Ellie Kennard has movedTempeh made from du Puy lentils
I really like this one. The texture is lovely and chewy, with a slightly nutty flavour. I like it just air fried, no flavouring needed.
Total fermenting time was about 36‐40 hours.
I doubled the quantity of lentils but kept the amount of lactic acid and tempeh starter the same.
My method in this thread
https://mstdn.ca/@EllieK/111705882238171610
#Recipe
https://www.topcultures.com/make-dupuis-lentils-tempeh/
@wfpb @vegan #WFPB #veganRecipe #EllieKPosts #tempehMaking #tempeh #lentilTempeh
Ellie Kennard (@[email protected])
Attached: 2 images Tempeh is an excellent source of protein and is really easy to produce in a home kitchen. While most people think of soy tempeh, which I also make, my personal favourite is made with beluga lentils.This batch of lentils was sprouted before cooking to increase the bioavailability of the nutrients. This tempeh has a great chewy texture and we love it air fried just as it is, no need to add any flavouring. 1/2 @[email protected] @[email protected] #EllieKPosts #wholeFood #PlantBased #vegan #Veganuary2024