Tempeh

An Indonesian, plant-based protein that’s made from cultured, fermented soybeans, tempeh is often used to make vegan approximations of meat staples, such as veggie burgers, bacon, and sausage. It has a more robust nutritional profile and higher protein content than tofu or seitan—its protein levels are similar to those found in many meats, and it’s incredibly nutritious even beyond its protein content. For those who didn’t grow up with tempeh and aren’t familiar, its firm texture can be very appealing, but you may need some time to acquire an appreciation for its flavor. Western treatments of tempeh often involve heavy-handed seasonings to mask its flavor. But given its easy preparation and incredible nutritional offering, it’s a good one to develop an appreciation for.