Think you’ve tried every plant-based protein under the sun?
When it comes to vegan proteins, most of us stick to the basics. Tofu? Been there. Lentils? Done that. Chickpeas? They’re practically family at this point.
But what if I told you there’s an untapped world of vegan protein sources waiting to surprise you?
Seeds that deliver a bigger punch than your protein bar, grains that could outshine quinoa and even superfoods that double as wellness boosters.
These aren’t just proteins, they’re game-changers. They’ll upgrade your meals, surprise your taste buds and keep your diet exciting.
Buckle up for a deliciously enlightening journey that will punch up your proteins and challenge your menus. Don’t be left out, discover these hidden gems today!
1. Lupin Beans: Not Just for Snacks
Lupin beans might sound exotic, but they’ve been powering up Mediterranean diets for years. Packed with proteins, fibres and a punch that’s hard to beat, they’re a versatile addition to your vegan menu.
Lupin beans are an excellent source of protein and are very calorie-efficient. On average, lupin beans provide about 12-16 grams of protein per 100 calories. The exact value can vary slightly based on the preparation (e.g., boiled or dried).
These yellow beauties are perfect boiled, tossed in salads or even blitzed into dips. Next time you’re at a health food store, keep an eye out for them!
Serving idea: Mash lupin beans with olive oil, garlic and lemon for a protein-rich dip/spread that’s perfect with crackers or veggie sticks.
Did you know? Lupin beans are often used in keto diets, offering a low-carb, high-protein punch – perfect for the fitness-focused vegan.
2. Hemp Seeds: Tiny but Mighty High-Protein Vegan Food
Often mistaken for their psychedelic counterpart, hemp seeds are protein powerhouses. Just a few tablespoons can give your diet a serious boost!
Hemp seeds provide approximately 6-7 grams of protein per 100 calories.
With a nutty flavour, they’re perfect sprinkled over your morning porridge or stirred into smoothies. Plus, they sneak in omega-3 and 6 fats too!
Regular consumption of hemp seeds can help protect against oxidative stress, lower inflammation, and improve heart health!
Did you know? Hemp seeds are one of the rare plant-based foods that provide all nine essential amino acids in the right proportions your body needs, making them a top-notch complete protein for a balanced vegan diet.
3. Tempeh: The Best Vegan Protein Beyond Tofu
Move over tofu, tempeh’s here to take the spotlight!
Tempeh provides about 10-11 grams of protein per 100 calories, making it an excellent protein source for a plant-based diet. It’s also rich in fibre, probiotics (thanks to fermentation), and various nutrients like iron and calcium.
It has an intriguing texture and deep flavour that tofu often lacks and is great grilled, tossed in stir-fries or even baked.
Pro tip: Pre-slice and marinate tempeh with soy sauce (or tamari), maple syrup and a dash of smoked paprika for a smoky BBQ taste.
Suggested read: Why Tempeh Is SO Much Better Than Tofu
4. Spirulina: The Unique Plant-Based Protein Algae
Spirulina’s vibrant green hue might look intimidating, but this algae is no joke when it comes to nutrition. Just a couple of teaspoons of this superfood daily can transform your health!
Spirulina is incredibly protein-dense, providing approximately 16-17 grams of protein per 100 calories. It’s one of the most concentrated protein sources available and also offers a wide range of nutrients, including B vitamins, iron, and antioxidants.
Blend into smoothies or mix with oats for a morning powerhouse. With a subtle, savoury flavour, it’s surprisingly versatile.
Protein power: Spirulina packs up to 55-70% protein by weight, making it one of the most concentrated sources on this list.
5. Pea Protein: Not Just for Peas
Pea protein is a rising star in the vegan world. Extracted from the humble yellow pea, it’s found its way into shakes, bars, and even some bakery items.
Pea protein provides approximately 20-25 grams of protein per 100 calories, depending on the brand and processing. It’s a highly concentrated protein source, making it ideal for muscle building and recovery on a plant-based diet. It’s also naturally low in fat and carbs.
While subtle in flavour, it packs a protein punch with an excellent amino acid profile. Add it to your post-workout routine for best results.
Quick tip: In addition to using it in protein smoothies, mix it into soups and stews to effortlessly thicken and boost their nutritional value.
6. Teff: The Ancient Grain
Teff may be tiny, but it’s mighty! This ancient Ethiopian grain provides about 3-4 grams of protein per 100 calories. While not as protein-dense as some other plant-based options, it’s a highly nutritious ancient grain, rich in fibre, iron, magnesium, and resistant starch, making it a great addition to a balanced diet.
Teff as a naturally gluten-free grain, making it an excellent choice for coeliacs seeking varied nutrients. It cooks quickly and can be used much like quinoa. Enjoy it as porridge, in salads or even baked into bread.
Recipe idea: Make teff porridge by simmering it with soy milk (or your favourite plant milk), cinnamon and a drizzle of maple syrup for about 10 minutes to create a warming breakfast.
