Soy Protein Recipes

Cooking and baking with Shaklee Instant Protein Soy Mix is the versatile way to add all the benefits of soy protein to your family’s daily diet. Try these delicious recipe ideas for a good start.

Twenty-five grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease*.

Two tablespoons of Instant Protein Soy Mix provide 16 grams of soy protein. Shaklee Instant Protein Soy Mix contains no added artificial flavors, sweeteners, colors, or preservatives.

Click a recipe link to jump to that recipe

Tuna Patties

Ricotta Stuffed Squash

Lasagna

Vegetarian Chili

Molasses Honey Ginger Cookies

Breakfast Cake

Peanut Butter Fudge Crunch Apples

Peanut Butter Chocolate Chip Bar

Mixed Berry Bar

Tropical Morning Blast

Orange Smoothie

Mixed Berry Smoothie

JOEY'S FAVORITE SOY PROTEIN TUNA PATTIES by Cara Bennett

6 tablespoons Instant Protein Soy Mix

2 6-ounce cans of tuna in water, drained

5 tablespoons mayonnaise

1 egg or 1 egg white

1/4 cup bread crumbs

salt and pepper to taste

In a medium bowl, mix all ingredients together. Form into patties about 3 inches in diameter. Lightly coat a large skillet with olive oil. On medium heat, cook patties about 4 minutes per side, until lightly browned. Serve plain or with your favorite tartar sauce. Makes about 8 patties

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

RICOTTA STUFFED SQUASH  by Cindy Thorne

8 tablespoons Instant Protein Soy Mix

8 large patty pan squash, ends trimmed,

halved horizontally

2 tablespoons olive oil

1 small onion, finely chopped

1 clove fresh garlic,minced

1 10-ounce package frozen chopped spinach,

thawed and squeezed to remove moisture

2 eggs

1 15-ounce package low fat ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon dried Italian herbs

1 tablespoon chopped fresh parsley

Preheat oven to 350°F.

Scoop seeds from squash halves. Steam squash for 5 minutes, then set aside. In a medium bowl, combine eggs, ricotta, Instant Protein Soy Mix, Parmesan, Italian herbs, and parsley. Set aside. Heat olive oil in a small skillet. Sauté onions and garlic for 1 minute. Add spinach and cook for another minute. Remove from heat and stir spinach mixture into the ricotta mixture. Fill each squash half with 3–4 tablespoons of stuffing, arranging filled shells in a baking pan. Bake uncovered for 30 minutes, or until squash is soft and stuffing is heated through. Makes 8 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

LASAGNA

6 tablespoons Instant Protein Soy Mix

1 cup water

1 pound part skim ricotta cheese

2 cups mozzarella cheese, shredded

1/2 pound lean ground beef

1/2 medium onion, chopped

2 cloves garlic,minced

1 cup mushrooms, sliced

1 jar (26 oz) Healthy Choice®* pasta sauce

1/2 teaspoon oregano, dried

1/2 teaspoon basil, dried

8 ounces lasagna noodles

In a blender combine the Instant Protein Soy Mix, water and ricotta cheese and blend until smooth. Stir in 11/2 cups of mozzarella cheese and set aside. Cook lasagna noodles according to package; set aside. Brown ground beef in skillet, draining fat and reserving meat. In the same skillet sauté onion, garlic, and mushrooms until softened. Add pasta sauce, reserved meat, oregano, and basil. Stir until well combined. In a 13 x 9–inch baking pan, spread a small amount of pasta sauce on bottom of pan. Place three of the noodles in pan; layer sauce and ricotta cheese mixture. Repeat layers. Top with final layer of noodles, sauce, and remaining 1/2 cup mozzarella cheese; cover and bake at 350°F for 40 minutes, or until bubbling. Makes 8 servings

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

VEGETARIAN CHILI

10 tablespoons Instant Protein Soy Mix

4 teaspoons olive oil

1 cup onion, chopped

1 can (141/2 oz) Mexican-style diced tomatoes

2 cans (141/2 oz) vegetable broth

1/2 cup bulgur (cracked wheat)

1/2 cup green pepper, chopped

1 can (151/4 oz) kidney beans

1 cup frozen corn

11/2 teaspoons chili powder

Salt to taste

Heat oil in a saucepan or Dutch oven and cook onions about 5 minutes or until soft. Stir in tomatoes, 1 can of vegetable broth, bulgur, and bell pepper; bring to a boil. Reduce heat and simmer, covered, stirring as needed,until bulgur is tender, about 10 minutes. Add beans, corn, and chili powder. Mix second can of vegetable broth with the Instant Protein Soy Mix and then stir mixture into chili. For thinner chili, add additional vegetable broth or water, as desired. Makes 8 servings

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

MOLASSES HONEY GINGER COOKIES by Nan Buchanan

8 tablespoons Instant Protein Soy Mix

1/2 cup shortening

1/2 cup sugar

1/4 cup molasses

1/4 cup honey

1 egg yolk

11/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Preheat oven to 350°F.

