Description
Textrued Soybean Protein comes from defatted soy flour, which is a
by-product of soybean oil, so it is plentiful in supply. It's also
quick to cook and a great source of vegetable protein without all
the fat.
Textured Soybean Protein comes in small dry chunks resembling,
well, dried vegetables more than anything, or in a finely-ground
form. It's flavorless, but when you rehydrate it and add your own
flavors, it makes a great protein-filled addition to many dishes
calling for ground meat. Because of its varying texture, it's
versatile, and can take on the texture of many meats. For instance,
it's excellent in chili, tacos, veggie burgers and soups. With
muscle structure, it has better absorbency, and can defend without
cholesterol. It can be boiled in high temperature with different
tastes, or added into meal product
as stuffing. When it's used to replace meat in stews and soups,
your family will hardly be able to tell the difference and since
you can marinate it in many of the same sauces as meat, it can take
on many of meat's flavors.
