What is Tempeh? A Cultured Vegan Protein Source

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Tempeh is a type of fermented food popular in Indonesia and is traditionally made from cooked soybeans bound together by a tempeh-specific spore culture. This short one or two day fermentation process produces a firm, meaty-textured protein-rich food that is not only easier to digest, but is full of rich and savory flavors.

The ingredients used to make tempeh basically act as a food substrate for the Rhizopus mold strains which predigest the sugar, fat and protein content. These white mycelium spores weave together the legumes forming a type of "bean cake" with a pleasant mushroom-like taste and aroma. Tempeh is a great whole food addition to a health promoting diet and is ideal for those wanting to cut back on meat consumption. For many people who can't normally digest beans, tempeh is the perfect solution.

Recommended Tempeh Supplies:

Ragi Tempeh (Tempeh Starter) - 17.6oz (Pack of 6) - http://amzn.to/2aoDxuO
Tempeh Starter Culture, Cultures for Health - http://amzn.to/2a4Ut7P
WestSoy Soy Based Tempeh - http://amzn.to/1vnIvG7
Light Life Foods Organic Fakin Bacon Tempeh Strip, 6 Ounce -- 12 per case - http://amzn.to/1rw6uHK
Turtle Island Tempeh, Tofurky - Sesame Garlic - http://amzn.to/1AcFzl1
Tempeh Page: https://www.superfoodevolution.com/tempeh.html

How to Make Tempeh: https://www.superfoodevolution.com/how-to-make-tempeh.htmlj

Garbanzo Bean Tempeh: https://www.superfoodevolution.com/homemade-tempeh-recipe.html

Black Bean Tempeh: https://www.superfoodevolution.com/black-bean-tempeh.html
Additional Sourced Info:

History of Tempeh: http://bit.ly/2a6IQ1m
Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists: http://bit.ly/2a0a9Mo
Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential: http://bit.ly/1CQILGh
Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains: http://bit.ly/2agBacs
Evaluation of bean and soy tempeh influence on intestinal bacteria and estimation of antibacterial properties of bean tempeh: http://bit.ly/2a3YDdH
Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation: http://bit.ly/2aBJelL
Vitamin B12 production by Citrobacter freundii or Klebsiella pneumoniae during tempeh fermentation: http://bit.ly/1JYDcaQ
All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

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