Soy Mince

Name: Soy mince, also called soya mince or soy granules — small, dry granules of textured soy protein that rehydrate into a crumbly texture like minced beef, used as a meat substitute in bolognese, chilli, tacos and burgers. It is the finely ground form of textured vegetable protein.

Description

Soy mince is made from defatted soy flour that has been cooked and extruded into a fibrous, porous texture, then dried and ground into small pieces. It is sold dry, and rehydrates quickly in hot water or stock, taking on the flavour of the sauce, which makes it an inexpensive, long-lasting, high-protein alternative to minced meat.

It became popular in vegetarian cooking in the 1970s, as an economical protein, and is still a pantry staple for plant-based cooks. Frozen and chilled “vegan mince” products are often based on soy or pea protein.

Main nutrition value

Soy mince is very high in plant protein, with fibre, iron and calcium, but is a processed form of soy, with the fat removed.

How best to be consumed

Soy mince is rehydrated, and then cooked like minced meat.

1. Soak in an equal volume of hot stock or water for 5 to 10 minutes until soft, then drain if needed.
2. Cook into bolognese, chilli, shepherd's pie, tacos, lasagne and stuffed vegetables, with plenty of seasoning.
3. Brown in oil with onion and spices to improve texture and flavour.
4. Mix with minced meat in meatballs, to stretch meat.
5. Store dry in a cool, airtight container.

Overconsumption could cause…

Soy mince is healthy in sensible amounts, but is processed.

1. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
2. Bloating and gas from the fermentable carbohydrates in soybeans, particularly if you are not used to eating them.
3. Possible effects on thyroid medicine absorption, so people taking levothyroxine should leave several hours between it and soy foods, and soy can matter for people with low iodine intake or an underactive thyroid.
4. A lot of salt and flavourings in seasoned or packaged vegan mince products.
5. A bland, spongy texture if not well seasoned or if overcooked.

GroupsSoy FoodsLegume family

Made fromSoybeans

Related foodsEdamameExtra-Firm TofuFermented TofuFirm TofuMisoNatto

Wikipedia — Textured vegetable protein, used for origin, naming and history: https://en.wikipedia.org/wiki/Textured_vegetable_protein