The health benefits of eating soya are being brought to life by an exciting new guide packed with information and recipes, published by the Vegetarian & Vegan Foundation (VVF). The Soya Story: Everything you wanted to know about soya. The truth about how it impacts our health and the environment sets the record straight on the health and environmental issues around this much-maligned bean.

Dr Justine Butler, VVF senior health campaigner and co-author of The Soya Story says: "There is a lot of misinformation and complete bunkum written about soya. VVF get more nutritional enquiries about soya than any other subject. Every day someone asks us if soya is safe, can it harm children? Does it contain hormones?

"This 60-page full-colour guide describes the nutritional benefits of soya foods and explains what the scientific research really shows. It will leave people in no doubt that soya foods are a healthy, nutritious and safe food for people of all ages."

Co-author Tony Wardle, environmental campaigner and author of the ground-breaking report The Diet of Disaster says: "Some people attempt to condemn soya over the devastating effect soya farming has on the Amazonian rainforests, but people eating soya is not the problem; 80 per cent of the world's soya is fed to livestock so that people can eat meat and dairy."

VVF founder and director and nutritional therapist, Juliet Gellatley, says: "Soya beans are an atonishingly versatile and healthy food which can be enjoyed and savoured as part of a balanced diet. Whether it be edamame, miso soup, tofu stir-fry or a soya milk fruit smoothie - soya beans are a delightful way to add nutritious recipes to your culinary repertoire.

"Soya beans are packed with protein, good fats, fibre, vitamins and minerals and help protect us from many diseases. 'Soya bean' in Chinese means 'greater bean'. A look at its nutritional content shows that this is a most fitting title."

The guide features a wide range of tasty, inventive recipes from edamame, pea and mint soup to a dairy-free cheesecake; kind to your health and the planet.

To order a copy of the guide The Soya Story: Everything you wanted to know about soya. The truth about how it impacts our health and the environment for just £3.30 (inc p&p) send a cheque payable to VVF to Soya Guide, VVF, 8 York Court, Wilder Street, Bristol, BS2 8QH or telephone 0117 970 5190 (Mon-Fri 9am-6pm).

Sample recipe from the guide:

• 2 tbsp sunflower oil
• 1 large onion, chopped
• ½ red pepper, chopped
• 3 cloves garlic, crushed
• 1 medium courgette, chopped in half lengthways, then sliced into semi-circles
• 100g/4oz mushrooms, chopped
• 225g/8oz frozen veggie mince (eg Realeat, Fry's, Redwood and Asda own-brand are vegan) available from supermarkets and health food shops OR the equivalent weight of cooked whole lentils. (About 1 tin, drained and rinsed)
• ½-1 tsp mild chilli powder (or less to taste)
• 1 tsp paprika
• 1 tsp cumin
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp peanut butter
• 100g/4oz sweetcorn, rinsed and drained
• 100g/4oz kidney beans, rinsed and drained - if using tinned

To serve:

• 225g plain dairy-free yoghurt such as Sojasun (health stores) or Alpro Yofu (supermarkets and health stores)

• Bunch of fresh coriander, roughly chopped

Optional:

• 1 avocado, peeled and chopped
• Hot pepper sauce for those who like an extra kick!

1. Fry onion and red pepper in oil until soft.

2. Add garlic, courgette and mushrooms and cook until mushrooms are golden brown.

3. Add mince and spices and fry 4-5 minutes, stirring constantly. (If mixture sticks, add some of
tinned tomato juice.) If using cooked lentils, add at stage 6.

4. Add tinned tomatoes, tomato purée and peanut butter, stir well and simmer for 10 minutes over a
low heat.

5. Add sweetcorn and kidney beans to chilli and cook for a further 2-3minutes.

6. Mix the soya yoghurt and chopped coriander.

7. Serve the chilli hot with accompaniments of your choice (chopped avocado), plus the bowl of
coriander yoghurt on the side.