5 plant-based meat alternatives that are high in protein
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For vegans and vegetarians it is important that there is a sufficient amount of protein in their diet. There are healthy alternatives to meat that offer great potential in terms of nutrition, safety and affordability.
Tofu
One of the most popular meat substitutes, tofu Tofu has a very mild and neutral taste, which means that it can be combined with many different ingredients. Because its structure is relatively stable, tofu can also be baked, grilled, or fried, which only adds to its versatility in the kitchen.
Tempeh
Like tofu, tempeh is made from soybeans; however, while tofu is made from sour milk, the soybeans used in tempeh are fermented, which gives it a savory flavor. In addition, tempeh also incorporates various grains and beans, which accounts for its richer texture and somewhat nutty flavor.
Because it is a much firmer product compared to tofu, tempeh is well-suited to cooking methods such as grilling. and frying.
Lentils
There's no doubt why lentils have become a staple in many vegan and vegetarian diets: they're versatile, have a great texture when made into patties, and are incredibly high in protein.
Eggplants< /strong>
A staple of Mediterranean cuisine, eggplants are known for their delicate flavor, as well as a texture that is chewy and meaty when cooked properly.
Eggplants are also rich in antioxidants, making them incredibly nutritious vegetables. In addition, eggplant contains a decent amount of protein.
Cremini and portobello mushrooms
Mushrooms are one of the most nutritious and protein-rich foods that can be added to your diet In terms of taste and texture, they are also one of the closest analogues of meat. In addition, mushrooms are very versatile: for example, ground or finely chopped cremini can be used as “meatballs”, and portobello mushrooms can be marinated and then grilled as patties for burgers. The choice is almost endless.
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