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LIVING making carbs count
Don't loose your tempeh!
Not very well known in the UK until very recently,
tempeh originated in Indonesia, probably on Java,
and is loosely related to tofu but has more texture. It's
a super source of protein and is versatile in the kitchen.
A
meat alternative, tempeh
is no longer just a vegan
or veggie food, it's a
'powerhouse' but is a
'marmite' food. Love it or hate it,
tempeh has a distinct tang and nutty
flavour (one website* describes is as
'the sourdough of plant proteins').
It absorbs the flavour of ingredients
around it, it's chewy and has more
of a bite to it than tofu, making it a
popular vegan 'bacon alternative'.
According to the BBC's Good
Food website, "Tempeh is made
from cooked soya beans that are
then fermented in sliceable, oblong
patties in which you can see whole
beans. It is a very important full
protein dietary source, equivalent
to meat, milk and eggs, and thus
is a vital choice in vegetarian and
vegan diets, as well as being a useful
alternative in a varied meat-based
diet. Weight for weight, tempeh is
higher in calories than tofu but is
also higher in protein. It is much less
processed than tofu. For many, the
unadulterated flavour is somewhat
difficult, a combination of nuts and
mushrooms with an underpinning