Tempeh has been used in Indonesia for thousands of years.  It’s made by cooking and fermenting whole soybeans and then packing them into a dense block or patty.

Lentils are a type of legume prized for their chewy texture and neutral flavor. They make a great addition to meals that normally include meat, such as chili and enchiladas.

Beans come in many types, from the old standby black beans, to the texture powerhouses aduki beans and chickpeas. You can use beans to up the protein content of many vegan dishes.

Like tempeh, tofu is a soy-based meat replacement that has been around for thousands of years. But instead of whole soybeans, tofu is made by curdling soy milk and pressing it into a block.

Maybe the least well-known meat substitute, mycoprotein is starting to catch on. Made from Fusarium venenatum, a naturally occurring fungus, this plant meat is much tastier than it sounds.