There’s a new vegan product on the block and it’s not only rich in nutrients but also tastes delicious. Founded in 2019, Longeve is committed to serving completely clean, gluten free, innovative, low calorie plant-based products. Unlike other meat substitutes, Longeve’s line is made with pea protein and contains all nine essential amino acids, is easy to digest and is good for the kidney and heart.
Other meat substitutes have a chalky aftertaste. The pea protein in Longeve’s products create a fluffier texture than most other protein powders leading to a delicious flavor. Combined with 40g of protein per serving, the protein crumbles are the perfect addition to your diet.
Longeve’s line consists of the plain and panko flavored Breadless Crumbs and the Protein Crumbles. The Breadless Crumbs were designed to replace bread crumbs in your favorite dishes and the Protein Crumbles were created to replace ground meat in your favorite meals like; chili, sloppy Joe’s, tacos and my favorite, Bolognese sauce. The ‘plain’ Protein Crumbles have a neutral flavor and take the taste of whatever sauce or seasoning you choose. The “crumbles never spoil, suffer from freezer burn, or need to be thrown away,” since they are kept on your shelf and do not need to be refrigerated. The Longeve crumbles do not need to be cooked in a traditional way and only take five minutes to prepare. Just add boiling water, let the crumbles sit for five minutes and voila you have a delicious and filling “meat” for your pasta Bolognese sauce. Coming soon, Longeve will be launching the Fiesta Taco and Masala Curry protein crumbles. $9.99; All Longeve products are sold on their website and Amazon!
Bolognese Sauce Recipe
- Longeve Protein Crumbles
- 2 Bell Peppers
- Bag of Spinach or Kale
- Cherry Tomatoes
- Garlic Powder
- Pasta Sauce
In a saucepan, heat onion, peppers, spinach/kale, cherry tomatoes and garlic powder. As that simmers, mix 1-½ cups of crumbles with ¾ cup hot water. Let sit for five minutes. Stir in the crumbles in the pan and add pasta sauce.