Label
All
0
Clear all filters
Appears in
The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

By Ashley Madden

Published 2021

  • About

Tempeh is made by fermenting soybeans and then packing them into rectangular cakes. Tempeh is rough and bumpy in texture with varying spots of discoloration. It’s often fermented with whole grains like brown rice or millet. I love tempeh’s earthy taste, hearty texture, and nutritional profile. It’s a fantastic source of complete protein, fiber, probiotics (gut-healthy nutrients), and iron. Keep tempeh in your fridge (noting its expiration date) or freeze for up to three months. Tempeh is found in the refrigerated section in most health food sections of the grocery store.

Part of

The licensor does not allow printing of this title