Hello all!
I teach high school, and I love keeping Huel Hot & Savory on hand for when I forgot to (or just didn’t feel like) pack a lunch and don’t want to eat the cafeteria nachos yet again.
I’m gluten intolerant and have a bestie with celiac. I like the Thai green curry and coconut curry… I really like mixing a scoop of each together. I also like adding a scoop of one or the other into the Snapdragon instant pho bowls for some noodles. I get tired of the same flavors over and over though…. The Mexican chili is fine, nothing amazing IMO… it’s good, I just don’t care for it. (I did like it better mixed with a scoop of the discontinued(?) tomato).
I’d love more gluten free flavors; I get bored with curry every day. And I understand the importance of the flavors appealing to the gluten-consuming Hueligans too- food needs to sell!
I was thinking maybe something in a mushroom and/or lemon risotto? Perhaps with whole peas? A risotto-ish thing seems like it would work well with the texture of Huel, I love mushrooms, and I hold great nostalgia for the dehydrated peas of my childhood cup noodles lol.
Maybe corn chowder? Or ratatouille? Indian kitcharee is very good and high protein, with the lentils/dal… maybe that? Or channa masala?
Is it possible to modify existing Hot & Savory by using rice or sweet potato noodles in some of the Asian noodle flavors without it becoming a texture issue? Rice noodles can get mushy if they over-soak… and corn pasta can get crumbly in the same conditions. Chickpea and quinoa blended in seems to make the noodles more robust.
What does the community think?
