TEMPEH WITH SUPERIOR TASTE AND TEXTURE 

We make artisanal tempeh from natural ingredients that we share with our community at events and workshops with partners. Our unique fermentation recipe enables us to create complex flavours and a hiqh quality tempeh, with a texture that is rare in plant based cuisine. Fresh tempeh is artisanal, home made, and unpasteurised. 

 

100% vegan and local 
Tempeh is an ingredient and food that can be made from local beans, and even grains. We work with organic beans and ingredients whenever possible, and recommend our partners and community to do the same. 

soybean tempeh 2.jpg

SOYBEAN TEMPEH FROM BELGIAN SOY (BIO)

A firm cake with a profound taste, this is the classic tempeh. 

Ingredients: soy*, water, vinegar, ferment Rhizopus (*=from organic agriculture).  The product can contain traces of hazelnuts. Preparation: thaw for 6-8 hours; after defreezing, cook within 48hrs. Cooking recipes are available on our website.

 

Nutritional content per 100g:

Energy 1037 kJ/ 248 kcal
Fat 11,1 g of which saturated fat 1,6 g
Carbohydrates 11,6 g of which sugars 4,1 g
Fibres 5,2 g
Proteins 20,2 g
Salt 0,003 g 

black bean tempeh 2.jpg

BLACK TEMPEH FROM BLACK BEANS (BIO)

An innovation of the traditional tempeh to bring even more depth in taste. We make it from black beans and rice.  

Ingredients: black beans*, rice*, water, vinegar, ferment Rhizopus (*=from organic agriculture).  The product can contain traces of other nuts. Preparation: thaw for 6-8 hours; after defreezing, cook within 48hrs. Cooking recipes are available on our website.

 

Nutritional content per 100g:

Energy 741 kJ/ 177 kcal
Fat 0,8 g of which saturated fat 0,2 g
Carbohydrates  25,8 g of which sugars 1,0 g
Fibres 7,2 g
Proteins 10,4 g
Salt 0,006 g 

hazelnut tempeh 2.jpg

CIRCULAR TEMPEH FROM SOYBEANS AND REVALORIZED HAZELNUT FIBERS

To classic soybeans we add hazelnut fiber from other nut production streams to revalorize it and re-integrate it in a circular economy.

More nuts, more crunch, less waste!

 

Ingredients: soy*, hazelnut fibers, water, vinegar, ferment Rhizopus (*=from organic agriculture).  The product can contain traces of other nuts. Preparation: 

thaw for 6-8 hours; after defreezing, cook within 48hrs. 

Cooking recipes are available on our website.

Nutritional content per 100g:

Energy 829 kj/ 198 kcal

Fat 8,0 g  of which saturated 1,0 g

Carbohydrates 4,5 g  of which sugars 0,9 g

Fibres 8,7 g

Proteins 22,7 g

Salt 0,02 g

WHAT THEY SAY ABOUT US

“Industrial tempeh is often quickly fermented, which gives a dull taste. The tempeh of Beanlife is even without seasoning very tasty! I love their way of thinking and experimenting” - Arno de Mol, chef 

—  Name, Title