Tempeh 2 Ways: https://youtu.be/l_yzBHHF4V0
Love tempeh but hate soy? This video shows you how to make soy-free buckwheat tempeh in the Instant Pot! It’s easy, affordable, and nutritious, and it’s a great way to add variety to your diet.
Buckwheat tempeh is a delicious and versatile complete plant-based protein source that is perfect for vegans, vegetarians, and people with soy allergies. It’s also a good source of fibre and other essential nutrients.
In this video, I’ll show you step-by-step how to make buckwheat tempeh in the Instant Pot, using the yoghurt function. It’s a simple process that takes just a few minutes to prepare. The rest of the work is done by the Instant Pot, so you can relax and let your tempeh ferment while you go about your day.
Once your tempeh is ready, you can use it in a variety of recipes. It’s great for stir-fries, sandwiches, salads, and more. You can even crumble it and use it as a ground beef substitute in tacos or chili.
So if you’re looking for a delicious, nutritious, and soy-free way to add more protein to your diet, be sure to watch this video and learn how to make buckwheat tempeh in the Instant Pot!
I did also make a butter bean tempeh, but as you’ll see in the video, it failed! I’ll talk you through what I think went wrong, and give you some tips to avoid the same thing from happening
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In this video, you’ll learn:
✅ What is tempeh?
✅ How to make tempeh
✅ How to make tempeh in the Instant Pot
✅ What is Rhizopus Oligosporus?
✅ Is buckwheat a complete protein?
✅ What is a complete protein
✅ How to cook tempeh
✅ Why canned beans might not work for tempeh
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Buckwheat Tempeh Ingredients:
170g (1 cup) Buckwheat Groats (I didn’t use all of it, so feel free to reduce this quantity)
2 tbl Apple Cider Vinegar
1 tsp Gluten Free Flour
1 tsp Tempeh Starter
Butter Bean Tempeh Ingredients: (this recipe failed, I think because of the additives in tinned beans; see the video for tips)
240g (8.46oz) Butter Beans (1 can)
½ tbl Apple Cider Vinegar
½ tsp Gluten Free Flour
2 tsp Tempeh Starter
Mentioned Links:
Instant Pot Tempeh 2 Ways: https://youtu.be/l_yzBHHF4V0
Braised Chilis: COMING SOON!
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 – We’re making buckwheat tempeh in the Instant Pot!
01:50 – How to cook buckwheat
03:25 – Preparing the buckwheat tempeh
04:33 – Incubating tempeh in the Instant Pot
06:53 – Eat!
08:24 – How to add texture to tempeh
09:47 – Why I think the butter bean tempeh failed
10:42 – How to make butter bean tempeh
