Plant-based protein sources, common substitutions, and vegan and vegetarian cooking terms.
About this set
36 basic cards for General Food and Drink. It opens with "Soy product made by pressing soybeans into blocks" and "Fermented soy product with a firm, nutty texture". More Hobbies and Everyday Life decks are listed below.
36 cards · basic cards · AI-written, checked twice. Edit anything.
- Soy product made by pressing soybeans into blocks
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Tofu- Fermented soy product with a firm, nutty texture
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Tempeh- Plant-based protein made from wheat gluten
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Seitan- Large family of plant-based proteins including chickpeas and lentils
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Legumes- Seeds high in both protein and omega-3 fatty acids
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Flax, chia, or hemp seeds- Approximate grams of protein per cooked cup of lentils
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About 18 grams- How long do dried chickpeas take to cook from scratch
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1.5 to 2 hours- Ancient grain considered a complete protein
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Quinoa- Plant-based milk made from pea solids
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Pea milk- Protein-rich spread made from ground peanuts or tree nuts
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Nut butter- Plant-based milk made from oats
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Oat milk- Coconut product used as a vegan replacement for heavy cream
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Coconut cream- Inactive yeast that adds umami and cheese-like flavor to dishes
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Nutritional yeast- Primary ingredient in vegan butter
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Vegetable oil- Common plant-based yogurt alternatives
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Soy or coconut milk yogurt
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