Spice Cake

From the Soy Connection

Download PDF of Recipe: Spice Cake

  • 15 ounces soybeans, 1 can
  • 18 1/4 spice cake mix (1 package)
  • Oil, water. eggs (according to package directions)
  • 1 can of frosting

Preheat the oven as called for on the package and prepare the baking pan.  Rinse the soybeans under warm water and drain them well.  Put them in a blender with about one-half cup of the water.  If necessary, add a little more water.  Put the cake mix, oil, remaining water, eggs and pureed soybeans into a large mixing bowl.  Beat according to package directions.  Pour the mixture into the prepared pan and bake according to the package.  Baking times may be slightly longer than specified on the package.  Remove the cake from the oven, let cool and frost as desired.




Sirloin Steak with Black Soybean Salsa & Miso Orange Sauce

From the Soy Foods Council

Download PDF: Sirloin Steak with Black Soybean Salsa & Miso Orange Sauce

  • 1 cup water
  • 1 tablespoon cumin
  • Salt to taste
  • 2 cloves garlic
  • 1 tablespoon Achiote powder
  • 2 limes, juiced
  • 3-4 ounce Top Sirloin Cap Steaks
  • 2 tablespoons adobo seasoning
  • Limes and cilantro for garnish

Preheat oven to 200° F. In a small pan, add water, onion, cumin, salt, garlic, achiote, bring to a boil. Remove from heat, cool rapidly. Once cooled, add lime juice and beef. Let marinate. Place meat on rack to drain. Dust beef with adobo seasoning, place in  baking pan, bake at 200° F for 20 minutes, increase oven up to 400° F, bake an additional 10 minutes. Take out of oven, let meat rest for additional 4 to 6 minutes before serving.

To assemble: Place steak on 3 serving plates. Add soybean salsa to each plate and then drizzle with orange sauce. Garnish with limes and cilantro. Serve immediately. Yield: 3 servings

Black Soybean Salsa

  • 1 -15 ounce can black soybeans, drained and rinsed
  • 1 small tomato, diced
  • ¼ small yellow onion, minced
  • 2 large cloves garlic, minced
  • 1 tablespoon cilantro, chopped
  • 1 ½ jalapeños, minced
  • 1 ½ limes
  • 1 teaspoon smoked tomato powder
  • Salt to taste

In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapenos, mix. Juice limes, add to soybean mixture.  Add tomato powder and salt to taste. Mix gently and let set for two hours before serving.

Miso Orange Sauce

  • ½ cup raw sugar
  • ¼ cup rice vinegar
  • 8 cups orange juice
  • 1 – 2 tablespoons white miso
  • 2 tablespoons mirin
  • 1 tablespoon achiote powder
  • 2 ounces butter
  • Salt to taste

In a large heavy bottom sauté pan, over medium heat, add sugar and caramelize. Once sugar is completely dissolved and a caramel color is apparent, remove from heat and deglaze with rice wine vinegar. (Use caution as it will bubble up). Add orange juice, bring to a boil, then lower heat. Simmer until total amount of liquid is reduced to about 2 cups of liquid. Remove from heat, add remaining ingredients except butter. Mix well, cook for an additional 10 minutes on low heat. Remove from heat, strain into a holding container, whisk in butter. Use sauce within 10 to 15 minutes.


Gnocchi with Vegetables and Edamame

From the Soy Foods Council

Download PDF of Recipe: Gnocchi with Vegetables and Edamame


  • 1 ¼ pounds silken tofu, drained
  • ¼ pound Parmesan cheese
  • Salt and pepper to taste
  • 2 egg yolks
  • 1 ½ cups flour

In a food processor, add tofu and pluse until tofu is at a fine consistency. Add parmesan, salt, pepper and egg yolks until well combined. Add flour, blend until a ball is formed. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into ¾ inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain.

Fall Vegetables

  • 1 butternut squash, roasted and cut into bite size pieces
  • 3 radishes, sliced
  • 2 apples, cored and thinly sliced
  • 2 cups Brussel sprouts, blanched
  • 2 cups edamame, cooked according to package directions
  • 3 tablespoons butter

Crème Fraîche

  • 2 cups cream
  • ½ cup buttermilk

In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick.  Refrigerate until needed.

To assemble:

In a large fry pan, add 3 tablespoons butter, melt. Add gnocchi and sauté until golden brown. Add vegetables and stir until coated with butter and lightly browned, Add crème fraîche, reduce to desired consistency. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately.

