Do you ever wonder how vegans get their protein?
I get asked that question all the time, and my answer is always the same: there are small amounts of protein in everything we eat – especially vegetables, but I also get it from beans, grains, nuts, seeds, and other sneaky foods (I used to do a lot of protein powder but I have moved away from those due to too many allergies).
My friend Tilita Lutterloh is a 400M sprinter and Olympic hopeful for 2020. She was my personal trainer for a time (and COMPLETELY transformed my body), and has been a dear friend since I met her in 2009. She is also a vegan athlete.
Aside from other vegan athletes, no one is more qualified to talk about how vegans get their protein than Tilita is (seriously – check out her muscles!!). In this video, find out what she has to say, and join us as we create a vegan gluten free sweet potato chickpea burger that is Tilita approved!
Here is what you’ll need:
2-3 tbsp avocado oil
1 medium sized onion, chopped
1 medium carrot, small diced
2 medium sized yams, small diced
4 cloves garlic, minced
1/2 cup pistachios
1/2 cup pecans
2 cans chickpeas, rinsed
1 1/2 tsp Celtic sea salt
1/2 tsp cumin
1/2 tsp chili powder
Preheat oven to 350F.
1. Heat the avocado oil over medium low heat. Saute the onions, potatoes, and carrots for about ten minutes or until soft. Add the minced garlic and toss to combine for about a minute. Take the veggies off the heat and set aside.
2. In a food processor, pulse the nuts until they have the consistency of parmesan cheese. Add your cooked veggies, chickpeas and spices to the food processor and blend until relatively smooth with some chunks here and there.
3. Line a baking sheet with parchment paper or a silicone mat. Use a 1/2 cup measuring scoop to form your patties, about 1/2 inch thick.
4. Bake the burgers at 350F from 20-30 minutes, depending on how hot your oven is, and rotating the pan half way through. Serve them as you would any other burger, and enjoy!
See the video:
Want Tilita’s information? Smart move: