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| This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's Split Flamingo Pea and Marrowfat Pea tempehs. |
Traditional Indonesian tempeh is made from soy beans tightly knitted together in a dense mat of white mycelium. But it can be made from other pulses too. Victoria has used two of our varieties of British-grown peas to create a local, nutritious and delicious tempeh.
Like all pulse-based foods, tempeh is an excellent source of protein. The fermentation process breaks down anti-nutrients to make vitamins, minerals, amino acids and fatty acids more bioavailable.
Tempeh naturally has a nutty, earthy flavour and carries marinades exceptionally well. Use it in sandwiches, stir fries or curries - the possibilities are endless
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
