Posted November 11, 2018 11:29:50 Textured vegetable-based proteins are proteins that have been processed to remove proteins from vegetable oils, thus improving the nutrition content of these products.
Textured proteins also are less expensive than regular plant-based protein sources, so you may want to consider adding them to your diet.
For the most part, textured proteins have the same nutritional value as other plant- and animal-based sources.
They can be purchased as a liquid or solid form.
The amount of protein you need to add depends on the type of protein: liquid: 1 to 2 tablespoons (about 1/4 cup) for a salad, soups, soupy soups or soups with a bit of extra fat and 1 to 3 tablespoons (1 to 2 cups) for burgers, burgers, and pastas.
A blender will be able to easily blend any textured protein into a smoothie.
A frozen version can also be purchased, which has a much lower cost.
If you can’t find frozen textured or solid versions, you can also use a blender to blend in a few tablespoons of liquid.
For frozen textures, the amount of fat content is higher.
For example, 1 to 4 tablespoons (3 to 6 cups) can be blended in 1 to 1 1/2 to 1 cup (2 to 3 cups) of ice-cold water.
Smoothie recipes and tips for blending textured plant-derived protein sources are below.
How to Use Textured Vegetable Protein Sources: Plant-Based Protein Recipes for Smoothie Recipes For a smoothy, add 1/3 to 1/8 teaspoon (1/4 to 1 tablespoon) of textured, plant- derived protein to 1 to 5 ounces (1.4 to 4.2 quarts) of fruit or vegetable.
For veggie burgers, add about 1 tablespoon (2 tablespoons) of the blended protein to about 1/16 cup (1 1/6 ounces) of ground beef or veggie burger.
For a vegetarian smoothie or vegan smoothie that contains a lot of protein, add a few teaspoons of texturized protein to each serving of a burger, burger patty, or salad.
Smoothies are often made from a combination of protein sources and other ingredients.
For more information on smoothies, see How to Make a Smoothie.
Texturized Vegetable Powder and Powdery Smoothie Ingredients: 1/5 cup (30 mL) (15 grams) (1 tablespoon) textured (organic) protein powder, such as L-glutamine, L-arginine, or L-carnitine powder, plus about 1 teaspoon (3 grams) of non-textured protein powder for smoothies.
2 tablespoons of pure (non-texturized) soy protein powder or soy milk powder.
1 tablespoon of unsweetened coconut oil or coconut oil substitute.
1/10 teaspoon (0.25 grams) ground flax seed, for a quick, easy, and nutritious snack.
1 cup of frozen or frozen-shredded carrots, 1 cup frozen or thawed canned or frozen green peas, or 1 cup raw or frozen broccoli florets for a snack.
For an easy smoothie recipe, add 3 tablespoons of texturized plant-dairy milk to the blender.
For recipes that use frozen berries or vegetables, blend in 1 tablespoon or so of the plant-containing protein powder with the fruit.
For other plant protein options, see Instant Smoothie Tips and Recipes.
Tips for making a smoothies recipe: Blend in as much protein as you need.
If adding more than a tablespoon of liquid, add more plant-flavored protein.
If blending in more than 2 tablespoons, blend with a small amount of liquid to ensure it reaches the desired consistency.
Blend for a short period of time.
Blend with an ice-cream maker to ensure the protein is thoroughly blended.
For easier blending, blend by hand.
Blend to the consistency of cream.
Add more ice to your smoothie if it is too thick.
Use a blender, blender-like device, or food processor for smoothie blending.
If using frozen berries, add to 1-1/2 cups of frozen berries.
If mixing with ice, add approximately 1 tablespoon water to the smoothie and blend until blended, but not too thick or it will harden.
For smoothies that use fruits, blend to the same consistency as a smooth.
For fruit-based smoothies and other plant proteins, add fruit flavorings.
For recipe information, see the Smoothie and Smoothie-Making FAQs and Recipes section of this website.