Use this plant-based protein breadcrumb mix to coat your vegetables, tofu, seitan, fish fillets, or any other dish of your choice. Simply dip the food in beaten egg (or another liquid of your choice), coat it with these breadcrumbs, and you're all set! This recipe yields about ¾ cup of breadcrumbs.
This version is not only high in protein and fibre, but also low in carbs, making it ideal for lasting satiety and good glycemic control.
Bon appétit!
Ingredients
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1 cup (250 ml) dry textured vegetable protein (TVP)
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2 tbsp (30 ml) chickpea flour**
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1 tsp (5 ml) paprika
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1 tsp (5 ml) garlic powder
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1 tsp (5 ml) onion powder
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Salt and pepper, to taste
Preparation
- In a food processor, coarsely grind the TVP until it reaches a breadcrumb-like texture (avoid over-processing to a flour-like consistency).
- Transfer to a bowl (or an airtight container for future use) and mix in the remaining ingredients.
Notes
Keeps for 14 days at room temperature in an airtight container, away from light, or up to 1 month in the refrigerator in an airtight container. Can be frozen for up to 3 months.
**Coconut or almond flour is another great low-carb option. However, any flour of your choice can be used.
This recipe yields about ¾ cup. The nutritional values are calculated per 30 ml (2 tbsp) serving.
