These crispy roasted chickpeas will add crunch, along with plant-powered nutrition, to your salads, bowls, pasta dishes, and more. They’re one of the most versatile and useful vegan proteins to batch cook, and they’re so easy to make!
The first chapter of The Vegan Week is titled simply, “proteins.”
Here’s what I have to say about the recipes in that chapter:
As a new vegan, I was quick to dismiss concerns about eating enough protein. In fact, I would roll my eyes when asked the question that all vegans dread: “Where do you get your protein?”
Then I became a dietitian. As I deepened my education and training, I was forced to reevaluate some of my previous assumptions about plant-based nutrition, including my blasé attitude toward sourcing protein.
Yes, vegans can obtain all the protein they need from plant-based foods. But doing so isn’t necessarily effortless, especially if you’re new to meatless cooking. For this reason, I’ve learned to make plant proteins the backbone of my meals.
This chapter features homemade, everyday vegan proteins, which have been created with my favorite high-protein plant-based foods: legumes, soy foods, and seitan. If you bookmark any chapter in the book,…