Need advice for low fat/high protein meat substitute

[FireStorm]

I am looking for a low fat/high protein food that I can eat instead of my current high fat/high protein Atkins (lot's of fried food) diet. I am currently looking at Vital Wheat Gluten Flour as a low fat meat substitute that I can boil and not fry. However, gluten has 24 grams of carbohydrate per cup so I was wondering if there is a meat substitute that has lower amounts of carbs but is filling and has lots of protein. Any ideas?

[liddie01]

Fish is lower fat, also light meat skinless chicken and turkey.also roasting or broiling is less fatty then frying.

[Gaelen]

I am looking for a low fat/high protein food that I can eat instead of my current high fat/high protein Atkins (lot's of fried food) diet.

You shouldn't really need to 'worry' about fat content, although fats from nuts, seeds, avocados, coconut and things like extra virgin olive oil, walnut oil, etc. are usually better source fats than fried foods.

I am currently looking at Vital Wheat Gluten Flour as a low fat meat substitute that I can boil and not fry. However, gluten has 24 grams of carbohydrate per cup so I was wondering if there is a meat substitute that has lower amounts of carbs but is filling and has lots of protein. Any ideas?

Not sure what gluten you're looking at, but prepared seitan (wheat gluten) from White Wave has 1.3g fat, nearly 30g protein and 2.6g carbs for four ounces, which is a pretty large portion. One cup of vital wheat gluten has 20g fat, 24g carbs and 92g protein...I'd have to check my seitan recipe to see how much gluten one cup of VWG makes, but I'm thinking that would make nearly three cups, or six+ servings of gluten/wheat meat. That's a pretty good nutrient profile if you're not allergic to wheat. Hope this helps.

[CooknCajun]

There is also tofu and tempeh. I don't have the carb counts in front of me, but they are pretty low per serving. Can be marinated, grilled, fried. I haven't incorporated the tofu, but have used the tempeh and enjoy it.

CC

[tammay]

Here are some stuff that I use and have used in the past:

TVP (Textured Vegetable Protein): comes in dry flakes. Bob's Redmill has some and you can order it online if you can't get it in your local grocery or health food store, since it's dry. You basically soak it in boiling water for a short time and then you can cook with it. It has almost a couscous-likke texture (at least Bob's does...). I likke to mix it with veggies and spices for lunch. A 1/4 cup dry serving (which equals about 1/2 cup cooked) has about 12 gr protein and 3 carbs

Veggie "crumble" - There are several out there but the one I use is Morningstar Farms. You use it like ground beef. You do have to look out, though, as they have several and some of them are high in fat and carbs. The one I get is a meal starter grillers kind (I think...) and has 80 calories for a 2/3 cup serving as well as 3 carbs and about 11 grams of protein or it might be 17 (sorry - don't have the package available :D).

I don't have the fat content for both, but I do know they are low in fat (I believe 3 grams or less per serving).

Hope that helps!

Tam

[jjj]

nm... just realized this is the vegetarian forum :p :o