Tempeh Recipe  

June 11, 2018

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.


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


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.