Post #1821296

2026-04-30 21:46 UTC

Unfortunately, I’m allergic to nickel and most vegetarian protein sources give me issues. I don’t eat beef very often anyways, but as someone who was a lite-vegetarian for a while, it bums me out that I had to change my diet to eat more meat/animal products.

Replies (2)

@grrgyle@slrpnk.net 2026-04-30 22:22

I’ve started making my own tofu “mince” by shredding a block of tofu into a big cast iron pan with oil and lots of seasonings. Get it real hot–you want that Maillard reaction to give it a chewy “crust.” It does not taste like meat, but imho it’s better than anything I’ve found off the shelf.

Open ##1822039
@usernamesAreTricky@lemmy.ml 2026-05-01 03:29

Perhaps also Mycoprotein like what they use for Quorn products (though other ingredients around it might pose issues)? One study put it at a similar nickle content to egg whites (<6 μg/100 g) see table 4 I’ve read that Seitan might be better for low nickle because of the refinement compared to regular wheat products. I couldn’t verify that for sure Maybe non-animal whey and non-animal egg white products would be worth trying? They use precision fermentation to make them. I should not these are biologically identical so allergies to the animal based versions of those proteins will still likely apply here. There are more of those coming down the pipeline as well

Open ##1829450