Post by @wendythefoodscientist

Day 4 of 7: still trying to convince you to give tempeh a chance 🫘 By @wendythefoodscientist What happens when you ferment a can of beans? You get the quickest tempeh you can make at home. It’s the perfect shortcut when you don’t have time to soak and cook your beans. Canned beans are already cooked, so you skip the two longest steps, the overnight soak and the long boil. Drain and rinse them, then dry them really well. That's the one step you can't skip, wet beans are how it goes wrong. Toss with a splash of vinegar and the tempeh starter, pack into a perforated bag, and keep it somewhere warm. A day or two later, that can of loose beans has knit itself into one firm, sliceable tempeh. It comes out a little softer than the from-scratch version, but it's the easiest possible way to make your very first batch. If making tempeh has ever felt like too much, this is where you start. 🌱 Want to try a fresh batch yourself? Find my free recipe on my website (link in bio) This is a taste of my new Tempeh Masterclass, video course ✨ Now 20% launch discount!