Man where were you 8 years ago when I ate zero protein because I didn't know it could be cheap. Couldn't afford animal products and was conditioned to believe those were the only viable source of protein.

Btw I'd like to add textured vegetable protein to the list! It's one of my go-tos nowadays.

[–] volvoxvsmarla@lemm.ee 4 points 3 months ago (3 children)

Out of interest, what do you mean with textured vegetable protein?

[–] ericbomb@lemmy.world 5 points 3 months ago

https://www.walmart.com/ip/Textured-Vegetable-Protein-TVP-1-lb-Bag-All-Natural-Plant-Based-Protein-Chunks-Vegan/1920449526?classType=REGULAR&from=/search

Soy flour turned into little chunks to give feeling of chunks in things you're used to having meat chunks in while being high in protein. So like burritos, stews, pasta sauce, stuff like that.

[–] jawa21@lemmy.sdf.org 3 points 3 months ago

I had to look it up myself.

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.

https://en.wikipedia.org/wiki/Textured_vegetable_protein

[–] ericbomb@lemmy.world 2 points 3 months ago (1 children)

I grew up a similar way! My mom always referred to protein as meat. Needed to add chicken or beef or pork to be the "protein" to make a dinner complete.

Never mind it being cheese or bean based, meaning it had tons of protein.

I would have to do the math on TVP on if it's a better source of protein per buck than like split peas. But glad it's working out for you!

[–] Droggelbecher@lemmy.world 2 points 3 months ago

Where I live it is, because of local-ish soy production. Also helps that it's a complete protein, so you don't have to think as much about which amino acids you're getting from where.

[–] Catoblepas@lemmy.blahaj.zone 1 points 3 months ago

Another great one is seitan aka wheat meat, and it’s really cheap if you make it from flour rather than vital wheat gluten. Still pretty cheap if made from vital wheat gluten too.