Textured pea protein

for making Plant-Based Products

Small pieces of dehydrated vegetable meat in a format adaptable to any dish or product using minced meat, shredded fish, meat/fish masses.

Different protein concentrations 80 and 60%.

Proteína texturizada seca
Proteína seca
FORMATS

Big Bag
5 kg bags
200g packaging

APPLICATIONS
  • Burger meat
  • Fillings
  • Fish burger
  • Pizza
  • Nuggets
  • And many more…
RECEIPT

Vegetable lasagna with vegan béchamel sauce

Ingredients
  • 50g of dried pea protein Hi-vegs
  • 2 eggplants
  • 1 zucchini
  • 1 onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 300g fried tomato
  • 1 bunch of basil
  • 250 ml vegetable stock
  • Olive oil

Bechamel sauce

  • ½ spring onion
  • 25 ml of olive oil
  • 30g flour
  • 600g soy milk
  • 1 tsp nutmeg
  • Salt
  • Pepper

Vegan cheese

  • 75g cashew nuts
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp salt
Elaboration

Cut the eggplant into thin slices, use the center slices, add salt and set aside, dice the ends for the stuffing.

 

Dice the onion, bell pepper and zucchini and chop the garlic cloves, in a pan with a little oil fry the onion, garlic and bell pepper, halfway through cooking add the zucchini and eggplant, let it fry and add the tomato sauce, let it all cook and add the pea protein and the vegetable stock, let it simmer until the stock evaporates, add the chopped basil, season with salt and set aside.

 

Meanwhile, grill the eggplant slices on a grill, dry them with kitchen paper, add a little oil and fry them on both sides, set aside.

 

For the béchamel sauce, fry the finely chopped spring onion with the oil, once it starts to turn golden add the flour, fry for a few seconds and add the soy milk slowly mixing with a whisk so that there are no lumps, add the nutmeg and salt and cook for 10 minutes, set aside.

 

For the vegan cheese, mix all the ingredients and grind, put aside in a tightly closed jar.

 

In a tray put a layer of béchamel sauce, on top of it place a layer of eggplant slices, on top the vegetable and protein sauté, again eggplant and sauté and so on forming 3 or 4 layers or until finishing with the filling and eggplant slices.

 

Cover with béchamel sauce, add the vegan cheese and bake in a preheated oven at 200ºC until gratinized, serve.