Save a Seat for Soy at the Holiday Table – How to Incorporate Soy Into Your Holiday Meals

The tree is decorated, and the presents are wrapped. Stockings dangle from the mantel, and travel plans to visit family are set. Holiday magic is in the making, so as you plan your seasonal meals, don’t forget to save a seat for soy at the table.


Whether your favorite part of the meal is the Christmas ham, pecan pie, or hot cocoa at the end of the evening, soy foods can be added to boost your family’s health.


Soy is a powerhouse protein for both humans and animals. It is considered a “complete protein”, which means it contains all nine essential amino acids in amounts needed by the human body. Soy foods are a source of folate, potassium, and fiber. Soy protein and soybean oil both carry U.S. Food and Drug Administration (FDA) heart health claims due to their cholesterol-lowering effects, and soy protein is the only plant-based protein to receive a “heart-healthy” certification from the agency.


Here are some easy ways to celebrate the season with soy protein: 

-Pack your baked goods with protein by using soy flour.

-Boost your favorite hot cocoa recipe by using soymilk instead of hot water.

-Stir silken tofu in your mashed potatoes for added creaminess and protein.

-Use soybean shortening in your favorite pie crust recipe.

-Include edamame on your vegetable trays.

-Toss roasted soynuts in your homemade holiday snack mix.


There are many ways to use soybean oil, often labeled “vegetable oil”, in your holiday dishes.

-Slather a U.S. soy-fed ham in a soybean oil-based marinade.

-Use soybean oil to roast root vegetables or fry your turkey.

-Make a homemade salad dressing by mixing soybean oil with your favorite vinegar and herbs.

No matter how you consume soy, you are supporting sustainable, nutritious soy grown by the hardworking men and women producing U.S. Soy. Be sure to save a seat for soy at your holiday table this year to celebrate U.S. soybean farmers and a healthy, happy family.



Article authored and submitted by the United Soybean Board 

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