Let’s be honest, while today I’m a huge advocate of texturized soy protein, that wasn’t always the case.
Actually I’m a little embarrassed to say it, but I avoided this ingredient for a long time.
I can see them in organic stores, these stale bread crumbs.
Frankly, it didn’t make my dream come true.
So if you’re also saying to yourself that this doesn’t look appealing as a food and you don’t want to try it, I totally understand you.
But believe me, If you understand them, you can’t live without them.
it is an ingredient Super versatile, filling, fast and easy to use. Simply put, there is no place in the kitchen that is too practical.
So, let’s take a look at what they are, how to use them and where to buy them. Stay tuned until the end as I’ll show you how I prepare it.
come on i invite you Discover the undeniable benefits of textured soy protein. And, if you haven’t given in yet, I bet you will too.
What is soy protein?
Texturized Soy Proteins, you should know that they are commonly called Their abbreviation: PST Even PVT for “textured vegetable protein”. I like this little PST codename.
Well, we’re going to go over how they’re made so you can better understand what it means.
Basically, it is Soy flour, deoiled, mixed with water, then heated and compressed.
The technical term for the process used is extrusion. In fact, it’s a mechanical process that’s also used in small pasta dishes, like noodles, you see.
In a simple version, to form PST, soybeans are passed through a large screw that is rotated and heated under pressure. Next, soy protein is dry and gradegiving them their final form.
Well, it’s made from soybeans, so legumes like lentils, white beans, chickpeas, etc.
By the way, if you want to learn more about legumes, I recommend you listen to episode 12 where I dedicated it to legumes. Because they are worth it!
Finally, when we look at uncooked soy protein, for the smallest soy proteins, it looks like a crumb, and for the larger soy proteins, it looks like a piece of dry bread. this is a Dehydrated food with a fairly neutral taste.
Yes, I know, let’s just say it’s not a super sales pitch.
So you might be thinking, “But lady, why would I eat that?” I thought the same thing at first, but then I figured it out.
so, Let me explain why this is a great product.
What is the significance of texture proteins?
Well, it’s an ingredient that has a lot of qualities.
I particularly remember 6 major assets This should interest you.
So let’s take a look at the benefits of plant protein:
- The first advantage: super practical Long dragon protection. It is said to be in a dehydrated state. Therefore, you can keep them in your closet for years. We’ll discuss protection in more detail later.
- Second advantage: Because it’s super affordable low price : Selling price is about 10-15 euros per kilogram. Know that it is a dehydrated product, and remember that one kilogram can feed a group. Okay, I’m exaggerating a bit, but frankly, barely.
- Third asset: it is Rich in protein :Hey, PST contains on average 50% protein. Of course, you add water, so the percentage of the final product will be lower, but don’t worry, it’s still high in protein, and it doesn’t hold up!
- The fourth asset: this Profitable alternative to meat : So well prepared, so amazing that in some of the dishes you forget there is no meat.
- The fifth asset: it is Easy and fast to use : You just hydrate and flavor them in literally minutes, which is great for busy days.
- Asset Six: Awesome polyvalent : You can use them in a variety of dishes. Since they are essentially flavored sponges, you can season them however you like and it will inevitably complement your dish. dream!
These are the irresistible advantages of soy textured protein. I hope you’re starting to think it looks good, no matter what!
PST for each dish
I don’t know if you realize it, but there are many types of PST.
First, know that some plant proteins are not soy-based. We found some made from peas Or other legumes.
But unfortunately, for now they are still rarer and more expensive. So we’re going to focus on soybeans.
Well, then there is Different textures, sizes and shapes Textured protein. Some are softer, some are more brushed, in short, you can find everything.
So be careful, plant marketing is imaginative because we are entitled to everything a series of names !
If you’re confused by these terms, know that you’re not the only one experiencing this. I don’t always understand everything either, but I looked into this case a little bit to be able to help you figure it out.
3 main categories of PST:
- First, there is scope very small With vegetable proteins, the difference is only a few millimeters. They are ideal as an alternative to the “chopped” pate type in a vegetarian version. You’ll find them under the name “Small Soy Protein,” pretty simple. There are also pearls, pearl flakes and even caviar. Yes, we think there’s some serious inspiration out there, and they look like ultra-precious items that are tempting!
- Then there is the size of the PST average. They are usually no larger than a knuckle. For example, using this scrap you will be able to cook a variety of vegan mince or bacon. You can find them simply under the name soy protein. Or, depending on the form, the names are dumplings, matches, granules, minced meat, and hearts. Ah, enough to love all these poems.
