Too Much Soy?
We’re not here to chime in on the great soy debate, but if you find you’re getting all soyed-out there are plenty of soy-free xgfx eats you can enjoy. So many of those commercial vegan meats are chalked full of gluten and it seems like soy is sneaking its way into everything these days. If you’re looking for some soyless xgfx options, and are searching for a few more protein-filled foods without all the soy, we’ve got a few suggestions for you.
High Protein Whole Foods
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Amaranth
Makes for some delicious breakfast porridge (either slightly soft & barely sweetened with dried fruit & adorned with raw nuts or cooked even softer for a grit-like consistency). Amaranth can also be popped, used in bars & cookies.
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Artichokes
Add them to salads, stir-fries, xgfx pizzas; make a tasty dip, enjoy cooked with a tasty dipping sauce, or in your xgfx pasta dishes & casseroles.
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Beans, Peas, & Legumes
Black, pinto, & kidney are great in mexican style dishes & southern/cajun-style eats. Chickpeas to make hummus & falafel, xgfx chickpea cutlets, simply roasted and spiced how you like them, placed atop salads & tossed in xgfx pastas. Adzuki beans can be sweetened & smashed to stuff mochi & sesame balls – they’re tasty in stir-fries & soups. Black-eyed peas are great in stews, alongside roasted tomatoes, & of course, hoppin’ john. Peas & lentils are great for making soups, dahls, & chilis. Don’t forget – pretty much any bean is perfect for making bean burgers! There are so many beans, peas, and legumes out there and so many ways to enjoy them all! Don’t forget about burmese tofu and adding bean flours into your baked goods and cheezy sauces.
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Beet Greens
Chop them up and add them to salads, in beany-veggie burgers, or simply saute.
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Broccoli
Cheezy rice and broccoli is so comforting and warms your tummy, casseroles can always use some broccoli – xgfx mac ‘n cheeze, too. Steamed & drizzled with a noochy tahini dressing (or cheezy sauce) is great and broccoli makes for one delicious addition to pizzas, pastas, and soups.
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Brown Rice
A wonderful grain for bulking out beany veggie burgers, makes an oh-so warming breakfast porridge, brown rice pudding is most excellent, even make your own brown rice milk. Use it in beans ‘n rice, stir-fries, stuffed cabbages & peppers….the list goes on and on!
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Brussel Sprouts
Roasted, steamed, hashed…any way you want to make them is the best!
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Buckwheat
Buckwheat flour for pancakes, muffins, cakes, even to thicken gravies and soups. Buckwheat groats are wonderful for bulking up smoothies and adding crunch on top of yogurt.
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Cauliflower
Roast it up with your favorite spices, steam it for a quick snack, enjoy it raw in salads & wraps. Cauliflower can be smashed up like taters and creamed in soups.
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Corn
Grits (just make sure they’re gluten-free), corn fritters, and cornmeal (just make sure it’s gluten-free) for polenta & cornbread. Corn’s awesome in chili, butter up corn on the cob, make your own corn tortillas, arepas, tamales, you name it!
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Millet
Awesome for a “buddha bowl” base, as breakfast porridge, in beany burgers & meatless balls. Rock’n in casseroles, pancakes, and stuffed peppers, too!
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Nuts & Seeds
Enjoyed raw or roasted, used in cheezy sauces, smoothies, & baked goods. Great additions to indian eats, stir-fries, and bowls of oatmeal. Ever-so tasty in granolas & bars and their flours can be used to make some uber tasty baked goods.
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Oats
To start with, make sure they’re certified gluten-free. Oat flour rocks socks and is oh-so tasty in lotsa baked goodies. Oats themselves are great for thickening smoothies, bulking out beany veggie burgers, loafs, and balls. Oatmeal is a always a classic and the topping combinations are never ending.
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Potatoes
Potato wedges are super yum, baked potatoes with all the fixins’ are most excellent, and potato soups…oh my! Once again, potatoes are great in beany veggie burgers, loafs, and balls – and they rock in indian eats and all smashed up and smothered in gravy.
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Quinoa
Great for gluten-free tabouli, delicious in stir-fries, cold salads, and beany veggie burgers, balls, and loafs. Quinoa can even cooked for a breakfast porridge or used in pizza crusts.
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Seaweed
For making sushi, for making salads, ‘n miso soup – & making tasty nori wraps.
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Spinach
For smoothies, sauteing, topping your xgfx pizzas, saag, dips, and even casseroles.
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Teff
Get your injera on & use teff flour in baked goods & pancakes, too!
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Watercress
Enjoy it raw in salads, soups, or saute away – you can’t go wrong!
Soy-Free Goods
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Breads
*Foods for Life Gluten-Free Breads (*except for the White Rice bread)
Food’s For Life Brown Rice Tortillas
Foods For Life Multiseed & Brown Rice English Muffins
Sami’s Bakery’s* hamburger buns, millet & flax bread, millet & flax lavashes, millet & flax Italian bread, millet & flax pizza crust, & millet & flax hotdog buns (*not a dedicated gluten-free facility)
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Cereal
EnviroKidz Gorilla Munch, Amazon Frosted Flakes, & Koala Crisp
Erewhon’s crispy brown rice gluten-free, cocoa crispy brown rice, corn flakes, & strawberry crisp cereals
Lydia’s Organics cereals
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Chocolate
Earthsource Organics
Enjoy Life’s Chocolate Bars, Chips, & Chunks
Fearless chocolate
Gnosis chocolate
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Non-Dairyness
Almond Breeze’s refridgerated variety (refridgerated milks are made with sunflower lechtin, but their shelf-stable brand variety is still made with soy lechtin)
Beannaise (a DIY bean based mayo)
Daiya cheeze
Dr. Cow cheeze
Good Karma’s rice milks
Living Harvest’s hemp milks & ice creams
Nacheez’s nacho cheeze
Olive Oil mayo (DIY)
Ricera rice milk yoghurts
Ste. Martaen cheezes
So Delicious coconut Milks & So Delicious coconut yogurts
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Protein Powders
Garden of Life raw protein powder
NutriBiotic rice protein powder
Nutive hemp protein powder
Sun Warrior vegan protein powder
Vega protein powders
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Spreads
Artsana’s Coconut (& Nut) Butters
Earth Balance Soy-Free Buttery Spread
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Soyless Sauce
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Veggie Burgers
P.S. – If you want to see some soy positive options here ya go!