Alternative protein sources for vegan foods
A survey conducted in early 2018 showed a significant spike in the number of people switching to a plant-based diet from 2016, with more than 3.5 million people in the UK identifying as vegan. As more and more consumers switch to a vegan diet, the need for alternative sources of protein is now more important than ever. Here at BakeRite, we stock a number of nutritious ingredients that lend themselves perfectly to this application.
Here’s our 10 top ingredients for boosting the protein count of your vegan products:
BakeRite Oat Flour contains 12.3g of protein per 100g.
Oats are a quality source of protein, containing more than most other grains. Oat Flour is loaded with nutrients and is even said to lower cholesterol levels and Oat Groats are especially useful ingredients for enhancing the nutritional value of vegan foods, as they are minimally processed and therefore retain their high nutritional value. They are commonly rolled or crushed to make flat Oat Flakes, which make a chunky and rustic healthy porridge or can be used as an alternative to plain rice.
9. BUCKWHEAT FLOUR
BakeRite Buckwheat Flour contains 12.9 g of protein per 100g.
Despite its name, buckwheat is actually the fruit of a plant that’s related to rhubarb and sorrel. It has a rich, nutty flavour and is naturally gluten-free. Buckwheat Flour can be mixed with other flours like Tapioca and Potato to create a nutrient-packed mix for pasta and breads, or alternatively, Buckwheat Flakes make a great wholesome breakfast cereal for those on a vegan diet.
8. QUINOA FLOUR
BakeRite Quinoa Flour contains 14g of protein per 100g.
The quinoa grain, once a staple grain of the Incas, is recognised for its superior nutritional qualities and has even been dubbed “The Mother Grain” as well as a “superfood”. Whilst the amount of protein in quinoa is a little lower compared to the other ingredients coming up on this list, this nutrient-rich ingredient is a fantastic source of complete protein, providing all 11 of the essential amino acids, as well as being high in calcium, iron, E and B vitamins and phosphorous. It’s a fantastic replacement for wheat flour in cakes and cookie recipes. Quinoa Seeds and Quinoa Flakes are a great addition to savoury stews and soups, with a delicious, slightly nutty flavour.
7. CHIA SEEDS
BakeRite Chia Seeds contain 17g of protein per 100g.
These tiny black seeds are taken from the chia plant and are very nutrient rich. They are 14% protein, hence they make a welcome addition to vegan recipes. They are packed with fibre, omega 3 fatty acids, essential minerals, and antioxidants. Try Chia Seeds as a topping for salads and soups or include them in free-from yogurts and sauces as a thickener.
6. PEA FLOUR
BakeRite Pea Flour contains 18g of protein per 100g.
Pea Flour is produced from yellow split peas, which are part of the legume family, know to be among the best sources of plant protein. The peas are roasted before being milled, and this roasting process enables greater access to protein and starch, hence increasing the nutritional value. This flour can be used across both sweet and savoury cooking, with a subtle pea flavour that can easily blend in with other ingredients. It’s great for batters, pancakes, bhajis, and pasta, plus you can make quick and easy soups, sauces and dips.
5. LINSEED MILLED
BakeRite Linseed Milled contains 19g of protein per 100g.
Linseeds are a perfect contender for replacing animal proteins in your free-from recipes. Otherwise known as ‘flaxseeds’, linseeds are small oilseeds originating in the Middle East thousands of years ago. They are an excellent source of fibre and omega 3 fatty acids as well as protein. Sprinkle these on cereals, include in bakery recipes for a boost in nutritional value and texture, or crush them and add to bread, pancakes, muffins, bars, and cookies. Linseeds are especially known for their subtle nutty flavour and decorative effect in bread-making.
4. CHICKPEA FLOUR
BakeRite Chickpea Flour contains 20.9g of protein per 100g.
Also known as Gram Flour or Garbanzo Flour, Chickpea Flour is a nutrient-rich and naturally gluten-free alternative protein. This pale yellow powder is packed full of vitamins and minerals as well as dietary fibre. Its earth flavour means that chickpea flour is better suited to savoury dishes and it can be used to thicken soups, sauces or gravies. Use it to replace up to 25% of the flour in your baking to boost the protein value of the recipe.
3. SOYA FLOUR
BakeRite Soya Flour (Low Fat) contains 54.6g of protein per 100g.
Soybeans are one of the best sources of plant-based protein. High in oils and fats with a protein content of around 54%, our BakeRite Soya Flour is a very popular, all-round ingredient that contributes many benefits to flour mixes. Using soya flour is a great way to reduce the carbohydrate load of any baked product, while at the same time improving the food’s protein content. As well as being an excellent source of protein, soya flour is rich in iron, vitamin B and calcium.
2. RICE PROTEIN
BakeRite Rice Protein contains 79g of protein per 100g.
Rice Protein Isolate provides the full spectrum of essential amino acids and is also considered hypoallergenic, being free from dairy, soy, and wheat. Not only is this a great dairy-free alternative to whey protein, it’s also good for the environment as it’s a bioavailable protein. It has a less ‘gritty’ texture than soy or pea protein and a bland taste that allows it to be used in a wide variety of recipes. Heat doesn’t damage the protein value in Rice Protein, which means it’s unaffected by cooking or baking.
1. PEA PROTEIN
BakeRite Pea Protein contains 81.3g of protein per 100g.
You may be surprised to find that Pea Protein is our number 1 for protein content. Pea Protein Isolate is a highly concentrated protein product sourced from yellow split peas. The extraction and purification processes that these peas undergo raise the protein content, which results in a protein that is highly soluble and therefore easy to digest and absorb. This protein has a mild taste and palatable texture that blends with other flavours, making it an increasingly popular protein replacement in vegan foods. As it’s highly soluble, it’s great for mixing into soups and stews to thicken. Alternatively, you can mix it into snack bars, shakes, and oatmeal or in dairy-free milks, smoothies, yoghurts, ice creams, and mayonnaise. It can even be used in faux meats and vegan burgers, mimicking the taste and feel of meat.
Read our blog post for more reasons why you should be using Pea Protein.
Looking for protein-rich ingredients for your vegan food products?
Give us a call on 0800 999 8876 or email firstname.lastname@example.org