Soy flakes? What can they be used for?

amblight

I recently saw a bag of soy flakes at the grocery shop, and it peaked my interest!

I don't have all that much experience with soy - so I'm not sure what I can use it for - can I throw it in soups? Will it thicken, like oatmeal, or just be gross, like... corn flakes? Can I bake with it? Can I make falafel etc. with it? How much flavour do they have? Could they be used in sweet foords as well?

HappyAnna2014

I've never heard of this, but as a vegetarian who loves soy, I am looking forward to the responses.

amblight

HappyAnna2014 wrote: »

I've never heard of this, but as a vegetarian who loves soy, I am looking forward to the responses.

I'd never heard of it either, and the info I could find googling was sparse, hence why I asked here I'm also cooking more vegetarian meals, so if these are very versatile, though would sure help with that! I could maybe make meat-freee meat loafs?

plumsparkle

I have never heard of them either! But wanted to say i love your hair color!

Kalikel

Never heard of them, but my interest has now been piqued, too.

amblight

I bought them, and have now tried them out

They were not expensive at all, even though they are organic, about the same as dried beans or bulks of grains.

They look a bit like squashed corn-kernels, about the diameter of a pen. Raw, they had a bland but not unpleasant taste: It was kind of like chewing a whole wheat-grain or an unpopped popcorn, though not hard at all, slighlty 'waxy'.

I soaked them in boiling water for about half an hour, and then I also microwaved them for a few minutes, which took away the waxy texture, and made them overall a bit more 'nutty' both in texture and flavour, though still gave allusions to grains such as oat or wheat. They looked like small, halved peanuts, as they grew in size with the water. They did not 'boil out', like oatmeal or rice would, they kept their shape.

Pictued spooned out is 22g, ½dL (so, 3tbsp + 1tsp), and the nutrion/100g = 428cal, 38.4g protein 12.7g carb 25.2g fat.




They will work ideal for one of the ideas I had for it: Christmas is coming up, and there are 2 versions of traditional rice-pudding that is eaten a lot through december here: One is just risotto-style rice and milk, served with cinnamon and butter; the other is more so a dessert, where you take the leftovers of first rice-pudding, and mix it with whipped cream, vanilla and chopped almonds, serving it with hot cherry sauce.

My plan is then, to dial up the (skim)milk:rice ratio of the first pudding, using a bit husk fiber to thicken it instead, while getting the fiber count up. Then I'd mix it with some vanilla-skyr (which is the nordic equivalent of greek yoghurt), some almond extract, a little bit of sliced almonds, and then a handfull of these soy-flakes, serving it with home-made, sugar-free cherry sauce. That would make it lower calorie, while getting more fiber and protein packed in there. And to me, it sounds like it will be very delicious, although not quite authentic