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The variations of substitutes

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Can someone please explain to me all the differences and different uses of

the substitutes? I've been a vegetarian for 6 months, and i'm still a little

confused.

What's the difference between seitan, tempeh, glutin, TVP, tofu, and any

others?

thanks.

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seitan: a wheat gluten based protein that is seasoned and cut to taste and

look like real meat.

 

tempeh: a soybean product that has a beany texture and a nutty flavor.

 

tofu: a soy bean product made from soybean curd that is stored in water and

has a very mild flavor. it is a virtual sponge as it takes the flavor of

anything you season it with, and it comes in differnt consistences--silken,

soft, firm, and extra firm. they each fulfill different purposes depending

on what you are cooking.

 

TVP: textured vegetable protein: another soy product made from dehydrated

soy. you reconstitute it and use it as a crumble-style item.

 

gluten: again, is boiled with tamari and spices to make seitan. vital

wheat gluten is also used in baking.

hope this helps!

laurie

-

<MSeriynneM

 

Monday, October 02, 2000 11:45 PM

The variations of substitutes

 

 

> Can someone please explain to me all the differences and different uses of

> the substitutes? I've been a vegetarian for 6 months, and i'm still a

little

> confused.

> What's the difference between seitan, tempeh, glutin, TVP, tofu, and any

> others?

> thanks.

>

>

> contact owner: -owner

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