Soy and or Meat alternative

Can be used to formulate vegan alternatives to traditional processed soy or meat products such as patties, meatballs, nuggets etc. Because of their elastic texture and high-water retention, our Texturized pea proteins can be easily moulded into various shapes and forms. They can be cooked by various processes i.e. grilled, microwaved. The resulting finished products are juicy yet firm.

Environment Friendly

Our Texturized pea proteins are more sustainable and have a lower environmental impact than many other protein sources. They are allergen free, are highly soluble, and exhibit excellent emulsifying properties. Texturized pea proteins are non-GMO, cholesterol-free, and highly digestible.

Protein concentrates are produced in a dry mechanical process without the use of water and chemicals, which means that the rich content of natural nutrients is maintained.

The best results are obtained if the dry products are immersed in cold water with a content of at least 1% salt. Product must be drained when full hydration is obtained. The recommended hydration time is 40 minutes before cooking.

Recipe

Stuffed Peppers with Texturized Pea Protein

1 cup of Texturized Pea Protein Powder

1 Tablespoon of Olive Oil

1/2 cup of chopped yellow onion

2 chopped garlic cloves

2 Tablespoons of seasoning for tacos

1 tin of diced tomatoes

1 cup of cooked brown rice

1 tin of black beans , drained and rinsed

1 jalapeño, without seeds, chopped

2 tablespoons of tomato paste

1 cup of vegan cheese

4 peppers, cut in half

MEGA Protein Veggie Tacos

Ingredients (serves one person - 3 tacos):

60g textured pea protein (this product).

375ml water

1/2 clove garlic, minced

1 tsp coconut oil

1/2 tsp chilli powder

1 teaspoon agave nectar or maple syrup

1 and 1/2 tablespoons soy sauce

1 tablespoon tomato sauce

3 taco shells

1/2 diced tomato

shredded lettuce

1/2 avocado, sliced

1) HYDRATE YOUR PEA PROTEIN TEXTURIZED IN WATER FOR A MINIMUM OF 40 MINUTES IF IT IS GRANULES, 60 MINUTES IF THEY ARE LOST. USE AS A MEAT REPLACEMENT IN YOUR DISHES 2) Preheat oven to 350 degrees Fahrenheit. 3) In a deep skillet, add olive oil and onion. Cook over medium-high heat for 3-4 minutes or until onion is translucent. 4) Add garlic and taco seasoning. Cook 1 minute.

5) Add tomatoes, rice, beans, jalapeño, tomato paste and pea protein.

6) Simmer 5 minutes. 7) Add 1/2 cup cheese and cook another 1-2 minutes until cheese is melted. 8) Place halved bell peppers in a 9″ x 11 baking dish. Divide the turnover between peppers. 9) Cover with foil and bake for 15 minutes. Remove foil and divide the other 1/2 cup of cheese over the peppers. 10) Bake another 15-20 minutes or until peppers are tender and cheese is browned.

Serve with chopped cilantro, jalapeño and/or sour cream.

1) Rehydrate the textured pea protein in hot water. Set aside. 2) In a skillet, heat oil over medium-high heat and sauté onion for 5 to 10 minutes. 3) Add garlic, chili powder, agave nectar or maple syrup, soy sauce and ketchup. Mix well. 4) Mix in rehydrated textured pea protein and soaking water. 5) Continue cooking until liquid has evaporated. If the texture becomes too dry, add 1 cup (250 ml) of water to the mixture. 6) Pour the mixture into the tacos and garnish with lettuce, tomato and avocado and eat!