Black Bean Tempeh (Soy-Free!)

Recipe

Black Bean Tempeh (Soy-Free!)

4.92 from 12 votes

This 3-ingredient black bean tempeh is a delicious soy-free alternative to traditional tempeh. Nutty, firm, and perfectly sliceable, it holds together beautifully and works in all of your favorite savory recipes - just season and cook it however you like.

Prep Time : 30

Cook Time : 50

Incubation Time : 2

Total Time : 2 1 20

Servings 1 Loaf (about 400 grams)

Calories 193 kcal

Ingredients

▢ 1 cup (230 g) dry black beans
▢ 3 cups (700 ml) water
▢ 2 tsp (10 ml) white vinegar
▢ 1/2 tsp tempeh starter

Instructions

Instant Pot Method:

Cook the beans. Rinse the black beans under cold water and drain. Place them in the Instant Pot liner and cover with the 3 cups of water. Close the lid, set the valve to the SEALED position, and pressure cook on manual for 30 minutes.
Next, let the pressure release naturally for 20 minutes. Open the Instant Pot and drain the beans using a colander.

Stovetop Method:

Soak overnight. Add the black beans to a large bowl and cover with cold water. Soak overnight or for at least 8 hours.
Cook the beans. The next day, drain the beans and place them in a large, deep pot. Cover with about 5 cups of water and bring to a boil over medium-high heat.
Let it boil for about 10 minutes, then lower the heat, cover, and let it simmer for about 50 minutes. Test the beans from time to time to make sure they are not under or overcooked. Then, drain the beans using a colander.

Drain the beans. Place a clean kitchen towel on a large baking sheet. Transfer the drained beans to the kitchen towel and spread them into an even layer. Let the beans drain and dry for 20-25 minutes.
Inoculate with the starter. Transfer the black beans to a large mixing bowl. Add the white vinegar, and stir until all the beans are "coated" with the vinegar. Sprinkle the tempeh starter over the beans and mix until well combined.
Prick a freezer bag. Use a thin chopstick or a fork to prick small holes in a small freezer bag (I used a 7x8-inch bag) at about 1-inch (2.5 cm) intervals.
Fill the bag. Transfer the beans to the bag, and shape them into a long loaf about 2 inches (5 cm) thick. Then fold the remaining bag over the beans to keep them tight. It's important that the beans are tightly packed.
Incubate. Arrange a rack inside the Instant Pot liner. Place the bag of beans on it and close the Instant Pot lid. Set the Instant Pot mode to "Yogurt" (Less mode) and set the timer to 32 hours.
After about 30 hours, you should see a thin layer of mold covering the beans. Leave the tempeh inside the Instant Pot for another 6-8 hours or until it is firm and holds together well.
You can now transfer it to the refrigerator. Use it like soybean tempeh: marinate, fry, bake, sautée, etc! You can store this tempeh in the refrigerator for up to 2 weeks.

Notes

Cook the beans just right. Your black beans should be tender but still retain some bite. Overcooked beans will mash when you toss them with the starter. On the contrary, undercooked beans will result in an unpleasant, tough texture.

Don't skip the drying step. This step is essential, as excess moisture can lead to harmful mold growth.

Pack the beans tightly. Ensure the black beans are packed tightly in the freezer bag (without mashing them). You don’t want too much space between each bean, otherwise the mold may not grow properly.

Nutrition