99 Sources of Vegan Protein

green beans

It’s the biggest myth about the vegetarian diet—that vegetarian or vegan protein simply doesn’t exist in the same volume as animal protein. But, nothing could be further from the truth.

What’s more, the myth about “complementary proteins” has been retracted by Francis Moore Lappé, who is believed to be the person who started the rumor in the book “Diet for a Small Planet.” In other words, protein is protein. If you’re eating a well-rounded diet full of vegan protein sources, you shouldn’t be lacking or need any specific combinations for optimal health. And you don’t need to fill your diet with mock meats and other factory-made proteins, either. Pure, whole foods do the trick.

Need a little more convincing that the plant world is full of protein? Here are 99 sources of vegan protein that do a body good.

  1. Black beans
  2. Chickpeas
  3. Kidney beans
  4. Lima beans
  5. Green beans
  6. Lupine beans
  7. Pinto beans
  8. Green lentils
  9. Red lentils
  10. Black lentils
  11. Split peas
  12. Mung beans
  13. Fava beans
  14. Cannelini beans
  15. Soybeans
  16. Great Northern beans
  17. Gigante beans
  18. Red beans
  19. Black-eyed peas
  20. Butter beans (contain no butter!)
  21. Scarlet runner beans
  22. Flageolet Bean
  23. Cranberry beans
  24. Pigeon peas (contain no pigeons!)
  25. Almonds
  26. Brazil nuts
  27. Cashews
  28. Macadamia nuts
  29. Peanuts
  30. Hazelnuts
  31. Walnuts
  32. Pecans
  33. Pistachios
  34. Chestnuts
  35. Pine nuts
  36. Coconut
  37. Hemp seeds
  38. Chia seeds
  39. Flax seeds
  40. Sunflower seeds
  41. Pumpkin seeds
  42. Sesame seeds
  43. Poppy seeds
  44. Quinoa
  45. Brown rice
  46. Barley
  47. Rye
  48. Wheat
  49. Spelt
  50. Buckwheat
  51. Millet
  52. Teff
  53. Amaranth
  54. Farro
  55. Oats
  56. Miso paste
  57. Soy sauce
  58. Tempeh
  59. Tofu
  60. Avocado
  61. Asparagus
  62. Cauliflower
  63. Broccoli
  64. Brussels sprouts
  65. Artichoke
  66. Watercress
  67. Corn
  68. Sweet peas
  69. Sprouts
  70. Grape leaves
  71. Sundried tomatoes
  72. Spinach
  73. Portobello mushrooms
  74. White mushrooms
  75. Shiitake mushrooms
  76. Rapine
  77. Chard
  78. Kale
  79. Collards
  80. Parsley
  81. Sauerkraut
  82. Onions
  83. Beets
  84. Maca root
  85. Chocolate (yes it does! best in its pure, raw cacao bean state.)
  86. Dried apricots
  87. Prunes
  88. Dates
  89. Cherimoya
  90. Jackfruit
  91. Mulberries
  92. Blackberries
  93. Raisins
  94. Figs
  95. Passion fruit
  96. Currants
  97. Dulse
  98. Spirulina
  99. Nutritional yeast

Keep in touch with Jill on Twitter @jillettinger

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Image: Mr. T in DC

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. www.jillettinger.com.