Government pamphlets during World War I were published to help housewives adapt to wartime food rationing. Many recipes use substitutions to make “mock” versions of traditional dishes. These recipes use soybean flour as a substitute for meat, a technique also used in early vegetarian cookbooks . Modern vegetarian cooking continues this practice with recipes using soy products such as tofu, tempeh, and textured vegetable protein.
Recipe from Use soy-bean flour to save wheat, meat, and fat (Washington, DC: U.S. Dept. of Agriculture, Office of the Secretary, 1918).
