The Soyfoods Council

Soybean Chili

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Soybean Chili
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Ingredients
  1. 2 large onions, chopped
  2. 1 each large green and red sweet peppers, chopped
  3. 1-2 tablespoons chili powder ( depends on how spicy you like)
  4. 1 teaspoon dried oregano
  5. 1 teaspoon garlic salt
  6. 1 can (15 to 16 oz.) tan soybeans, drained
  7. 2 cans (15 to 16 oz) black soybeans, drained
  8. 1 can (14.5 oz.) diced tomatoes with chiles
  9. 4 cups tomato juice
  10. *3/4 cup dry Textured Vegetable Protein (TVP)
  11. Toppings: shredded cheese, sour cream, chopped onion
Instructions
  1. In a large Dutch oven sauté onion and peppers until meat is browned.
  2. Add chili powder, oregano and garlic salt; stir to blend.
  3. Stir in beans, tomatoes , tomato juice and TVP.
  4. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally.
  5. Serve with favorite chili toppings.
Notes
  1. Makes 6 to 8 servings
  2. *Textured Vegetable Protein and Textured Soy Protein are one in the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.
The Soyfoods Council http://thesoyfoodscouncil.com/

White Chicken Chili

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White Chicken Chili
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Ingredients
  1. 1 medium onion, finely chopped
  2. 3 tablespoons olive oil
  3. 1 (4 oz) can chopped green chilies, drained
  4. 3 tablespoons all-purpose flour
  5. 2 teaspoons ground cumin
  6. 2 (15 ½ oz) cans tan soybeans
  7. 1 (14 ½ oz) can chicken broth
  8. 1 ½ cups finely chopped cooked chicken breast
  9. Shredded Monterey Jack cheese (optional)
  10. Soy sour cream (optional)
  11. Salsa (optional)
Instructions
  1. In large skillet, cook onion in oil for 4 minutes or until transparent.
  2. Add chilies, flour and cumin; cook and stir for 2 minutes.
  3. Add soybeans and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.
  6. Garnish with cheese, soy sour cream and salsa if desired.
Notes
  1. Yield: 6 servings
The Soyfoods Council http://thesoyfoodscouncil.com/

Black and Tan Soybean Chili

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Black and Tan Soybean Chili
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Ingredients
  1. 1 teaspoon soybean oil
  2. 1 large green pepper, cored, seeded and diced
  3. ½ large onion, finely chopped
  4. 2 jalapeno chiles, trimmed, seeded and finely chopped
  5. 2 cloves of garlic, minced
  6. 2 tablespoons chili powder
  7. ½ tablespoon ground cumin
  8. 1 can (14 ½ ounces) diced tomatoes
  9. 1 can (14 ½ ounces) tan soybeans, drained and rinsed
  10. 1 can (14 ½ ounces) black soybeans, drained and rinsed
  11. 6 ounces of vegetable juice or tomato juice
  12. ½ teaspoon salt
  13. ½ cup shredded cheddar cheese
Instructions
  1. Heat oil in a large nonstick pan over medium-high heat.
  2. Add next 4 ingredients and cook 5 minutes until vegetables are tender, stirring occasionally.
  3. Add chili powder and cumin. Cook, stirring occasionally for 1 minute.
  4. Add remaining ingredients except cheese.
  5. Bring to boil. Lower heat and simmer for 20 minutes.
  6. Serve with cheese.
Notes
  1. Yield: 4 servings
  2. If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.
The Soyfoods Council http://thesoyfoodscouncil.com/

GOUDA SOUP

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Gouda Soup
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Ingredients
  1. 3 T. soybean oil
  2. 1 large Spanish onion, sliced thinly (12 oz)
  3. 7 oz diced leek (white and light green portion only) (2 ½ c.)
  4. 8-½ oz. diced celery root (2 c.)
  5. 7 c. chicken stock
  6. 2 c. unsweetened soymilk
  7. 1 bay leaf
  8. 3 thyme sprigs
  9. 8-12 oz chopped or grated Gouda cheese
  10. salt and white pepper to taste
Instructions
  1. In a large saucepan, sauté onion, leek and celery root in soybean oil.
  2. Sauté over medium heat so that the vegetables do not caramelize.
  3. When the vegetables are soft, add chicken stock, soymilk, bay leaf, and thyme.
  4. Bring to a boil, reduce heat, and simmer.
  5. Cook for 30 minutes or until the vegetables are very soft.
  6. Remove the bay leaf and thyme.
  7. Process the soup in a blender until smooth. (Be very careful as the soup is hot.
  8. Hold a towel on top of the blender so that the soup does not come out of the blender.)
  9. Place the soup back into a saucepan.
  10. Bring to a boil and reduce heat to a bare simmer.
  11. Add cheese and stir until the cheese is completely melted.
  12. Verify seasoning and serve.
The Soyfoods Council http://thesoyfoodscouncil.com/

