We all know about the power of protein in our diets, but the source doesn’t have to be meat-based. Here are some plant based proteins you should be eating more of, plus some easy ways to add ground-grown grub to your plate.

Spirulina Power

With its deep-green hue and distinctive sweet, nutty flavour, spirulina, is protein rich. Just a tablespoon provides 4g of protein. Available here as an organic supplement powder simply add it to your smoothies for an extra-energy blend.

Spirulina

Beanie Babies

Beans, beans, good for… Well, you know the rest, and fibre certainly is important, but a cup of many types of cooked beans also offers around 15g of protein. Use them to make veggie meatballs or burgers, or as a substitute for a meat-based pasta sauce.

Lend a hand for Lentils

Considered a starchy protein, a cup of lentils provides 18g of protein along with plenty of fibre and carbohydrates. Add cooked, spiced lentils to rice or quinoa for an extra dimension to a tasty meal.

Go Nuts

Almonds, cashews, walnuts and pistachios are rich in minerals, vitamin E and healthy fats, and offer 7-9g of protein per quarter cup. Top cereals or a salad with nuts for nutritional crunch, make your own nut butter or use as a ‘flour’ in gluten-free baking.

Sow a Seed

Seeds pack a nutritional punch and with a variety of flavours (sunflower, sesame, chia, hemp, flax and pumpkin), add them to your diet in the same way as nuts. Throw a handful on a salad and take green leaves to the next level with 30g of protein per 100g.

Keen on Quinoa

A gluten-free grain (and technically a seed), quinoa contains carbohydrates, fibre and 7-9g of protein in every half cooked cup. Use it as a base for a stir-fry, grain-based salad or porridge. Try quinoa flour for gluten-free baking too.

Super Soy

Tempeh, tofu and edamame are soy superstars, packed with fibre, healthy fats and – you guessed it – plenty of protein. In fact a single half cup serving contains 20g! Seek out organic varieties and add to stir-fries and salads or marinate for extra flavour.