How We Make It

Tempeh, traditionally made from soybeans, is a fermented food that originated in Indonesia. We apply the traditional fermentation process to local ingredients, making a healthy, sustainable food option available to our community!

What makes our tempeh so unique is the different flavor profiles coming from the mixture of quinoa and native grains and beans. It's an accessible, simple process that can be adapted to many styles and flavors!

First, we start with local sourced grains and beans and cook until tender 🫘

We then kick off the fermentation process by introducing the cooked ingredients to a fungus culture

To make soy-free tempeh, beans or grains are soaked, cooked (optional), inoculated with Rhizopus oligosporus culture, packed, and left to ferment.

Then we wait about 30 hours! The mycelium networks grow, binding the grains & beans together into a dense tempeh patty or block

Our tempeh is then packaged and delivered to local restaurants, grocery stores, and farmers markets!

RECIPE IDEAS

Our tempeh is versatile and delicious in many dishes—not just burgers! Try using it as a protein in a variety of foods and be amazed at how well it's flavors transform!

Stir fry
Sandwiches
Salad
Tacos
Breakfast scrambles

Curry
Bowls
Sliders
Skewers