I just bought some Muscle Nation Plant Based protein custard yesterday, it's probably the least offensive flavoured vegan protein powder I've had, it's still not fantastic though, but I'm going to experiment more with maybe blending it with some banana, or PB2, and freezing it in popsicle moulds to make protein popsicles. Or add tofu and chocolate to tall pitcher and blitz with an emersion blender until smooth.
Smash the tofu with the spoon, then Whisk together with a whisk.
#Nimble thimble mac#
Pour this over lentil flour pasta, and stir in some of the seitan as a nod to "chicken mac and cheese".ġ00g of silken tofu 3-4 tsp powdered drinking chocolate (I use Avalanche it's made on shared equipment though so not suitable for dairy allergies or hard-core vegan)Īdd tofu and cocoa to bowl. I'll often make a "cheese sauce" by blending silken tofu, nutritional yeast and white miso together.
#Nimble thimble plus#
Besides that won't fix my tofu addiction.ħ5g of chickpea flour (bessan flour) 190g of cooked chickpeas 130g of vital wheat gluten 40ml soy sauce 125ml water Plus seasoning of your choice (I tend to go with 2 tsp of miso paste or vegemite, and a few teaspoons of whatever herbs, or a vegetable stock cube)īlitz in a food processor to combine, knead until your arms fall off, tie dough into 6-8 little pretzel knots, boil for ~40 minutes, allow to cool then tear apart to use as a "pulled poultry" alternative. I've heard you can find non-soy TVP, but I haven't seen it. Seitan goes into anything that would call for poultry. TVP goes into any recipe that would usually call for ground red meat. I'm soy intolerant (it gives me migraines and constipation) but these foods are worth it for me. I also can't recommend Seitan and TVP enough. Add a scoop to your veggie burgers before you shape and cook them, add a scoop to pretty much anything you can think of. I like hemp seed protein powder above all else, but it's a strong seedy flavour which not everyone likes.Īdd a scoop to pasta sauce, add a scoop into your overnight oats, add a few scoops to your cookie dough before you bake it. Pea protein powder tends to have a better texture than most, brown rice powder has a better flavour but is gritty. It takes planning.īuy some plain, unflavored vegan protein powder. Derek Simnett breaks down his vegan protein in a few videos and how he tracks and what he prioritized protein.ġ00g is hard, possible, but hard.
So you will be getting protein from soy, lentils, seitan, breads, etc. If you’re dairy free, then it’s easier to go vegan and aim for large quantities of whole food protein sources. For example mashed potato’s can hide cottage cheese in them for creaminess without any issues. Your carbs should be paired with a protein. Snacks are protein bars, yogurts, cheese, etc. Lunch would be something like 30z barilla protein penne, marinara, mushrooms, zucchini, spinach, meat crumbles if you want them or something like a white bean.ĭinner would be something like tempeh sliced and steamed then sautéed in bbq sauce (g Hughes low sugar), bagged Birds Eye steamed vegetables, air fried potatoes or barilla penne with low fat cheddar, some low fat cottage cheese and pasta water to make a Mac n cheese (usually start it with a flour and butter roux). I aim for breads and tortillas with added protein or sprouted seeds. A tofu pan fried thick like a burger with veggie bacon, avocado, a good seeded bread, tomato, etc. Vegetarian fake meats are always super high in calories so I avoid them with calorie counting. For sweet Greek yogurt, maple syrup, fruit. Scrambled tofu or scrambled eggs, tortilla, low fat cheese, peppers onions (essentially breakfast tacos). Protein coffee (cold brew, ice, ripple or protein soy, water, half scoop protein). My friends vegetarian and didn’t believe it’s possible (her calories are a bit higher than mine too).
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