"Tempeh?... Is it Good?"

By: Gabriela Cimadevilla

@that_environmental_witch


It’s definitely an acquired taste, however-- it’s damn good.

Tempeh, the national dish of Indonesia, is traditionally soy-based. In hopes of adding more to its nutritional content, we tweaked the recipe and began experimenting with other varieties of beans. Along the way, we discovered that adzuki beans, black beans, black-eyed peas and green lentils were our preferred choice, adding to the benefits of tempeh and [more importantly] the flavor of tempeh.


Adzuki beans enhance the tang of the tempeh, giving it a tart sweetness. Sprinkled with pink himalayan salt, it becomes even more bold to the tongue.


Black beans add a citrusy note, perfectly paired with a mojo marinade.  


Green lentil tempeh, our best seller, is juicy and almost reminiscent of heme (the bitter, yet savory taste of iron you get when eating beef).


And black-eyed peas give the tempeh a taste sort of like... a fermented potato. Sounds weird, but let’s be honest, potatoes are the s*** y’all.


Truthfully, everyone tastes tempeh differently. Some will say they taste the mushroom aspect of it while others will argue “it tastes JUST LIKE MEAT!” Although not intended to serve as a meat substitute, it is an essential part of vegetarians’/vegans’ diets, due to its high protein content. One block of tempeh, typically 6 oz, can have anywhere between 23-30 grams of protein! Whether you carry a plant-based diet or if you’re a carnivore, tempeh compliments any meal and any cuisine, especially when you get creative with it.


Stay posted for future blog posts featuring recipes, facts and glimpses into tempeh’s unique history. Meanwhile, chow down on our tempeh, aka the perfect snack, and show us how you enjoy it by tagging us on Instagram and/or Facebook!