Tempeh has been an acquired taste for me. I always found it to be difficult to flavor and never enjoyed the texture either.

Tempeh has a mild, nutty flavor that’s delicious on its own but also absorbs marinades like a dream. Whether you’re going for smoky BBQ, tangy teriyaki, or spicy curry, tempeh takes on flavors ...

Adding crispy tempeh to the dish gives an extra crunch but, most importantly, a big dose of protein to help your body repair itself. A bowl of this curry and back-to-back Bridgerton will have you ...

His new research, funded with a four-year, $387,000 grant from the USDA’s Pulse Crop Health Initiative, focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh ...

Think Veganuary means giving up bold flavours? Think again. Saiphin Moore, the culinary genius behind Rosa’s Thai, shares three vegan recipes that are as vibrant as they are satisfying ...

[Maud Bausier] and [Antoine Jaunard] believe we should all know about tempeh — a traditional Indonesian food made out of legumes fermented with fungi. To simplify the process a bit: you get some ...

Golden tempeh pieces glazed with agave and sriracha are served with avocado to make simple vegan tacos. Tempeh is a great source of protein for anyone who doesn't eat meat and using an air fryer ...

Get Instant Summarized Text (Gist) Research is exploring the fermentation of chickpeas and peas to create a new type of tempeh, traditionally made from soybeans. This plant-based protein may ...

There’s a creamy tempeh chu chi curry, a fragrant coconut soup with oyster mushrooms and a tofu holy basil stir-fry that packs a proper punch. Each recipe is designed to make the most of simple ...