Tempeh is an excellent source of protein and is really easy to produce in a home kitchen.
While most people think of soy tempeh, which I also make, my personal favourite is made with beluga lentils.This batch of lentils was sprouted before cooking to increase the bioavailability of the nutrients.
This tempeh has a great chewy texture and we love it air fried just as it is, no need to add any flavouring.
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