ingredients:

soybeans * 80%, water, rhizopus crops

* from organic farming

Tempeh is the result of fermentation of boiled soybeans and mushrooms of the Zygomycota class. It is native to Indonesia and has become indispensable in vegan / vegetarian cuisine. Besides Tofu and Seitan, Tempeh is used as a meat substitute because, due to natural fermentation, it is better tolerated than other soy products.

The taste is pleasant, with tones of hazelnuts and mushrooms and harmonizes with almost any other taste. The specific texture allows it to be marinated, fried or fried, turning it into a culinary delight. It is consumed both cold and hot, in snacks, entrees, salads and soups.

It has a high protein content, similar to beef steak, but being much poorer in saturated fatty acids.

Tempeh contains plenty of polyunsaturated fatty acids and does not contain cholesterol. It also contains many vitamins, such as B6 and B2.