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Get creative with tempeh

This traditional ingredient is a great base for vegan recipes – make your own and try out a great ‘seafood’ taco meal

Basic soybean tempeh

This is the most basic, traditional style of tempeh. While we encourage you to play with different beans and grains, don’t look past plain soy tempeh yet. It is delicious and has a distinctive nutty taste and meaty texture; we recommend you start here or with the variation below that steps it up with the addition of chickpeas. Tempeh can be a little finicky, especially with alternative substrates, so it is a good idea to practise with the easier ones first. In Indonesia, sometimes they make tempeh from beans laid out in a single layer, which yields a higher mycelium-to-bean ratio. You don’t need to go to the width of a single bean, but you can make this tempeh thinner to be used as patties for myriad sandwiches.

By Kirsten and Christopher Shockey

Yield 2 cakes | Fermentation 24-36 hours | Cook 45 mins | Calories 1,118 (per cake)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan barbecue special - Jul 2019
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About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.