Category: Food > Soybeans
During World War II, as meat was rationed in many countries, a surprising ingredient became a popular substitute: soybeans. This versatile legume was championed for its high protein content and ability to mimic the texture of meat, leading to the development of various soy-based products like tofu and textured vegetable protein (TVP). These alternatives not only helped to alleviate food shortages but also introduced many people to plant-based diets, paving the way for the modern vegetarian and vegan movements. The use of soybeans in this manner not only transformed wartime eating habits but also had a lasting impact on global cuisine, making soy one of the most consumed crops worldwide today.