Soy strips are a popular meat substitute that does not contain any additives. Here you can find out how the “soy meat” is made, how healthy it is and how you can prepare it.

Soy strips: production and nutritional values

Soy strips are a popular vegan meat alternative made from 100 percent soybeans. It can sometimes also be found under the name “soy meat”. For production, the soybeans must first be peeled and ground. Then most of the fat is squeezed out of the soy flour. Finally, the defatted flour is formed into soy strips.

When buying soy strips, you should pay attention to organic goods. In this way you guarantee that no genetic engineering or synthetic pesticides are used in production.

Use of soy strips and basic recipe

Soy strips are usually available in two forms: The coarse version is particularly suitable as a meat alternative for vegan goulash or as a vegan chicken alternative in salads or stir-fried vegetables. The fine soy strips are reminiscent of the shape of minced meat and are therefore used in vegan Bolognese sauces, chili sin carne, as an ingredient for vegan burgers or as a filling for baked peppers.

For all recipes you have to prepare the soy strips. You can follow the instructions on the packaging or follow these steps:

Put the dry soy chunks in a saucepan with some vegetable broth: Use three times the amount of liquid for the coarse chunks. You can use about the same amount of broth for the fine version.
Briefly boil the broth and then let the schnitzel sit in the hot liquid for about ten minutes.
They should now swell well and be completely permeated with liquid.
Drain off any remaining broth. You don’t have to throw them away, you can reuse them as an ingredient for soups or sauces.
Squeeze out the coarse soy chunks with a spoon so that some liquid escapes. Otherwise they quickly become too mushy.
Alternatively, fry the soy strips in a pan with a little oil.