, or on top of salads—it has a pretty sturdy texture, so it can be used in a variety of ways. Seitan is made from hydrated gluten (so if you’re gluten-free, you might want to steer clear of this one!). Seitan is often used as a meat substitute, as it has a firm texture. It’s frequently used in soups and stews, sautéed with vegetables in a stir fry, or even in fajita recipes. You can also use seitan to make veggie burgers or mix it with black beans to make black bean burgers (due to its sticky texture, it’s a pretty good binder). The water in the can of chickpea (called aquafaba) can also be used as an egg white replacement in dressings and in baking. Beans and legumes show up in a few other surprising places: in smoothies, as dips (think hummus or white bean dip), and in pasta sauces, too.
