Meat Substitutes PLR Ebook

Table of Contents

Introduction 5
Meat Substitute #1: Tofu 9
Meat Substitute #2: TVP 13
Meat Substitute #3: Tempeh 15
Meat Substitute #4: Seitan 18
Meat Substitute #5: Lupin Protein 21
Meat Substitute #6: Oat Flakes 24
Meat Substitute #7: Black Beans 26
Meat Substitute #8: Chickpeas 28
Meat Substitute #9: Pea Protein 30
Meat Substitute #10: Jackfruit 32
Top Substitution Brands 34
Conclusion 37
Resources 39

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Meat Substitute #1: Tofu

Most meat substitutes are typically made of legumes like soy or peas, vegetables, and cereals. Those plants produce nearly as much protein as your body needs and can be combined to equal as much as you’d get from eating meat.

Tofu is the classic and most well-known meat substitute. It’s made from soybeans and has been used in Asia for centuries as an inexpensive, but healthy source of dietary protein.

It’s also low in calories and easily absorbs aromas and flavors from the spices and marinades you may use.

This makes it a versatile part of your diet. It’s meant to be eaten more like cheese – as a flavorful meal component all its own – though you can make some nice alt-meat products from it.

You make tofu by soaking soybeans, then mashing them with more water to make a puree. The next step is to filter the puree to separate the fibrous solids from the liquid part.

Heat the liquids to just below boiling points so it curdles, making the solid tofu in much the same way as cheese is made. You then press the tofu into slabs and cut it into whatever shape you wish – usually simple rectangles. The fibrous solid part of the puree, called okara, can be dehydrated and used as alt-meat chunks or mince.

Tofu comes in extra-firm, firm, soft, or silken. You can also press even more water from it before cooking for a crispier product.

Some recipes call for it to be patted dry before cooking. Make sure you follow your recipe to get the most flavor from your tofu.

Silken tofu is great for smoothies, while extra-firm can be fried or grilled like regular meat.

One cup of tofu usually contains about 188 calories, 20 grams of protein, 12 grams of fat, 868 milligrams of calcium, 13 milligrams of iron, and 0.7 grams of fiber.

One thing to look for is a non-GMO product or certified organic. According to a 2016 study, about 82 percent of the world’s soybean farms grow genetically modified organisms (GMOs).

Many consumers are leery of GMOs since we haven’t been eating them for very long and don’t know the long-term consequences of such products.

Soy is what’s called a complete protein, meaning it contains all nine needed amino acids. It’s usually fortified with Vitamin B12, which isn’t found in plant-based proteins.

Note that soy does contain natural phytoestrogens, so you shouldn’t eat it more than once or twice a week.

If you’re pregnant or have had a hormone-related cancer, talk to your doctor before eating tofu because the natural hormone might cause severe problems.

Meat Substitute #2: TVP

Soy Protein or Textured Vegetable Protein (TVP) – Dehydrated soybeans can be mixed with water to make an inexpensive, healthy meat substitute.

Soy protein is usually sold as mince, chunks, cutlets, or balls. Like tofu, it easily absorbs odor and flavor from the other ingredients you’re cooking with it. This protein is ideal as replacement for meat patties, meatballs, cutlets, and meat sauces like chili or bolognese.

Soy protein is low in sodium and does have some fiber. It also contains magnesium, iron, phosphorous, and calcium.

This product is usually more highly processed than some of the other meat substitutes, so read the nutrition label carefully before you buy. Make sure you’re getting only soy in your substitute.

A one-cup (dry) serving of TVP or soy protein contains about 222 calories, 35 grams of protein, 0.83 grams of fat, 164 milligrams of calcium, 6.3 milligrams of iron, and 12 grams of fiber. It’s also a good source of magnesium and some of the B vitamins.

Soy is a high-protein plant, however the isolating factor in making the protein isolate strips away many of its natural nutrients.

Be sure to look for organic or non-GMO products to avoid pesticide concentration from the extraction process.

Also find out where your soy product is coming from. Soy farming is responsible for most of the deforestation in Brazil, for example, and we should set an example that we don’t want that occurring.

Other Details

- 1 Ebook (PDF, DOC), 39 Pages
- 7 Part Autoresponder Email Messages (TXT)
- 1 Squeeze Page (HTML)
- Year Released/Circulated: 2021
- File Size: 2,682 KB

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