Easy Tempeh From Scratch! Plus a Cozy Fall Meal

This tempeh recipe is so easy and satisfying to make, it takes only a few ingredients and a little patience. I really enjoy this process, and the final product is so much tastier than store bought, it's really worth a try!

Tempeh recipe
3 cups dry soy beans , soaked overnight in room temperature water
3 tablespoons vinegar of any kind
2 tablespoons tempeh starter
After beans have soaked, rub between hands to remove most of the skins, and rinse with water, this may take a few times
Boil soybeans in a large pot with plenty of water for about 45 minutes then drain and cook
Add cooled soy beans to a large bowl and stir in vinegar and starter
Place mixture into bags or containers with loose fitting lids, I used ziplock bags with holes, if using this method make sure to remove any excess air
Flatten to a single layer
Place in a warm place out of direct light, I do this in my pantry
Check progress after about 12 hours, you should see some white film starting to form, this is good! Once the white film ( mycelium) has covered the beans and formed a firm block it is ready! This may take up to 48 hours. Store in the refrigerator for a week or freeze up to two months

Mushroom gravy recipe:
2 cups mushrooms, sliced
1 yellow onion, sliced
2 cups vegetable broth
2 tablespoons mushroom powder
2-3 fresh thyme sprigs or 1 teaspoon dried
Salt & pepper to taste
Roast mushrooms in the dry pan over high heat for 3-5 minutes or until darkened and dried out by about half , then reduce heat to medium
Add onions and sauté until golden
Add mushroom powder and salt & pepper
Add broth and whisk over medium heat until thickened ( about 3-5 minutes
Enjoy!


🍄‍🟫 mushroom powder 🍄‍🟫 https://amzn.to/3Nu5ktH

Tempeh Starter https://www.amazon.com/dp/B0887YYSD3/...


Iron skillet https://amzn.to/488KaLf



As an amazon associate i earn commission on qualifying purchases