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How to Add Protein to Any Recipe

Most advice on this topic amounts to putting protein powder in things that should not contain protein powder. There is a better order of operations, and it produces food you would eat on purpose rather than food you tolerate.

Three moves, in order

Swaps that do the same job

If it also has to be vegan

This is where the usual advice collapses, because whey, chicken, eggs, and Greek yogurt all fail the test at once. The plant options that carry real protein are lentils and beans (around 18g per cooked cup), firm tofu (around 20g per 150g), tempeh (around 19g per 100g), seitan (around 25g per 100g, but not gluten-free), edamame, and hemp or pumpkin seeds. Legume pasta does the same work as it does in an omnivorous dish.

What not to do

Let RecipeFix do it

The high-protein recipe converter applies these swaps to any recipe you paste and shows the estimated protein per serving before and after, so you can see whether the change was worth making rather than assuming it was.

Skip the manual work · convert the recipe automatically →