Beans, lentils, chickpeas, peas, tempeh, seitan, nuts and seeds can all build satisfying vegan meals. Each behaves differently, so the cooking method should match the ingredient.
Lentils work in dal, soup and pie fillings. Chickpeas hold their shape in curries and salads. Tofu benefits from pressing, drying and strong seasoning, while nuts and seeds enrich sauces.
Combine protein with vegetables, whole grains and a flavourful dressing. Variety across the week matters more than forcing every ingredient into one plate.