I’ve made the seitan recipe printed on the back of Bob’s Red Mill brand vital wheat gluten, and it had a taste and texture similar to bologna. It was actually pretty nice cold in a sandwich, and fried up in a pan. If that doesn’t float your boat, there’s about a billion ways to prepare beans, you’re bound to like one of those.
I’m a fussy autist too, and I absolutely love soya, probably because it’s so bland and umami. I used to make my own soya burgers. Tofu is lovely chopped, mixed with sweetcorn and thyme, wrapped in filo pastry parcels and baked. Apparently you can make tofu at home with lemon juice as the curdling agent. If I ever get my own place, I’d love to try it.
Tempeh looks like brains, and I spent weeks looking at the jar before I plucked up the courage to try it. It turns out it’s really nice just breaded and baked. But the ones jarred in water taste better than the vacuum packed ones, which I’ve found to have more bitterness, even after steaming or boiling.
Making tempeh at home is a lot trickier as it uses fermentation.
Ironically, switching to a plant based diet in 2014 actually expanded the variety of food I ate by A LOT. Before that it was just potatoes and more potatoes, and if my executive dysfunction didn’t get me, maybe a bit of boiled veg.
Seitan is pretty good, my only issue with it in a sando or with noodles is like… you’re basically having wheat with wheat, it’s too much for me. But served with vegetables and sauce, it’s probably my favorite meat replacement
I’ve made the seitan recipe printed on the back of Bob’s Red Mill brand vital wheat gluten, and it had a taste and texture similar to bologna. It was actually pretty nice cold in a sandwich, and fried up in a pan. If that doesn’t float your boat, there’s about a billion ways to prepare beans, you’re bound to like one of those.
I’m a picky eater (thanks, autism) but I’m sure I will find something that works for me. Thanks for the tips
I’m a fussy autist too, and I absolutely love soya, probably because it’s so bland and umami. I used to make my own soya burgers. Tofu is lovely chopped, mixed with sweetcorn and thyme, wrapped in filo pastry parcels and baked. Apparently you can make tofu at home with lemon juice as the curdling agent. If I ever get my own place, I’d love to try it.
Tempeh looks like brains, and I spent weeks looking at the jar before I plucked up the courage to try it. It turns out it’s really nice just breaded and baked. But the ones jarred in water taste better than the vacuum packed ones, which I’ve found to have more bitterness, even after steaming or boiling.
Making tempeh at home is a lot trickier as it uses fermentation.
Ironically, switching to a plant based diet in 2014 actually expanded the variety of food I ate by A LOT. Before that it was just potatoes and more potatoes, and if my executive dysfunction didn’t get me, maybe a bit of boiled veg.
Seitan is pretty good, my only issue with it in a sando or with noodles is like… you’re basically having wheat with wheat, it’s too much for me. But served with vegetables and sauce, it’s probably my favorite meat replacement
Switch to rye bread and rice noodles and problem solved.