Whether you\u2019re new to cooking with tempeh, you grew up eating it as part of your regular rotation, or you got here because you\u2019ve had one too many pan-fried or baked slabs of the stuff soaked in coconut aminos, you\u2019re going to find something enticing to eat in the recipes below.<\/p>\n
For the newbies, tempeh<\/a> (\u201ctempe\u201d in Indonesian) is a plant-based protein\u2014so high-protein, in fact, it\u2019s comparable to beef\u2014that is loaded with prebiotics and key for many vegan diets. Naturally gluten-free and nut-free, it\u2019s made by combining hulled, cooked, and cooled soybeans with a starter<\/a> or fungus and letting them come together for one to two days. And come together they do: Literally, the beans bind and, with help from the starter fungus, become one firm, solid cake. Tempeh is also highly digestible compared to other soybean products because the fermentation enables nutrients such as vitamin B12 and calcium to become more soluble.<\/p>\n And how does tempeh taste? On its own, tempeh is earthy and surprisingly nutty, but it\u2019s also quite sponge-like, so it can soak up whatever flavors you want it to.<\/p>\n Ready for our favorite tempeh recipes? We thought you might be.<\/p>\n<\/div>\n Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Nicole Louie<\/p>\n <\/p>\n <\/a><\/p>\n We begin our list of tempeh recipes with this vegan twist on a lamb sausage and chickpea hummus bowl features a trio of textures: creamy, crispy, and meaty.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Elliott Jerome Brown Jr. , Prop styling by Christina Allen, Food Styling by Emilie Fosnocht<\/p>\n\n
![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/6436eb934c497b684ece7fe9\/1:1\/w_320%2Cc_limit\/20230221-0523-WEEKNIGHT-VEGAN-13131.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n<\/div>Recipes Hummus Bowls With Merguez-Spiced Tempeh<\/span><\/h2>\n