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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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