DIY TEMPEH

Let's be honest, the tempeh available in the store is pretty blah. I am here to tell you that this traditional Indonesian bean cake can be the star of your plant-based summer BBQ.

Making tempeh at home is a game changer. You can choose virtually any grain or legume (throw in some seeds if you like!) and have a batch of protein rich patties, free of ultra-processed additives, in 24-48 hours.

Let me take you to veggie burger heaven!

TIME FRAME: 3 hours

THIS EXPERIENCE INCLUDES:

• Hands-on tempeh making instruction

• Recipes for grain and legume variations

• Recipes for cooking your tempeh

• Proper storage and shelf life guidance

• Historical and current culinary uses

• A meal shared amongst participants

EQUIPMENT & INGREDIENTS REQUIRED:

- Stainless steal mixing bowl

- Empty salt shaker

- Grains and legumes of choice

- Tempeh starter (source will be provided)

- Salt, soy sauce, brine

- Plastic bags, silicon molds or banana leaf

- Incubator (oven with incandescent light bulb, box-style dehydrator, heating pad, sous vide circulator, cooler or Instapot)

*We recommend buying your own ingredients, and can guide you to the best sources. Or we can purchase ingredients for you at a 20% markup.