Legumes can be difficult to digest. Unless... you ferment them into tempeh. Delicious protein without the bellyache – soul food for your microbiome.
 
Tempeh is not only delicious, it is also a valuable source of easily digestible plant protein. It is most commonly made from soybeans, but we like to expand the repertoire with other, preferably local, legumes. We make tempeh from Austrian runner beans, chickpeas, black beans and even buckwheat. Delicious, versatile and packed with protein and other nutrients.
 
While conventional supermarket tempeh can sometimes leave a lot to be desired in terms of flavour, our handcrafted tempeh is wonderfully nutty and full of character. Our favourite way to eat it is also the simplest: fry it in a little cooking oil until golden, then deglaze with a splash of soy sauce. One of the quickest meals in the world – and one of the best.
 
What is tempeh?
 
Tempeh is produced through fermentation with a mould culture of the genus Rhizopus. During fermentation, the fungus develops a white mycelium that grows around the legumes and binds them together into a firm, compact cake.
 
At the same time, fungal enzymes break down components of the beans, changing their flavour and making nutrients more accessible. Fermentation can also reduce certain antinutritional compounds naturally present in legumes.
 
A win-win: it tastes good and transforms humble beans into something entirely new.
 
Benefits of tempeh
 
 
 
A great source of protein: Tempeh is an excellent source of plant-based protein. Soy tempeh typically contains around 20 g of protein per 100 g, although the exact amount varies depending on the legumes used.
 
 
A source of spermidine: Legumes and fermented soy products can contain spermidine, a naturally occurring polyamine involved in cellular processes.
 
 
Complete protein: Soy tempeh contains all nine essential amino acids, including lysine and tryptophan. These amino acids cannot be produced by the body in sufficient amounts and therefore need to be obtained through the diet.
 
 
Rich in fibre: Tempeh made from whole legumes provides dietary fibre.
 
 
Rich in nutrients: Depending on the ingredients used, tempeh can provide minerals such as iron, calcium and magnesium as well as various B vitamins.
 
 
Cholesterol-free: Like other plant-based foods, tempeh naturally contains no cholesterol.
 
 
Incredibly versatile: Tempeh has a pleasantly nutty flavour and can be fried, grilled, baked or added to stir-fries, salads, sandwiches and stews.
 
 
Net weight: 200 g
 
All our legumes come from certified organic farms in Austria.
 
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