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Tempting tempeh! – Indo Tempeh


Packed with protein, vitamins, minerals, amino acids and prebiotics, tempeh is the superfood on everybody’s lips right now. Because, although food innovation has given us a variety of plant-based, vegan and vegetarian options, the original meat substitute has proven it’s not going anywhere.

 

 

Tempeh is now tempting locals who are making their way to culinary hotspot, the Riverside Markets, to get their own locally made tempeh fix from Indo Tempeh House, headed by Aji and Nana.

Like tofu, tempeh is made from soybeans however, where tofu is made from coagulated soy milk, tempeh is made from fermented soybeans – so it’s great for your gut health.

“It’s the best option for meat substitutes and it is so good for you,” Aji says.

Nana was renowned for her cooking in her hometown in Indonesia, Aji says proudly. “When we came to New Zealand in 2007, tempeh was hard to find – and expensive!”

So Nana set out to master the culinary art of tempeh. Spoiler alert: she did!

The couple first launched Indo Tempeh at the Opawa Farmers’ Market two years ago to provide locals with unique vegetarian and vegan dishes inspired by their hometown and their love of tempeh.

Nana’s reputation quickly spread and, from there they made their way to the Lyttelton Farmers’ Market before opening in Riverside in October last year.

As well as providing fresh and frozen tempeh to keep in your own fridge, Indo Tempeh also offers ready-to-eat Indonesian classics, from hearty curries to delish satay and rissoles.


 

Powerful Plants


Edgy fast-food outlet Hell Pizza pulled a cheeky stunt recently, announcing that its new ‘Burger Pizza’ contained a pea-protein meat substitute by the culinary innovators at Beyond Meat. Opening minds and causing quite the debate in the process, this social experiment reiterated that nationally, plant-based foods are growing in popularity. We check out some of our favourite easy alternatives to meat.

 

BBQ PULLED JACKFRUIT TACO

 

Pulled jackfruit: Best known for its likeness to pulled pork in both texture and taste, marinated pulled jackfruit is the perfect vegan filling for wraps, tacos, nachos, burgers… the list is endless!

Nut roast: Great served hot or cold, this nutty loaf can use almost any type of nuts and is packed full of protein, fibre and healthy fat. Check out a top-notch recipe over at www.bosh.tv/recipes/big-bosh-nut-roast.

Bean burgers: Looking for meat-free patties for the barbie? Quick, easy, inexpensive and adaptable, bean burgers are delicious, not to mention full of healthy nutrients. With a myriad of vegan/vegetarian recipes online, you’ll be spoilt for choice.

Quorn: This protein-packed beauty has been one of the most popular meat substitutes since the dawn of meat alternatives – and it’s not going anywhere anytime soon. Derived from an edible fungus known as mycoprotein, quorn is perfect for virtually any recipe that uses chicken, from curries and stir-fries to ‘chicken’ nuggets and kebabs.

Tempeh: Tempeh is the new tofu – reasonably priced (Asian supermarkets are your best bet), very high in protein (31 grams per cup!) and incredibly versatile. Make your own smoky, crispy tempeh bacon using a simple marinade – vegan BLTs, we’re looking at you!