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TEMPEH: A FERMENTED FOOD WITH MANY BENEFITS

Tempeh is not only a great source of protein. In addition to being a great
source of protein, tempeh is a famous Indonesian dish made from the controlled
fermentation of cooked soybeans with a Rhizopus mold. Over a period of several
hundred years, Indonesians have learned to perfect the art of making tempeh.
Today, tempeh is gaining popularity around the world for its health benefits, as
well as its versatile and delicious flavor, which consumers from all backgrounds
have incorporated into their daily diets. Tempeh's nutty mushroom flavor, tasty
soy and high protein content make it a preferred food for vegetarian and vegan
consumers. Tempeh is now available in many health food stores, supermarkets, and
Asian grocery stores. One common recipe is to slice or dice the tempeh and fry
it until the surface is crisp and golden brown. Another recipe is to grate it
like cheese or use it as an ingredient in soups, spreads, salads and sandwiches.


WHY SHOULD I MAKE MY OWN TEMPEH?

 1. It is fairly easy to make your own tempeh. Soybeans are soaked overnight,
    cooked for about 30 minutes, and mixed with the tempeh starter. After an
    incubation period of 36 to 48 hours, the tempeh is ready...and fresh!
    Sometimes it can be a chore to remove the hulls from the soybeans, but
    fortunately you can now buy de-hulled soybeans, so making tempeh should be
    an even greater pleasure!
    
    
 2. What's more, homemade tempeh tastes much better than store-bought tempeh. It
    is fresh, delicious, and has a savory, nutty flavor with a firm texture.
    However, the flavor and firmness tend to diminish the longer tempeh is
    stored in the refrigerator or freezer. But when tempeh comes straight out of
    the incubator, it is THE ingredient for making the most delicious meals.
    
    
 3. You can even save money by making your own tempeh! It is about FOUR times
    cheaper than store-bought tempeh.


WHY SHOULD I EAT TEMPEH?

Tempeh is highly nutritious and contains health-promoting phytochemicals such as
isoflavones and saponins. The fermentation process actually produces natural
antibiotics while leaving the desirable soy isoflavones and saponins intact.
Tempeh is rich in high quality protein and contains all essential amino acids.
Unlike tofu, which is made from a soybean extract, tempeh retains all the fiber
of the original soybean. It's also a healthy dish for our planet, as consumers
often substitute tempeh for meat, reducing the need for land. Greenhouse gas
emissions from animal-based foods are 250 times higher than those from legumes.
Tempeh is a versatile dish, and its ease of cooking comes from the fact that it
absorbs flavors quickly while retaining a nutty flavor. Keep in mind that tempeh
can be crumbled, sliced, or even diced.


ABOUT OUR TEMPEH STARTER

Our tempeh starter contains a unique Rhizopus strain that produces perfect white
tempeh, even if you ferment it longer than 24 hours. This tempeh starter
produces a lot of white mycelium with a very nice fruity flavor. Our production
facilities are routinely inspected by the Belgian Food Safety Authority FAVV. In
addition, our tempeh starter is 100% vegan, GMO-free and kosher certified.