John Myers
Lupins may be the soy substitute of the future. Patties made from the ground seeds of the plant serve as a protein-rich meat substitute. For people with gluten intolerance, lupine flour is a good alternative to wheat, spelled & Co.
From ice cream to filet: lupins
The seeds of the sweet lupine were already eaten like grain in ancient Egypt. The beautiful flowering plant is currently experiencing a revival in Europe. The small, light yellow lupine seeds look similar to corn. They contain as much protein as soy and can be processed into flour, lupine flakes, or grist. There is also lupine coffee, lupine ice cream, lupine fillet, lupine milk, and yoghurt, so that vegetarians and vegans can put together a richly set table with the protein source.
Botanically, the lupine with the strikingly colored flower spikes belongs to the legumes, just like peas and beans. It originally comes from the Mediterranean region. Since it was rediscovered in the late 1990s, it has also been cultivated again in France and northern Germany, for example. You can buy products made from lupine seeds in the supermarket all year round and use them for legume recipes and lupine recipes.
Sweet lupine is a protein bomb
Due to their high protein content (around 40 percent protein per 100 grams of lupine seeds), products made from the legume are marketed for vegetarian and vegan nutrition. Similar to soy, lupine protein can replace animal protein. Lupins also have the ecological advantage that they do not have to be imported from overseas like products made from tropical soy. You can even grow the flowering plant in your own garden. Make sure, however, that you sow the edible sweet lupine and not one of the poisonous species.
Suitable for many dishes: Cooking with lupins
If you are vegan or want to do without animal products from time to time, lupine products are the right choice for you. You can find ready-made patties, sausages, and milk substitutes made from lupins in the freezer compartment of well-stocked supermarkets or health food stores.
The legume also offers the right thing for people with gluten intolerance: bread and pastries work just as well with lupine flour, it even makes the baked goods last longer than wheat flour, but does not contain any gluten. This also applies to the coffee substitute made from lupins, which makes it a good alternative to grain coffee.
And the taste? Lupins taste neutral to slightly nutty, ideal for further processing in vegetable pans, vegetarian burgers, lupine salad, shakes, and pastries. Our lentil recipes provide inspiration for dishes, for which lupine seeds can also be used as an alternative.
