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Vegetarian Gastric Sleevers



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Hi all,

I was wondering if there are any vegetarian sleevers out there! Are there any good Protein sources other than tempeh, Beans, etc.? I don't want to live on shakes forever and I also want a variety of choices............ except meant of course! I eat fish, but it can get pretty boring eating the same thing everyday. I don't see my doc for another couple weeks so I was just wondering.

Thanks in advance.

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I'm in the same boat! I don't eat fish, though.

I eat lots of lentils, dairy, and an Indian type of cottage cheese, called "paneer".

Still, I have to do a Protein shake every day to meet my requirements. Have you tried soy products like soy meats or cheeses?

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Yeah, saag paneer and channa masala are two of my favorite dishes, but I don't know how to make them. I do the Beans also but yet again, I run out of recipe ideas and it get boring. I don't like process foods, even the soy products... I kinda leave that option for emergencies and laziness actually:)

I am training for a half marathon in June and don't want to suffer another injury, especially as a result of poor diet............ Thanks for the info.

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Boca burgers are fantastic and have 14 grams of Protein per patty. They are very moist as well.

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I will be in this boat come February next year! I'll definitely be keeping an eye on this thread for ideas. :)

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Boca burgers with cheese, Gardein products, tofu, tuna salad, egg salad, boiled eggs, cottage cheese, greek yogurt, and cheese cubes. Also, since you eat fish, don't forget to consider things like clams, scallops, crab, and shrimp.

P.S. Also, don't be afraid to incorporate things like peanut flour, almond flour, soy milk, almonds, Peanut Butter and other nut products for more Protein.

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I am a struggling vegetarian and find myself living off of eggs, cottage cheese and Gardein products. I don't care much for the Boca brand, and tolerate the Quorn fairly well, but would prefer to get my main Protein from vegetable based sources. I am rather unfortunately uneducated as well as I would like in what and how to prepare the best types of veggie protein dishes, but mostly I am lazy which is why I usually go with the eggs, cottage cheese or Gardein brand. But I believe 100% in being vegetarian and gathering plenty of protein from the awesome veggies out there so don't give up, and neither will I! I believe it is the key to our long term success!! If you ever want to see some samples of my daily intake I log into sparkpeople.com and try to keep a daily log, but have been kind of bad as of late. But it might give you a few ideas.....? (FOXRIDER) Like I said, I am struggling to become fully vegetarian so for now I do tend to have something like turkey burgers on Tuesday's (meat for one meal only), and maybe meat on Thursday's (again, one meal only). Oh, and I don't do milk but find a little extra protein in the Soy milk I drink several days a week. Find a protein mix you can tolerate, for me it was Monster Milk, and add a half scoop or scoop to up your protein, if you want.

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I got a great cookbook on Amazon for after weight loss surgery, and I heard from someone there was one out there for vegetarians after WLS. Might check it out!

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Just saw this thread...Im a veg too. I have managed to eat enough Protein and am at 11 months out.

Dairy, TVP, Gluten(Saitan)--- I make my own tofurky type of roast from scratch. Tofurky is great sliced cold in a sandwich... eggs, tofu, I have found a great vege Vietnamese restaurant where I get a bunch of fake meat dishes to go,and eat them for a week. I use veg chicken nugget, meatballs, and ribs, edamame, I have a gluten/soy/besan meat loaf recipe that is good sliced for sandwiches and by itself. Kashi go lean Cereal has good protein, 4everfit Protein Drinks are good and fruity, greek yogurt and cottage cheese are high protein, Balance bars are good (and veggie) Bobs Red MIll baking mix is very good for making pizza, muffins, pancakes and is high protein and Fiber. I cruse netrition.com for low carb high protein Snacks. Genisoy has crackers that have some extra protein, good with hummus or cheese. Almond butter, Peanut Butter, peanut flour....

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Cooperstereo, paneer is surprisingly easy to make. Also, I make paneer from lowfat (can also be made from nonfat) milk, so the fat content is lower, while the Protein content is the same. If you'd like the recipe, let me know!

Feedyoureye, I can't wait to get back to the states and try some of the foods you have listed!

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Cooperstereo, paneer is surprisingly easy to make. Also, I make paneer from lowfat (can also be made from nonfat) milk, so the fat content is lower, while the Protein content is the same. If you'd like the recipe, let me know!

Feedyoureye, I can't wait to get back to the states and try some of the foods you have listed!

I would like your paneer recipe too please!

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This is the recipe I use:

Ingredients:

1.1 liter milk (Nonfat, 1%, 2%, or whole are all ok. The lower in fat, the less soft the paneer gets. I prefer 1 or 2%)

2. 1/2 - 1 tsp of lemon juice or 1/2 teaspoon citric acid. (If using the citric acid, mix the crystals in with a tbsp of Water first)

Items needed:

1. A pot to boil milk

2. A spoon for stirring, spoons to measure out lime juice or citric acid

3. A colander or a muslin cloth (I will explain this in step 6)

Instructions:

1. Take a large pot and wet all the inside surfaces with Water. This helps prevent the milk from sticking or burning.

2. Pour the milk into the pot, and allow it to come to a boil, on medium heat. Stir occasionally to prevent burning, or prevent the fat from coming to the surface.

3. Once the milk has come to a boil, add the lime juice or diluted citric acid, while continuously stirring.

4. You will see the curds separate from the whey, and create a white cottage cheese type mass.

5. Turn off the stove, and let the curds and whey sit for a few minutes while you prepare the next step.

6. There are two options here:

a. The curds and whey can be drained into the muslin cloth, wrapped, and then pressed with a heavy object (i.e. the same pot filled with water) for a few hours. This gives the firm tofu-like consistency that is great for cutting and using in dishes. The whey will drain out, leaving the pressed curds.

b. I take the easy way out and drain into a colander, and eat the curds immediately. This has a more cottage cheesy texture, without the rennet flavor or milkiness. The loose paneer is best eaten warm. I like it plain with a bit of sugar or honey. If I'm in the mood for something salty, I eat it with a bit of Indian pickle.

That's it! The whole process takes probably 10 minutes, and is good for 1 to 2 servings.

Nutrition information:

This has been the most difficult thing, because ever site I've seen gives different numbers. Here is what I follow, though (I tend to estimate a higher calorie count and a lower Protein count, to stay on the safe side.)

1. The pressed paneer (Full fat. I assume this is what is served in restaurants): 100 cal per ounce, 7 grams Protein per ounce.

2. The loose paneer (Also full fat, for comparison):

30 cal per ounce, 3 grams protein

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Thanks so much! This looks like a lot of fun to make (and eat!)

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Oops, I forgot to mention that they whey left behind can be re-used! Some people mix it with salt and spices, and drink it. I assume sugar works, too. I've never tried it, I usually just drain it into the sink.

If making dough, the whey can be used instead of Water, and it will add to the Protein content (I haven't looked up the nutritional information on this).

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