1. Seitan (21g protein per 3 oz serving) – made from wheat gluten.
2. Tempeh (15g protein per 3 oz serving) – fermented soybean product.
3. Lentils (18g protein per 1 cup cooked) – versatile legume.
4. Chickpeas (15g protein per 1 cup cooked) – great in salads, stews, and hummus.
5. Tofu (9g protein per 3 oz serving) – made from soybeans.

These protein sources can be incorporated into a variety of dishes for a balanced vegan diet.