Looking for an easy, healthier alternative to every day recipes? This November, discover the ease and versatility of soyfoods. From soups to salads, sandwiches to desserts, nothing is off limits this National Vegan Month.
Soyfoods stand alone in flavor, texture and versatility, but they also appeal to health-conscious consumers. Soyfoods fit into nearly every section of any dish. Many of the choices are gluten-free, and all are cholesterol-free as soyfoods are low in saturated fat and contain no cholesterol. For customers with special dietary concerns, recipes can be adapted with convenient ingredients: protein, oil, starch, flour, vegetable; you name it. Soy is one of the most versatile foods out there.
Soy has been found to have numerous health benefits. As a plant protein, soy provides all the essential amino acids, plus a protein quality comparable to animal protein. One soyfood serving offers from 7 to 15 grams of protein. Soy is also healthy for the heart and may lower heart disease risk in three ways:
1) Soy protein has a direct cholesterol-lowering effect, which is why the U.S. Food and Drug Administration approved a health claim for soyfoods and coronary heart disease. Incorporating soyfoods into a healthy diet may lower heart disease risk about 15 percent.
2) Soyfoods have a healthy fatty acid profile and can reduce blood cholesterols by as much as 4 percent when replacing more traditional protein sources in the diet.
3) Isoflavones (organic compounds that have positive effects on health) may directly improve the health of the arteries which reduces heart disease risk independently of cholesterol levels.
To help you celebrate National Vegan Month this November, The Soyfoods Council suggests mix-and-match vegan-friendly recipes and serving ideas. Try creating a vegan soup, salad and sandwich lunch combination featuring Creamy Kale Miso Soup, Creamy Vegan Parmesan Salad and Tofu “Egg” Salad Sandwiches, with a shareable dessert of Vegan Dark Chocolate truffles.