11 Varieties of Homemade Tempeh: Soy & Soy-free Options

Featured image: Yellow soybean tempeh and black soybean tempeh, image courtesy Uma from the Homemade Tempeh WhatsApp Group

Want to make your own soy and/or non-soy tempeh at home? Join my free WhatsApp group Homemade Tempeh (Recipes, Tips, & More)!

One question I am sure every vegan is tired of hearing is, “Where do you get your protein from?” Of course, many plant-based protein sources are available, but tempeh is a game-changer. Traditionally, tempeh is made with yellow soybeans and is considered nutrient-dense because of its high protein and fiber content. Since tempeh is fermented, it is gut-friendly and supports healthy digestion.

Rhizopus oligosporus, the beneficial mold used to ferment soybean tempeh, helps reduce the anti-nutrients in the base legume and leads to a proportional increase in the concentration of protein per gram in the final product. It also makes the existing vitamins and minerals in soybeans more bio-available. And the best thing is, we can use this mold to ferment different types of legumes to make tempeh, thus enhancing their nutritional value. Making tempeh from different legumes also helps reduce our dependence on soy as the primary source of plant-based protein in our diet.

It is quite easy and fulfilling to make our own tempeh at home once we get the basics clear. If you are new to making homemade tempeh, read this post before you begin:

Homemade Tempeh: Tips for Beginners

Once you master the basic technique of making good-quality tempeh at home, you can experiment with different types of legumes.

Here is a list of 11 Varieties of Homemade Tempeh: Soy & Soy-free Options for you to try!