Yield: 4 servings


Chicken Marsala

From the Soy Foods Council

Download PDF of Recipe: Chicken Marsala

  • ½ cup brown rice flour
  • ½ cup soy flour
  • 1 egg
  • 1-6 ounce chicken breast
  • Vegetable Oil for frying

In a small bowl, add rice and soy flour, mix. In a small bowl, add egg, whisk. Place chicken in egg, coat each side. Take chicken out of egg mixture and place in flour, coat each side. Place chicken in deep fat fryer or panfry until done. Serve immediately with marsala sauce.

Yield: 1 serving

Marsala Sauce

  • ½ cup sliced crimini mushroom
  • ¼ cup sweet marsala wine
  • ½ cup soy milk
  • 1 tablespoon vegetable oil
  • ½ to 1 teaspoon sugar
  • ¼ cup chicken stock
  • ¼ cup soft silken tofu
  • Salt, black pepper and granulated garlic to season

In a small sauce pan, add oil, heat. Add mushrooms and sauté mushroom for about 1 minute. Add marsala wine (be careful as the wine will flare up), add rest of ingredients, bring to a boil and boil for 1 minute. Simmer until liquid is reduced by half. Season with salt, black pepper and granulated garlic.


Cheesy Polenta Casserole

From the Soy Foods Council

Download PDF of Recipe: Cheesy Polenta Casserole

  • 1 16-ounce tube refrigerated prepared polenta, original flavor
  • 1 24-ounce jar marinara sauce
  • 1 cup TVP (Texturized Vegetable Protein)
  • 1 cup chopped fresh basil, divided
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese

Remove polenta from packaging and cut it into ¼-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish. In a medium, heat-proof bowl, rehydrate TVP with water according to package directions. Mix TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses. Bake in 350˚ oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil. Makes 6 servings.


Tempeh Grinder

From the Soy Foods Council

Download PDF of Recipe: Tempeh Grinder

  • 2 tablespoons oil
  • 2 packages tempeh, broken into small pieces
  • 2 tablespoons chopped onion
  • 1 teaspoon garlic, chopped
  • 2 tablespoons paprika
  • 1 teaspoon ground fennel
  • 2 teaspoons soy sauce
  • 1 teaspoon cracked pepper
  • 1 teaspoon crushed red pepper
  • 1 teaspoon basil
  • Salt to taste
  • 2 cups tomato sauce
  • 2 tablespoons Parmesan cheese
  • 4 hoagie buns, split
  • 1 cup shredded mozzarella cheese
  • Garnish with hot peppers if desired

In a sauté pan, add oil and heat. Add tempeh and brown. Add onion and garlic, stir. Cook 1 minute. Add all ingredients except last four, stir to blend. Add tomato sauce, simmer for about 20 minutes. Add Parmesan cheese (substitute dairy free parmesan cheese if desired), stir to blend. Divide mixture equally into 4, split hoagie buns and top with mozzarella cheese (substitute vegan mozzarella if desired) and pickled hot peppers. Toast in toaster oven to melt and serve immediately.

Yield: 4 servings


Apple Cinnamon Soy Pancakes

From Soy Connection

Download PDF of Recipe: Apple Cinnamon Soy Pancakes

  • 6 pounds vanilla soy milk
  • 4 pounds buttermilk pancake mix
  • 3/4 ounce cinnamon
  • 1 pound apples, peeled and diced

Pour soy milk into mixing bowl. Add pancake mix and cinnamon. Mix on low speed with wire whip until blended.

Add apples. Mix on low speed with whip until blended.

Deposit batter onto pre-heated grill and cook as directed on package. Original recipe makes 50, 4 in. pancakes.

* The amount of soy milk may vary with pancake mix. Use the sam amount of soy milk as the liquid amount stated in the package directions.



Corn and Soy Muffins

From Soy Connection

Download PDF of Recipe: Corn and Soy Muffins

  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup soy flour
  • 11/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 11 cup light soymilk
  • 2 eggs
  • 1/4 cup soybean oil (vegetable oil)

Mix flour, cornmeal, soy flour, sugar, baking powder and salt. Combine soymilk, eggs and oil; add to dry ingredients ad mix only enough to moisten.

Fill oiled muffin tins.

Bake at 400 F for 15 minutes.

Yield: 12 muffins