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Vegan Protein Balls: 12 Plant-Based Recipes Without Whey

vegan protein balls 12 plant based recipes without whey

📌 Save these vegan protein balls to your Plant-Based Snacks board!

Whey is the default protein source in almost every protein ball recipe online, which leaves vegan eaters either skipping the trend entirely or settling for a recipe that swaps in a plant powder and calls it done without rethinking anything else. Plant-based protein deserves a bit more intention than a straight substitution.

These 12 recipes lean on the full range of plant protein sources available — legumes like chickpeas and black beans, seeds like hemp and pumpkin, nut butters, and a couple that use pea protein powder where it genuinely improves the result. None use whey, casein, or any animal-derived ingredient.

They're organized by protein source, so you can see at a glance whether a recipe is built from whole legumes, a plant protein powder, or a nut and seed base — useful if you're trying to combine different plant proteins across a day for a fuller amino acid profile.

Key Takeaways: None of these recipes use whey, casein, or any dairy or egg product — protein comes from legumes, seeds, nut butters, or plant-based protein powder. Whole-food plant proteins (chickpeas, black beans, hemp seeds) generally deliver less protein per ball than a powder-boosted recipe, but add meaningful fiber that whey-based versions don't. No single plant protein source contains every essential amino acid in ideal ratios, so eating a variety across the week — legumes one day, seeds the next — is more useful than relying on just one recipe repeatedly. Medjool dates are the most common natural sweetener and binder across this list; make sure they're soft and fresh, since dry, hard dates won't blend properly. Most recipes here are naturally gluten-free as long as you check that oats are certified gluten-free if that matters to you.

All 12 Vegan Protein Ball Recipes at a Glance

# Recipe Protein Source Protein Net Carbs Time
1Date & Almond Energy BallsNuts~5g~14g15 min
2Pea Protein Chocolate PB BallsPea Protein Powder~10g~7g15 min
3Chickpea Blondie Protein BitesLegume (Chickpea)~6g~11g30 min (baked)
4Tahini Date Sesame BitesSeed (Sesame)~5g~13g15 min
5Hemp Seed & Cacao Bliss BallsSeed (Hemp)~6g~9g15 min
6Oat & Almond Butter Vegan BallsNut + Oat~5g~10g15 min
7Edamame Mint Chocolate BitesLegume (Edamame)~7g~8g20 min
8Pumpkin Seed & Cranberry BitesSeed (Pumpkin)~6g~11g15 min
9Vegan Vanilla Cookie Dough BallsPea Protein Powder~9g~8g15 min
10Matcha Cashew BitesNut (Cashew)~5g~9g15 min
11Black Bean Brownie Protein BitesLegume (Black Bean)~6g~10g30 min (baked)
12Coconut Cashew Lime BitesNut (Cashew)~5g~9g15 min
🫘 Legume & Whole-Food Protein Bases (Recipes 1, 3, 7, 11)

1 Date & Almond Energy Balls

💪 5g Protein ~14g Net Carbs ~120 Cal ⏱ 15 Min 🌱 Nut-Based

The classic vegan energy ball, built from just dates and almonds blended into a naturally sticky, sweet dough with no added sweetener needed at all. It's a lower-protein option compared to others on this list, but it's the easiest entry point if you've never made a plant-based energy ball before.

Ingredients (14 balls)

  • 1½ cups soft Medjool dates, pitted
  • 1 cup raw almonds
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1 tbsp cacao powder

Steps

  1. Pulse almonds in a food processor until finely chopped, almost like coarse sand.
  2. Add dates, almond butter, vanilla, and salt. Process until a sticky dough forms.
  3. If the mixture is too dry, add a soft date or a splash of water and process again.
  4. Roll into 14 balls, about 1 tablespoon each.
  5. Refrigerate at least 15 minutes to firm up before eating.
💡 Soften hard dates first: Dry, hard dates won't blend into a smooth dough no matter how long you process them. Soak them in warm water for 10 minutes and drain well if they aren't already soft and sticky.

