HOW WE MAKE IT
Tempeh, traditionally made from soybeans, is a fermented food that originated in Indonesia. We apply the traditional fermentation process to local ingredients, making a healthy, sustainable food option available to our community!
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What makes our tempeh so unique is the different flavor profiles coming from the mixture of quinoa and native grains and beans. It's an accessible, simple process that can be adapted to many styles and flavors!
First, we start with local sourced grains and beans and cook until tender 🫘
We then introduce the cooked ingredients to a fungus culture
Beans and/or grains are soaked, cooked, acidified with
apple cider vinegar, and then mixed
thoroughly with Rhizopus oligosporus culture.
We then kick off the fermentation process by putting the trays into an
incubator!
Cooked quinoa after mixing with the culture, ready to be put into burger molds.
Tempeh requires a humid environment and
a temperature between 85-91 degrees fahrenheit.
Our incubator makes this possible!
The mycelium networks grow, binding the grains & beans together into a dense tempeh patty or block. 24 - 36 hours later the tempeh is ready!
Our tempeh is then packaged and delivered to local restaurants, grocery stores, and farmers markets!
RECIPE IDEAS
Our tempeh is versatile and delicious in many dishes—not just burgers! Try using it as a protein in a variety of foods and be amazed at how well it's flavors transform!
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​Stir fry
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Sandwiches
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Salad
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Tacos
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Breakfast scrambles
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Curry
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Bowls
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Sliders
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Skewers
