So what is tempeh, you ask? Tempeh is a traditional soy product that originated in Indonesia, and is made from whole soybeans which are bound into a cake-like or loaf form through a natural fermentation process. I love its firm texture and earthy flavor which is perfect for those times when I crave a hearty meal. Since tempeh retains the whole soybean when it’s made, it has a high content of protein, dietary fiber, and vitamins such as manganese and copper. In fact, it’s a complete protein food that contains all the essential amino acids.
Tempeh is full of healthy probiotics or “good bacteria” which you would typically associate with yogurt because it’s fermented. The enzymes produced by tempeh’s fermentation process helps your body fight bad bacteria, better absorb important nutrients like iron, and aid in the digestive process.
Not only does tempeh’s fermentation process produce natural antibiotic agents, but it leaves desirable soy isoflavones intact. Soy isoflavones have many health benefits such as strengthening bones, easing menopausal symptoms (I’m going to eat more!), and reducing risk of coronary heart disease and some cancers.
Although I’ve always loved tempeh (even before I became vegan), I always found it a little tricky to prepare. I usually cut it into strips, marinate it in soy sauce, and pan-fry it with some garlic and onions.
I thought it might be helpful if I provided you with these 5 Simple Ways To Prepare Tempeh which I found on the website "The Kitchn" & also an awesome recipe for a Hearty Reuben Tempeh Sandwich
at Vegan American Princess:http://veganamericanprincess.com/the-health-benefits-of-tempeh-ways-to-prepare-it-and-hearty-tempeh-...
Vegan American Princess
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