To make seitan, the flour has to be “washed” several times with water to remove the starch present. During the process, the dough is kneaded, twisted and knotted to form a network of gluten. Seitan soaks up flavours well and can be used in a variety of cooking methods like grilling, baking and stir-fries.

Portobello mushrooms have a truly unique flavour profile. These brown beauties taste like beef — when seared, a meaty umami flavour is created. As such, portobello mushrooms are deeply satisfying for meat-free burgers and steaks.

Tofu is produced by adding a coagulant to soy milk to make it curdle. For meat-free cooking, opt for extra-firm tofu as its texture is closer to meat. To amp up on the meaty texture, freeze and thaw your block of tofu. It can then be cubed or crumbled to be included into your cooking.

Along with its distinctive shaggy appearance, Lion’s Mane is known for its myriad health benefits like boosting brain function and lowering inflammation. With its delicate taste and fine texture, it can taste like crab or even lobster.

Banana blossoms are typically used in Southeast Asian cuisine. As banana blossoms are fibrous, it can soak up flavours well and can be seasoned to taste like meat. The inner part of the banana blossom is edible and is frequently used in curries and soups.

Lentils are a hardy legume that you can keep as a pantry staple as it can add bulk to create a hearty and scrumptious meal. Rich in fibre, lentils assist in your bowel movements and are beneficial to your gut microbiome.

Hailing from Indonesia, tempeh is essentially a block of soybeans that have been fermented. Tempeh packs a punch of protein into your diet and has a nutty taste to it. To get the best out of your tempeh, boil it for a few minutes so it's less bitter and absorbs marinates more readily.

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