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.