Let’s talk about protein and veganism! Although veganism is definitely becoming more mainstream, the amount of ignorance out there is just unbelievable. I swear, if I had a dollar for every time I was asked, “But.. but… where do you get your protein from?!”, I would have enough money to publish a pamphlet on plant-based protein sources and send it to every person in the world. I’m really trying to be patient with these questions, really, but my responses are starting to get a little snarky. Just recently an acquaintance asked me where I get my protein, in response to learning I was vegan. The conversation went something like this:
Them: “You’re vegan? But where do you get your protein?!”
Me: “I don’t. There’s literally nothing I can get protein from except for animal products so I just don’t eat any protein.”
Them: “Whh…what?”
Me: “Yep. I’m a medical miracle.”
Face. Palm.
But on the real. Even my mom, who is a very intelligent person (and a Registered Nurse) asks me every time I see her if I’m getting enough protein. I know she’s just worried about my health, but there are so. many. places. where you can get protein that don’t involve animal products. For example:
1// 1 Cup Lentils (cooked) = 18g Protein
2// 1 Cup Edamame = 17g Protein
3// 1 Cup Chickpeas (cooked) = 15g Protein
4// 1 Cup Black Beans (cooked) = 15g Protein
5// 1 Cup Quinoa (uncooked) = 24g Protein
And that’s not even taking into account protein smoothies / supplements, which are pretty darn awesome if I do say so myself.
So that’s my little rant about protein/veganism. And it’s probably a little ill-timed because this isn’t my most protein-heavy recipe ever, but this raw noodle bowl is deliciously light and healthy, especially for the summer months. I bought these beautiful rainbow carrots at the farmer’s market and was so inspired by the vibrant colors! It’s paired with a delicious miso & tahini dressing that has so much umami that my taste buds almost fell off. I hope you all love it as much as I do!
Raw Noodle Bowl w/ Miso Tahini Dressing
Ingredients
Noodles
- 3 Medium Tricolor Carrots
- 2 Daikon Radishes
Miso Tahini Dressing
- 2 Tbs Water
- 1 Tbs Tahini
- 1 Tbs Tamari
- 1/2 Tbs White Miso
- 1/2 Tbs Rice Wine Vinegar
Toppings
- Sesame Seeds
- Kale optional, finely chopped
Instructions
- Wash and lightly peel 3 medium carrots + 2 daikon radishes.
- Spiralize noodles using your spiralizer.
- In a bowl, whisk together dressing ingredients until fully combined. Taste and adjust as needed.
- Toss dressing with noodles, adding as much as desired.
- To serve, sprinkle bowl with finely chopped kale and a few sprinkles of sesame seeds.
- Enjoy!
Notes
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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