Get Your Protein Without Meat
Many people like to lighten their meals in the summertime, opting for a low-meat diet. Whether you’re dabbling in vegetarianism, just considering taking part in Meatless Mondays or simply looking to expand your culinary academy knowledge, it’s still necessary to make sure your meals are filling you up and you still get a good dose of protein. Here are some ways that you can replace your go-to protein with something a little bit lighter.
Instead of a cheeseburger …
Ground beef or turkey isn’t the only option when it comes to preparing a delectable cheeseburger. Instead of opting for some juicy red meat, try grilling up some Portobello mushroom caps and sticking them on a bun with all of your favorite fixings. They’re a similar size as a cheeseburger patty, and they’re easy to flavor with marinades and seasonings. According to Woman’s Day, in addition to supplying you with that much-needed protein, mushroom caps are also loaded with thiamin, potassium, B6 and folate.
Instead of meatballs …
You don’t have to use meat to make “meat” balls with seitan. The dense texture makes this processed wheat gluten easy to mold into balls to serve on top of your favorite pasta. Any seasonings or flavors you’d mix into your meatballs can be effectively combined into seitan as well. You may not fool a fan of Italian food, but even though the taste of seitan isn’t exactly the same as ground beef, it’s still delicious.
Instead of a Reuben …
Try tempeh topped with Swiss cheese, sauerkraut and Russian dressing instead of corned beef for a substitute Reuben. While this soybean product is a little nuttier tasting than the meat it replaces, the fact that it’s made with fermented soybeans allows it to pair well with sauerkraut. It’s not just corned beef it can replace, either. You can use it as a stir fry protein or even in your cold salads.
Instead of pulled pork …
Chances are, you don’t have a whole lot of experience with the jackfruit. Though there are speculations that the classic Juicy Fruit chewing gum’s flavor was inspired by the flavor, jackfruit hasn’t quite hit the mainstream. When it’s ripe, jackfruit has a sweet and juicy flavor. However, before it’s ripe – when the bumpy shell is a bright, vibrant green rather than a brown – it has the consistency of shredded pork and more of a savory flavor when it’s cooked. According to the National Post, it’s not as high in protein as many other meat substitutes, but jackfruit has plenty of calcium and potassium.
Instead of chicken Parmesan …
This should be obvious, but instead of preparing a classic chicken Parmesan meal, you can simply bread slices of eggplant. This vegetarian alternative has become just about as popular as the original dish that inspired it. Carnivores and vegetarians alike tend to bond over this tender breaded vegetable, topped with mozzarella cheese and marinara sauce.
