![]() And believe it or not our broccoli is also a great source! I used one giant broccoli crown which was about 600g and thats 14g of protein. For my choice of nondairy milk I love Ripple Foods pea milk, it is seriously so creamy and delicious. Nutritional yeast also has 1g protein per tablespoon, plus B12. ![]() Nutritional yeast helps to give it a cheesy flavor and umami. ![]() I personally enjoy the Banza chickpea pasta, I think it has a great flavor and texture. The protein sources in this are of course our red lentils, a chickpea pasta, nutritional yeast, and the nondairy milk. ![]() Honestly, not too shabby if you ask me! Please remember that those calculations can change depending on how accurately you follow the recipe (this is why I tend to shy away from nutrition info in recipes). One serving of this vegan mac and cheese is about 30g of protein (technically 29.1g) and about 450 calories. I get about 80-100g of protein everyday, so I think it is safe to say we can easily get protein. There is still a pretty big and honestly, stupid myth out there about vegans not getting enough protein. Here’s the deal as always I am not a nutritionist, dietitian, doctor or licensed professional in anyway so please always take what I say with a grain of a salt.
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