Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture.
In a recent edition of Vegan Journal, Seth Tibbott introduces several tempeh recipes including Finger Lickin’ Tempeh; Low-sodium Tempeh; Marian’s Tempeh Stroganoff; Tempeh Salad; and Tequila Tempeh.
Find the recipes here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_tempeh.php
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