Lupin is a legume, just like other beans, and is used in meat substitutes. The bean contains less fat than soybeans but has just as much protein. There are various types: white, yellow, and blue lupins with beautiful flowers.
Blue lupin looks almost like a pea and is quite tough. It is often used in the food industry. White lupin is larger, has a soft skin, a nutty flavor, and a firm texture without the mealiness that some other beans have.
Few people have heard of lupin. It’s been around for a while—lupin flour has long been used as a bread or product improver. Lupin flour is gluten-free, which makes it suitable for gluten-free baked goods. Recently, lupin flour and lupin protein are also being used in meat alternatives, and there’s even a lupin-based version of tempeh.
A lot of soy is grown in South America, often at the expense of rainforests or natural habitats. Lupin, on the other hand, grows well in Europe—though it’s not yet widely cultivated here.
Note: Edible lupin is not the same as the garden plant Lupinus polyphyllus, which is toxic. Edible lupin can be found at various online shops.