To be honest, I am vegan for over 12 years and my main source of protein at the moment is Tofu (I airfry a whole diced package, 20g protein per 200g), or eat soy chunks, soaked in hot water and pan fried (from the local indian store, 19g protein per 40g dry chunks). Also nice is gluten powder (also called seitan), which is wheat protein isolate and is excellent to be transformed into your own meat substitute (also sausages). That has 24g protein per 30g of dry mass, but for consistency I’d recommend mixing it with something like crushed beans or chickpeas, otherwise it’ll be very elastic.
Otherwise I love the taste of the Orgain plant based protein, and of course, as mentioned by other people, eating a variety of lentils, beans, nuts or chickpeas helps to get the extra you need (the first paragraph is to fill up in the evening if you didn’t have enough during the day)
What’s the texture/taste like? I have pretty bad sensitivity issues when it comes to eating and I’ve never tried it because tofu has always looked really unappetizing to me. I don’t want to waste it if I don’t like it. I don’t like deli meat for the same reason although I can force it down if it’s served at a lunch or something. If the same thing happened with tofu id try it. I’ve never even seen seitan as far as I know.
Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them.
Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.
That’s true.
But for cheap, readily available, plant based and often short traveled food with decent amount of protein it always struck me as hard to beat.
Easy to cook, and can be eaten cold. I usually make it into overnight oats with nuts and Greek style yoghurt (tho then it’s no longer vegan.)
No. But probably diluted. But if you drink all the liquid it’s suspended/dissolved in you still get all.
Its just that nutritional information is given for dry.
Cooking it will probably denature it (unfold it so to speak) making the amino acids more available. But all there
To be honest, I am vegan for over 12 years and my main source of protein at the moment is Tofu (I airfry a whole diced package, 20g protein per 200g), or eat soy chunks, soaked in hot water and pan fried (from the local indian store, 19g protein per 40g dry chunks). Also nice is gluten powder (also called seitan), which is wheat protein isolate and is excellent to be transformed into your own meat substitute (also sausages). That has 24g protein per 30g of dry mass, but for consistency I’d recommend mixing it with something like crushed beans or chickpeas, otherwise it’ll be very elastic.
Otherwise I love the taste of the Orgain plant based protein, and of course, as mentioned by other people, eating a variety of lentils, beans, nuts or chickpeas helps to get the extra you need (the first paragraph is to fill up in the evening if you didn’t have enough during the day)
What’s the texture/taste like? I have pretty bad sensitivity issues when it comes to eating and I’ve never tried it because tofu has always looked really unappetizing to me. I don’t want to waste it if I don’t like it. I don’t like deli meat for the same reason although I can force it down if it’s served at a lunch or something. If the same thing happened with tofu id try it. I’ve never even seen seitan as far as I know.
Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them. Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.
Hell dry oatmeal has 10-17g/100g if my memory serves me right.
Yeah, oats are really great an hour before a workout, or if you still have capacity for carbs, but all other sources have less carbs per protein.
That’s true. But for cheap, readily available, plant based and often short traveled food with decent amount of protein it always struck me as hard to beat. Easy to cook, and can be eaten cold. I usually make it into overnight oats with nuts and Greek style yoghurt (tho then it’s no longer vegan.)
Does the protein disappear if you get it wet?
No. But probably diluted. But if you drink all the liquid it’s suspended/dissolved in you still get all. Its just that nutritional information is given for dry.
Cooking it will probably denature it (unfold it so to speak) making the amino acids more available. But all there
You think men on the internet have experience getting something wet?