Plant-Based Protein Substitutes

If you are asking about plants that provide the protien you're looking for in plant-based sources of protein that could be used as an alternative to eggs or in conjunction with them, here are some ideas.

1. Legumes (e.g., lentils, chickpeas, beans): High in protein, these plants can be used in various dishes as an egg substitute in recipes like vegan scrambles or as a protein-packed ingredient in salads and stews.

2. Tempeh: A soy-based product that is an excellent source of plant protein often used as egg substitutes in recipes like scrambles or stir-fries.

3. Edamame: These young soybeans are another great source of protein and can be enjoyed as a snack or added to dishes for an extra protein boost.

4. Quinoa: A complete protein that contains all nine essential amino acids, quinoa can be used in place of eggs in many dishes, like breakfast bowls or baked goods.

5. Hemp seeds: These seeds are a great source of protein and contain healthy fats. They can be sprinkled on dishes or blended into smoothies.

6. Peas: Green peas are packed with protein and can be used in a variety of ways, such as in soups, casseroles, or as a side dish.

If you're looking for a plant-based protein source that mimics the texture and function of eggs in cooking (like binding), aquafaba (the liquid from canned chickpeas) is often used as an egg substitute in baking and other recipes.

Let me know if you're looking for more information on how to use these in specific recipes!