How to prepare soya protein ?

Soya protein, because of its texture, appearance and ability to absorb the flavorings that you can add to the water you soak it in, can very easily be substituted for animal protein. It is a low fat (5-8%) product which has a long shelf life as long as there is no more than 7% humidity.

Because of its rather bland taste it can be accommodated with a wide variety of flavors and aromatics. When rehydrated for at least 30 minutes in a vegetable stock with salt and spices or boiled for 15 minutes, it will triple in volume and acquire a soft texture very similar to ground meat. Depending on the size of the chunks, it can be prepared with vegetables or with sauces. Extra-small chunks can be used as stuffing.

All kinds of sauces or marinades prepared with soya sauce, garlic, oil, herbs and spices will blend deliciously with this texture. Recipe ideas are only limited by your imagination. You can find our recipe suggestions on our blog.

The Advantages of Soya Proteins :

  • Protein Intake : A person weighing 60 kilos needs only 50 grams of soya proteins per day to supply their daily needs. 50 gr = 25 gr of protein.

Like all products that are rich in proteins, it is recommended to consume soya proteins only two or three times a week in order to vary protein sources.

  • Very digestible.
  • Well balanced in essential amino acids.
  • Contains no cholestrol.
  • Low calories.
  • Strong antioxidant power due to polyphenols.
  • Energizing properties.
  • No lactose.
  • No gluten.
  • Easy to flavor.
  • High absorption power.
  • Can easily be stored for more than 12 months if they are not rehydrated.
  • 100% vegan.
  • 100% pure soya with no additives.

Basic Recipe : Bolognese Sauce, vegan style :

For 2 persons

Ingredients :

  • 50 gr of dehydrated proteins
  • 1 onion
  • 1 garlic clove
  • 200 gr peeled tomatoes or tomato sauce or 3 fresh tomatoes
  • 6 mushrooms
  • 1 tablespoon of powdered vegetable stock or 1 cube of concentrated stock
  • Spices and herbs : basil, cumin, thyme, bay leaf.
  • Olive oil
  • Salt or soy sauce

Preparation :

1-Rehydrate the proteins by covering them with boiling water and the vegetable stock for 20-30 minutes. Or bring to a boil and let simmer for 10 minutes until the proteins are soft and thoroughly flavored.

2-Brown the onion, mushrooms and garlic in the olive oil.

3-Drain the proteins.

4-Stir the tomatoes and spices into the proteins and let simmer for ten minutes.

5-Add salt or soy sauce as needed.

Serve the sauce with spaghetti noodles or rice or stuffed vegetables, lasagna, etc…

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