10 creative tips for using plant-based protein

Warren Wilson College’s Cowpie Café is an example of the Asheville, N.C., college’s longstanding commitment to plant-based eating. It’s a vegetarian/vegan concept that’s been in existence for 17 years, long before “plant-based” was a household word.

“I was really impressed when I heard it had been here for that long,” says Meghan Tucker, head chef of the café, who’s been there for three years. “It started with Sodexo doing a survey with students and staff, and the majority of people said they wanted a vegan/vegetarian café, and it’s been going ever since.” 

The longevity of the café—and Tucker’s own experience specializing in vegan/gluten-free/special diet cooking for a bakery and a catering company—means that the kitchen at the Cowpie Café has a high level of intelligence when it comes to working with alternate proteins like tempeh, tofu and seitan. Here are Tucker’s best tips on the topic.