Raw Noodle Bowl with Miso Tahini Dressing: Fresh Vegan Recipe

Let’s talk about protein and veganism. As plant-based diets become more common, misconceptions still persist — especially the question, “Where do you get your protein?” I’ve heard it so often I could write a short pamphlet listing plant-based protein sources. I try to answer kindly, but after a while my patience wears thin. Recently, an acquaintance reacted as if there were no non-animal sources of protein. The exchange went something like this:

Them: “You’re vegan? But where do you get your protein?!”

Me: “I don’t. There’s literally nothing I can get protein from except animal products, so I just don’t eat any protein.”

Them: “Whh…what?”

Me: “Yep. I’m a medical miracle.”

Face. Palm.

Even my mom — a smart, caring registered nurse — asks if I’m getting enough protein every time we talk. She’s concerned about my health, and rightly so, but there are plenty of excellent plant-based protein options. A few examples:

1. 1 cup cooked lentils = 18 g protein

2. 1 cup edamame = 17 g protein

3. 1 cup cooked chickpeas = 15 g protein

4. 1 cup cooked black beans = 15 g protein

5. 1 cup uncooked quinoa = 24 g protein

And that doesn’t include protein powders or smoothies, which can be very convenient and nutritious when needed.

Now for the recipe — this raw noodle bowl isn’t meant to be the most protein-dense meal, but it’s light, refreshing, and perfect for summer. I picked up vibrant rainbow carrots at the farmers’ market and wanted to celebrate their color and crunch. The bowl is finished with a savory miso-tahini dressing that brings deep umami flavor. It’s simple, fresh, and delicious.

P.S.

For more plant-forward recipes and lifestyle inspiration, follow Well and Full on social platforms. If you try this recipe, tag your photo with #wellandfull so I can see your creations — I love seeing them!