In 2017, TV personality and restaurateur Chef Ming Tsai and his family received the world-shaking news that his wife, Polly, had been diagnosed with Stage 4 lung cancer. While they explored medical treatment options at the Dana-Farber Cancer Institute, Polly made the life-changing decision to transition to a strict vegan diet with the hope of lowering inflammation by using food as medicine. In the midst of supporting his wife’s cancer battle, raising two kids, and running a restaurant, Tsai did what he does best: cook.
But, as he dove into this new world of cooking all plant-based food, he found that there was a lack of healthy fast, savory meal replacements. “I was quickly disappointed by the variety and quality of the options on the market,” Tsai told