I believe that Great Lakes Gelatin has a Vegan variety.

I would also suggest Great Lakes Gelatin (in the green box because it can be added to both hot or cold liquids and it doesn't gel), and is what I add to our morning smoothie, as well as cocoa and other beverages. As it turns out, protein powders are highly inflammatory (whether whey, rice, soy, etc.), so that was one reason I switched from whey protein isolate to gelatin.

You may also find adding some MCT oil helpful. The addition of some fat may actually be what you are missing from the mix to help hold you over, not necessarily protein.

-Grainlady

They also make pea protein (I don't know if it's inflammatory, re Grainlady's point). I don't have a brand to suggest, but it's pretty easy to find in places that sell supplements.

Grainlady, where do u buy yours??? and what's a good price. i saw it on amazon for $38.99 for one lb.
i saw the green label and some say beef or bovine.. should i be looking for something else?? or is that it???
thanks everyone!!!

Another plant based powder to try would be hemp. I have some from Trader Joe's. As far as the inflammatory nature of it, whey or anything else, I am about at a point of covering my ears and singing la, la, la to protect myself from the bombardment.

Tish, I just bought that from traders joes!! Just wondering if there was anything better out there...like the rec from grainlady & cakate...

I hear u about the bombardment, just so much information out there, it's so hard to sift through it all. Who to believe??

sprtphntc-

I look for "deals" from several sources for Great Lakes Gelatin (I also use Bernard Jensen and NOW brands - but they are the type that gels). The convenience of Great Lakes Gelatin Collagen Hydrolysate (in the green box) is that it has a lot more applications since it DOESN'T gel like regular unflavored gelatin (although I use a LOT of the gelling type, too, to make homemade "Jell-O", gummy snacks, high protein gelatin power cubes, Low-Carb GAPS-Friendly Coconut "Jell-O", spiced whipped coconut pudding, even chocolate gelatin "fudge"). I've repaired a lot of damage from years of inflammation caused by wheat/gluten by using bovine gelatin and bone broth.

Are you looking exclusively for plant protein, or would bovine gelatin work, because what I take is bovine protein. Go to Best-Deal.com for sources for the best prices.

I also add homemade kefir (made with powdered cow's milk) or homemade coconut kefir (made with reconstituted powdered coconut milk) to our morning smoothie. The smoothie is about 6-ounces and is a part of a whole breakfast, not THE whole meal.

Make sure you s-l-o-w-l-y drink, and actually masticate (chew) your liquid protein drinks. Digestion begins in the mouth. If you quickly guzzle your drink, the digestion skips an important step and your brain doesn't always get the message you have eaten something. Depending on the blend of ingredients, you could also be causing a blood sugar spike which can leave you feeling hungry. The concentration of sugars in some blends is almost dangerous, as well as damaging to the liver. "Sugar" calories (including natural sugars found in food) you drink go to work much faster than those found in whole foods.

Adding the medium-chain triglycerides from sources such as coconut oil or MCT oil improve bioavailability of the protein. It's important to known, when you increase protein, with reduction of fat, it can also over-work the liver. You need a balance of protein with healthy fat.

Personally, I would also avoid brown rice protein due to arsenic in rice. If I had to suggest a plant-based add-in, I would sprout lentils and dry them in a dehydrator, and then blend them in a coffee/spice mill and add the sprouted lentil flour. A cheap AND easy addition.

For protein I add yogurt and almonds.

The more I learn, the more I realize it really is necessary to design the diet for the individual. I think any food you eat can cause inflammation if it's something you're body is sensitive to. Just because it's a problem for someone else, doesn't mean it's a problem for you. The real problem is that they haven't done enough scientific testing on a lot of this stuff, let alone have adequate controls to ensure you are getting what you are buying, to determine what is and isn't good for you. Moreover, the microbiome seems to be so unique to each individual, that it's amazing we can make any generalizations at all. And guess what...once we find out, our bodies will age and change as will our needs. So each of us are necessarily running experiments on our own bodies to find out what works best for us, aiming at moving targets. No wonder it's complicated!

I've not had a problem with whey protein made from isolates, but I would have a problem with the sucralose that is added to some great lakes stuff, and gelatin is not plant based. I was buying the 365 brand (whole foods) whey protein, but now they've reformulated and added stevia, so I won't be buying that any more. Additionally, I can't eat soy in any quantity as it makes me ill. IIRC, Vega makes vegan protein powders that are complete proteins. I was buying quinoa milk for awhile, but I'm finding it harder to find. Now I just don't drink milk at all. I can do an occasional egg, but when I was eating eggs daily, it really caused an inflammatory issue with acid reflux.

Like my cleanse teacher said, we each have to find our own truth...what works best for us, our bodies.

Have you ever tried making your own milk alternatives, including quinoa milk? I've been making my own for 3 decades - oat, almond, coconut, peanut, cashew, pecan, pumpkin seed, sesame seed, canary seed, sunflower seed, different sprouted seeds..... If you have a quality blender (I'd suggest a Vitamix), you can easily make them at home, and generally make it for much less than commercial brands, especially if you purchase the ingredients used to make them in bulk. You can control the ingredients and skip the things that are added to the commercial milk alternatives; and use the leftover pulp in baked goods, treats, crackers and "cereal".

You will have to make milk alternatives more frequently, or make it in small batches, because it doesn't keep as long as commercial products. Which should be a red flag - what's added to commercial products so it keeps longer? Commercial products have so many unnecessary added ingredients....... You can order quinoa milk from Amazon.com, and at that price I would definitely make my own.

I use Jay Robb Unflavored Whey Protein Isolate in some of my gluten-free recipes and the ingredients are: 100% Whey Protein and Lecithin. NOW Sports Whey Protein Isolate (natural unflavored) is another you might like to check out.

I like this quote: "The food you eat can be either safest and most powerful form of medicine or the slowest form of poison. --Ann Wigmore, health educator and author.