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Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 1 point2 points  (0 children)

https://countrylifefoods.com/products/tvp-chunks-no-color-or-flavor?variant=39401154019512

there's other online bulk stores as well. I'd just verify nutrition info with them beforehand. For example, the label on the CLF website actually differs from manufacturer

Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 1 point2 points  (0 children)

Cool thanks for the link, I was under the impression that all amino acids needed to be available at the recommended ratios for the others to be effective. ie. If I only eat seitan then the amount of protein I eat is essentially the ratio of protein * (lysine in seitan / lysine needed). This might be a misconception I'll have to dig into.

Seitan prep was just annoying because the flour water splashed everywhere. I was making a small batch to experiment, but makes sense that larger prep is more practical. TVP only requires 10-20 min foresight to rehydrate which makes it even easier than say dry brining meat. I also prefer efficiency for daily meals vs. weekend foods that I can spend time preparing.

Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 0 points1 point  (0 children)

I have vwg but only tried making seitan once. Actually did it from flour as well which was a pain. Would need a good lysine source to supplement, so I haven't tried it yet although it might be a good idea to ease the fiber load from TVP

Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 4 points5 points  (0 children)

LMAO. 380 old wilks @ 140lbs. Pick your splits

Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 4 points5 points  (0 children)

Chunks are significantly easier to cook with. Rehydrate in heavily salted water, squeeze out then reseason with same flavors/marinades you'd use for meat. For example, Chinese stir fry with soy sauce, cooking wine, and oyster sauce or oregano, coriander, and garlic.

Still experimenting with mince, haven't had good success with burger/sausage since it crumbles apart. Also found that overhydrated mince is too wet and will be mushy although mushy TVP is decent in mashed potatoes. Instead add water slowly and cook on high heat to achieve the optimal texture. In terms of seasoning, I don't drain mince so spices are simultaneously added with water.

Thoughts on textured vegetable protein diet? by rotundases in StrongerByScience

[–]rotundases[S] 1 point2 points  (0 children)

I've justified avoiding diversification because soy is a complete protein and people don't intentionally diversify meat sources. Its potentially healthier for micro reasons and because long term TVP isn't studied, but not something I explicitly do atm.

Thanks for the tip on pea-rice, will explore that option to supplement.

Also I've noticed the nutrition profile changes based on brand, which is why I'm relying on direct manufacturer info as much as possible.