The primary source of protein for vegetarians is often legumes, such as beans, lentils, and chickpeas, which are rich in protein and essential amino acids. Other significant sources include tofu and tempeh, both made from soybeans, as well as nut and seed butters, quinoa, and whole grains. Eggs and dairy products are also excellent protein sources for lacto-ovo vegetarians. To ensure a balanced intake of essential amino acids, vegetarians often combine different plant-based foods. For example, pairing rice and beans can provide a complete protein profile. Including these varied sources helps meet protein needs while adhering to vegetarian dietary preferences.