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CoolHand [soylentnews.org] writes:

http://www.onlinejacc.org/content/69/9/1172 [onlinejacc.org]

Whole food plant-based dietary patterns are becoming increasingly popular because of a variety of reported health benefits. A vegan dietary pattern is devoid of all animal products, whereas a vegetarian diet is typically a nonmeat diet, but can include milk products and eggs. All plants contain protein, but in variable amounts. Pound for pound (dry weight), vegetable protein-rich foods, such as legumes, contain as much or more protein than most animal foods, without the sodium or fat. [...] It is not necessary to intentionally combine or "complement" plant foods to obtain adequate protein (115). Although the quantities of essential amino acids vary from 1 food to another, nearly all plant-derived foods contain most of the essential amino acids. Including foods from a variety of plant sources can provide adequate quantities with careful diet planning.

[...]Most recently, a large prospective cohort study of U.S. health care professionals described the association between animal versus plant protein intake and mortality outcomes (136). This study showed increased all-cause and CV mortality with high animal protein intake (including processed red meat, unprocessed red meat, and eggs). High plant protein intake was inversely associated with mortality rates. These findings are consistent with recommendations to increase plant protein intake and substitute plant protein for animal protein.
Plant-based diets and ASCVD: the bottom line

Evidence indicates that a diet that is predominantly plant based is associated with improved ASCVD risk factors, reduced CHD progression, and beneficial effects on ASCVD. A whole food, plant-based dietary pattern plays an important role in ASCVD risk reduction.

[...] Available evidence supports CV benefits of nuts, olive oil and other liquid vegetable oils, plant-based diets and plant-based proteins, green leafy vegetables, and antioxidant-rich foods

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