How do vegans get nutrients?

A common question I have been asked when people discover I am a vegetarian is, "How do you get enough protein?" It is simple.Protein is amino acids, and your body cannot tell the difference between amino acids whether it comes from a cow or a potato or a laboratory. Here is a list of how vegans can contain nutrients without consuming animal products.
Complex carbohydrates: Found almost exclusively in plant foods. Whole grains, beans, legumes, and vegetables

Protein: Beans, legumes, seeds, grains (especially quinoa and amaranth), leafy green vegetables, lentils, tofu, nuts, tempeh, miso, and peas
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Fat: Avocados, vegetable oils, nuts and seeds

Micro nutrients

Vitamin A: Green leafy vegetables, carrots, squash, sweet potatoes, wheat grass juice

Vitamin B1 (Thiamin): Whole grains, nori, wakame, legumes (especially peanuts)

Vitamin B2 (Riboflavin): Green vegetables, whole grains, beans, legumes, nutritional yeast, hiziki

Vitamin B3 (Niacin): Whole grains (especially brown, black and red rice), posole, masa, nori, wakame, peanuts, nutritional yeast

Vitamin B5 (Pantothenic acid): whole grains, beans, legumes, mushrooms, nuts, nutritional yeast

Vitamin B6 (Pyridoxine): Whole grains, leafy green vegetables, dulse, nori, nutritional yeast, carrots, peas, sunflower seeds, walnuts

Vitamin B12 (Cyanocobalamin): Nutritional Yeast, fortified cereals, fortified soy products such as soy milk, tempeh, and miso.

Biotin: Soybeans, nutritional yeast, whole grains

Vitamin C (Ascorbic acid): Citrus fruits, bell peppers, chilies, amaranth, berries, cabbage, parsley, sprouts, tomatoes, Brussels sprouts

Chlorine: Soybeans, whole grains, legumes

Co-Enzyme Q10: Peanuts, spinach

Vitamin D: Sunflower sprouts, fortified soymilk, fortified vegan cereal, sunshine.

Vitamin E: Nuts, seeds, wheat, oats, quinoa, brown, red and black rice, broccoli, cauliflower, dandelion greens, sprouts, asparagus, cucumbers, spinach, wheat germ oil

Folic acid: Microalgae, sprouts, leafy green vegetables, whole grains, nutritional yeast, dates, beans, legumes, mushrooms, oranges, beets, fenugreek and root vegetables

Inositol: Whole grains, nutritional yeast, beans and legumes, especially soybeans)

Vitamin K: Alfalfa sprouts, asparagus, hemp seed, blackstrap molasses, dark leafy green vegetables, green tea, kelp, soybeans, oats, rye, wheat

Vitamin P (bioflavonoids): Peppers, buckwheat, black currants

Vitamin U: Green cabbage


Minerals

Boron: Seaweed, alfalfa, unrefined sea salt, nuts, carrots, leafy green vegetables, apples, pears

Calcium: leafy green vegetables, broccoli almonds, nutritional yeast, sesame seeds, figs, dandelion greens, wakame, hiziki, kelp, kombu, amaranth, quinoa, oats, beans, legumes, microalgae, fortified soymilk.
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Chromium: Seaweed (especially kelp and alaria), whole grains, mushrooms, beets, nutritional yeast, beans, legumes

Copper: Seaweed, whole grains, raisins, apricots, garlic, mushrooms, beets, nuts, leafy green vegetables

Flourine: Seaweed, rye, brown rice, parsley, avocados, cabbage

Germanium: Seaweed, garlic, shiitake mushrooms, aloe vera, ginseng, onions

Iodine: Seaweed and unrefined sea salt

Iron: Seaweed, molasses, whole grains, nuts, beets, sesame, seeds, beans, legumes, prunes, raisins, dates, dried apricots, almonds (taken with a vitamin c source will boost the iron absorption) cashews, tomato juice, rice, tofu, lentils, and garbanzo beans (chick peas)
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Magnesium: Seaweed, whole grains, microalgae, amaranth, beans, legumes, leafy green vegetables

Manganese: Seaweed, whole grains, nuts and seeds, dark green leafy vegetables, avocados

Phosphorous: Seaweed, whole grains, beans, legumes, dried fruit, garlic, nuts, seeds

Potassium: Kelp, dulse, carrot juice, whole grains, beans, legumes, bananas

Selenium: Seaweed, whole grains, beans, legumes, garlic, mushrooms

Silicon: Seaweed, whole grains, bib lettuce, parsnips, dandelion greens, strawberries, celery, cucumbers, apricots, carrots

Sodium: Seaweed, celery, unrefined sea salt

Sulfur: Seaweed, cabbages, beans, legumes, onions, garlic, nettles, soybeans

Vanadium: Seaweed, whole grains, vegetable oils, dill, radishes, green beans

Zinc: Seaweed, legumes, beans, seeds, mushrooms, nettles, soybeans,whole grains (especially the germ and bran of the grain), nuts, tofu, leafy vegetables (lettuce, spinach, and cabbage), and root vegetables (onions, potatoes, carrots, celery, and radishes)