A misleading perception of veganism is that plants will not give a human enough protein. Vegan protein sources are not only extremely rich, readily available, efficiently processed by the body and have such a diverse variety but also much more sustainable then farming animals for meat.
This infographic by Healthy Indonesia gives you 50 sources of high quality plant based protein.
Legumes
Tempeh, Cooked, 1 Cup = 31g
Lentils, Cooked, 1 Cup = 18g
Edamame, Cooked, 1 Cup = 17g
Adzuki Beans, Cooked, 1 Cup = 17g
Navy Beans, Cooked, 1 Cup = 15g
Kidney Beans, Cooked, 1 Cup = 15g
Pinto Beans, Cooked, 1 Cup = 15g
Chickpeas, Cooked, 1 Cup = 15g
Lima Beans, Cooked, 1 Cup = 15g
Black-eyed Peas, Cooked, 1 Cup = 13g
Tofu, Firm, 4 Ounces = 11g
Green Peas, Cooked, 1 Cup = 9g
Nuts
Peanuts, 1/4th Cup = 9g
Almonds, 1/4th Cup = 8g
Cashews, 1/4th Cup = 5g
Brazil Buts, 1/4th Cup = 5g
Grains
Seitan, 3 Ounces = 21g
Buckwheat, 1 Cup = 21g
Bulgur, 1 Cup = 13g
Wheat Germ, 1 Cup = 12g
Amaranth, Cooked, 1 Cup = 9g
Quinoa, Cooked, 1 Cup = 8g
Oatmeal, Cooked, 1 Cup = 6g
Millet, Cooked, 1 Cup = 6g
Brown Rice, Cooked, 1 Cup = 5g
Barley, Cooked, 1 Cup = 4g
Seeds
Hemp Seeds, 3 Tablespoons = 1g
Sunflower Seeds, Roasted, 1/4 Cup = 6g
Chia Seeds, 2 Tablespoons = 5g
Pumpkin Seeds, Roasted, 1/4th Cup = 8g
Flax Seeds, 1 Tablespoon = 2g
Vegetables
Spinach, Cooked, 1 Cup = 5g
Corn, Cooked, 1 Cup = 5g
Collard Greens, Cooked, 1 Cup = 4g
Broccoli, Cooked, 1 Cup = 4g
Mushrooms, Cooked, 1 Cup = 4g
Brussel Sprouts, Cooked, 1 Cup = 4g
Asparagus, Cooked, 1 Cup = 3g
Artichoke, Cooked, 1/4th Cup = 4g
Potato, Cooked, 1 Cup = 3g
Kale, Cooked, 1 Cup = 2g
Spreads
Tahini, 3 Tablespoons = 8g
Almond Butter, 2 Tablespoons = 7g
Cashew Butter, 2 Tablespoons = 6g
Peanut Butter, 2 Tablespoons = 8g
Hummus, 3 Tablespoons = 4g
Other
Nutritional Yeast, 3 Tablespoons = 12g
Spirulina, 2 Tablespoons = 8g
Goji Berries, Cooked, 1/4th cup = 4g
Chlorella, 2 Tablespoons = 2g
