Vegan Protein Powerhouses Many vegan foods are packed full of muscle-building protein, while being low in saturated fat and free of cholesterol. Try these versatile and delicious high-protein foods in your next dish: Textured Vegetable Protein (TVP) - a dried soy product that can be used in place of ground beef in stews, chili, tacos, pasta sauce, etc. Lentils - a small but nutritionally mighty member of the legume family, loaded with minerals, B vitamins, and protein--all with virtually no fat. Lentils are excellent in soups, stews, and curries. Tofu - a product made from soybeans, is the king of versatility. It has a bland taste on its own but it absorbs the flavors of the other foods and seasonings cooked with it. Firm tofu can be used in place of meat in stir-fries or marinated and baked, while soft tofu can be used in dips and deserts like pudding, pie, and smoothies. Seitan - also known as “wheat gluten”, is a chewy meat-substitute that is the protein part of wheat which is left after the starch and bran are removed. Tempeh - a fermented soy product with a slightly nutty flavor and a firm texture similar to meat. Preparation Ideas Tofu, tempeh, and seitan are particularly good when marinated. Experiment with the following ingredients to make your own tasty marinades: lemon juice, soy sauce, olive oil, freshly grated ginger root, minced garlic, balsamic vinegar, toasted sesame oil, Tabasco sauce, red wine vinegar, dried mustard, and barbecue sauce. After marinating, sauté, bake, broil, or grill.