A hearty and healthy homemade Mung Bean Tempeh that’s big on flavor and easy to make. This delicious plant-based protein requires only 4 ingredients and is sure to leave you full and satisfied with a happy belly.
Marvelous Mung Beans
Mung beans are in the legume family. They are native to India but quickly spread to other areas in Southeast Asia and are a particularly popular ingredient in China. They are often used in salads, stir fries, curries, and soups.
Another common practice is sprouting mung beans. These healthy beans are versatile indeed. So why not ferment them into a nutritious tempeh?!
A Natural Probiotic
Tempeh is an Indonesian protein that is traditionally made from soy beans. This soy free version is fermented just like the original to promote healthy digestion. The fermentation process binds the mung beans into a tasty protein packed cake.
This Mung Bean Tempeh is a nutritional powerhouse. It has 5.5g of dietary fiber, 8g of protein per serving as well as being a good source of iron, magnesium, potassium, Vitamin B-6, and calcium. Additionally, it only has 106 calories per serving. Yes, this is one powerful plant-based protein!
Fermenting Container Options
Once you have mixed your cooked mung beans with rice vinegar and your tempeh starter, it is time to pack your tempeh. It’s important to press your beans tightly so a solid cake is formed. Here are some options.
- Poke several holes in a plastic baggie. Pack the treated mung beans into the bag and form a rectangular or square-like brick. Repeat the process with another plastic bag. You will have enough for 2 to 3 bags.
- If you prefer a plastic-free version, tin foil loaf pans are a great alternative. Poke multiple holes into the bottom of each pan and cut it in half so it is half the depth (see photos). Then, pack the beans inside and cover with either a tin foil casserole lid that has been cut to fit or you can use regular tin foil that has been punctured.
If you opt for the tin foil version, the loaf pans and lids can be washed and reused for future batches. Don’t worry, once you see how easy it is to make this Mung Bean Tempeh, you will likely be ready to make it again SOON! We keep our prepared pans handy!
Tempeh is a plant-based protein that packs a nutritious punch and brings incredible flavor. It can incorporated into any recipe that you would traditionally use meat or tofu. Think wraps, curries, stir fries, salads, and bowls. The list could go on! It can simply be cooked in a pan with oil or with your favorite sauce. Done!
If you’re tempted by tempeh (haha, Sorry!), it is within your reach. This Mung Bean Tempeh might be EVEN BETTER than the original. Get your mung beans and tempeh starter, and you are ready to go. Tasty homemade tempeh coming your way! Enjoy!
A healthy plant-based protein can easily be made at home with just 4 ingredients. This mung bean tempeh is a terrific vegan meat replacement.
- Rinse and sort the dry beans to make sure there isn’t any foreign objects amongst them.
- Place beans into a large pot with water and salt. Bring to a boil then reduce the heat. Cover and simmer for 25-30 minutes.
- Drain and rinse the cooked beans.
- Dry the beans completely with a kitchen towel or a paper towel.
- When the beans are dry, add the vinegar to the beans as well as the tempeh starter. Gently stir to combine the mixture well without breaking up the beans.
- Pack the beans tightly into ventilated containers (see picture) or into zip lock bags with holes.
- Place tempeh packs on the racks in your oven and turn on the oven light.
- After 24 hours the tempeh should be warm from the working cultures. Turn off the oven light.
- Allow the tempeh to sit in the closed oven for 36-48 hours. Check once every 12 hour.
- Once the beans are completely coated in white and are a solid form, the tempeh is done.
Keywords: Tempeh, Homemade, Mung Bean, Ferment
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