Hey team, I am just about to study the science of getting the full essential amino-acid range in one plant-exclusive meal. While Tempeh and Tofu seem to meet the requirements, seitan (despite being extremely tasty and therefore attractive) as a protein source lacks lysine (as all grains do). See https://vegfaqs.com/seitan-amino-acid-profile/ to follow my thoughts. Now I would like to know: has anyone experiemnted so far with Seitan recipes including chickpea flour or legumes at all? I seems as if by combining the two ingredients, we can achieve a full essential amino acid profile...

Tempeh always tastes bitter to me - no matter how I prepare it. What suggestions do ya'll have to make it taste less bitter and/or make it more flavorful? TIA!