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Using Soy Protein Isolate in Recipes
These recipes were developed using soy protein
powders on the market that contain at least 25 grams protein per 1/3
cup serving. Read the nutrition label of your soy protein powder for
the protein level/serving.
 Hi-Pro Chocolate
Chip Muffins
1 cup isolated soy protein
1 cup all purpose flour
1 cup sugar
1 tsp baking soda
1/2 cup unsweetened applesauce
1/2 cup soymilk (plain or vanilla)
1 egg
2 bananas, mashed
1 bag (6 oz.) chocolate chips
- Preheat oven to 350°F.
- Spray muffin pans for 12 muffins with no-stick
aerosol spray.
- Peel and mash bananas.
- Combine all dry ingredients in a large bowl
and mix.
- Blend egg, soymilk, banana, and applesauce
in a bowl.
- Add liquid ingredients to dry ingredients.
Mix until just moistened. (Batter consistency will depend on type
of soy protein isolate used. Batter should be sticky and wet looking,
but not runny. If batter is too dry, add 1 tablespoon of soymilk
at a time until desired consistency. If batter is to runny, add 1
tablespoon of flour at a time.)
- Stir in chocolate chips.
- Spoon heaping tablespoon of batter into each
muffin cup.
- Bake at 350°F for 25-30 minutes or until
knife comes clean when inserted in muffin. Remove from pans immediately
and cool on a wire rack.
Yield: 12 servings. Per serving: 222 calories,
4.7 g total fat (2.7 g sat fat), 15 mg cholesterol, 185 mg sodium,
37.8 g carbohydrate, 8.7 g protein (7 g soy protein), 1.3 g dietary
fiber.
Hi-Pro Yeast Bread
1 Tbs vegetable oil
1 tsp salt
1 Tbs sugar
2 cups water
2 pkgs active dry yeast
3 1/2 cups bread flour, unsifted
1 1/2 cups isolated soy protein (plain or vanilla)
- Combine oil, salt, sugar, and water and heat
until sugar dissolves.
- Cool to warm and place in large mixing bowl.
- Add yeast and stir until dissolved.
- Combine flour and isolated soy protein and
add to the mixture gradually, beating well at medium speed of an
electric mixer.
- If dough becomes too stiff for mixer, add remaining
flour by hand.
- Turn the dough onto a floured board and knead
until smooth.
- Alternatively, a dough hook attachment for
the mixer may be used to complete the kneading; beat for 3 to 5 minutes
or until a smooth dough forms and clings to the hook in a solid mass.
- Divide dough into 10 portions and shape into
roll.
- Let rise in a warm place (until double in volume).
Preheat oven to 375°F.
- Bake in a preheated oven at 375°F for 25-30
minutes or until bottom of bread is golden brown.
Yield: 10 servings. Per serving: 229 calories,
1.9 g total fat (.2 g sat fat), 0 mg cholesterol, 348 mg sodium, 35.6
g carbohydrate, 16.8 g protein (11.4 soy protein), 2.1 g dietary fiber.
No-Bake Protein Bar
2 cups granulated sugar
1/2 cup chocolate soymilk
1/2 cup cocoa powder
1 stick of light margarine, melted
1/2 cup soynut butter
1 cup textured soy protein (granule size)
1 cup soy protein powder (vanilla, plain or chocolate)
1 1/2 cup quick oats
1 tsp vanilla extract
- Spray 9"x13" cake pan with no-stick
vegetable oil spray.
- Mix dry ingredients: oats, TVP, and soy protein
powder in separate bowl.
- Mix sugar, soymilk, and cocoa in saucepan and
heat on stove. Bring to boil for 1 minute, stirring to keep mixture
from sticking.
- Add margarine, vanilla, and soynut butter to
boiling chocolate mixture and stir until mixed. (You may need to
turn down the heat on the stove to keep the mixture from sticking.)
- Immediately pour chocolate mixture over dry
mixture and stir until completely mixed.
- Spread mixture into pan.
- Check mixture as it cools. When chocolate begins
to harden (approximately 30 minutes), use knife and cut through to
make protein bars. (This makes it easier to cut bars after chocolate
has completely hardened.)
Yield: 24 servings. Per serving: 174 calories,
3.3 g total fat (.5 g sat fat), 0 mg cholesterol, 85 mg sodium, 28.2
g carbohydrate, 9 g protein (8.4 g soy protein), 1.6 g dietary fiber. |
