
this is a bit niche but if you can tolerate gluten, get vital wheat gluten/gluten flour. ratio is 120 cal to 23g protein. Mix that with water- and optionally nutritional yeast (recommend), spices, etc.. and roll it into smaller pieces & bake. My personal favorite method is taking about 1/2 a cup of it (46g protein), 2 tbs nutritional yeast (4g protein), and water. Then making small balls & boiling them in water mixed with baking soda and then salting them and baking them- you get pretzel bites