Textured soy

Textured soy, also known as soy meat or textured vegetable protein, is an ingredient made from defatted soy flour. It is obtained through an extrusion process that gives it a fibrous and spongy texture, very similar to that of ground meat, making it an excellent plant-based alternative for those looking for nutritious and low-animal-fat recipes.

Its origin dates back to the food industry in countries with high soy production, such as the United States and Brazil, but its culinary use is widespread in countries all over the world, especially in vegetarian and vegan cuisine.

Textured soy is a rich source of plant proteins, with low fat and saturated fat content. Furthermore, it contains no cholesterol and is low in calories, making it ideal for healthy and weight-control diets. It also provides dietary fiber, which aids digestion, and is gluten-free, suitable for people with celiac disease.

In the culinary sphere of Latin America, textured soy can be found under different names depending on the country, such as vegetable meat, textured soy, soy meat, or simply textured soy protein. Its versatility allows it to be used in stews, fillings, sauces, and other recipes where a texture similar to ground meat is desired.