Traditional Vegetable Foods with a High Protein Content

A plethora of traditional foods serve as a protein source for nutrition. Beans, peas and lentils are widely used in Asia and Middle-East. These ingredients are readily available in almost ready-to-eat state from cans and freezers. If you have them as dry beans/peas/lentils and have the required interest and patience, you can soak them, sprout them and cook them practically with no cost. You can easily make soups, stews or hummus. Or you can serve them as a side dish after seasoning with salt, herbs, garlic, lemon etc. Recipes like falafel ”meat-balls from chickpeas” contain egg, which should be replaced with something capable of binding the components together. The side dishes like rice, potato or couscous are not completely devoid of proteins. There are however some alternatives that have a clearly higher protein content. Amaranth, quinoa, and full-corn cereals are good options.

The recipes (click the picture to open the recipe)