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, ...

Over the past 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 ...

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 ...

From mycoprotein filets to pea protein smoothies, vegans today have a veritable cornucopia of protein choices. For centuries, tempeh and tofu have been two soy-based stalwarts of vegetable protein in ...

Tofu and tempeh are increasingly common sources of plant-based protein. Regardless of whether you’re vegetarian, they can be nutritious foods to include in your diet. While both of these soy-based ...

This story first appeared on Civil Eats. Forty-two years ago, when Seth Tibbott was 26, he visited a hippie commune in Tennessee called The Farm. A vegetarian since reading Frances Moore Lappé’s “Diet ...

People in Indonesia started making this nutty-tasting bean cake hundreds of years ago. It’s made from partially cooked soybeans and fermented with a type of mold called rhizopus. If you look closely ...