Protein in the vegetarian diet can come from a range of different sources:

Pulses, such as peas, beans, lentils and botanically speaking peanuts, are e
xcellent inexpensive sources of protein and also contain minerals such as iron,
zinc and calcium.
Soya products and QuornTM, a form of myco-protein available as mince, burgers,
fillets, sausages and so on are also good sources of protein, popular and conve
nient to use.
Free range eggs and dairy products such as milk, cheese, yoghurt as well as
nuts and seeds contribute to protein and also to zinc, calcium and iron intake.
Vegan options such as non dairy soya milk and vegan cheese are valuable source
s of protein and are often additionally fortified with calcium.