Add tempeh and continue to cook for 4-6 minutes until tempeh begins to turn golden brown. Stir in mushrooms, thyme and vegetable stock. Add tomato sauce, stir and bring to a boil.

Tofu and tempeh, both soy-based proteins, offer unique health advantages. Tofu is light and versatile, promoting heart health ...

Heat 4 tablespoons of oil with a large pinch of salt in a frying pan over a high heat. When the oil is shimmering, add half the tempeh and fry until golden, about 3–4 minutes, then drain on a ...

Tempeh (TEM-pay) originated in Indonesia sometime before 1800, where the word was used to refer collectively to any type of fermented legume bound together into compact cakes. Today, soybean ...

15ml light soy sauce 15ml rice wine ½ tsp finely ground black pepper 200-250ml unsalted vegetable stock 20ml cooking oil Fresh coriander sprigs 1 Put the fen si in a wide bowl and add cool water ...

Tempeh has been around for centuries and is an ancient food from Indonesia, so it's had time to morph and develop around the world. The seven main types of tempeh use a variety of beans beyond soy.

UK tempeh brand Better Nature has secured £1.1 million to accelerate the growth of its product range internationally.

Some of Squirrel and Crow’s tempeh varieties. Tibbott was 40 years ahead of the curve. With the popularity of plant-based burgers and fermented foods on the rise, tempeh is having a moment.