Super Easy Homemade Chickpea Tempeh

Описание: Learn how to make fresh, homemade tempeh in just 60 seconds! 🫘🌱 From prepping dry chickpeas to fermenting them into a delicious protein-packed block, it's easier than you think. Ready for your next healthy meal! 🍽️ #Tempeh #HomemadeFood"

Calories per serving: ~150 kcal
Protein: 9.5g (25.3%)
Carbohydrates: 24g (46.1%)
Fat: 2.6g (15.6% of calories)
Fiber: 6.7g

1 1/2 cup (300g) dry chickpeas (or 600g cooked)
1tbsp Apple cider vinegar
1tsp (3g) tempeh culture

Instructions:
1. Soak chickpeas in water for 8–12 hours or overnight.
2. Drain and pressure-cook chickpeas on "High" for 15 mins, natural release for another 10 mins & vent (or cook stovetop for 1 hour until soft).
3. Drain & leave the chickpeas to cool & dry, mash a small part of them
4. Add vinegar to the chickpeas to help with fermentation.
5. Sprinkle the tempeh starter over them and mix well.
6. Pack the chickpea mixture into a ziplock bag, shaping it into a flat, even layer. Poke small holes in the bag or container to allow airflow.
7. Leave the prepared tempeh in a warm place (around 85-90F°F/29-32°C) for 24–48 hours to ferment. (You can use an oven with a lightbulb, a warm kitchen spot, an insulated cooler, a rice cooker, a dehydrator, a DIY cardboard box incubator, a heating pad, or a yogurt maker to incubate tempeh)
8. Check & Use: After 24–48 hours, your tempeh should be firm and covered in white mycelium. Slice and use.

Use right away, store in the fridge for 1 week or 1 month in the freezer.

#veganprotein #homemadetempeh #healthyfood #healthylifestyle #plantifuljoy