My false-meat empanadas are the best.

Try using 50/50 minced meat/TVP and you won't notice the difference. I don't know how it behaves when doing meatballs or hamburguers, it probably crumbles if you don't add something else, but idk.

    • Bluemaga [none/use name]
      ·
      4 years ago

      It's Calorie per lbs.

      Cabbage can be pickled and fermented which makes it leap past soy on any metric.

      Sorry but I don't care about getting protein from plants.

        • Bluemaga [none/use name]
          ·
          4 years ago

          The guy asked calories per lb. That's what I gave.

          Fermented cabbage can last a long ass time. Most vegetables can be pickled extending their self life into the years. Just raw cabbage stores an okay amount of time. Beets and other roots store for months and months with no processing.

          The web site says yield per acre. Im in the USA. No one is using hectar yield rates.

          This is all easily googled.

          Soy beans are a legume and they all produce around the same lb per acre since they are all in the same family. Other data I saw suggested 5200# a acre. Just keep in mind these are all the low numbers.

          Yes I know Asians eat soy. But they predominantly ate rice and picked vegatables back in the day. I have not looked into tofu but I wouldn't be surprised if it was a high cast diet in the old days.

          Its really nuts to me how much vegans are wrapped up in soy when there are so many other crops to enjoy. But junk food vegan ism is a thing.