Passionate supporter of plant-based diets Paige Lewis thinks that flourishing on a vegetarian or vegan diet depends on selecting appropriate protein sources.
Paige says, smiling, “It’s not just about tofu and beans.” Her best selections for plant-based proteins are here, along with how she combines them into her regular meals.
One, lentils: Paige notes, “Lentils are quite flexible.” She enjoys creating stews, lentil soups, even hamburgers. “They keep you full and energised because they are bursting with protein and fibre.”
2. Quinoa: Paige terms quinoa as her “super grain.” Working great in salads or as a basis for bowls, this is a complete protein. For a quick dinner, I usually toss quinoa with roasted vegetables and a tahini sauce.
3. Tempeh: Tempeh is a breakthrough for Paige. “It’s like tofu but with a nutty flavor and a firmer texture,” she says. For a delightful protein boost, Paige marinates it in soy sauce and seasonings then pan-fries it.
Paige exhorts everyone to investigate these choices, regardless of their level of plant-based diet or just attempting to eat better. “It’s all about adding diversity and creating cuisine that excites you,” she explains.
