Making your own tempeh can seem like a big step for some of you, and this tempeh recipe will help you see that it’s not really very difficult. You’ll get some deliciously fresh tempeh and perhaps further spread your fermentation wings in the process. Start today and within a day or two you can be eating your own DIY tempeh. It’s much easier than you think to make your own tempeh and there is something very satisfying about stretching your fermentation skills to include something like this which is far different than making sauerkrauts and kimchi. I understand how signing up for first time tempeh making can create a bit of hesitance, so I’ll summarize here for you so you’ll see it’s not really all that complicated:
- soak the beans
- remove the hulls (not complicated)
- cook the beans
- remove some of the surface moisture
- add vinegar and some starter spores (available online)
- form and incubate
- feel proud of yourself!
- eat and enjoy!
Traditionally tempeh is made with soybeans, so that is what I’ve used here in this recipe, but pretty much any kind of bean can be used. I haven’t tried them all but chickpeas (garbanzo) and lentils should work just fine for you. You can even mix in some grains so there is a lot of room for creativity.
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Tempeh has definitely become a staple in my largely vegan kitchen, but that doesn’t mean only non-meat eaters will enjoy it. Tempeh has a great capacity to absorb many flavors so you can marinate it in advance in your favorite sauce. Nothing beats a little BBQ sauce to make a regular meat-eater happy. When pan sautéing, I prefer to simply cook the tempeh in a little oil and then toss it with a pre-mixed sauce immediately after. Honey-mustard mixed with a little olive oil is a nice combination, or add an asian flair with soy sauce, toasted sesame oil and a little rice vinegar.
Making Tempeh Bacon can be a delicious taste treat by tossing with a little oil, smoke flavoring and maple syrup. Trust me, it’s delicious and can make for a great Bacon Lettuce and Tomato (BLT) sandwich. Tempeh Reuben Sandwiches are a great option too. Most of the time when I eat tempeh, I’m usually making a healthy salad, by preparing some lettuces and kale, cooking some tempeh, tossing the tempeh in a sauce and mixing the sauced-up tempeh into the salad. This is pretty much my favorite lighter yet satisfying meal these days!