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Protein content: Approximately 8g per 100g. Tofu can be marinated, grilled, stir-fried, or scrambled.

Protein content: About 19g per 100g. Tempeh can be used in sandwiches, stir-fries, or salads.

Protein content: Roughly 25g per 100g. Ideal for mock meats, kebabs, or in pasta dishes.

Protein content: About 9g per 100g when cooked. Lentils can be used in soups, salads, or vegan patties.

Protein content: Around 19g per 100g when cooked. Can be used in hummus, curries, or roasted as a snack.

Protein content: Approximately 21g per 100g when cooked. Great in burritos, salads, or soups.

Protein content: Around 11g per 100g. Can be eaten as a snack, in salads, or added to stir-fries.

Protein content: Approximately 4g per 100g when cooked. Use in salads, as a rice substitute, or in veggie burgers.

Protein content: About 32g per 100g. Can be sprinkled on salads, added to smoothies, or used in baking.

Protein content: Roughly 17g per 100g. Use in puddings, smoothies, or as an egg replacement in baking.

Protein content: About 50g per 100g. Adds a cheesy flavor to pasta dishes, popcorn, or sauces.

Protein content: Approximately 25g per 100g. Can be used in sandwiches, sauces, or smoothies.

Protein content: Around 21g per 100g. Can be eaten raw, roasted, or used in dairy-free cheese recipes.

Protein content: About 57g per 100g. Mix into smoothies, juices, or sprinkle over salads.

Protein content: Roughly 5g per 100g when cooked. Can be used in soups, curry, or mashed as a side dish.

Protein content: Approximately 3g per 100ml. Use as a dairy milk alternative in cereals, hot beverages, or smoothies.

Protein content: About 19g per 100g. Add to granola, salads, or eat as a snack.

Protein content: Roughly 21g per 100g. Great in bread recipes, as a salad topping, or to make sunbutter.

Protein content: About 3g per 100g when raw. Use in salads, smoothies, or make kale chips.

Protein content: Around 14g per 100g. Used as a meat substitute in various forms like mince or 'chicken' pieces.

Protein content: Approximately 17g per 100g. Tahini can be used in salad dressings, hummus, or as a spread.

Protein content: About 18g per 100g. Add to oatmeal, smoothies, or use as an egg substitute in vegan baking.

Protein content: Roughly 13g per 100g when cooked. Use in porridge, pancakes, or to make soba noodles.

Protein content: Around 18g per 100g. Great in vegan cheese recipes, stir-fries, or as a creamy sauce base.