vegan with a soy sensitivity
As a kid, I got diagnosed with a soy allergy; it caused me to itch everywhere and scratch until it bled, all over the body, and worse. I went through a desensitization process of weekly shots until my symptoms improved and went away.
Until last year, I could eat soy with no issue; very convenient when you’re vegan. Then it seemingly came back and caused some nasty rashes. Took me a while to identify the culprit.
Unfortunately, another round of desensitization is contraindicated for me and likely won’t work again, so I’m just having to roll with it. I really love tofu, edamame, natto, miso, soy sauce, tempeh, lao gan ma and more, so that sucks, but avoiding it has been easier than I thought.
I’m not really that fond of eating many replacement products; I like veggie pans with just seasoned vegetables and some beans or other protein the most, and I prefer oat milk to soy milk. The only things I consciously had to switch were going from sugarfree soy skyr to a sugarfree pea-based yoghurt.
Other than that, whole foods have been my friend, and there are a surprising amount of replacement products made from bean or pea protein, even chickpeas. I like the chickpea tofu I found, Beyond’s stuff is with pea protein as well, Seitan still works, and we replaced the TVP soy chunks with ones made from field beans, whose powder is also great for egg replacement in baking and for scrambled egg. Kidney beans patties are awesome, too, and red lentil stews are a comfort food to me. I can just use coconut cream instead of soy creams.
So aside from losing some of my comfort foods, this has been a rather painless switch.
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