3 Chickpea Blondie Protein Bites

💪 6g Protein ~11g Net Carbs ~130 Cal ⏱ 30 Min (Baked) 🌱 Legume-Based

Blended chickpeas disappear completely into a baked blondie batter, adding protein and fiber without any detectable bean flavor once combined with peanut butter and maple syrup. This is one of the more genuinely dessert-like recipes on the list, closer to a soft cookie than a dense energy ball.

Ingredients (12 bites)

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • ½ cup natural peanut butter
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • ⅓ cup vegan chocolate chips

Steps

  1. Preheat oven to 350°F. Line a mini muffin tin or small baking dish with parchment.
  2. Blend chickpeas, peanut butter, maple syrup, vanilla, baking powder, and salt in a food processor until completely smooth.
  3. Fold in chocolate chips by hand.
  4. Scoop into a mini muffin tin or spread in a small pan.
  5. Bake 18–20 minutes until set and lightly golden on top.
  6. Cool completely before removing — they firm up significantly as they cool.
💡 Dry the chickpeas well: Excess moisture from rinsed chickpeas thins the batter and extends the bake time. Pat them dry with a towel for a few minutes before blending for the best texture.

7 Edamame Mint Chocolate Bites

💪 7g Protein ~8g Net Carbs ~105 Cal ⏱ 20 Min 🌱 Legume-Based

An unusual base that works surprisingly well — shelled edamame blended smooth carries almost no bean flavor once paired with mint and cacao, and edamame happens to be one of the higher-protein legumes available, making this one of the strongest whole-food options on the list.

Ingredients (12 bites)

  • 1 cup shelled edamame, cooked and cooled
  • ¼ cup cacao powder
  • 3 tbsp maple syrup
  • 1 tsp peppermint extract
  • 2 tbsp coconut oil, melted
  • Pinch of salt
  • 2 tbsp mini vegan chocolate chips

Steps

  1. Blend edamame in a food processor until completely smooth, scraping down the sides as needed.
  2. Add cacao powder, maple syrup, peppermint extract, coconut oil, and salt. Blend until fully combined.
  3. Fold in chocolate chips by hand.
  4. Refrigerate the mixture 15–20 minutes until firm enough to roll.
  5. Roll into 12 bites, about 1 tablespoon each.
💡 Start with less mint: Peppermint extract is far more concentrated than it seems. Start with ½ teaspoon, taste the mixture, and add more gradually — too much turns the flavor medicinal rather than refreshing.

11 Black Bean Brownie Protein Bites

💪 6g Protein ~10g Net Carbs ~115 Cal ⏱ 30 Min (Baked) 🌱 Legume-Based

Black beans blended smooth create a genuinely fudgy, brownie-like texture once baked with cocoa powder and a nut butter binder. This is a good option for anyone skeptical of bean-based baking — the flavor reads as rich chocolate, not beans, once fully baked and cooled.

Ingredients (12 bites)

  • 1 can (15 oz) black beans, drained and rinsed well
  • ¼ cup cacao powder
  • ⅓ cup maple syrup
  • 3 tbsp almond butter
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt

Steps

  1. Preheat oven to 350°F. Line a mini muffin tin with parchment liners.
  2. Blend black beans, cacao powder, maple syrup, almond butter, vanilla, baking powder, and salt until completely smooth.
  3. Divide the batter evenly among 12 mini muffin cups.
  4. Bake 18–20 minutes until set and firm to the touch.
  5. Cool completely before removing — they're fragile while warm.
💡 Rinse beans thoroughly: Canned bean liquid carries a distinct flavor that can come through in the finished bite if not rinsed well. A full minute under running water removes most of it.

🛒 Tools for Easy Plant-Based Prep

🥇 Most Essential Tool: High-Speed Blender or Food Processor

high speed food processor for blending legume based protein ball dough

Why I love it: Legume-based recipes (3, 7, 11) genuinely need a real blend, not a hand mix — chickpeas, edamame, and black beans have to break down completely smooth or the finished bite turns grainy and obviously bean-like. A processor also handles date-based doughs (Recipe 1) far more evenly than mixing by hand.

