Vegan meatballs

Description

Nuveg's Vegan Meatballs based on Textured Vegetable Protein (VTP) have 36% protein, so a 150g serving provides 16g of protein (in one steak there are 10g and in two eggs 15g). 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, mild and neutral protein option.

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

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

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

Main advantages:

• Delicious meatball texture that resembles meat.
• Fantastic alternative to animal proteins.
• Easy to do.
• Very low processed.
• Rich in fiber.
• Soy Free.
• Very low glycemic index.
• Protein source.
• Proteins help increase muscle mass.
• Proteins help preserve muscle mass.
• Proteins contribute to the maintenance of bones in normal conditions.
• Gluten and lactose free.
• Suitable for vegetarians and vegans.
• Easily digestible.
• It has antioxidant effects.
• Made in Europe.
• Toxic-free, subject to rigorous quality controls.
• Allergen-free (gluten-free, vegan, BIO, sugar-free, no artificial flavors).
• Alternative and Sustainable Protein.

Intake mode

1. In a bowl, add: the entire content of the 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) you can alternatively chill 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!

You get 3-4 servings.

Once rebuilt, it lasts in the refrigerator 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 conditions (Preferably RH 55-60%) and clean. Once the packaging is opened, close hermetically and store again under the conditions described to avoid exposure to ambient humidity, the adhesion of odors and microbial contamination.

Ingredients

Textured protein (pea and faba), Starch, Methylcellulose, natural flavors, onion powder, vegetable fiber, and Red Beet powder.