Best fresh vegetarian proteins according to redditors

We found 15 Reddit comments discussing the best fresh vegetarian proteins. We ranked the 8 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Fresh Vegetarian Proteins:

u/moose_tassels · 22 pointsr/ketorecipes

Pillowy soft on the inside, delicious all the way through. Mmm....buns.....

Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.

Ingredients:

14 g whey protein isolate (source)

57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))

118g resistant wheat starch (source)

42g vital wheat gluten (source)

.5 tsp xanthan gum (source)

.75tsp salt

2 eggs, at room temperature

2 tbsp butter, cut into small pieces, at room temperature

3 tbsp sour cream, at room temperature

.5c warm water

.5 tsp syrup (corn syrup, maple syrup, or honey will do)

2tsp instant yeast

Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.

The method:

Mix together the dry ingredients in a bowl, except the yeast.

In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.

Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.

Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.

Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.

Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!

Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs

u/asquier · 12 pointsr/trailmeals

They make freeze dried tofu, but I think it tastes like cardboard sponge.

This shelf stable tetra-pak silken tofu, on the other hand, is great! I use it at home in soups or stir fries. It may be a bit heavy for lightweight backpacking...but so is beer, and I bring that 🙃.

https://www.amazon.com/Mori-Nu-Silken-Tofu-Extra-Ounce/dp/B000LKZ86K

u/caliomni · 7 pointsr/wls

Jerky.

Also, was listening to the wls podcast and a nutritionist said she eats this vegetable protein she throws into everything. It's by Bob's red Mill. Not sure how easy it is but thought I'd mention it.

Bob's Red Mill Textured Vegetable Protein, 10 oz, 2 pk https://www.amazon.com/dp/B00KPT2ZUE/ref=cm_sw_r_cp_apa_i_1BypDbX68DHSG

u/redyellowand · 3 pointsr/EatCheapAndHealthy

Hope everything gets worked out with your pupper 💖

Some non-canned-tuna/spam suggestions:

Don't know how much you like tofu, but a box of 12 12oz tofu is like $23--Mori-Nu Silken Tofu, Extra Firm, 12.3 Ounce (Pack of 12) https://www.amazon.com/dp/B000LKZ86K/ref=cm_sw_r_cp_api_1Jfszb89GBXM8 Split it into 6oz portions.

Lentils are delicious. There's a Lebanese red lentil soup recipe I like, or I made a mujadara recipe using brown rice and green lentils and had enough servings for days. https://food52.com/recipes/67308-my-mujadara

Someone mentioned those Spice of India (or whatever, they come in yellow packages) and those are pretty good.

Almonds are one of my absolute favorite snacks.

Buy a bag of rice and that should keep you going for a while. Or pick up a different grain by Bob's Red Mill.

u/sanbikinoraion · 3 pointsr/shittyadvice
u/throwaway500k · 2 pointsr/vegan

If you happen to be in Southern California, you might try visiting Crossroads Kitchen, which is a new place with an artisan vegan cheese shop. I heard an interesting story on their cheese making process on NRP, though I can't vouch for them myself as I haven't been there yet, but am planning to soon.

I've also heard good things about Mori-Nu tofu, which you can order on amazon misozuke tofu and which is a fermented product that while not actually an imitation cheese, has a fermented flavor and spreadable quality that make it similar in ways that may satisfy a cheese craving.

u/lprubinSC · 2 pointsr/vegan

I recommend checking out Amazon. They have tons of great vegan products for excellent prices. If you have or can get access to a friend/family member's amazon prime account, you also get free two day shipping which helps keep the price down.

For example, I love TVP to replace ground beef in things like Chili, Bolognese tomato sauce, and taco filling. It's packed with protein and really filling:

https://www.amazon.com/s/ref=nb_sb_ss_i_3_3?url=search-alias%3Daps&field-keywords=tvp+textured+vegetable+protein&sprefix=tvp%2Caps%2C142&crid=35YYE4LLKM8Z9

Here is a 12 pack of silken tofu for under $2 a pop.

https://www.amazon.com/Mori-Nu-Silken-Tofu-Extra-Ounce/dp/B000LKZ86K/ref=sr_1_1_a_it?ie=UTF8&qid=1501698315&sr=8-1&keywords=silken+tofu

This stuff is pretty addicting:

https://www.amazon.com/Earth-Balance-Vegan-Cheddar-Popcorn/dp/B00BPNRIPQ/ref=sr_1_8_s_f_it?s=grocery&ie=UTF8&qid=1501698377&sr=1-8&ppw=fresh&keywords=vegan

u/Eusea · 2 pointsr/EDFood

House Foods The Original Tofu Shirataki Fettuccine.

https://www.amazon.com/House-Foods-Shirataki-Fettuccine-Shaped/dp/B000VHYMCO

its available in stores but there's the amazon link

u/eggboys · 1 pointr/vegan

You don't have to eat plain to save money. Just make your own food. Making your own meat substitutes is way cheaper.

