(You may keep this water and feed it to the plants). Soak the beans overnight or for at least 8 hours. If you have attempted the mixed rice tempeh, I would love to know what you thought of the taste.Ģ cups dried soybeans (or 5 cups cooked soybeans)ģ/4 teaspoon rhizopus mould (tempeh starter) I haven’t given this a try I am not sure about a boozy tempeh! But some might like it. Other variations that I have not personally tried make us of seeds like sunflower or sesame seeds (to which I am allergic) and rice combined with the soybeans.Īpparently, adding brown rice with the soybeans produces a somewhat alcoholic tempeh from the fermentation. The procedure is pretty much the same for these. Then mix in the mould and proceed as for the rest of the recipe.Ĭhickpeas along with lentils and other legumes make great soy-free options for tempeh. If using okara, you would just add a quarter of the amount of vinegar to the pulp and warm it up to about 35☌elsius (or 95☏ahrenheit).

It was found to be edible and tempeh was born. The discarded soybean pulp caught the spores and grew around the pulp. In fact, this is how tempeh was discovered in Java, Indonesia, during the production of tofu. If you make soymilk or tofu at home, a good way to use up the okara, that is the leftover soy pulp, is to make tempeh with it. Making tempeh with other beans, legumes or grainsĪpart from soybeans, tempeh can also be made with other beans, legumes, grains, or a mixture of these along with some seeds added in for extra nutrients, taste and texture. If you plan on making soy-free tempeh, you may want to get the soy-free tempeh starter in Canada from here and the U.S. They ship internationally.Ĭanada and U.S.: You can find Tempeh Starter on Amazon for Canada and the U.S. This is from where I buy mine and I have always gotten excellent white tempeh with no black spots. Where to buy the Rhizopus mould (tempeh starter)?Įurope and International: I really recommend buying the mould from here. It also adds to the characteristic nutty mushroom flavour of the resulting tempeh. The vinegar is needed to provide a slightly acidic environment that favours the growth of the mould. The fermented taste is less pronounced but I do not mind this at all as once the tempeh is seasoned and cooked, this is barely noticeable. Not adding the vinegar at the start does result in a slightly different tasting tempeh.

But if you are using a pot like I do, then I find it to be a lot more efficient to only add the vinegar at the last stage of cooking. I guess if you are using a pressure cooker, you can add the vinegar right at the start. The acidity considerably slows down the cooking process. When vinegar is added at the beginning, I’ve noticed that the beans take far longer to cook. This results in a smooth and creamy texture something that you will not get with store-bought tempeh.Īdding vinegar at the last stage of cooking. So, I cook the beans to the softness that I would usually consume them. I figured since I am making my own tempeh, I might as well make it the way I like it. The previous instructions I used to follow would get the beans to remain at a crunchy consistency. I like to cook the beans until they are soft but not mushy. In fact, what I have noticed is that the dehulled beans take a whole lot longer to boil and they do not become as soft and smooth as when they are boiled with their hulls on.Ĭooking the beans to be how you like them. But this is very time consuming and as it turns out, a rather unnecessary process as I’ve made successful tempeh even without dehulling the beans. Then pour them out and keep doing this until most of the beans are dehulled. This is done by massaging them into the water until the hulls would float up.

If you don’t have a grain mill, after soaking the whole beans overnight, the original method instructs to dehull the beans by hand. Here are the things that I do differently now:

Tempeh sauerbraten recipe