Over the last few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I’m ...

Whenever I lack inspiration in the kitchen, I reach for tempeh (“tempe” in Indonesian). This versatile fermented soybean cake is multi-dimensional; when deep-fried it transforms into crunchy, ...

Angeline Leong had been a vegan for several years when she started making her own tempeh, a fermented soy product popular in Indonesia. She was in need of a wholesome and tasty substitute for meat and ...

As a dietitian, I frequently meet with clients looking to follow a meat-free diet and who want to make sure they’re doing so healthfully. During our conversation, I almost always ask, “Have you tried ...