Black Bean Tempeh Soy-Free

You’ll love this Soy-Free Tempeh Recipe. It is worth the time and patience. 

Tempeh originated from Indonesia, Java Island, which is one of the very few soy products not created from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is an excellent way of adding more beautiful textures to your meals. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.  

Instead of soybeans, I am using black beans in this Tempeh recipe. You could use any beans. It is a beautiful alternative to soy. The white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed with your favorite vegetables. 

The Tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe, and you will be greatly rewarded, I promise! It is way better than store-bought, GMO-free, and unpasteurized. 

I hope this Tempeh recipe is helpful and it inspires you to create your version of Tempeh. For more fermented foods check out my favorite German Sauerkraut or my must-try Kimchi recipe. 

Stay well and healthy. 

White beans are used in this recipe video, but the method is the same.

Black Bean Tempeh Recipe

maricelsvegancrush.com
How to make tempeh from scratch with black beans instead of soybeans.
Course Appetizer, Side Dish
Servings 250 g

Ingredients
  

  • 250 g black beans
  • 1 tsp tempeh starter
  • 2 zip locker bags

Instructions
 

  • Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging them into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
  • Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Once the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
  • Drain the water and let it completely cool down.
  • Add the tempeh starter and mix until well cooperated.
  • Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
  • After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
  • After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
  • Transfer the tempeh cakes to airtight bags or containers and store them in the refrigerator for up to 1 week.
  • You could also make a bigger batch and freeze your tempeh for up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing it in the freezer.

Notes

Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes!
When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend processing your tempeh by cooking, steaming, baking, etc. before you consume it.
Keyword soyfree, vegan, vegetarian

Fermented Coconut Yoghurt – VEGAN

 

Homemade vegan coconut yogurt is easier than you might think! 

This yogurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious. It can be enjoyed for breakfast, lunch with berries or drizzled on top of wraps, supper with curries, or dessert as a delicious frozen yoghurt! The recipe is super easy, and it requires only minimal active hands-on preparation time.

Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your yogurt to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.

A finished yogurt can also be used as a starter for your next batch. If you have never made yogurt before, you can use store-bought yogurt instead. There are numerous dairy-free yogurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yogurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.

Creamy, tangy, thick and simply delicious. Happy creating!

Fermented Coconut Yogurt

Course Breakfast, Dessert

Equipment

  • cheese cloth
  • Blender
  • glass jar
  • wooden spoon

Ingredients
  

  • 1 cup coconut milk full fat
  • 1 capsule vegan probiotic

Instructions
 

  • Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize glass jars by rinsing thoroughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients.
  • Empty your probiotic capsule into the coconut milk. Use a wooden or plastic spoon/spatula.
  • Cover the mixture with cheesecloth and secure with a rubber band. Let the yogurt activate for 24hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.
  • Enjoy with berry compote. Keep in the fridge for up to 5 days.

Notes

The yogurt's texture and tanginess will vary with each batch. It is based upon the coconuts and how thick the meat is, how much water there is, and how strong the probiotics are that you are using. Experiment with different brands to see what work for you.
Keyword raw vegan, gluten-free, vegetarian

Banana Fruit Leather, Raw Vegan Dehydrator Snack

Homemade raw vegan banana fruit leather made easy with the dehydrator. 😋 Ideal Snack for a quick energy boost for in between or to take with you when hiking. Healthy, rich and tasty!

 

Apple and Banana Fruit Leather

Course Snack

Equipment

  • Blender

Ingredients
  

  • 4 pieces ripe bananas
  • 5 pieces pitted dates
  • 1 Tbsp psyllium husk powder

Instructions
 

  • Process everything in the mixer into a uniform, thick mass.
  • Place baking paper on one of the racks and distribute the fruit mixture evenly.
  • Dehydrate at 40° for approximately 13 hours.
Keyword raw vegan, gluten-free, vegetarian

Carrot Flaxseed Cracker Raw Vegan, Dehydrator Snack

Homemade raw vegan carrot flaxseed cracker made easy with the dehydrator.  Ideal Snack for a quick energy boost for in between or to take with you when hiking. Healthy, rich and tasty!

 

Carrot Flaxseed Cracker Raw Vegan

Course Snack

Equipment

  • Blender

Ingredients
  

  • 4 pieces carrot roughly chopped
  • 2-3 Tbsp flaxseeds
  • 2 Tbsp lemon juice
  • 1 Tbsp psyllium husk powder
  • 4-5 Tbsp water

Instructions
 

  • Process everything in the mixer to a thick even consistency.
  • Place baking paper on one of the racks and distribute the mixture evenly on it, about 5 mm thick.
  • Then, pre-cut 12–15 pieces and dry them for about 13 hours at 40 °.
Keyword raw vegan, gluten-free, vegetarian

Nori Power Sticks Raw Vegan, Dehydrator Snack

Homemade raw vegan nori power sticks made easy with the dehydrator. 😋
Perfect for a quick energy boost for in between or to take with you when hiking. Healthy, rich and tasty!

 

Raw Vegan Nori Power Sticks

Course Snack
Cuisine fusion

Equipment

  • Blender

Ingredients
  

  • 150 g sunflower seeds
  • 30 g walnuts
  • 2 Tbsp flaxseeds
  • 2 Tbsp sesame seeds
  • 2 pieces red or yellow bell pepper roughly chopped
  • 3 pieces sundried tomato
  • 1 Tbsp lemon juice
  • 4 pieces nori sheed

Instructions
 

  • Combine everything, except the nori sheets, in a blender and pulse until combined.
  • Halve nori sheets lengthways and add about 2 tablespoons of the filling evenly and roll up.
  • Dehydrate at 40° for approx. 20 hours.
Keyword raw vegan, gluten-free, vegetarian
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