Beginner’s Guide to LAFF Protein Crumbles
Welcome! Cheers to you for getting more LAFF in your life.
LAFF crumbles are super easy to use. But anything new is, well, new. New means unfamiliar, and unfamiliar foods may stoke apprehension. To help you feel more comfortable preparing LAFF right from the beginning, here’s a little guide.
And, please don’t hesitate to contact me (Abby) if you have questions or would like suggestions: hello@laffkitchen.
Note: This webpage looks best on a computer screen rather than a phone.
Safety First: Allergens
LAFF crumbles contain wheat. Folks with wheat or gluten allergies should steer clear.
We follow a specific food safety plan to ensure that our crumbles are prepared in a clean, controlled environment. LAFF protein crumbles are free of soy, dairy, peanuts, tree nuts, and eggs. However, these common allergens may be handled by other companies that work in the shared commercial kitchen where we make LAFF.
Storing LAFF: Fridge/Freezer
Store LAFF crumbles in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Check the front of the LAFF package for important dates (see photo):
You can freeze LAFF for 3 months after the day it was baked. LAFF was baked 7 days before the “Refrigerate and use by” date.
The “Refrigerate and use by ___” date in the gray box is based on the day that the LAFF was baked. LAFF is safe and tasty (“good”) to eat within 7 days of being baked. You can extend the “use by” window by freezing LAFF. You can freeze LAFF for up to 3 months after it was baked.
If your LAFF package has a round sticker with “Baked & Frozen on xyz date,” then your LAFF will be good in the freezer for 3 months from that date. Once thawed, it’ll be good for 7 days.
Thawing LAFF: Defrost Safely
LAFF crumbles are a minimally processed, perishable food. The USDA says that there are “three safe ways to thaw perishable foods: (1) in the refrigerator, (2) in cold water, and (3) in the microwave.”
Fridge: Move your package of LAFF from the freezer to the fridge about a day before you plan to cook/serve it. The 32 ounce packages take longer to defrost than the 8 ounce packages. Defrost time depends on the temperature of your fridge. In my fridge, the 32 ounce packages of LAFF take approximately 24 hours to thaw. The 8 ounce packages take only about 4-6 hours.
Cold water: Submerge the sealed LAFF package in cold water. Change the cold water every 30 minutes until the LAFF is thawed. The 32 ounce packages take 3-4 hours to thaw, while the 8 ounce package takes about an hour to thaw.
Microwave: It is safe to thaw LAFF protein crumbles in the microwave. However, I think the texture is best when thawed in the fridge or cold water. Do not microwave the LAFF package. Remove your desired portion of LAFF from the package into a microwave safe container, and then microwave.
It’s also safe to cook LAFF immediately from its frozen state. It works well to add frozen LAFF in the beginning stages of cooking soup, stew, or chili.
FAQ #1: Do I have to cook LAFF crumbles?
For a bright summer salad, mix LAFF with poppyseed dressing.
One of LAFF’s coolest characteristics is that it’s fully cooked…but, you can cook it more. For example, you can mix crumbles directly from the package into a salad (like you would a can of tuna), or you can toss them in the crockpot to cook with other chili ingredients for 6 hours.
FAQ #2: How should I season LAFF crumbles?
Like ground meat/poultry/fish, LAFF protein crumbles are unseasoned. You get to choose the flavor! Here are a few ideas:
For enchilada “odds and ends” chili, LAFF cooked for 6 hours in a crockpot.
Italian: Stir LAFF crumbles into tomato sauce, then add to pasta, lasagna, or stuffed peppers. Common Italian seasonings are oregano, basil, rosemary, thyme, and marjoram. Fennel and red pepper flakes boost Italian flavor, too. Italian seasonings plus LAFF go well with roasted vegetables (such as eggplant), soups, and polenta.
Mexican: Stir LAFF crumbles into taco sauce, enchilada sauce, or salsa, then add to tacos, burritos, enchiladas, fajitas, chili, stuffed peppers, or baked potatoes (especially baked sweet potatoes). Common Mexican seasonings are chili powder, cumin, garlic powder, onion powder, paprika (or smoked paprika), oregano, and even cinnamon or cloves.
