Tofu and tempeh, often misunderstood, take on incredible flavor when marinated and seared. Tempeh’s nutty depth makes it ideal for smoky dishes, while tofu can go sweet or savory depending on your seasoning. Pressing tofu before cooking helps it absorb marinades more effectively.
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Grains such as quinoa, farro, and bulgur add bulk and nutrients. Nuts and seeds provide texture, protein, and healthy fats. And vegetables—especially when roasted, grilled, or pickled—become the stars of the plate. Cauliflower can be transformed into steaks or buffalo-style wings; carrots can be roasted whole and glazed with spices and maple syrup.
Plant-based cooking is not about deprivation. It’s about abundance—of color, texture, and nutrients. With the right approach, you can create meals that satisfy even the most dedicated carnivores.
