Whether you're new to cooking with tempeh. I grew up eating it as part of my regular routine, or I came here because there were so many pan-fried or baked dishes with lots of coconut amino acids in them. You'll find something tempting to eat in the recipes below.
For the newbies, Tempeh (“tempe” in Indonesian) is a plant-based protein—so high in protein; In fact, It is comparable to beef with probiotics; This is the key to prebiotics and many vegan foods. Naturally gluten-free and nut-free; It is volume, cooked It's made with cold-pressed soybeans. The starter Or let the mushrooms combine for a day or two. They do it together: literally bind the beans together and with the help of the starter mold form a solid, firm cake. Tempeh is easier to digest compared to other soy products, as fermented nutrients such as vitamin B12 and calcium are more soluble.
And how does tempeh taste? On its own, Tempeh is earthy and wonderfully nutty, but it's pretty much like a sponge, so it can absorb whatever flavor you want.
Ready for our favorite tempeh recipes? We thought you might.