Em­peh

The Guardian - Feast - - Feast -

ei­tan

This east Asian wheat gluten prod­uct is a go-to meat sub­sti­tute. Some ve­gans take is­sue with the idea of want­ing to em­u­late meat-eat­ing in any way. Oth­ers em­brace how sei­tan can be sliced, mar­i­nated, braised, bar­be­cued, stewed and oth­er­wise meatishly han­dled. Where tofu is co­ag­u­lated soy milk curds, tem­peh is whole cooked soy beans fer­mented into a savoury “cake”. The flavour is nutty but neu­tral (like tofu, it can go any­where you want it to) and the tex­ture pleas­ingly dense. It’s easy to make, too. You need goodqual­ity soy beans, a starter cul­ture (try a health­food shop), an airy con­tainer (Kitchn says per­fo­rated zip­top bags do the trick nicely) and a warm spot in which to leave it. Try tem­peh charred or finely sliced and fried un­til crisp. It makes a mean savoury crum­ble, too.

Derek Sarno, the US chef be­hind Tesco’s new plant-based range, says he hasn’t met a mush­room he’s

Umami eight loss

López-Alt’s first monthly foray into ve­gan eat­ing saw him lose 4.5kg (10lbs) and 80 points of choles­terol. Con­verts to plant-based eat­ing var­i­ously speak of clear skin, in­creased en­ergy lev­els, eased di­ges­tion, and bet­ter odds against heart dis­ease and di­a­betes.

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