vegan meatballs

Description

nuveg's Textured Vegetable Protein (TVP) Vegan Meatballs have 36% protein, so a 150g serving provides 16g of protein (10g in a steak and 15g in two eggs). Therefore, it provides an exceptional amount of protein and nutrients in its bioavailable form.

Indication

High content of essential vitamins and minerals, as well as complete proteins. Vegetable alternative to meat and ideal to combine in all your recipes. An absolutely simple, smooth and neutral protein option.

nuveg Vegan Meatballs are a fantastic alternative to animal protein. It is much more sustainable, it has a simple and chemical-free production process and it cooks quickly, recommended for all ages and all genders. Does not contain soy.

Vegan Meatballs are a simple formulation that, after hydrating and mixing, a meat substitute is achieved with its ideal flavor and texture to enjoy an extremely healthy meal, quickly and easily.

Like all nuveg products, Meatballs are vegan, very low-processed, gluten-free, lactose-free, soy-free, transgenic, and other allergens, and Clean Label.

Main advantages:

-Delicious meatball texture resembles meat.
-Fantastic alternative to proteins of animal origin.
-Easy to do.
-Very low processed.
-Rich in fiber.
-No Soy.
-Very low glycemic index.
-Source of protein.

• Proteins contribute to the increase in muscle mass.
• Proteins help preserve muscle mass.
• Proteins contribute to the maintenance of bones under normal conditions.

-Free of gluten and lactose.
-Indicated for vegetarians and vegans.
-Easy digestion.
-Has antioxidant effects.
-Made in Europe.
-Free of toxins, subjected to rigorous quality controls.
-Allergen-free (gluten-free, vegan, BIO, sugar-free, no artificial flavorings).
-Alternative and Sustainable Protein.

Intake mode

1. In a bowl, add: all the content of Vegan Meatballs, 170 ml of very cold water (5ºC so that the dough is very cold) and 40 ml of oil; Mix until homogeneous. If you do not have cold water (5ºC) alternatively you can cool the dough in the freezer for 15 minutes.
2. Knead the mixture by hand to form the meatballs. Cook them in the pan or oven to your liking!

3-4 servings are obtained.

Once reconstructed, it lasts in the fridge for up to 5 days and in the freezer for up to 3 months.

Keep in mind that it absorbs about 3 times its volume, so 90 g of Vegan Meatball becomes 300 g once hydrated.

Precautions

People on restrictive diets should consult their health professional or nutritionist. Caution: Discontinue use if any adverse reaction occurs.

Storage conditions

Store in a cool place (Preferably 5-15ºC), protected from direct light. In dry (Preferably RH 55-60%) and clean conditions. Once the package has been opened, close hermetically and store again under the conditions described to avoid exposure to humidity in the environment, the adhesion of odors and microbial contamination.

Ingredients

Texturized protein (pea and faba), starch, methylcellulose, natural flavorings, onion powder, vegetable fiber, and red beetroot powder.