Textured vegetable protein vs. Isolated soy protein

A place to get your questions answered from McDougall staff dietitian, Jeff Novick, MS, RDN.

Moderators: JeffN, carolve, Heather McDougall

Re: Textured vegetable protein vs. Isolated soy protein

Postby mike at the river » Sat Jan 28, 2012 6:53 pm

What's your opinion on soy yogurt? I believe its mostly cultured or fermented soy milk, thanks...Mike
mike at the river
 
Posts: 231
Joined: Mon Jan 02, 2012 1:52 am

Re: Textured vegetable protein vs. Isolated soy protein

Postby TerriT » Sun Nov 18, 2012 3:23 pm

I love your sausage recipe, Jeff. We had them tonight with oven roasted potato wedges and brussels tops (the loose cabbagey greens that grow at the top of brussels sprouts plants). Delicious!
TerriT
 
Posts: 1475
Joined: Thu Feb 21, 2008 7:30 am
Location: London, England

Re: Textured vegetable protein vs. Isolated soy protein

Postby JeffN » Mon Nov 19, 2012 10:03 am

TerriT wrote:I love your sausage recipe, Jeff. We had them tonight with oven roasted potato wedges and brussels tops (the loose cabbagey greens that grow at the top of brussels sprouts plants). Delicious!


Thanks!

Sounds delicious!

Have you seen and/or tried the Hot & Spicy Burgers?

viewtopic.php?f=22&t=31969

In Health
Jeff
User avatar
JeffN
 
Posts: 9413
Joined: Tue Jan 08, 2008 5:56 am

Re: Textured vegetable protein vs. Isolated soy protein

Postby TerriT » Mon Nov 19, 2012 12:58 pm

JeffN wrote:
TerriT wrote:I love your sausage recipe, Jeff. We had them tonight with oven roasted potato wedges and brussels tops (the loose cabbagey greens that grow at the top of brussels sprouts plants). Delicious!


Thanks!

Sounds delicious!

Have you seen and/or tried the Hot & Spicy Burgers?

viewtopic.php?f=22&t=31969

In Health
Jeff


Not yet, but it's on my list of things to try soon!
TerriT
 
Posts: 1475
Joined: Thu Feb 21, 2008 7:30 am
Location: London, England

Previous

Return to Jeff Novick, RD

Who is online

Users browsing this forum: No registered users and 62 guests



Welcome!

Sign up to receive our regular articles, recipes, and news about upcoming events.