If you follow a plant-based diet or are interested in eating less meat, it’s a fantastic source of protein. Unlike tofu, it has a meaty, firm texture and yummy nutty flavour. As a result, it’s incredibly versatile – I love layering thin slices into sandwiches, or crumbling it up and tossing into stir fries.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
After 10 years of experimenting and making Tempeh from different beans and seeds, I’m happy to share my knowledge with you.
Join me for a 3 hour workshop at Crystal Waters Eco Village, where you will learn the foundations of making your own tempeh – much tastier then bought ones!
The cost of the workshop is $99 which includes a Vegan and GF Morning Tea and take home a packet of my 3Seeds Tempeh.