Summer Tempeh Recipe  

Have you ever tried tempeh? Tempeh originally came from Indonesia. It is made from fermenting soybeans using a mushroom, the Rhizopus Oligosporus, which is part of the Zygomycota class of fungi. This process makes it much easier for the body to assimilate the protein (up to 90% more!). Tempeh is therefore an amazingly high source of plant-based proteins! Because it is fermented, tempeh is also good for your second brain: your intestines. After all, two healthy brains are better than one!

Tempeh can be used with a wide variety of sauces, whether they are sweet, salty, spicy or acidic.

Tempeh can be added to all sorts of dishes, include noodles, rice and salads!

 

Here is a delicious and easy recipe you can try today!

Summer tempeh recipe

Cut 1 package of tempeh into small cubes and marinate for 24 hours.

Marinade:

¼ cup balsamic vinegar
½ cup maple syrup
4 garlic cloves
fresh thyme and rosemary to taste
some olive oil
salt and pepper

Directions:

Stir fry the marinated tempeh until the liquid caramelizes. Serve with wild rice, green peas and sautéed mushrooms. Season the mushrooms with some miso and lemon juice.