Plant Proteins

Plant-Based Protein Foods

This category includes many protein-rich foods, primarily plant-based. The wheat gluten ideal for making seitan (but also for protein bread, protein pasta...), egg whites (even whipped), perfect for making meringues, omelets, or for increasing the protein content in various baked goods. Meat substitutes like soy burgers, hemp steaks, and lupin steaks. The wheat muscle obtained from mixing gluten, legume flour, and spices, or Mopur prepared in the same way but fermented (very tasty and highly digestible), restructured soy, made from yellow soybeans stripped of oil and baked (which can be used for ragù, stews, or steaks). Tofu, an alternative to cheese (although they are not identical in composition), made from the acid-thermal coagulation of soy milk. Tempeh, a soy steak obtained from fermentation with the koji fungus, and finally vegetable fish, a preparation made from soy, gluten, yam, and seaweed, very tasty but especially very similar to real fish (both in taste and appearance).