Food - Drink
Consider This Before Seasoning Plant-Based Meat
By CLAIRE REDDEN
Nutritionally, plant-based beef is comparable to its traditional kind, containing roughly 20 grams of protein, 16-25% of available iron, and various added micronutrients, in fewer calories and saturated fats. However, the one outlier lies in plant-based beef's sodium content, which comes out to around 370 mg compared to the 80 mg found in regular meat.
It's recommended that you use about a quarter of a teaspoon less salt when you cook with plant-based beef than when you cook with regular beef. To do this, cut out the amount of salty ingredients (like salted butter and cheese) and opt for other, less-salty flavor boosters (like soy sauce, nutritional yeast, or tomato paste) instead.
In the case of burgers, hold out on the salt until after you've cooked your patty to reduce the amount of steam it gives off. When it's done cooking, add just a pinch while you assemble the rest of your plant-based creation.