Beans and Lentils
If you have to choose vegetables as protein sources, beans and lentils are among your best bets. There are many kinds of beans, some packing more proteins than others. Amongst the many varieties of beans, the ones with high concentrations of protein are Large Kidney Beans (9.7g of protein per 100g of beans), Cranberry Beans (9.3g protein per 100g beans), Pinto Beans, Mung Beans, Kidney Beans, Black Beans, and Lima Beans. There are others to choose from, but beans are generally the protein powerhouses of the vegetable category.
The beauty of having several beans and lentils to choose from is that you need not get bored eating only one kind of beans for your protein sources. More than just the variety of beans available, there are also a variety of ways to cook and prepare these beans. You can boil them, boil and fry them, or mash them into a paste (hummus!). Some beans are used as ingredients for savory food, others are prepared sweet as desserts. And if you make hummus with it (bean paste), you can even use it as a bread spread!
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