  • ✅ Essential for smooth legume-based recipes
  • ✅ Breaks down dates into a cohesive, sticky dough
  • ✅ Handles both wet and dry ingredients in one bowl
  • ✅ Used directly in Recipes 1, 3, 7, and 11
  • ❌ Larger models take up meaningful counter or storage space
👉 Check Price on Amazon

🥈 Best Protein Boost: Vegan Pea Protein Powder

vegan pea protein powder unflavored for plant based protein balls

Why I love it: Recipes 2 and 9 use pea protein powder specifically because it delivers a meaningfully higher protein count per ball than whole-food sources alone can reach, without the chalky aftertaste some plant powders have. An unflavored or vanilla version blends into both a chocolate and a cookie-dough flavor without clashing.

  • ✅ Highest protein-per-ball boost of any option on this list
  • ✅ Complete amino acid profile when combined with rice protein blends
  • ✅ Neutral enough to work in both sweet and chocolate recipes
  • ✅ Used directly in Recipes 2 and 9
  • ❌ Some brands have a noticeable pea aftertaste — read reviews before buying
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🥉 Best Pantry Backup: Unsweetened Plant Milk (Shelf-Stable Multipack)

unsweetened plant milk oat almond shelf stable multipack

Why I love it: A splash of plant milk is the easiest fix when any dough on this list turns out too dry or crumbly to roll — oat milk in particular has a neutral, slightly creamy flavor that doesn't compete with cacao or vanilla. Shelf-stable cartons mean you always have a backup without worrying about spoilage before you need it.

  • ✅ Quick fix for dry or crumbly dough in any recipe
  • ✅ Shelf-stable until opened — always available as backup
  • ✅ Neutral flavor works across sweet and chocolate recipes
  • ✅ Useful across every recipe on this list as needed
  • ❌ Refrigerate after opening and use within about a week
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🌟 Plant Protein Powder-Boosted Bites (Recipes 2 & 9)

2 Pea Protein Chocolate Peanut Butter Balls

💪 10g Protein ~7g Net Carbs ~130 Cal ⏱ 15 Min 🌱 Pea Protein Powder

The highest-protein recipe on this list, built specifically around a scoop of pea protein powder rather than trying to hit a protein target through whole foods alone. Chocolate and peanut butter mask any powdery aftertaste effectively, making this the recipe to reach for when protein count matters more than anything else.

Ingredients (12 balls)

  • ½ cup natural peanut butter
  • 1 scoop chocolate pea protein powder
  • 2 tbsp cacao powder
  • 3 tbsp maple syrup
  • 2–3 tbsp unsweetened plant milk, as needed
  • Pinch of salt

Steps

  1. Mix peanut butter, protein powder, cacao powder, and maple syrup in a bowl.
  2. Add plant milk one tablespoon at a time until the dough comes together and isn't too dry.
  3. Mix until fully combined and no dry powder streaks remain.
  4. Roll into 12 balls, about 1 tablespoon each.
  5. Refrigerate at least 20 minutes before serving.
💡 Add milk gradually: Protein powder absorbs liquid unevenly and can suddenly turn from too dry to too wet with just one extra tablespoon. Add it slowly, mixing fully between additions.

9 Vegan Vanilla Protein Cookie Dough Balls

💪 9g Protein ~8g Net Carbs ~120 Cal ⏱ 15 Min 🌱 Pea Protein Powder

A vegan take on edible cookie dough that leans on vanilla pea protein powder alongside almond flour for a genuine cookie-dough texture, no eggs or dairy required. Mini chocolate chips fold in at the end for the classic look and bite.

