Why soy is such a good meat substitute
You probably know them: vegetarian or vegetable burgers, sausages, balls, and pieces. Many of these meat substitutes are made from soy. But why is soy used for so many meat substitutes? And is that good for your health and the environment? You can read about it here!
Structure and taste
Soy is well suited for use in meat and dairy alternatives. Cooking and drying soybeans under pressure creates texturised soy protein. This gives soy a structure that is quite similar to that of meat and with which versatile products can be made. Think of the Vegan Green Tuna Or make a tasty veggie burger with a vegetarian Bratwurst or snack with the vegan Crunchy Nuggets. You can also get started with tempeh and tofu, which are also made from soybeans. You can season this with your favourite herbs or marinade and add it to your dish. If you don’t have time to marinate tempeh yourself, there are already marinated products such as vegan Tofu Cubes Ketjap.
The most compelling reason to use soy in meat and dairy substitutes is that it is a complete protein source. That means it contains all the essential amino acids; these are amino acids that we cannot make ourselves and which must therefore be obtained from our diet. The soybean is therefore an excellent source of vegetable protein. It also helps to lower bad cholesterol (LDL), thereby improving the health of your blood vessels and offering protection against cardiovascular disease. Fresh soy (edamame) is also a source of fibre, calcium, iron, vitamin C, and vitamin B1. Edamame is not processed but rather eaten as a meal component or snack.
The best way to ensure sustainable soy is to grow it within Europe. Dutch Soy grows edamame close to home: in the Flevopolder. It can thus be guaranteed that nature is left undisturbed and transport distances are kept to a minimum. Because the European cultivation of dry soy is still in its infancy, not all the soy in meat substitutes can be obtained from Europe. The same also applies to soy in animal feed, which accounts for more than 90% of the soy eaten in the Netherlands. Various producers of dairy and meat substitutes are working hard to make European soy cultivation possible on a larger scale.
Source : zokanhetook.nu
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