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I would love to eat meat free alternatives. Quorn gives me IBS. Same with the highly processed meat free "meat". Beans are my basic goto for protein plus eggs.
by Flere-Imsaho 10mo ago
I would love to eat meat free alternatives. Quorn gives me IBS. Same with the highly processed meat free "meat".
Beans are my basic goto for protein plus eggs.
- Semaphor 10mo agoHave you tried dehydrated granules from 90% pea protein, 10% jackfruit? It has no weird additional ingredients besides those two and for my wife and I has replaced ground beef except for burgers
- lukas099 10mo agoWhere do you even get that? I don’t think I’ve ever seen it.
- Semaphor 10mo agoI get the brand Lotao, but they are German (also available in UK IIRC). Our drug store DM also has a house brand of it. I assumed that if there are 2, there are probably more elsewhere ;)
- Flere-Imsaho 10mo agoThis one? https://www.lotao.com/en/pages/english https://www.lotao.com/en/pages/english
- Semaphor 10mo agoYeah that's the one, I have it on subscription, 1kg/2 months (about 3kg of finished product) But considering the simplicity of the product, I assume any brand will be very similar.
- lm28469 10mo agoSeitan is pretty good, otherwise soy based things like tofu and tempeh can be extremely tasty. The highly processed shit is probably as bad as highly processed meat so I avoid it too.
- bevesce- 10mo agoI’ve cooked and eaten tofu that was acceptable, and tempeh that was slightly better. I’ve never had tofu that came anywhere close to plain chicken breast—just salted and fried—in terms of taste, let alone something I’d call extremely tasty. So, I guess, question is, how do you make extremely tasty tofu? Do you have to get some tofu that is not available in Europe?
- square_usual 10mo agoIf you don't like tofu you're not going to like it. I vastly prefer it to chicken, which I find unpleasant, and I don't even like tofu that much.
- aziaziazi 10mo ago> how do you make extremely tasty tofu Marinades, breading, spices... even better if [broth, spices, vegetables...] are added in the mix before tofu coagulation. Some shops sell those but not very common. Tempeh on the other hand is easier to elevate because the fungus "sip" marinades very quickly. If one day you find yourself in the way to cook some again don't be shy to give it your cooking love : paprika+garlic+thyme+oliveOil / coconut+curry+lime / pepper+cheese+cream. Tempeh is very adaptable and forgiving. Can be boiled, fried, poached (better when fresh), bbq... In my humble experience a very good taste is achieved in ~5 min like so: - mix 1/2 soy sauce + 1/2 neutral oil. Slice or dice the tempeh and dip or surround with sauce for >10sec - pan for a few minutes with some oil. It can be eaten raw but it's better with a crust - serve with thym and pepper on top
- _DeadFred_ 10mo agoI've been making Socca from chickpea flour and using that for my pizza crusts, in case you need new ways to consume bean protein. Super quick and easy to whip up.
- stubish 10mo agoDespite enjoying Quorn for a few months once or twice a week, after a while it started making a family member throw up (so thanks for the IBS tip). Chickpeas are also out. I can feed them tofu, tempeh and beans and lentils for vegan protein.
- dekhn 10mo agoMorningstar Vegan Breakfast Sausage Patties. Great with eggs.
- square_usual 10mo agoIf you're living in the US, reduced fat paneer is very good, and protein dense.