Suggested read: 7 Grains You’ve Probably Never Tried But Should Add to Your Vegan Diet
7. Amaranth: The Protein-packed Pseudograin
Amaranth provides about 3.5-4 grams of protein per 100 calories. It’s a complete protein source, meaning it contains all nine essential amino acids, and is also rich in fibre, iron, magnesium, and antioxidants
Its subtle nutty flavour makes it perfect for soups, porridge or even popped as a snack. Those seeking gluten-free options often use it for added nutrition.
It also has health benefits like reducing inflammation, lowering cholesterol and blood pressure levels, and improving gastrointestinal health!
Fun fact: Amaranth seeds can be popped like popcorn for a crunchy, protein-packed snack.
8. Sacha Inchi: The Peanut of the Amazon
Sacha Inchi, often dubbed the “peanut of the Amazon,” is a lesser-known seed that’s been cultivated for centuries in Peru.
These seeds provide approximately 8-9 grams of protein per 100 calories are incredibly rich in omega-3 fatty acids, offering a nutty taste without the calories.
Look for Sacha Inchi seeds online or in speciality health food stores.
Try this: Roast them for a quick snack or blend them into a creamy dip for a protein-packed side.
9. Moringa: The Miracle Tree
Moringa isn’t called the miracle tree for nothing. It’s leaves are ground into moringa powder, providing approximately 8-10 grams of protein per 100 calories, depending on the brand.
It’s also a nutritional powerhouse, rich in essential amino acids, iron, calcium, vitamin A, and antioxidants, making it a great addition to smoothies or meals for a nutrient boost.
Stir powdered moringa into juices, soups or teas for a health kick. With a slightly earthy taste, it pairs wonderfully with citrus.
Did you know? Moringa is known to boost energy naturally and has anti-inflammatory properties, making it a double win for active lifestyles.
10. Edamame: Not Just a Sushi Side
Most of us know edamame as the steaming green pods served alongside sushi. But they’re more than just a snack!
These immature soybeans are packed with protein approximately 9-11 grams of protein per 100 calories, depending on whether they’re boiled or steamed. Enjoy them warm, in salads or blended into dips.
Tip: Lightly salt and toss with chilli flakes for a spicy, satisfying munch, or drizzle with sesame oil and toss with garlic powder for umami-packed flavour.
11. Jackfruit: The Unexpected Meat Alternative
Jackfruit has become a vegan staple for its uncanny ability to mimic pulled pork.
However, jackfruit is relatively low in protein compared to other plant-based foods, providing about 1-2 grams of protein per 100 calories. It’s more commonly valued for its texture as a meat substitute in savoury dishes and is a good source of vitamin C, potassium, and dietary fibre.
While jackfruit isn’t as protein-rich as other options, it’s a fantastic base for hearty, protein-packed dishes when paired with lentils or beans.
Pro tip: Cans of young green jackfruit are easiest to work with for savoury dishes.
Suggested read: Seitan vs Jackfruit: The Ultimate Meat Substitute Showdown
The Bottom Line
There’s no shortage of unique, delicious and powerful vegan protein options to shake up your meals.
From the nutty crunch of hemp seeds to the versatile magic of tempeh and spirulina, these unusual sources prove that plant-based diets are anything but boring.
Which of these have you tried or which are you most excited to add to your meals? Let us know in the comments below.
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- Beware: 5 Vegan Protein Snacks That Aren’t as Healthy as They Seem
- 6 Easy Ways to Get More Protein on a Vegan Diet
Jac has been vegan for 15 years – long enough to wonder if tofu owes her a loyalty card. Hailing from Scotland, she enjoys the breathtaking scenery and believes vegan haggis deserves more appreciation. A proud mum to a curious and energetic daughter, Jac spends her time hiking scenic trails, devouring books, practicing yoga, honing her badminton skills, and creating colourful artwork with her trusty colouring pens. She’s passionate about living a vibrant, compassionate, and cruelty-free life, all while championing the magic of tofu.
Really intrigued by the section on Lupin Beans! Planning to experiment with them in my vegan recipes. Has anyone tried using them as a meat substitute compared to more common options like lentils or chickpeas?
hey, does anyone know how sustainable sacha inchi production is? trying to make sure my diet is as eco-friendly as possible. cheers!
Sacha Inchi is considered quite sustainable, especially when compared to nuts like almonds or cashews. Its water footprint is smaller and it’s often grown in agroforestry systems. Hope this helps!
Also, because it’s a perennial plant, it doesn’t need to be replanted every year, which is better for the soil. So yeah, pretty eco-friendly.
spirulina’s been a game changer for my protein shakes, not gonna lie. tastes a bit weird at first but u get used to it. any1 else puts it in everything?
Everyone’s going on about plant-based this and that. Amaranth, sacha inchi… Come on, do they really live up to the hype or is it just another trend that’ll pass? I’ll stick to my meats until I see some real proof they’re better.