Cream together shortening, sugar, molasses, and honey. Add the egg yolk and mix well. In a separate bowl, sift together the remaining ingredients. Stir flour mixture into shortening mixture. Form dough into a disc shape, cover with plastic wrap, and refrigerate for at least 1 hour. On a lightly floured surface, roll dough out to 1/4-inch thick. (Use more flour if dough is sticky.) Use cookie cutters to make shapes and transfer onto lightly greased cookie sheets. Bake 8 to 10 minutes, until  edges are set and middles are still soft. Do not over-bake. Let the cookies cool on the baking sheets until they are firm, then transfer to a rack to cool completely. Decorate with confectioners’ sugar icing and Shaklee Fiber Plan® Daily Crunch™,if desired. Makes about 2 dozen medium-size cookies.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

14 KARAT WHEAT PROTEIN BREAKFAST CAKE by Elaine Smith

For the cake

16 tablespoons Instant Protein Soy Mix

2 cups sugar

1 cup olive oil

5 eggs

1 teaspoon vanilla

3 cups grated carrot (about 3 carrots)

2 cups wheat flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup raisins

1 cup chopped walnuts or pecans

For the OPTIONAL topping

1/2 cup Shaklee Fiber Plan® Daily Crunch™

1/2 cup quick-cooking oats

1/2 cup brown sugar

1/4 cup olive oil

Preheat oven to 350°F. Coat a bundt pan with nonstick cooking spray, then lightly flour. In a large bowl, beat together sugar and olive oil. Add eggs one at a time, beating after each. Add vanilla, mixing well. Stir in carrots. In a smaller bowl, mix together flour, Instant Protein Soy Mix, baking soda, cinnamon, and salt. Stir into wet ingredients, mixing well. Stir in raisins and nuts. If making the topping, combine 3/4 cup of the cake batter with topping ingredients. Spread topping evenly into the bottom of the bundt  pan, then cover with remaining cake batter. If not making the topping, pour batter into the bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, then remove from pan and allow to cool completely. Makes 14 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

PEANUT BUTTER FUDGE CRUNCH APPLES by Wendy Osterbaan

16 tablespoons Instant Protein Soy Mix

2 cups Shaklee Fiber Plan Daily Crunch

1 cup natural peanut butter

1 cup granola cereal with raisins

1 cup maple syrup

1/2 cup flaked coconut

8 Popsicle sticks

8 medium apples

In a large bowl, mix Instant Protein Soy Mix, peanut butter, granola, syrup and coconut. Place Shaklee Fiber Plan Daily Crunch in a small bowl. Insert sticks into apples. Using a butter knife, spread peanut butter mixture evenly onto the apples. Roll in Shaklee Fiber Plan Daily Crunch. Refrigerate 1/2 hour before serving.  Makes 8 apples.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

PEANUT BUTTER CHOCOLATE CHIP BAR

16 tablespoons Instant Protein Soy Mix

11/2 cups Shaklee Fiber Plan Daily Crunch

1 cup quick cooking or old-fashioned oats, uncooked

3/4 cup honey

1 cup peanut butter

21/2 teaspoons vanilla flavor extract

2/3 cup chocolate chips

Combine Instant Protein Soy Mix, Shaklee Fiber Plan Daily Crunch, and oats in large bowl and set aside. Bring honey to a boil on stovetop. Remove from heat and stir in peanut butter and vanilla until smooth. Immediately add honey mixture to dry mixture until well incorporated. Refrigerate for 20 to 25 minutes. Stir in chocolate chips and press into 8 x 8–inch square pan. Refrigerate approximately 20 to 25 minutes or until firm. Cut into 12 bars and serve. Store bars in an airtight container. Makes 12 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

MIXED BERRY BAR

10 tablespoons Instant Protein Soy Mix

1 cup Shaklee Fiber Plan Daily Crunch

1 cup Post® Grape Nut® Flakes*

1 cup rolled oats

11/2 cups dried fruit mix (cranberries, raisins, or any other dried fruit)

11/2 teaspoon cinnamon

1/3 cup sliced almonds

1 cup honey

1/3 cup orange juice concentrate

Combine Instant Protein Soy Mix, Shaklee Fiber Plan Daily Mix, cereal, oats, dried fruit mix, cinnamon, and almonds; set aside. Bring honey and orange juice concentrate to a boil on stovetop and remove from heat. Immediately combine honey mixture with cereal mixture. Press into 8 x 8–inch square pan and refrigerate for 45 to 50 minutes or until firm. Cut into 12 bars and serve. Store bars in an airtight container. Makes 12 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

EASY TROPICAL MORNING BLAST by Sheryl Menah

8 tablespoons Instant Protein Soy Mix

2 cups orange juice

1/8 teaspoon vanilla extract (optional)

1 ripe mango, peeled, cut into chunks and frozen

1 cup sliced strawberries, frozen

1 medium ripe banana, peeled

1 cup ice

Add about 3/4 of the orange juice, Instant Protein Soy Mix, vanilla and mango to a blender. Pulse until smooth. Add remaining orange juice and strawberries, pulse until smooth. Add banana and ice, pulse until smooth. Makes 4 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

ORANGE JEWELS SMOOTHIE by Ruth Parreira

8 tablespoons Instant Protein Soy Mix

1 6-ounce can frozen orange juice concentrate

1 cup milk

1 cup water

1/3 cup sugar

1 teaspoon vanilla extract

1 cup ice cubes

Combine all ingredients in a blender. Process until smooth. Makes 4 servings.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page

MIXED BERRY SMOOTHIE

2 tablespoons Instant Protein Soy Mix

1/4 cup 2% milk

1/3 cup low fat yogurt

3 tablespoons sugar or honey

11/4 cups crushed ice

1/3 cup sliced strawberries or about three whole strawberries, fresh or frozen

1/3 cup raspberries, fresh or frozen

1/4 cup blackberries, fresh or frozen (other fruits can be substituted such as banana, mango, etc.)

Combine milk, yogurt, Instant Protein Soy Mix, and sugar in a blender and blend on high. Add fruit and crushed ice and blend on highest speed until smooth. Makes 1 serving.

N u t r i t i o n a l   I n f o r m a t i o n

Return to top of page