Many people choose a plant-based diet for various reasons, such as health, ethical, or environmental concerns. However, one common misconception is that it is difficult to meet protein needs on a plant-based diet.

While animal products like eggs are a great source of protein, there are plenty of plant-based alternatives that can provide all the protein you need. Here are 10 eggs-cellent plant-based protein alternatives:.

1. Lentils

Lentils are not only rich in protein but also high in dietary fiber, iron, and antioxidants. A versatile legume, lentils can be added to soups, stews, salads, or used to make lentil-based burgers.

One cup of cooked lentils provides around 18 grams of protein.

2. Quinoa

Quinoa is a complete protein, meaning it contains all nine essential amino acids your body needs. It is also high in fiber, magnesium, and antioxidants. Quinoa can be used as a base for salads, served as a side dish, or included in stir-fries.

One cup of cooked quinoa offers about 8 grams of protein.

3. Chickpeas

Chickpeas, also known as garbanzo beans, are a staple in many plant-based diets. They provide an excellent source of protein, fiber, iron, folate, and manganese. Chickpeas can be blended to make hummus, added to curries, or roasted for a delicious snack.

One cup of cooked chickpeas contains around 15 grams of protein.

4. Tofu

Tofu is a great plant-based source of protein, made from soybeans. It is rich in calcium, iron, and contains all essential amino acids.

Tofu is incredibly versatile and can be used in stir-fries, curries, salads, or even as a substitute for scrambled eggs. Half a cup of tofu provides roughly 10 grams of protein.

5. Hemp Seeds

Hemp seeds are small but mighty when it comes to their nutritional profile. They are an excellent source of complete protein, omega-3 fatty acids, and several minerals.

Hemp seeds can be sprinkled over salads, added to smoothies, or used as a topping for yogurt or porridge. Three tablespoons of hemp seeds offer approximately 10 grams of protein.

6. Chia Seeds

Chia seeds are not only a fantastic source of protein but also loaded with fiber, omega-3 fatty acids, and antioxidants.

When soaked in liquid, chia seeds develop a gel-like texture, making them ideal for puddings, smoothies, or as an egg substitute in baking. Two tablespoons of chia seeds provide around 4 grams of protein.

7. Edamame

Edamame are immature soybeans and are a popular snack or appetizer in many cuisines. They are high in protein, fiber, vitamin K, and folate. Edamame can be enjoyed as a steamed or boiled snack or added to salads, stir-fries, or soups.

One cup of cooked edamame yields about 17 grams of protein.

8. Seitan

Seitan, also known as wheat meat or wheat gluten, is made from gluten, the protein found in wheat. It has a meaty texture and is commonly used in vegetarian or vegan recipes as a substitute for meat.

Seitan is low in fat and rich in protein, making it a popular choice for many plant-based dishes. Three ounces of seitan offers approximately 21 grams of protein.

9. Spirulina

Spirulina is a nutrient-dense blue-green algae that is incredibly protein-rich. It also contains essential fatty acids, vitamins, minerals, and antioxidants.

While it may not be a primary protein source, adding spirulina powder to smoothies or juices can increase protein intake. One tablespoon of spirulina powder provides approximately 4 grams of protein.

10. Tempeh

Tempeh is another soy-based product that is fermented for better digestibility and nutrition. It is high in protein, fiber, and various minerals. Tempeh can be marinated, baked, grilled, or crumbled into dishes like stir-fries, stews, or salads.

Three ounces of tempeh contains around 15 grams of protein.

Whether you follow a plant-based diet or simply want to incorporate more protein-rich options into your meals, these 10 eggs-cellent plant-based alternatives can help you meet your nutritional needs.

Experiment with these ingredients in various recipes to discover new and exciting flavors while enjoying the benefits of plant-based protein sources.