Tempeh: A fermented food with many benefits

I re-discovered tempeh a week ago while trying a new recipe (tomato sauce pasta). Then read a bit about it and WOOOW!!!

- great protein source stuffed with fibers, minerals vitamins and probiotics. Your nutritionist and sport coach loves it.

- can be adapted to almost any "salty" recipe, like you’ll do with beaf minces. Sauces, woks, lasagna, soups, burger, pizza, sauerkraut, you name it. Even some desserts.

- intrinsically cheap, doesn’t need tarif or subsidies to make it affordable.

- only two steps from raw beans, you can make it at home if you wish: 1.cook 2.incubate.

- soy beans can be replaced by many others bean. Chickpea tempeh taste like banane popcorn.

That weird white brick can go from disgusting to delicious depending on how it was cooked. If you don’t like tempeh, it probably wasn’t cooked well.