Non-processed fermented protein-rich bean specialty from Indonesia.
Originally tempeh is made of soybeans but at Ragi we make a different tempeh every season, as well as some special editions. Soy for Winter, chickpea for Spring, Green Pea for Summer, and Beluga lentil for Autumn.
High in fiber and protein, tempeh is a great substitute for meat. It's low in sodium, has no dietary cholesterol and it’s considered a prebiotic food.
Tempeh is literally a mushroom. Slice it, chop it, or crumble it. You can cook it in a pan with a bit of oil, salt, and spices. Add it to curries, bolognese, or salads. Marinate it overnight with soy sauce, onion and garlic powder, paprika, apple cider vinegar, and sugar. Bake it in the oven at 190 C for 30 minutes with your favorite sauce. For more recipes, check out our blog.
Fresh tempeh will keep well in the fridge for 6 days or in the freezer for 3 months.
Swiss Non-GMO Green Peas* (98%), Apple Cider Vinegar*, Rhizopus Culture*
In our mission to reduce our environmental impact, we make tempeh without any single-use plastic! The packaging is made of plants and biodegradable.