A soy protein Soy, or soy meat, is the main ally of those who do not consume animal food. The grain is an option for vegetarians, people with intolerance to lactose and milk protein, or for those who are just looking for a healthier menu.

The food, made from the soybean meal left over after the oil has been extracted, is rich in fiber, is low in fat, and is also responsible for essential amino acids the molecules that make up proteins in the body.

In times of high prices, soy protein can be a great option for your daily routine. Well seasoned, it is not inferior to meat dishes. Just choose the format you like the most, from cubes to texturized or even bigger pieces. The secret is in the preparation method, just hydrate the bean correctly and enjoy the nutrients.

Preparation

Soy protein can be adapted to any dish, especially when substituting white or red meat: hamburger, steak, meatballs, bites, stews, kibbeh, dumplings, preparation of gravy or filling for pies and pancakes. The advantage is precisely this versatility.

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You can buy it ready-made or prepare it at home. If you're going to do the "hands-on" work, the first step is the hydration, regardless of the recipe. For each 1 cup of dry vegetable protein, use 2 cups for hydration. Cover the vegetable protein with hot water and add the juice of at least half a lemon. Let it soak for 10 to 15 minutes, or until soft.a sieve, remove from the water and squeeze with your hands to remove the excess.

Benefits of Soy Protein

Soy is a functional food that has other important nutrients and bioactive components for health. Experts have proven control of chronic diseases such as hypertension and diabetes, osteoporosis, control of bad cholesterol, and prevention of cardiovascular disease.

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Consumption also improves memory, combats the action of free radicals, strengthens bones, and improves bowel function.

In the case of texturized protein, it is possible to preserve not only the high protein content, but also the other soy nutrients, such as polyunsaturated fats, vitamins, and minerals.