Catsup

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.

These thin, flat pancakes are a cross between crêpes and omelets.

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang.

This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a 15-ounce can of beets and use it for the marinade.

Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and sometimes cloves, which adds hearty flavor.