How to Make Tempeh at Home August 10, 2016 14:30

How to Make Tempeh at Home

Traditionally made from soybeans, tempeh originated in Indonesia and is used in many dishes to replace meat such as burgers, stirfrys, or on it’s own. The fermentation process of the soybeans give tempeh a higher protein content and more dietary fibre and has a subtle mushroom-y flavour. Yum!

Ingredients for Making Delicious Homemade Tempeh


Tempeh can be made from soybeans, chickpeas or other legumes if you feel like experimenting. Some people don’t like to use soybeans for various reasons and other beans give different flavours and textures. For example, chickpeas are slightly firmer and drier, whereas green peas make a very soft, almost mushy tempeh.

Here’s what you’ll need:

  • 2 ½ cups dry legumes (chickpeas)
  • 1-2 tbsp vinegar (apple cider vinegar)
  • 1 packet of tempeh starter
  • Glass baking dish/plastic container
  • Perforated aluminum foil or plastic bag
  • Cube shaped dehydrator or low temp oven
Soaking Chickpeas for Delicious Homemade Tempeh
  1. Prepare beans by soaking them overnight or cooking on low in a crockpot for 6 hours.
  2. If the beans were just soaked overnight, boil the beans for 1 hour to cook.
  3. Lightly crush the beans and place in a bowl with water to scoop out as many of the hulls as you can. Don’t worry about this too much or else you’ll be spending 2 hours manually hulling chickpeas like I did the first time I made this.

Hulling Chickpeas for Delicious Homemade Tempeh

  1. Strain the bean chunks and let cool until about skin temperature and mostly dry.
  2. Thoroughly mix in vinegar and tempeh starter.
  3. Spoon into containers so there is a 1 - 1 ½ inch layer of beans and cover with perforated aluminum or plastic bag (it’s important to have holes in the cover so there isn’t too much moisture in the container).
  4. Take out all the trays in your dehydrator and put the containers on the bottom.
  5. Set to 88°F and let it run for 24 hours.

Incubating Tempeh in the Dehydrator!

  1. Check after 12 hours since the fermentation can cause enough heat that the tempeh can be incubated without a heat source (I left mine on top of the running dehydrator for another 12 hours).
  2. Once there is a dense coat of white mycelium you know your tempeh is fully incubated and ready to eat raw or cooked!
Mycelium Growing on Homemade Tempeh!

Storing Tempeh:

  • In airtight containers, fresh tempeh can be stored in the fridge for 1 week
  • If you steam the tempeh for 20 minutes and store in an airtight container it can keep in the freezer for 3 months

Amazing, Beautiful Tempeh