A practical guide to the plant proteins worth knowing, and the one nutrient (B12) worth watching.
Lentils, chickpeas and beans combine solid protein with fibre — a rare pairing that also supports gut health.
Soy-based proteins are one of the few plant sources considered "complete" on their own, containing all nine essential amino acids.
A complete-protein grain, unusual among plant starches, and a useful base for a variety of meals.
Lower in protein per serving than legumes, but add healthy fats and fibre alongside a meaningful protein contribution.
Made from wheat gluten, very high in protein — but not suitable for anyone avoiding gluten.
A popular addition for vegans, contributing protein and often fortified with B12 — worth checking the label, since B12 is otherwise hard to get from plants alone.
A varied mix across these categories through the week, rather than relying on one source, makes it considerably easier to hit adequate total protein and a full amino acid profile on a plant-based diet.