Tempeh is a vegan food product made from fermented soybeans. Before you turn your nose up at the idea of something being fermented, remember you’ve probably eaten a number of other fermented products including all alcohol, leavened bread, yogurt, buttermilk and cheeses. Fermentation adds a number of unique compounds not normally abundant in soy, in particular B vitamins. Vegans don’t always get enough B vitamins so it’s good to know good sources of these crucial nutrients along with protein, iron, calcium and trace nutrients like isoflavones and flavones that studies suggest may have preventative effects for heart disease and cancer.
We’re eating some tempeh that I see at a lot of supermarkets here in South Florida. It’s pre-marinated in a variety of flavors. We especially like this one (shown below)
I usually treat it like bacon except that it’s actually good for you.
I browned it lightly in a non-stick skillet and wrapped it up in a cabbage leaf with greens, bell pepper, and some Follow Your Heart sesame miso dressing that we’ve been enjoying for salads.
I’m a big fan of tempeh and I hope you’ll get to know it a little better if you’re not friendly already. It’s awesome!
This is Christie, signing off.