Post by @wendythefoodscientist

Day 5 of 7: still trying to convince you to give tempeh a chance 🫘 By @wendythefoodscientist Here's the part almost nobody realizes: tempeh isn't a soybean product. It's a fermentation. The mold, *Rhizopus oligosporus*, is what turns a pile of cooked beans into one firm, sliceable cake, and it doesn't much care which bean you give it. That's why the same technique makes a completely different food every time. Chickpeas come out creamy and mild. Black beans, dark and almost smoky. Kidney beans, deep and striking. Change the bean and you change the color, the texture, and the flavor, all from one simple process. Which also means there's a tempeh for everyone: soy-free, gluten-free, higher protein, milder or bolder. You just pick the bean. Which one would you try first? 👇 🌱 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! #fermentation #tempeh #veganprotein