Superfood: Soybean
Everything that makes it the king of vegan cuisine

The fact is undeniable that a rising population around the world is opting for veganism. The motivation behind such global transition can be anything, from care for one’s own wellbeing to the greater consciousness for our planet. Nonetheless, veganism is not just a food choice but a step towards a healthy lifestyle.

This upward-trend towards adopting a plant-based diet has brought forth an array of vegan superfoods that are not only rich in protein but are loaded with nutrients, essential in our everyday life. Soybean is one fantastic superfood that has singlehandedly replaced animal-derived foods, from meats to dairy, emerging as an excellent protein alternative. In fact, soybean has around 40% pure protein – the highest amongst any plant based-diet.

Lot more than just protein

Soybean is a great source of vitamin K, vitamin B1, and omega 3s. Solid foods made of soybean are rich in fibre and low in carbs. Soy products are also known to contain phytoestrogen, a type of plant-based oestrogen that helps in reducing the risk of breast cancer. Consuming soy gives the body the strength to manage menstrual symptoms while tackling osteoporosis in menopausal age.

Soy foods have shown to lower cholesterol, preventing conditions that can lead to cardiovascular diseases, stroke, and coronary heart disease. Soybean and soy are also loaded in antioxidants, which give the body a shield against a number of diseases, including deadly cancers.

Eat it, drink it, drizzle it

Soybean is best incredibly versatile. When harvested early, its green pods are boiled and served as delicious edamame. It makes great soy milk, which contains as much protein as cow milk, yet much fewer calories. It goes perfectly well with tea, coffee, smoothies or shakes, with the same satisfaction, minus the cholesterol.  When curdled, soy turns into tofu which imitates the texture of cheese and can be added to your favourite stir-fried rice, sandwiches, and soups. Fermented soy is used to make soy sauce and miso – condiments that give that distinct umami flavour to East Asian cuisines.

Possibilities are numerous when it comes to soybean. However, the most exciting and incredible soy product has to be soya chunks – one that continues to amaze food lovers with its uncanny meat-like texture.

The “vegan” meat

Also called “soy meat”, soy chunks are a by-product of defatted soy flour, formed after the extraction of soyabean oil. Technically known as textured vegetable protein (TVP), soya chunks have a similar molecular structure to meat, which gives them the same chewy tenderness. Soy chunks are inexpensive, readily available, quick to cook and filling to eat.

Crushed up soy chunks are called soy granules that can substitute minced meat and shaped into soy meatballs, koftas, kebabs, nuggets, and burger patties. With the right spices and seasoning, even the avid most non-vegetarians will fail to tell a difference between meat and soy protein. Not a recent fad – soybean is known to humankind for millenniums. Its existence in the Chinese culinary tradition dates back to 11th Century BC. A perfect blend of taste, texture and nutrition, you can never go wrong with soybean. Soy products have a mild flavour, giving you the freedom to season it however you want to create delectable, yet nutritious delights. Newly transitioned vegans can make the most of soy products that can help embrace their new lifestyle with ease. Go ahead, fall in love with the goodness of soybean.