Vegan Recipes: Here’s Where We Get Our Protein!

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Vegans hear it often: “Where do you get your protein?” Which is funny, because in the West, our problem is too much protein—and the wrong kind! If you’re eating whole grains, beans, nuts, seeds, fruits, and vegetables—you’re getting plenty of protein, and without the health risks that come with eating animal-based foods.

Where does bodybuilder Patrik Baboumian get his protein? From vegan recipes like the ones in Robin Robertson’s cookbook, The Plant Protein Revolution Cookbook!

Tortilla Soup with Pinto Beans and Tempeh

Makes 6 servings


1/4 cup tamari

2 cups water

8 oz. tempeh

3 cups vegetable broth

3 cloves garlic, minced

1 tsp. chili powder

1 24-oz. jar chunky tomato-based salsa

2 15-oz. cans pinto beans, rinsed and drained

1 1/2 cups frozen corn kernels

Sea salt and freshly ground pepper, to taste

2 scallions, minced

2 Tbsp. chopped fresh cilantro

1 Tbsp. fresh lime juice

2 cups crushed tortilla chips


  • Bring the tamari and water to a boil in a small saucepan. Add the tempeh, reduce the heat, cover, and cook for 15 minutes. Drain and cut into bite-size pieces. • Heat 1/2 cup of the broth in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant. Stir in the tempeh along with the chili powder, salsa, beans, corn, and remaining broth. Season with the salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5 minutes. • Remove from the heat and stir in the scallions, cilantro, and lime juice. Top with the tortilla chips and serve hot.
Tortilla Soup with Pinto Beans and Tempeh | ‘The Plant Protein Revolution Cookbook’ | Photography: © Jackie Sobon

Roasted Cauliflower and Chickpeas with Charmoula Sauce

Makes 4 servings


1 head cauliflower, cored

16 oz. baby potatoes, scrubbed and quartered

Cooking spray

Sea salt and black pepper, to taste

1 15-oz. can chickpeas, drained and rinsed

3/4 cup chopped fresh parsley, tightly packed

3/4 cup chopped fresh cilantro, tightly packed

1 clove garlic, minced

1/4 cup almond butter

2 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 Tbsp. red wine vinegar

2 tsp. nutritional yeast

1 tsp. smoked paprika

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. red pepper flakes


  • Preheat the oven to 425°F/220°C. Line a large rimmed baking sheet with parchment paper.
  • Use a serrated knife to cut the cauliflower into 1/2-inch slices, as if you were cutting a loaf of bread. Arrange the cauliflower and potatoes on the baking sheet and spray with cooking spray. Season with the salt and pepper.
  • Roast for 15 minutes then remove from the oven and turn with a spatula. Scatter the chickpeas on top. Return to the oven and continue roasting until the vegetables are tender and nicely browned, 10 to 15 minutes longer.
  • To make the charmoula, combine the remaining ingredients in a food processor. Process until well blended.
  • Transfer the vegetables to a platter and spoon the charmoula over the top. Serve hot.
Roasted Cauliflower and Chickpeas with Charmoula Sauce | ‘The Plant Protein Revolution Cookbook’ | Photography: © Jackie Sobon


Recipes reprinted from ‘The Plant Protein Revolution Cookbook’: © 2020 Quarto Publishing Group USA Inc. | Text: © 2020 Robin Robertson | Photography: © Jackie Sobon