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There are lots of good reasons to go vegetarian. For one, there are major health benefits: People who eat more plant-based protein tend to weigh less and have a lower risk of cardiovascular disease and diabetes than people who eat a lot of meat, and some research shows a meatless diet can reduce the chances of certain causes of death. Even if you're not interested in going fully meatless, simply cutting back on animal protein could have a positive impact on your health.But if you go vegetarian, how are you going to get enough protein? Protein is essential for building and maintaining muscle mass, keeping you full between meals and ensuring every cell in your body is operating properly. There are plenty of other sources of protein besides meat, and they're incredibly good for your body. Below, we've ranked 20 high-protein vegetables, legumes and minimally processed meat alternatives. EdamameProtein: 18 grams per 1-cup serving (cooked)Talk about healthiest appetizer ever — just a cup's worth of edamame (or cooked soybeans) packs a huge protein punch. Be sure to pick an organic variety, though, as most soybeans in the U.S. are genetically modified and heavily treated with pesticides. Try this recipe: Edamame with asparagus, scallions and eggTempehProtein: 16 grams per 3-ounce servingTempeh is made by fermenting cooked soybeans and shaping it into a dense cake that can be sliced and pan-fried like tofu. It's nutty, chewy and packs significantly more protein and fiber than tofu — and because it's fermented, it's easier to digest for some. Try this recipe: Tempeh meatballsTofuProtein: 8 grams to 15 grams per 3-ounce servingAh, tofu, the classic vegetarian blank slate made from curdled soy milk that's wonderful pan-fried, sautéed in a stir-fry and even scrambled. Though it's not quite as protein-packed as tempeh, its taste may be more tolerable. Opt for organic varieties to avoid genetically modified soy and funky pesticides. Then, try the versatile protein in one of these seven delicious recipes guaranteed to make you like tofu.Here's how to cook tofu perfectly, every time: LentilsProtein: 9 grams per ½-cup servingLow-calorie, high-fiber and high-protein lentils can be morphed into a nutrient-dense side dish, veggie burger or even whipped into a hummus-like dip. Bonus: They've been shown to lower cholesterol and reduce the risk of heart disease. Try this recipe: Wild mushroom lentil burgersBlack beansProtein: 7.6 grams per ½-cup serving (cooked)Black beans are also packed with heart-healthy fiber, potassium, folate, vitamin B6 and a range of phytonutrients. Try this recipe: Black bean brownies (and other black-bean dessert recipes)Lima beansProtein: 7.3 grams per ½-cup serving (cooked)What, you haven't had these since you were 10? Well, good news: In addition to filling protein, lima beans contain the amino acid leucine, which may play a big role in healthy muscle synthesis among older adults.Try this recipe: Greek lima bean saladPeanuts or peanut butterProtein: 7 grams per ¼-cup serving (or 2 tablespoons peanut butter)Not only are peanuts and peanut butter great for munching and whipping up classic childhood comfort food, they're also super versatile — really, you can even use them in a pizza. They've also been shown to help you eat less at lunch if you consume them at breakfast — aka the second-meal effect. Peanut butter and banana, anyone? Just make sure to use a peanut butter that's 100% nuts and doesn't contain added sugars, like Smucker's Natural Peanut Butter.Try this recipe: Broccoli-peanut saladWild riceProtein: 6.5 grams per 1-cup serving (cooked)Move over, quinoa. Wild rice is the protein-rich grain you should be gravitating toward. With a nutty taste and slightly chewy texture, it's way more satisfying, too. Use this ultimate guide to cooking whole grains.Try this recipe: Spring wild rice bow with asparagusChickpeasProtein: 6 grams per ½-cup servingPermission to eat all the hummus — well, maybe not all of it, but chickpeas' combo of protein and fiber make for one healthy dip. Try it slathered on sandwich bread in place of mayo, or serve up one of these four ridiculously tasty hummus recipes with veggie slices. You can even use chickpeas to make these super-easy flourless banana blender muffins when you're hankering for something sweet. Try this recipe: Simple homemade hummus AlmondsProtein: 6 grams per ¼-cup servingAlong with protein, almonds deliver some serious vitamin E, which is great for the health of your skin and hair. They also provide 61 percent of your daily recommended intake of magnesium, which can help curb sugar cravings, soothe PMS-related cramps, boost bone health and ease muscle soreness and spasms. Try this recipe: Tomato, mushroom & arugula pizza with almond butter sauceChia seedsProtein: 6 grams per 2 tablespoonsChia seeds pack a ton of protein in those pint-sized orbs, which are also a great source of alpha-linolenic acid (ALA), a type of plant-based omega-3 fatty acid. Bonus: Omega-3s help stimulate the satiety hormone leptin, which signals your body to burn these fats instead of storing them.Try this recipe: Fall chia pumpkin granolaSteel-cut oatmealProtein: 5 grams in ¼-cup serving (dry)Steel-cut oats aren't just a solid source of protein; they also have a lower glycemic index than rolled oats. This means they don't spike blood sugar as much, so you're likely to be more satisfied and experience fewer cravings after eating them. Try this recipe: Peach crumble steel-cut oatmealCashewsProtein: 5 grams per ¼-cup servingIn addition to a decent protein punch, cashews contain 20 percent of the recommended intake of magnesium, along with 12 percent of the daily recommended intake of vitamin K — two essential bone-building nutrients. Here are four things that can happen if you don't get enough magnesium.Try this recipe: Cashew, Tofu and Broccoli Stir-FryPumpkin seedsProtein: 5 grams per ¼-cup servingPumpkin seeds aren't just a super convenient way to get a dose of satiating protein, they're total nutrient powerhouses, packing about half the recommended daily intake of magnesium, along with immune-boosting zinc, plant-based omega-3s and tryptophan — which can help ease you into a restful slumber. Try this recipe: Sweet and spicy pumpkin seedsPotatoesProtein: 4 grams in 1 medium white potatoAnother stealth source of protein! Despite having a reputation for being pretty much devoid of all nutrition, a medium-sized spud actually contains 4 g of protein, along with about 20 percent of the recommended daily intake of heart-healthy potassium. Try this recipe: Potato and greens frittata SpinachProtein: 3 grams per ½-cup serving (cooked)Sure, 3 grams may not sound like a lot, but for a green veggie, it is. Still, don't just make a salad and call it a day. Cooking this green is the secret to upping its protein content. Try this recipe: Spinach mac 'n cheeseCornProtein: 2.5 grams per ½-cup servingLike potatoes, corn often gets put into the "plants with no redeeming qualities" category, but paired with protein-rich veggies and legumes, it can nicely round out a protein-packed, plant-based dish. Pick organic or non-GMO fresh or frozen varieties, though, as most conventional corn has been genetically modified. Try this recipe: Sweet corn and butternut squash succotashAvocadoProtein: 2 grams per ½ avocadoThis fruit is creamy, dreamy and super filling, thanks to its blend of monounsaturated fatty acids and a bit of protein.Try this recipe: Avocado mojito smoothie BroccoliProtein: 2 grams per ½-cup serving (cooked)Broccoli's not only an awesome source of fiber, its protein content is surprising, too (for a veggie,anyway). And you can't go wrong with a vegetable that's been proven to deliver cancer-preventing properties. Try this recipe: Italian lentil and broccoli stewBrussels sproutsProtein: 2 grams per ½-cup servingThese little green guys get a bad rap in the taste department — especially the frozen variety— but they're actually nutritional superstars. In addition to protein, Brussels sprouts pack hefty doses of potassium and vitamin K. Try this recipe: Maple glazed brussels sprouts