The crispy roasted chickpeas add a crunch to salads, bowls and pasta dishes. 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 vegan newbie, I quickly dismissed any concerns that I might not be eating enough. 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 dietetican. 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.
Vegans can get all the necessary protein from plant-based food. 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 includes my favorite high protein plant-based foods, such as legumes, seitan, and soy food. You can bookmark any chapter of the book ,…