Ingredients (12 balls)

  • 1 scoop vanilla pea protein powder
  • ¾ cup almond flour
  • 3 tbsp almond butter
  • 3 tbsp maple syrup
  • 2–3 tbsp unsweetened plant milk, as needed
  • Pinch of salt
  • ⅓ cup vegan mini chocolate chips

Steps

  1. Mix protein powder, almond flour, almond butter, and maple syrup in a bowl.
  2. Add plant milk gradually until the dough holds together without being sticky or wet.
  3. Fold in chocolate chips.
  4. Roll into 12 balls, about 1 tablespoon each.
  5. Refrigerate at least 20 minutes before serving.
💡 Taste-test the protein powder alone first: Vanilla pea protein brands vary widely in sweetness and aftertaste. Taste a small pinch on its own before committing a full batch of ingredients to a brand you haven't used before.
🌻 Seed & Nut Butter Classics (Recipes 4, 5, 6, 8)

4 Tahini Date Sesame Bites

💪 5g Protein ~13g Net Carbs ~115 Cal ⏱ 15 Min 🌱 Seed-Based

Tahini and dates are a classic Middle Eastern flavor pairing, naturally nut-free since sesame is a seed. The deep, slightly bitter tahini flavor balances the date sweetness far better than a straight peanut butter version would.

Ingredients (12 bites)

  • 1 cup soft Medjool dates, pitted
  • ½ cup tahini
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp sesame seeds for rolling

Steps

  1. Blend dates, tahini, vanilla, and salt in a food processor until a smooth, sticky dough forms.
  2. Roll into 12 bites, about 1 tablespoon each.
  3. Roll each bite in sesame seeds for a crunchy exterior.
  4. Refrigerate at least 15 minutes before serving.
💡 Stir the tahini jar first: Like natural nut butters, tahini separates with a layer of oil on top. Stir it thoroughly before measuring for an accurate, well-blended result.

5 Hemp Seed & Cacao Bliss Balls

💪 6g Protein ~9g Net Carbs ~105 Cal ⏱ 15 Min 🌱 Seed-Based

Hemp seeds are one of the few plant proteins considered a "complete" protein on their own, containing all nine essential amino acids. Combined with cacao and dates, they create a rich, chocolatey bite that's genuinely nutrient-dense beyond just the protein count.

Ingredients (14 balls)

  • 1 cup soft Medjool dates, pitted
  • ½ cup hemp seeds
  • 3 tbsp cacao powder
  • 1 tbsp coconut oil, melted
  • Pinch of salt
  • Extra hemp seeds or cacao powder for rolling

Steps

  1. Blend dates, hemp seeds, cacao powder, coconut oil, and salt in a food processor until a sticky dough forms.
  2. Roll into 14 balls, about 1 tablespoon each.
  3. Roll each ball in extra hemp seeds or a dusting of cacao powder.
  4. Refrigerate at least 15 minutes before serving.
💡 Use hulled hemp hearts: Hulled (shelled) hemp seeds blend smoothly into the dough. Unhulled seeds are tougher and add an unwanted crunch throughout instead of just on the rolled exterior.

6 Oat & Almond Butter Vegan Balls

💪 5g Protein ~10g Net Carbs ~110 Cal ⏱ 15 Min 🌱 Nut + Oat

A dependable, simple base recipe that swaps honey for maple syrup to keep the entire batch vegan. This one is worth having on hand as a neutral flavor base you can dress up with different mix-ins depending on what's in the pantry.

Ingredients (14 balls)

  • 1 cup rolled oats
  • ½ cup almond butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 2 tbsp vegan chocolate chips or raisins

Steps

  1. Combine oats, almond butter, maple syrup, vanilla, and salt in a bowl.
  2. Mix thoroughly until a cohesive dough forms.
  3. Fold in chocolate chips or raisins if using.
  4. Refrigerate 20 minutes to firm up.
  5. Roll into 14 balls, about 1 tablespoon each.
💡 Check your oats: Standard oats can be processed in facilities with wheat, so if you're also avoiding gluten, look specifically for oats labeled certified gluten-free.

8 Pumpkin Seed & Cranberry Bites

💪 6g Protein ~11g Net Carbs ~115 Cal ⏱ 15 Min 🌱 Seed-Based

Nut-free and built around pumpkin seeds, this recipe pairs well with tart dried cranberries for a slightly autumnal flavor that works year-round. A solid option for vegan eaters who also need to avoid tree nuts and peanuts.

