Soybean

• Use soybeans to make homemade soy milk, a creamy and nutritious dairy alternative perfect for drinking, cooking, or baking.
• Incorporate cooked soybeans into soups, stews, or salads for added texture, protein, and a nutty flavor.
• Ferment soybeans to create miso paste or tempeh, which are excellent for adding umami flavor to soups, marinades, and stir-fries.
• Roast soybeans to make a crunchy, protein-packed snack or topping for salads and grain bowls.
• Blend soybeans into purees or dips, such as hummus-style spreads, for a unique twist on traditional recipes.
• Use soybeans as a base for making tofu, a versatile ingredient that absorbs flavors well and can be used in savory or sweet dishes.

• Rich in plant-based protein, making it a popular choice for vegetarians and vegans.
• Contains essential amino acids that support muscle growth and repair.
• High in fiber, which aids digestion and promotes a feeling of fullness.
• Packed with vitamins and minerals like iron, calcium, and magnesium.
• A versatile ingredient used in various forms such as soy milk, tofu, and soy flour.
• Known for its mild, nutty flavor that complements both savory and sweet dishes.

Store dried soybeans in an airtight container in a cool, dry place, away from direct sunlight to maintain freshness for up to a year. Cooked soybeans should be refrigerated in a sealed container and consumed within 3-5 days. For longer storage, cooked soybeans can be frozen in freezer-safe bags or containers for up to 6 months.