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@veline.berlin: Nie wieder frieren! 🔥❄️ SHOP NOW!! 🛍️ Link in Bio!
Veline Berlin
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Region: IT
Monday 19 October 2026 14:27:59 GMT
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If you hate tempeh, you haven't had real tempeh By @wendythefoodscientist. Tempeh (or tempe, as it's spelled in its country of origin, Indonesia) never did it for me. Then I tasted it fresh during a trip to Indonesia, and it was a completely different food. Nutty, savory, almost like mushrooms and peanut. The difference comes down to fermentation. Tempeh is cooked beans bound into one block by a mold called Rhizopus oligosporus. As it grows, the mold breaks proteins down into free amino acids, including glutamate. That's the same compound behind the savory depth of miso and soy sauce, and it's where tempeh's umami comes from. Supermarket tempeh is pasteurized and often weeks old by the time it reaches you, so much of that fresh flavor is gone. Soybeans are only the beginning. Classic soy tempeh, pan-fried until crispy and finished with a sticky glaze. Chickpea tempeh, crumbled, pan-fried and spooned over pasta. Kidney bean tempeh, sliced and seared golden. Every bean gives you a new flavor and texture. All it takes is cooked beans, a starter, a warm spot and about two days. Ready to make it yourself? Join my Tempeh Masterclass, where I walk you through the full process, from choosing your beans to growing your own starter. Want to start smaller? Download my free tempeh recipe first and try your first batch this week. Link in bio for my website. #vegan #tempeh
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