Tofu

With over 20 grams per ½ cup serving, tofu contains more protein than almost any other plant-based food. It’s made from soy and has a very mild taste that takes on the flavor of whatever it’s prepared with, so it’s incredibly versatile. We love it in Asian dishes and as a replacement for scrambled eggs. 

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Beans

There are actually about 400 different varieties of beans in the world, though most grocery stores will only carry about 10-15. All beans contain some protein, though some of the best sources are fava beans, lentils, black beans and chickpeas. 

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Nutritional Yeast

Nutritional yeast is a deactivated yeast grown on molasses. It’s a great source of several vitamins and minerals, and it also contains about 8 grams of protein per 2 tablespoons. It has a cheese-like flavor and can be used as a seasoning on everything from pasta to popcorn to oven-roasted veggies. 

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The post Vegan Protein Sources for a Plant-Based Diet appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.

Tofu

With over 20 grams per ½ cup serving, tofu contains more protein than almost any other plant-based food. It’s made from soy and has a very mild taste that takes on the flavor of whatever it’s prepared with, so it’s incredibly versatile. We love it in Asian dishes and as a replacement for scrambled eggs. 

View this post on Instagram

A post shared by Aye (@ayecooks)

Beans

There are actually about 400 different varieties of beans in the world, though most grocery stores will only carry about 10-15. All beans contain some protein, though some of the best sources are fava beans, lentils, black beans and chickpeas. 

View this post on Instagram

A post shared by Anita Schecter (@hungrycouplenyc)

Nutritional Yeast

Nutritional yeast is a deactivated yeast grown on molasses. It’s a great source of several vitamins and minerals, and it also contains about 8 grams of protein per 2 tablespoons. It has a cheese-like flavor and can be used as a seasoning on everything from pasta to popcorn to oven-roasted veggies. 

View this post on Instagram

A post shared by Bragg (@bragg)

The post Vegan Protein Sources for a Plant-Based Diet appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.