Time for Tempeh
If you follow a vegetarian or vegan diet tempeh is probably nothing knew to you. This product, made from soya beans that are cooked and fermented, is a useful source of protein for those who don’t eat meat or animal products. Tempeh has more texture than tofu, and it taste is more nutty.
As well as providing protein, tempeh is a useful source of minerals like manganese and magnesium, and also vitamins such as B2, B3 and B6 (used to produce energy in your body, among other functions). As tempeh is fermented, it can be used similarly to yoghurts and cultured milk drinks to support gut bacteria which in turn are important for healthy digestive function. Tempeh makes a great addition to stir fries and in anything from tacos to chilli – and any leftovers can make a healthy snack the following day.
Tempeh is particularly popular in Indonesia where it’s sold in local markets from big vats (the photo for this post was taken in Balinese market) – not quite the sanitized packaging we’re used to in the UK!
If you’ve not tried tempeh before we’re going to have a tasty recipe for you to try tomorrow!