Six unusual vegetable protein sources that will help those who follow a vegan diet to complete their diet and better assimilate the proteins of the day, guaranteeing all the amino acids they need; and those who follow an omnivorous or vegetarian diet to vary their protein resources , implementing them to those of animals.
Here are the right foods that need to be a frequent part of your weekly grocery shopping.

SIX SOURCES OF VEGETABLE PROTEIN

1) Avocado: it is the snack that those who make a vegan diet must absolutely eat frequently: it contains all the essential amino acids, it can be combined in salads with a handful of corn or legumes for a complete dish, or between one meal and the other in sweet and savory preparations.

Detoxifying, it also provides potassium, vitamin E and monounsaturated fatty acids (among the “good” ones). One cup of avocado has 4 grams of protein.
2) Sundried Tomatoes: One cup of sun-dried tomatoes provides a full eight grams of protein. Clearly, not all of these proteins will be assimilated by themselves, but if during the day we eat whole grains and legumes or legume products, dried tomatoes are an excellent snack and complete our protein needs. We can eat them alone or mince them to make vegetable creams, dressings, pestos or add them into small pieces in salads. 3) Pumpkin seeds:

4) Peas. Fresh peas are well tolerated even in those with gastrointestinal problems, and a cup of peas contains about eight grams of vegetable protein, plus 100% of the recommended dose of vitamin C. Try them in puree, in kibble and even for desserts ( here ). Pea flour can be used as a vegan protein supplement for athletes.
5) Hemp seeds: you can find them in organic shops. They are very nutritious seeds, thirty grams provide about seven grams of protein. They can be added anywhere: croquettes, salads, croutons, soups.

6) Chickpeas: make hummus one of your flagships for appetizers and appetizing dinners. Or roast them as a snack (from boiled). Chickpeas give 7 grams of vegetable protein per half cup.