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Tempeh, with its fungal, nutty density, is the most satisfying of vegetarian proteinsless alien than tofu, less gluten-mad than seitan. The delicious cakes of fermented soybeans go great in tacos, salads, eggs, and, of course, Southeast Asian dishespretty much anything. Even if you didn’t realize it at the time, you’ve probably enjoyed the traditional Indonesian-style tempeh artisan Beth May makes in Hillsborough with her company Tempeh Girl, using soybeans grown in Rocky Mount. She also supplies many co-op groceries in the Triangle with a sustainable homegrown staple.