Menu
Nutrition Rites - Charleston and Mount Pleasant, SC Dietitian Nutritionists
  • Home
  • About
  • Services
  • Contact
  • Blog
  • Home
  • About
  • Services
  • Contact
  • Blog

THE BLOG

Nutritious habits that last a lifetime.

Plant-Based Meat "Extenders"

1/23/2020

0 Comments

 
Adding in plant-based meat extenders to a meat dish is a way to combine the best of both worlds! Plant based foods added into meat dishes boost flavor, add volume, and are budget-friendly.

Examples Include: 
  1. Mushrooms can add B vitamin, selenium, and fiber to a dish while also adding flavor. Use 8 oz. raw, small diced mushrooms per 8 oz. of raw meat.
  2. Lentils are similar in texture and color to cooked meat, and are good sources of protein, fiber, iron, and folate.  To raw ground meat, add cooked lentils in a ration of 3:1 or 2:1.
  3. Mashed beans may be used as a binder in meatballs or burgers. Use ¾ cup mashed beans added to one pound of meat as binding agent. 
  4. Prunes help lock moisture into meat and add fiber to the dish. Soak prunes in hot water for 5 minutes, drain, puree and use 2-3 prunes per one pound of raw meat.
  5. Whole grains and seeds add volume and nutrients to meats. Use 1 cup bulgur or quinoa per pound of raw meat, or it may be used as a binding agent. As a binding agent use ¾ cup dry oats or 1 tablespoon hydrated chia seeds per pound of raw meat.
0 Comments



Leave a Reply.

    Author

    Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area. 

    Archives

    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    November 2018
    August 2018
    July 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    May 2017
    April 2017

    Categories

    All

    RSS Feed

© COPYRIGHT 2015. ALL RIGHTS RESERVED.