This can of vital wheat gluten is $22 for 45 servings. This four pack of beans is $18 for 64 servings. This pack of tofu is $21 for 48 servings. That's 157 servings of protein for $61. Lentils are crazy cheap as are oats, whole grain pastas and breads. Flax seed is cheap (gives you your omega-3s and works as a binder in recipes). Nutritional yeast is sold pretty cheap in bulk sections in some grocery stores as well.

Frozen fruits and veggie are sometimes cheaper than the fresh stuff. I live in CA so I can get some pretty cheap fresh produce. A lot of vegan cooking involves some planning. For example I always keep cashews soaking in the fridge for when I may need a creamy or cheesy sauce.

u/kombuchaqueen · 1 pointr/AskCulinary

The crumbly tofu comes from what you used as a coagulant. Traditionally they use Nigari in Japan. It's made from wetting sea salt and taking the 'drippings'. I believe Nigari means 'essence of the sea'.

The next thing you need to do is press it for a long time. At least 4 hours under the heaviest weight you can find this will help the curds interlock better and fill in the voids.

Another tip is once you start forming the curds into a ball/brick do not let it break again. Strain right into your cloth and then form it up. I find if I try to reform it after it's formed once you'll get a less firm result as 'voids' will be incorporated.

If you don't have a lot of weight then just press it for longer.

u/veifried_wsb_account · 1 pointr/keto

some possible options without cauliflower:
Shirataki Rice ( rinsed in hotwater, fried with ghee/butter )
Unflavored Gelatin + Textured Vegetable Protein (TVP) Granules ( 3/4 of a cup rehydrated overnight and then fried on low heat with butter, sprinkle&stir in gelatin+water, 1:2 ratio, should still be sort of dry/sticky )


- https://www.amazon.com/dp/B00BP36S7U/
- https://www.amazon.com/dp/B01I64GYL0/
- https://www.amazon.com/dp/B00KPT2ZUE/


​

u/2EVs · 1 pointr/vegan

If really desperate try Amazon 😯 😲 (YUGE footprint tho’)
Pacific Foods Organic Seitan, Original, 12 Ounce https://www.amazon.com/dp/B0167KR7MK/ref=cm_sw_r_cp_api_i_yE0CCbNEXHC5G

u/DaMysteriousMustache · 1 pointr/AskCulinary

Vegan: No parts made from animals (fish included). This includes dairy. For some real strict vegans, honey might be included.

Gluten free: Anything made with wheat, barley, or rye. This does include soy sauce and by extension a whole bunch of other Asian sauces that use soy sauce, such as oyster sauce, XO sauce, etc. Also, beverages made with wheat, barley, or rye, like beer.

In general, try to have a balance between a starch dish, a protein dish, and a salad of some sort. If you stick to rice, your protein dish is the only one that will have to be what you called "Normal, Vegetarian/Vegan and Gluten-free". You can double up on some days to make it easier for you. For example, your Normal dish can also be Gluten-Free. It'll free up some time if you just make two large batches of food.

Ask your friend how many people are gluten free, how many are vegan, how many are vegetarian. It'll help you balance what you need to make for the day. If you only have 2 or 3 vegans and you made 10 portions, that might be a lot of wasted food (some non vegans might eat it as well).

I've worked with a few gluten free soy sauce alternatives. Liquid Aminos is pretty good. Kikkoman is now selling a gluten free traditional soy sauce, but that might be expensive for 20-30 people.

For your vegan crowd, I haven't found a really good replacement for fish sauce yet. The closest is mushroom ketchup, which was historically made by the English who were trying to recreate fish sauce back in the day. Mushroom ketchup is also not gluten free, if you have someone who is both gluten-free and vegan.

If you had a way to keep soup hot for a long time (like a large crock pot), I would recommend making a congee bar. To keep the base safe for everyone, use vegetable stock and mushrooms to replace the usual chicken meat to flavor the rice. Have it surrounded by the usual ingredients of fried onions, fried garlic, a bottle of soy sauce, some shredded pork, scallions, etc. The unused toppings can be saved for noodles the next day.

Also, your vegan/vegetarian crowd might appreciate "Mock Duck" A local thai place has it as one of it's options. I'm a meat eater and I really enjoy it, as does my vegetarian friends.

For the actual cooking, I like to make a list on what needs to be done and when. Cooking 4-6 dishes can be difficult. If one slips your mind, you can end up behind schedule trying to fix a mistake. Try to see what can be made in advance and stored for refrigeration. Buy a lot of sternos and trays to keep your food warm.

Good luck!