Mild Yellow Curry Stew

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Mild Yellow Curry Stew
Cathe Olson from Arroyo Grande, CA, came up with this very flavorful vegetarian main dish. You can use your favorite curry powder – either mild or hot.
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Ingredients
  1. 2 teaspoons olive oil
  2. 1 medium onion, chopped
  3. 1 package (12 or 16 ounces)fresh firm tofu, cut in ½-inch cubes
  4. 1 large sweet potato or two large red potatoes, peeled and cut in ½ inch cubes
  5. 1 clove garlic, minced
  6. 1 jalapeno or Serrano chili, minced (seeds and membranes removed)
  7. 2 tablespoons peeled and minced fresh ginger
  8. 1 teaspoon curry powder
  9. Pinch ground cinnamon
  10. 1 3/4 cups vegetable stock
  11. ½ cup light coconut milk
  12. ½ teaspoon sea salt
  13. 1 medium head cauliflower, broken into florets
  14. 1 can (15 ounces) diced tomatoes
  15. 1 container (5 ounces) baby spinach, rinsed and drained
  16. 1 tablespoon miso
  17. ¼ cup chopped fresh cilantro
  18. ¼ cup chopped fresh mint
Instructions
  1. In large saucepot over medium-high heat, heat olive oil.
  2. Add onion and tofu and cook, stirring occasionally until tofu is golden and onions are translucent, about 5 to 7 minutes.
  3. Stir in potato, garlic, chili, ginger, curry powder and cinnamon.
  4. Cook 2 to 3 minutes.
  5. Stir in stock, coconut milk, salt, then add cauliflower.
  6. Heat to boiling, then reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
  7. Stir in tomatoes and spinach and simmer 5 minutes. Remove from heat.
  8. In small bowl, blend miso with a few tablespoons of the curry broth until smooth.
  9. Stir into vegetable mixture.
  10. Sprinkle with cilantro and peppermint.
  11. Serve as is or over rice.
Notes
  1. Makes 6 to 8 servings
The Soyfoods Council http://thesoyfoodscouncil.com/

Gumbo

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Gumbo
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Ingredients
  1. 1 cup 2 tablespoons flour / 1 cup 2 tablespoons oil – Roux
  2. 2 tablespoons file powder
  3. 3 tablespoons Worcestershire sauce
  4. 3 tablespoons Onion Powder
  5. 3 tablespoons granulated garlic
  6. 3 tablespoons Cajun seasoning
  7. 1 tablespoon Tabasco sauce
  8. 1¾ gallon Vegetable stock
  9. ¾ pound diced onion
  10. ¾ pound diced green peppers
  11. ¾ pound diced celery
  12. 2 pounds extra firm tofu
  13. ½ pound toasted soy nut
  14. ¾ pound sliced soy sausage
  15. ¾ pound black soy beans
  16. ½ pound diced tomatoes
  17. ½ sliced okra
Instructions
  1. Cook Roux until dark brown.
  2. Add File powder, and half of the onions, green peppers and celery to the roux.
  3. Bring vegetable stock to a boil and add the roux mixture
  4. Adjust consistency by adding roux or more stock.
  5. Add Cajun seasoning, onion powder, and granulated garlic.
  6. Simmer for approximately 30 minutes
  7. Add Tabasco and Worcestershire sauce
  8. Add tomatoes, soy nuts, black soy beans, simmer for 5 minutes
  9. Add soy sausage, extra firm tofu
  10. Add okra
  11. Adjust seasoning (Cajun seasoning, Tabasco, Worcestershire)
  12. Simmer 10 minutes
  13. Garnish with steamed white rice and sliced scallions
Notes
  1. Yield: 2.5 gallons
The Soyfoods Council http://thesoyfoodscouncil.com/

Ginger Spiced Carrot Soup with Soy

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Ginger Spiced Carrot Soup with Soy
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Ingredients
  1. 6 carrots, peeled and cut into 1” chunks
  2. 1 onion, cut into 1 “ chunks
  3. 1 jalapeno, seared, cleaned of seeds and skin
  4. 1 T fresh ginger, grated
  5. 3 quarts chicken or vegetable stock
  6. 1 potato, peeled and cut into 1” pieces
  7. 3 c soy milk
  8. 1 T mild soy sauce
  9. 2 T butter
  10. 4 T olive oil
Instructions
  1. Heat a four quart sauce pan.
  2. Saute the onion and carrot.
  3. Add the jalapeno, ginger and stock.
  4. Simmer till almost cooked and add the potato, continuing to cook until all the vegetables are cooked through.
  5. Season and blend. Reduce a little, if necessary.
  6. Stir in the soy milk, soy sauce and the butter.
  7. Readjust seasoning and serve, possibly sprinkling the soup with a little toasted sesame seed.
The Soyfoods Council http://thesoyfoodscouncil.com/

ABOUT

The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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The Soyfoods Council is your resource for information about soyfoods including how easy and delicious they are to prepare and consume.