Tempeh, Reinvented

Traditionally, an Indonesian protein, tempeh, is a fermented protein entrée. Fermented means that the beans are mixed with a “starter” – just as bread is made by adding a yeast “starter” – and are exposed to a warm environment for around 24 hours. During this time, two important things happen: 

1. The beans fuse together to form a delicious block of protein 

2. The beans are partially digested, meaning it’s easier for our bodies to absorb all of the important nutrients, AND meaning those gassy properties of beans are also broken down, eliminating the gassiness that some may experience after eating unfermented beans.