April 4, 2019, on behalf of the Taiwan Vegan Academy, Dr. Karunas Zhu,
President of the Taiwan Vegan Academy, was honored to invite Dr. Susianto
Tseng, founder of the WVO World Vegan Organization, to officially launch the
first WVO Vegan Kitchen! Lin Hongchi, former legislator, also attended the
opening ceremony and praised the veganism that is rapidly growing locally and
About a decade ago, under the impetus of legislator Lin, all parties were
gathered to pass the vegetarian label certification in the Legislative Yuan to
promote vegetarian and vegan food safety and healthy diets. Lin applauded the
fact that vegetarian education has greatly improved. Even public schools have been willing to accept going meatless
once a week, which was not possible for parents to agree to in the past!
Vegetarianism and veganism have gradually broken away from image of being
unhealthy, which represents a new way to reverse disease and the best way to
practice environmental protection and respect for all life.
The grand opening ceremony of “the FIRST WVO Vegan
Kitchen" was launched by legislator Lin Hongchi, Dr. Susianto Tseng and
Dr. Karunas Zhu. President Susianto announced excitedly, “The SECOND WVO Vegan
Kitchen will soon be opened in Jakarta!"
In this celebratory and bustling
event, President Susianto Tseng delivered certificates of appointment to the
first Young Vegan Ambassador of the WVO: Lew Zhen Wei and Chair of the WVO
Bangladesh: Tony Lew.
Amid the roaring applause for the awards, everyone could smell
the irresistible creamy
curry tempeh made by the Ambassador of the WVO, Chun-chi Huang. He generously
shared the recipe for “Southeast Asia Curry Tempeh” – Red & yellow curry,
fresh lemongrass, a little salt, soy sauce, scallops, carrots, potatoes, and king
oyster mushrooms mixed with rice noodles cooked by President Karunas Zhu. Every
bite was full of rich, homey flavors
blended with fresh tempeh; we started drooling just by looking at it!
afternoon of April 4, 2019, Dr. Susianto Tseng, the father of Tempeh, was
invited to deliver a speech entitled,
"Tempeh Production and Nutrition Analysis” at National Taiwan University where
WVO HQ located. Dr. Tseng mentioned that Tempeh originated in the 18th century
in the Indonesian royal household. The Chinese name of tempeh was created by
Dr. Susianto Tseng using two Chinese characters which sound like “tempeh” and
mean, “the treasure from heaven.” This Indonesian national treasure is rich in
protein, antioxidant capacity and suitable as a vegetarian supplement food.
Susianto Tseng, who teaches at STIKES Kuningan - Indonesia, said, "Many
people are still worried that vegan diets could lead to nutritional
deficiencies. In fact, the highest protein is not in eggs, or milk. The protein content in Soybeans
are 34%, and Green Beans are 24%,
comparedtoonly 12% in eggs. " In his slide show, he compared
the protein content in foods (see Figure 1). "Tempeh" is
a masterpiece of soybean fermented food. In addition to high protein, tempeh is
rich in calcium, phosphorus, iron and vitamin A. Please see the comparison
table of Tempeh to meat nutrition (Figure 2). Although spinach has more iron
than tempeh, the fermented tempeh enzyme is active, which helps it to be easily
digested and absorb calcium, phosphorus, iron, and vitamins! In
addition to high nutrition values and absorption, tempeh contents healthy
unsaturated fat. In contrast to meat, which contains saturated fat and raises cholesterol
levels. Evidenced shows that higher intakes of saturated fat increase the risk
for cardiovascular disease. The benefits of tempeh are inexhaustible. We can’t
appreciate more to this magnificent gift from heaven!
tempeh manufacturer who was invited to take part in the event felt overjoyed to
be on the same stage with Dr. Susianto Tseng. The founders of Xiang Heh Jia
Biotech (翔鶴佳) came all the way
from Kaohsiung, and shared their organic tempeh products, such as tempeh
snacks, tempeh shredded floss and tempeh fermented bean curd, as well as others.
They hope to design a series of innovative tempeh products which can be popularized
in Taiwan! Su Xinren, founder of Yibu Tempeh, once discovered the nutritional
benefits of tempeh, and then decided to develop quality tempeh by researching
bean species, origins, temperature, enzymes,
and water quality. Perfecting each element is the key to producing quality
tempeh. Dr. Susianto pointed out that Indonesia is often regarded as the
world's largest producer of Tempeh and the second largest is the Netherlands.
Each year, Indonesia consumes about 2 million tons of soybeans, and 40% of it
is used to produce Tempeh!
Karunas Zhu concluded that promoting veganism is a lifetime mission and will
need the support and dedication of everyone! Following the steps of Dr.
Susianto and Dr. Karunas, partnerships of the World Vegan Organization (WVO) have
grown to 23 countries. Let us join hands to spread this green power to every
corner of the world!