Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 Can anyone recommend a good faux meat option that isn't loaded with salt. All my favorites are coming back to me (boca burgers,morningstar farms products, etc), but they all seem to be loaded with salt? Anyone know any low-salt alternatives? peace and blessings, ben Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2007 Report Share Posted January 9, 2007 I can definitely empathize with you on this one! It is the reason I started making my own seitan. I believe plain 'ole dried TVP, sans salt, is available. Spotlighting how difficult it can be to find low-sodium faux meats, one has to laugh that all Whole Foods could come up with in their list is tofu! http://www.wholefoodsmarket.com/specialdiets/NC_PAL_Low_Sodium.pdf -Erin www.zenpawn.com/vegblog , " ben miller " <wheelscribe wrote: > > Can anyone recommend a good faux meat option that isn't loaded with > salt. All my favorites are coming back to me (boca burgers,morningstar > farms products, etc), but they all seem to be loaded with salt? Anyone > know any low-salt alternatives? > > > peace and blessings, > ben > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 On Tuesday 09 January 2007 4:02 pm, Erin wrote: > I can definitely empathize with you on this one! > It is the reason I started making my own seitan. > I believe plain 'ole dried TVP, sans salt, is > available. Spotlighting how difficult it can be > to find low-sodium faux meats, one has to laugh > that all Whole Foods could come up with in their > list is tofu! Thanks for that link, Erin. It's interesting that all of the other food categories are pretty well covered for low-salt options, but not this one. Soy is your friend. :-) I think you're right about tvp, and it's usually available in bulk, which is a good thing. How difficult is it to make your own seitan? peace and blessings, ben Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 Seitan is a piece of cake of make. Get yourself some vital wheat gluten and mix with a little water and the spices/herbs of your choice. Boil in chunks or in the crockpot as a massive blob. Then cut off slices and fry or bake. It is so versatile, this only touches the surface. These links are more descriptive of the process: http://www.ellenskitchen.com/recipebox/glutpast.html http://www.vrg.org/recipes/vjseitan.htm Have fun! -Erin www.zenpawn.com/vegblog , ben miller <wheelscribe wrote: > > On Tuesday 09 January 2007 4:02 pm, Erin wrote: > > I can definitely empathize with you on this one! > > It is the reason I started making my own seitan. > > I believe plain 'ole dried TVP, sans salt, is > > available. Spotlighting how difficult it can be > > to find low-sodium faux meats, one has to laugh > > that all Whole Foods could come up with in their > > list is tofu! > > > Thanks for that link, Erin. It's interesting that all of the other food > categories are pretty well covered for low-salt options, but not this one. > Soy is your friend. :-) I think you're right about tvp, and it's usually > available in bulk, which is a good thing. How difficult is it to make your > own seitan? > > peace and blessings, > ben > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.