Description
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.
Ingredients
Scale
- 1 Cup Dry Mung Beans
- 3 Cups Water
- 1/4 tsp salt
- 2 Tbsp Rice Vinegar
- 1 tsp Tempeh Starter
Instructions
- 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