- Finally, we sometimes find very big Soy Protein: Very heavy. Note that these chunks tend to remain hard in places, which is very unpleasant, so be careful when rehydrating and cooking. Therefore, these giant PSTs can sometimes replace the steak on the plate. You’ll definitely find them under names like badge, tippet, filet mignon, or steak.
You can buy all these shapes in specialized online vegetarian stores. This is where the higher quality PST hides. Since it keeps well, you can order in bulk and store them to avoid paying too much shipping fees.
Otherwise, in organic stores, bulk is generally limited to small and large varieties. But the quality is often less than ideal, so I tend to recommend that you stick with small masses as they are easier to enhance. Or see if there are other brands on the shelf.
Oh, good news, we’re starting to find them in some supermarkets, so check to see if you have them.
How to store tissue protein?
We have said before, Protection is a big advantage of this product.
Therefore, in order to properly preserve texturized soy protein, in general, You just don’t expose them to moisture. that’s all.
So if you eat quickly you can put them in your bag In the closet.
To keep them longer, you can simply store them in an airtight jar at room temperature.
This allows you to keep them for years…
Finally, if it is really necessary, because a priori, they will most likely be swallowed, I warn you.
How to prepare soy textured protein?
You understand, this is not how plant protein is eaten; You have to prepare them.
But the good news is, it’s really easy and quick, I promise you!
As we’ve already said, it’s dehydrated and has very little flavor. So your job is They rehydrate and add flavor.
You can do it in different ways, but here’s my little secret, The simplest waycan be applied to all recipes!
The idea is simple, pour boiling spicy liquid over the PST.
You can do the math roughly 25 grams of dry soy protein per person.
Well, I tell you, but this is still indicative, it all depends on how hungry you are and what you are cooking. I usually tell visually, depending on how hungry the people present are.
preparation, practice
You can be generous and add all the spices you want. By the way, it can be a ready-made mixture. Adding some salty soy sauce is also a good idea.
Then you just cover it all with boiling water. You won’t completely swamp them, but everyone has to be swamped. OK?
Then, let the liquid absorb for a few minutes.
You can then add the PST to the dishes as they cook, or cook them separately, adding liquid if necessary, until they have a very tender texture. OK?
That’s it, that’s it.
FYI, if you’ve tried soy proteins and you didn’t like them that much, it’s probably because they’re of lower quality, in which case try another brand. Either they’re not hydrated and seasoned enough. But you’ll find that over time, you’ll figure out how to do it with your eyes closed.
Oh, and to help you choose your spices, I can only recommend that you listen to episode six dedicated to flavor Umami. If you haven’t heard it yet, it will inspire you about the possibilities in the kitchen. Expect a little revolution.
How to eat at Pacific Standard Time?
Once your soy protein is properly hydrated and flavored, you have options.
you can:
- eat them as is“meat-like” ends up served with grains and vegetables
- add them to dishes or a sauce, such as Bolognese
- or used with other ingredients In this recipe for vegan pancakes or meatballs.
By using them regularly you will find that it does exist One Thousand and One Possibilities Treat yourself to plant-based protein.
Come on, spoilers, I can tell you in advance You’ll love them:
- Pasta, whether it’s spaghetti bolognese, carbonara, lasagna or ravioli
- Grilled vegetables, moussaka, chili meat pie or vegan shepherd’s pie
- Sandwiches, wraps, pitas, tacos, kebabs
- Dumplings, samosas, pastries and even spring rolls
And it’s also shown in:
- Vegan pies, quiches and pizza
- Then there are dishes with sauces, such as galettes or vegetable bourguignon
- Even stuffed vegetables, meatballs and pancakes.
Ugh, just talking about it makes me hungry!
There you have it, we’ve learned about those little wonders known as texturized soy protein. I hope they are less mysterious to you.
So tap into that impulse: It’s time to invite them or re-invite them to your table.
So, I give you a mission. This week, you do just that, you cook (PST).
First, the easiest thing might be to try making a pâté with baby soy protein.
But I will set you free. Choose the shapes you want, prepare them the way I explain to you in this episode, and then try incorporating them into dishes and see how it turns out.
What do you think?
► Share your experience in the comments:
Well, I trust you, you left me a copy and told me about your experience with plant-based protein.
I really want to know how your experience was!
PS: To learn more, explore the online course Plant-Based Proteins: Tofu, Soy, Gluten. I’m coming to your kitchen and revolutionizing your meals!
Image source: Melle Pigut & Canva
