The stringy material is probably Seitan (or vital wheat gluten). It's purely plant based and made from protein rich flour. It has the highest content of protein in plantbased meat replacements (close and above than real meat) but is usually low in the amino acid lysine, opposed to soy-based replacement which contain all 9 essential amino acids in sufficient amounts.
More recently, mycelium based proteins edged seitan out, and they have a better texture, in my opinion.
Plus it doesn't sit in your stomach like a bag of rocks!
That's good to know. I usually just have beans but if I want to eat something that feels like meat I use that. Mushrooms are good too in the feels like meat but different department.
The stringy material is probably Seitan (or vital wheat gluten). It's purely plant based and made from protein rich flour. It has the highest content of protein in plantbased meat replacements (close and above than real meat) but is usually low in the amino acid lysine, opposed to soy-based replacement which contain all 9 essential amino acids in sufficient amounts.
More recently, mycelium based proteins edged seitan out, and they have a better texture, in my opinion.
Plus it doesn't sit in your stomach like a bag of rocks!
That's good to know. I usually just have beans but if I want to eat something that feels like meat I use that. Mushrooms are good too in the feels like meat but different department.