and other common questions….
Tofu is made from soybeans. As it has no flavor on its own, it is easily marinated and holds sauces and marinades well. It is high in protein, isoflavones, and calcium and is moderately low in fat. The combination of tofu and whole grains forms a complete protein.
Tempeh is made by fermenting soybeans. It has a nutty flavor and texture and is firmer than tofu. It contains a higher content of protein and fiber than tofu and is very low in fat. It is a complete protein, meaning it contains all the essential amino acids.
Seitan is made from wheat protein and is often referred to as wheat gluten. It is fat free and very high in protein. Its texture and taste can closely resemble meat, so it is often used as a meat substitute or a faux meat.
TVP is textured vegetable protein. It is made from soy flour and is high in protein and low in fat. Since its texture closely resembles that of ground meat, it is often used in vegetarian chili, spaghetti, tacos and lasagna.
Lentils are often a staple for vegetarians because of their high protein content. They are also high in iron and fiber. In fact, Health Magazine selected lentils as one of the top 5 healthiest foods on the planet. Lentils mixed with whole grains form a complete protein.
Veganaise is a vegan, low-fat version of mayonnaise.
Soy Milk is often used at The Wild Cow in dishes where dairy milk is traditionally used. It is moderately high in protein and calcium and provides the creamy consistency in our “cream”-based soups and mashed potatoes.
Nutritional Yeast is a good source of protein and B-vitamins. It is a complete protein and is low in fat and sodium. It has a creamy flavor and texture and is often used in cheese substitutes. We use it in our vegan queso sauce and our gravy.