[i_am_nomad]

Another suggestion: eat seitan, if you can. It’s basically wheat gluten, made into dough and baked like bread, but it has a meatloaf-like texture. Add in spices and nutritional yeast or grated Parmesan, and it’s delicious.

On top of that, powdered wheat gluten has never been cheaper, probably because it’s now an unwanted by-product of so much gluten-free baked goods and pasta. You can find it online for about $4/pound.

http://vegweb.com/recipes/baked-seitan-best-meaty-texture-ev...

[_nhynes]

To add to this, Textured Vegetable Protein (TVP) is often in stock despite other dry proteins being unavailable due to most people not recognizing it as food. It's incredibly filling (digests for hours), fairly inexpensive (~$3.50/lb), and quite high in micronutrients like potassium [0]. This is what I switched to after not having a kitchen in which to make pseudo soylent [1].

I'd recommend preparing TVP in the following manner:

1. boil some water and add to TVP (add chia seeds, if possible, for fiber and extra fat-soluble vitamins)

2. in a separate bowl, partially microwave diced cheap vegetables (alternating carrots and whatever was on sale was my go-to)

3. add steamed veg to TVP, add spices/condiments, and microwave for a bit longer

4. stir in peanut butter

should take about five minutes total

For breakfast-y TVP, I replaced the vegetables with cocoa powder. Peanut butter can also be subbed with any free food that you might find (e.g., from lab meetings).

[0] https://fdc.nal.usda.gov/fdc-app.html#/food-details/339371/n...

[1] https://github.com/nhynes/pbean