Connoisseurus Veg · by Alissa Saenz★ 5.0 (9)
Homemade Tempeh
NUTRITION · PER SERVING120M COOK
CAL 14%·PRO 45%
CARBS 19G28% OF CAL
6G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 12G40% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade tempeh made from fermented soybeans with a nutty flavor and firm texture. A protein-rich meat alternative for vegetarian mains.
maintofu🌡️ thermometer🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups dried soybeans
- 2 tablespoons rice vinegar
- 1 packet tempeh starter ((or 1 teaspoon if using tempeh starter harvested from a previous batch))
At a glance
PER SERVING · TIME 120M
CAL 14%·PRO 45%
CARBS 19G28% OF CAL
6G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 12G40% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h
- Sodium
- 1mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 172mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.