Protein

If anyone had any of the same questions about protein I had, here is some information I found at http://www.chooseveg.com/ about how a vegan can get protein by eating vegetables.

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.