Ingredients (14 bites)

  • 1 cup raw pumpkin seeds
  • ½ cup rolled oats
  • ¼ cup dried cranberries, chopped
  • 3 tbsp maple syrup
  • 2 tbsp sunflower seed butter
  • Pinch of salt

Steps

  1. Pulse pumpkin seeds in a food processor until roughly ground, not fully smooth.
  2. Add oats, dried cranberries, maple syrup, sunflower seed butter, and salt. Pulse until combined.
  3. The dough should hold together when pressed — add a touch more sunflower seed butter if dry.
  4. Roll into 14 bites, about 1 tablespoon each.
  5. Refrigerate at least 15 minutes before serving.
💡 Check dried cranberries for added sugar: Many brands coat dried cranberries in sugar or oil to keep them from clumping — look for a naturally sweetened or juice-sweetened version to keep the carb count accurate.
🥥 Specialty & Grown-Up Flavors (Recipes 10 & 12)

10 Matcha Cashew Bites

💪 5g Protein ~9g Net Carbs ~110 Cal ⏱ 15 Min 🌱 Nut-Based

Cashews blend into an especially smooth, creamy dough that pairs well with matcha's earthy, slightly bitter flavor. The natural pale green color from the matcha needs no added food coloring to look genuinely eye-catching.

Ingredients (12 bites)

  • 1 cup raw cashews, soaked 2 hours and drained
  • 3 tbsp maple syrup
  • 1 tbsp matcha green tea powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Unsweetened shredded coconut for rolling

Steps

  1. Blend soaked cashews in a food processor until smooth and creamy, scraping down the sides as needed.
  2. Add maple syrup, matcha powder, vanilla, and salt. Blend until fully combined.
  3. Refrigerate the mixture 20–30 minutes to firm up enough to roll.
  4. Roll into 12 bites, about 1 tablespoon each.
  5. Roll each bite in shredded coconut.
💡 Soak the cashews: Unsoaked cashews blend into a grainy paste rather than a smooth dough. A 2-hour soak in water (or a quick 15-minute soak in hot water if you're short on time) softens them enough for a genuinely creamy result.

12 Coconut Cashew Lime Bites

💪 5g Protein ~9g Net Carbs ~115 Cal ⏱ 15 Min 🌱 Nut-Based

Bright lime zest and juice cut through the richness of cashews and coconut for a refreshing, tropical-tasting bite that works especially well in warm weather. This is one of the lighter-tasting recipes on the list, less sweet than most of the others.

Ingredients (12 bites)

  • 1 cup raw cashews, soaked 2 hours and drained
  • ½ cup unsweetened shredded coconut
  • Zest of 1 lime
  • 2 tbsp lime juice
  • 3 tbsp maple syrup
  • Pinch of salt
  • Extra shredded coconut for rolling

Steps

  1. Blend soaked cashews, shredded coconut, lime zest, lime juice, maple syrup, and salt until a smooth, cohesive dough forms.
  2. Refrigerate 20–30 minutes to firm up.
  3. Roll into 12 bites, about 1 tablespoon each.
  4. Roll each bite in extra shredded coconut.
  5. Store in the fridge — these are best eaten within 5 days.
💡 Zest before juicing: Zest the lime while it's still whole and firm — a lime that's already been squeezed is much harder to zest cleanly afterward.

🛒 Best Plant-Based Pantry Staples

⭐ Best Legume Base: Low-Sodium Canned Chickpeas & Black Beans

low sodium canned chickpeas black beans for vegan protein balls

Why I love it: Recipes 3 and 11 both rely on canned legumes for a whole-food protein and fiber boost — keeping low-sodium versions on hand means you can make either recipe on short notice without needing to soak and cook dried beans from scratch.

  • ✅ Ready to use — no soaking or cooking required
  • ✅ Low-sodium versions keep the recipe's salt level in your control
  • ✅ Long shelf life as a pantry staple
  • ✅ Used directly in Recipes 3 and 11
  • ❌ Always rinse well — canning liquid carries a distinct flavor
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⭐ Best Versatile Base: Tahini (Large Jar)

tahini sesame seed paste large jar for vegan protein balls

Why I love it: Tahini is naturally nut-free, dairy-free, and a good source of protein and healthy fat — it's the base for Recipe 4 and works as a peanut butter substitute in nearly any other recipe on this list for anyone avoiding tree nuts or peanuts entirely.

