Textured Pea Protein | BIO | 500 grams

🍀 Samskara textured pea protein contains 54% protein, so a 50 gram serving provides 27 grams of absorbable quality vegetable protein for your body. Our textured pea protein is organic/biological, rich in all essential and non-essential amino acids. It has a dominant pea odor, a nutty pea flavor and a dominant yellow-brown color. Ideal source of sustainable vegetable protein for your meals! It is very easy to digest. 🌈 🍀 Our Textured Organic Pea Protein is a fantastic alternative to animal protein or even better than highly processed soy products. It is much more sustainable, has a simple, chemical-free production process, and cooks quickly. 🌈 ✅ Our textured pea protein is organic/BIO, non-GMO, oil and palm oil-free, sulfite-free, sugar-free, suitable for vegans, and free of chemicals and additives: 100% natural pea! We recommend it for all ages and genders. 🥥✏️We recommend putting the desired amount of Textured Pea Protein in a bowl of warm salted water for 15 minutes. Then remove the water and excess water absorbed by the granules. Then use the granules in your recipes as an alternative to adding meat or protein. Some recipe ideas could be: spaghetti bolognese, lasagna, pizza topping, tacos/burritos, curry, Mexican chili, sandwiches, soup and many more. 500 grams can be enough for a family of four for 4-5 meals. ♻️ Our Textured Pea Protein is packaged in a Kraft bag made with recycled materials, it has a zipper closure so you can store it. Once used, please reuse/reuse it effectively and sustainably. Store in a cool, dry place away from direct sunlight.💙 🌍 Samskara's pea protein comes from planet Earth, to be more precise, the peas are harvested from European fields, produced and audited in Denmark.🍀 The process is purely mechanical dry, without using water or chemicals. 1) Peas and beans are shelled when the seeds separate from the shell. 2. The grains are ground to a fine powder. 3) With an air centrifuge, the flour is separated into two parts: - a) the protein part of the flour (55%-60%) and - b) the starch-rich powder. 4) Texturization of the protein part of the flour (shape determined by the tip of the tube and the protein concentration in the flour).