Quick Stir-Ins for Cold Meals: Combine LAFF crumbles with salad dressing, hummus, or pesto, then add to a salad, wrap, or sandwich. Mix LAFF crumbles with salsa or guacamole, then scoop with tortilla chips or radish slices. Make spring rolls by adding your favorite Asian sauce (e.g., soy sauce, teriyaki sauce, sweet chili sauce) to LAFF. Whether you classify avocado toast as hot or cold, it’s delicious topped with LAFF and everything-but-the-bagel seasoning.
Quick Stir-Ins for Hot Meals: Mix LAFF crumbles with your favorite BBQ sauce for Sloppy Joes; or with your favorite marinara or pesto for pasta or spaghetti squash. Another option for spaghetti squash is to mix LAFF crumbles with hummus (try everything-but-the-bagel, garlic, or roasted red pepper flavors) and sundried tomatoes. Combine LAFF crumbles with your favorite Asian sauce (e.g., soy sauce, teriyaki sauce, sweet chili sauce) and then add to stir-frys.
Umami: Umami is a deep, rich flavor that tastes full and comforting. Add umami “bombs” to crumbles when creating a meal: miso (you can buy it as a paste), sundried or roasted tomatoes, nutritional yeast, soy sauce, and mushrooms. For example, take vegetable soup from plain to insane(ly good) by adding LAFF crumbles and several tablespoons of white miso paste.
For “save me a bite” pomegranate sweet potatoes, I warmed LAFF in a saucepan with toasted pecans, maple syrup, apple cider vinegar, lime juice, and sea salt.
FAQ #3: Can I “brown” or saute LAFF crumbles?
LAFF crumbles have almost no fat. If you want to saute them, add oil (or some other liquid) to the pan with the LAFF. Watch closely and stir frequently. LAFF crumbles may stick to the pan if they’re added on their own or left unattended.
If you want the crumbles to be crispy, you can bake them on a pan lined in parchment paper for just a few minutes.
FAQ #4: What about LAFF crumbles as a pizza topping?
This apple-maple-sage stuffing is the perfect balance of savory-sweet.
LAFF and pizza…yes, please! To prevent the crumbles from becoming too crispy, stir them into the sauce instead of sprinkling them on top. Spread the LAFF-sauce on the crust, then top with your other goodies (mushrooms, peppers, broccoli, butternut squash, pineapple, pear, cheese). LAFF pizzas made with mariana, pesto, BBQ sauce, hummus, or cashew bechamel are delish.
FAQ #5: What’s your favorite way to eat LAFF crumbles?
I (Abby) LOVE to use LAFF as a stuffing: stuffed mushrooms, stuffed acorn squash, stuffed peppers, stuffed sweet potatoes, stuffed pasta…
It’s not surprising that LAFF looks like stuffing. After all, I mix, knead, and bake LAFF in loaves just like bread. The slightly darker, extra scrummy morsels are actually bits of the LAFF loaf crusts.
Here’s my basic formula for stuffings: LAFF + something salty + something acidic (e.g., vinegar or citrus) + something sweet (e.g., Highland County maple syrup) + complementary herb or spice.
The LAFFlines blog has quite a few stuffing recipes including savory mushrooms, Chai acorn squash, apple-maple-sage acorn squash, and (coming soon!) peppers.
FAQ #6: What are the brown, crusty bits in my LAFF crumbles?
LAFF starts as flour and ends up looking like large bread crumbs.
The darker brown, crusty bits are, indeed, crust! LAFF protein crumbles are baked in loaves before going into a food processor. The crusty bits are actually my (Abby’s) favorite part.
FAQ #7: Where can I find more recipes?
Here are five options for recipes:
Subscribe to the LAFFlines newsletter! You’ll receive an email once a week with a recipe and a whimsical, uplifting message.
Check out the online Recipe Index.
Peruse the LAFFlines Blog where the full recipes are posted.
View videos of most LAFF recipes on the LAFFkitchen YouTube channel.
Follow LAFFkitchen on Instagram @eatmorelaff.