  • ✅ Nut-free — a safe base for allergy-conscious households
  • ✅ Works as a substitute for nut butter in most recipes here
  • ✅ Long shelf life once opened and refrigerated
  • ✅ Used directly in Recipe 4
  • ❌ Separates in the jar — stir thoroughly before each use
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⭐ Best Complete Protein: Bulk Hemp Seeds (Hemp Hearts)

bulk hemp seeds hemp hearts complete plant protein for snacks

Why I love it: Hemp seeds are one of the few plant foods that qualify as a complete protein on their own, making Recipe 5 nutritionally strong even without added protein powder. A bulk bag stored in the fridge or freezer stays fresh for months and can be sprinkled into nearly any recipe on this list.

  • ✅ Complete protein — contains all nine essential amino acids
  • ✅ Neutral, slightly nutty flavor works in sweet or savory recipes
  • ✅ Used directly in Recipe 5, easily added to others
  • ✅ Buying in bulk is more economical than small containers
  • ❌ Best stored refrigerated or frozen to prevent the oils from going rancid
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Plant Protein Source Breakdown

Protein Source Recipes Notable Benefit
Legumes (chickpea, black bean, edamame)#3, #7, #11Highest fiber content of any source on this list
Seeds (hemp, sesame, pumpkin)#4, #5, #8Hemp is a complete protein; all add healthy fats
Nuts (almond, cashew)#1, #6, #10, #12Creamiest texture; most familiar flavor base
Pea Protein Powder#2, #9Highest protein-per-ball concentration on this list

Frequently Asked Questions

Can I get enough protein from whole-food vegan sources alone, without a powder?

Yes — legumes, seeds, and nuts all contribute meaningful protein, though generally less per serving than a powder-boosted recipe. Eating a variety of plant protein sources across the week, rather than relying on just one, is a practical way to cover a broader range of amino acids without needing to track combinations at every single meal.

Why do some recipes use whole legumes instead of protein powder?

Whole legumes bring fiber, micronutrients, and a different texture that powder alone doesn't provide, and some people simply prefer to get their protein from whole foods rather than a processed powder. Both approaches are valid — this list includes both so you can choose based on your own preference.

Are these recipes gluten-free?

Most are naturally gluten-free since they rely on nuts, seeds, legumes, and dates rather than wheat-based ingredients. The exceptions are recipes using rolled oats (6 and 8) — standard oats can carry cross-contamination risk from wheat processing, so look for oats labeled certified gluten-free if that matters to you.

How long do vegan protein balls last compared to dairy-based versions?

Since none of these recipes contain dairy or eggs, most keep well in the fridge for 1–2 weeks, similar to or slightly longer than dairy-based versions, and nearly all freeze well for up to 3 months. The baked legume-based bites (Recipes 3 and 11) are best eaten within about a week due to their higher moisture content.

Can I swap maple syrup for another sweetener?

Yes — maple syrup, agave, or date syrup are generally interchangeable by volume in these recipes, though each brings a slightly different flavor. Honey is not vegan, so it's intentionally left out of every recipe on this list, but if honey fits your own dietary approach, it can be substituted at a 1:1 ratio.

Final Thoughts

Plant-based protein snacking doesn't need to mean a single powder-based formula repeated twelve different ways. These 12 recipes draw from legumes, seeds, nuts, and the occasional protein powder boost specifically to show the range of whole-food options actually available — no whey required anywhere on this list.

Try one from each protein source category to see which base you genuinely prefer, then build your regular rotation from there. Most keep well enough in the fridge or freezer that a double batch on a Sunday covers snacking for most of the week.

For more plant-based recipes and high-protein snack ideas, explore our other articles at leafmorefit.online.

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Disclaimer: Protein and net carb values are estimates based on standard ingredient quantities and may vary by brand and exact measurement. This content is for informational purposes only and is not medical or nutritional advice — consult a registered dietitian for guidance on meeting your individual protein needs on a plant-based diet.