#allergy

I’ve been trying to boost protein in my vegan meals but keep hitting the same options. Tofu, tempeh, seitan, lentils, chickpeas, quinoa—none feel satisfying. I need something that cooks quickly, stays firm, and can be used in stir‑fries, salads, or baked dishes. Budget matters; I want something under $5 per pound. Also, I have a mild soy allergy, so soy‑based products are out. No nuts or seeds either. What are the best alternatives? Any brands or recipes that work well in a small kitchen?