Ingredient list

Soy bean sprouts are young shoots of soy, grown by germinating soy beans. They are tender, juicy, and have a delicate, slightly nutty flavour. In the kitchen, they are used primarily in Asian cuisine, added to wok dishes, soups, salads, spring rolls, and noodle dishes. They require only brief cooking, it is best to add them at the end of cooking or simply blanch them to preserve their crunchy texture. They are rich in protein, vitamin C, and minerals. Available fresh, canned, or in vacuum-sealed packaging.

Sojová mouka se vyrábí mletím sójových bobů na jemný prášek a je považována za jednu z nejvýživnějších bezlepkových mouk. Vyznačuje se vysokým obsahem bílkovin až 50 % a zdravými nenasycenými tuky. Při pečení se používá jako přídavek k pšeničné mouce pro zvýšení výživové hodnoty těst a pečiva. Může také nahradit vejce díky svým emulgačním vlastnostem. Používá se při výrobě proteinových tyčinek, v bezlepkovém vaření, veganské gastronomii a průmyslové výrobě potravin. Má výraznou, mírně ořechovou chuť, která může ovlivnit konečnou chuť pokrmu, proto se doporučuje používat ji v menších proporcích.

Soy mayonnaise is a vegan alternative to traditional mayonnaise, made using soy milk instead of eggs. The resulting taste and texture are very similar to classic mayonnaise, creamy, mildly tangy, and slightly salty. It is made by emulsifying soy milk with vegetable oil, mustard, vinegar, and seasoning. It works well as a spread, a base for dips, dressings, and cold sauces, or as a substitute for mayonnaise in recipes like potato salad, coleslaw, or tartar sauce. It is suitable for vegans, people with egg allergies, and those looking for lighter alternatives. It can easily be made at home using an immersion blender.

Soy meat is a plant-based product made from defatted soy flour. The result is a textured vegetable protein that, once soaked in water or broth, takes on a texture resembling meat. It is used as a meat substitute in many dishes, bolognese sauces, stews, stuffing mixes, chilli, or meatballs. Thanks to its high protein content and low cost, it is popular among vegetarians and those looking to reduce their meat consumption. On its own it has a mild flavour, making it an excellent absorber of spices and marinades.

Soy meat seasoning is a special blend of spices and herbs created to give soy meat a rich, meaty flavour and pleasant aroma. Although soy meat is quite bland on its own, it absorbs flavours excellently. The blend usually contains salt, pepper, paprika, marjoram, garlic, caraway and other spices that recreate the impression of real meat. The seasoning is added during cooking or while soaking granules, slices or textured soy protein. It is particularly popular among vegetarians and vegans as a base for goulashes, chilli, burgers or various meat substitutes. With the right seasoning, the resulting dish is full of flavour.

Soy milk is a plant-based drink made from soaked and blended soy beans. It is naturally lactose-free and suitable for vegans and people with lactose intolerance. Taste-wise it is mildly nutty and creamy, slightly sweeter compared to cow's milk. It is used as a milk substitute in coffee, smoothies, cereals, baked goods, and cooking. Thanks to its protein content, it is nutritionally the closest of all plant-based milks to cow's milk. It behaves similarly to cow's milk when heated, making it suitable for sauces and soups as well.

Soy mince is a textured soy protein in the form of small granules or coarse flakes. It is made from defatted soy flour and contains a high amount of plant-based protein. When soaked in hot water or broth, it expands and takes on a texture resembling minced meat. This makes it a popular vegetarian substitute for minced meat in bolognese sauces, chilli sin carne, meatballs, or stuffed peppers. It readily absorbs the flavours of spices and sauces. It is an economical and nutritious ingredient well suited to everyday vegetarian and meat-free cooking.

Soy powder is a finely ground powder obtained from soybeans, used as an alternative to conventional soy flour or as a thickener. It is rich in plant-based protein and dietary fibre, making it popular in gluten-free and vegan cooking. It can be added to smoothies, protein drinks, baked goods or pasta to boost nutritional value. It has a gently nutty, slightly earthy flavour. In Asia, it is traditionally used in sweet desserts as well as savoury dishes.

Sójová omáčka je tradiční fermentovaná ázijská omáčka vyrobená ze sóji, pšenice, vody a soli. Pochází z Číny, kde je známá více než 2 500 let, a dnes je nezbytnou součástí čínské, japonské, korejské a jihovýchodní asijské kuchyně. Má charakteristickou slanou, umami chuť s mírně sladkým a fermentovaným podtónem. Používá se jako koření v marinádách, polévkách, restovaných pokrmech, omáčkách a zálivkách na saláty. Existuje v několika variantách, světlá sójová omáčka (tenčí a slanější) nebo tmavá sójová omáčka (hustší a mírně sladší). Bezlepkové verze vyrobené z tamari jsou k dispozici pro osoby s celiakií.

Soy strips are a textured soy protein product shaped into thin strips resembling meat pieces. They are made from defatted soy flour and are a rich source of plant-based protein. Before use, they are soaked in hot water or broth, softening and taking on a flexible, meaty texture. They are suitable for Asian wok dishes, soups, salads, or as a filling for tortillas and wraps. They readily absorb the flavour of spices, soy sauce, and marinades. They are a popular choice in meat-free and vegetarian cooking.

Soy yogurt is a plant-based alternative to classic yogurt, made by fermenting soy milk with probiotic cultures. It is naturally lactose-free and suitable for vegans and people with a dairy protein allergy. In terms of taste, it is mildly tangy with a subtle soy undertone, and its consistency is close to that of regular yogurt. It can be used for breakfast with fruit and granola, or as a base for dips, dressings, or desserts. Thanks to its probiotics, it supports a healthy gut microbiome. It is available in a range of flavours as well as in a plain variety.

Soybean is an annual legume crop originating from East Asia and one of the most widely cultivated plants in the world. Soybeans are an exceptional source of plant-based protein, healthy fats, dietary fibre, and a range of minerals. In the kitchen, they are processed into soy milk, tofu, tempeh, miso paste, soy sauce, and soy flour. Whole cooked beans are used in soups, salads, or as a side dish. Soybean is a key ingredient in vegetarian and vegan cooking thanks to its complete amino acid profile. However, it is also one of the most common food allergens and must be labelled on food packaging across the EU.