soijan

Soijan is a soy-based protein product used as a meat substitute in vegetarian and vegan cuisines. It is produced in various forms, including granules, chunks, and fillets, and is designed to mimic the texture and mouthfeel of meat in different dishes.

Soijan is typically made from soy protein isolate or concentrate, often combined with water, plant oils, binders, and flavorings. The textured forms are commonly produced by extrusion or shaping processes that create fibrous structures resembling ground meat or bite-sized pieces. Some variants may include added fiber, vitamins, or minerals to enhance nutrition or fortification.

In cooking, soijan can be rehydrated from dry granules or heated directly from pre-formed pieces. It absorbs marinades and sauces readily, making it adaptable for a wide range of preparations, including stews, chilis, tacos, curries, stir-fries, and sandwich fillings. It is often used as a substitute for ground beef or chicken in recipes, providing a similar protein content with a plant-based profile.

Nutrition and health considerations for soijan depend on processing and formulation. Soy-based proteins typically offer high-quality protein with relatively low saturated fat, though the exact nutrient profile varies by product. Some individuals may have soy allergies or prefer products free of gluten or artificial additives. Fortified versions may supply nutrients such as iron or vitamin B12 to support dietary needs in vegetarian or vegan diets.

Economy and regulation around soijan vary by market. It is widely available in supermarkets and health-food stores, with labeling standards that require clear ingredient lists and allergen disclosures. See also soy protein, textured vegetable protein, and other vegetarian meat substitutes.