Sustainably Vegan | The MOST perfect protein for vegans #cookingfromscratch #veganrecipes @SustainablyVegan | Uploaded August 2024 | Updated October 2024, 13 hours ago.
Day 05 of 100 Days From Scratch Recipes: Tempeh
Ingredients:
2 cups of dried soy beans
2 tbsp white distilled vinegar
1 packet of starter!
When buying starter, buy in small batches so it doesn’t go off. I’ve been using @culturesforhealth as they had good reviews and haven’t gone wrong yet.
• Soak soybeans over night
• Dehull your soy beans (remove skins and split) if you’re strapped for time you can pulse them in a blender once or twice.
• Drain and cook until a little over al dente
• Spread out on a baking sheet to dry and cool - some people use a hair dryer to keep the beans warm whilst drying them quickly.
• Add your vinegar and stir in
• Add your starter and stir thoroughly
• Add to the container you’ve chosen to use. Make sure to compress the beans a little. If you’re using plastic there need to be LOTS of holes for air flow. If you’re using glass, place the lid very loosely on top / ajar so air can get in. I like banana leaves or corn husks.
• Now it’s time to place in the box you’re using for the fermentation process. I use a bread proofing box at 88f (turning it off after 24 hours). You can use your oven with the light on, an instant pot of the yoghurt mode, or a wooden box. Consistency of heat is important.
• After 24 hours the tempeh will be creating its own heat which is why I turn my bread box off. You don’t want it to over heat.
• Once it’s ready, divide it into portions. I place half in my freezer and half in my fridge.
This process takes a few tries to get it right, so do some research, watch my YouTube video and give it a go! Once you have the traditional down, try making it with other beans, legumes and seeds!
I like to use peas (yellow split) because you don’t have to hull them and it saves SO much time!
Follow for day 06!
#homemadetempeh #sustainableliving #cookingfromscratch #zerowastekitchen #easyveganrecipes #sustainableeating
Day 05 of 100 Days From Scratch Recipes: Tempeh
Ingredients:
2 cups of dried soy beans
2 tbsp white distilled vinegar
1 packet of starter!
When buying starter, buy in small batches so it doesn’t go off. I’ve been using @culturesforhealth as they had good reviews and haven’t gone wrong yet.
• Soak soybeans over night
• Dehull your soy beans (remove skins and split) if you’re strapped for time you can pulse them in a blender once or twice.
• Drain and cook until a little over al dente
• Spread out on a baking sheet to dry and cool - some people use a hair dryer to keep the beans warm whilst drying them quickly.
• Add your vinegar and stir in
• Add your starter and stir thoroughly
• Add to the container you’ve chosen to use. Make sure to compress the beans a little. If you’re using plastic there need to be LOTS of holes for air flow. If you’re using glass, place the lid very loosely on top / ajar so air can get in. I like banana leaves or corn husks.
• Now it’s time to place in the box you’re using for the fermentation process. I use a bread proofing box at 88f (turning it off after 24 hours). You can use your oven with the light on, an instant pot of the yoghurt mode, or a wooden box. Consistency of heat is important.
• After 24 hours the tempeh will be creating its own heat which is why I turn my bread box off. You don’t want it to over heat.
• Once it’s ready, divide it into portions. I place half in my freezer and half in my fridge.
This process takes a few tries to get it right, so do some research, watch my YouTube video and give it a go! Once you have the traditional down, try making it with other beans, legumes and seeds!
I like to use peas (yellow split) because you don’t have to hull them and it saves SO much time!
Follow for day 06!
#homemadetempeh #sustainableliving #cookingfromscratch #zerowastekitchen #easyveganrecipes #sustainableeating
