How To Make Chickpea Tempeh (Soy-Free)
Make your own chickpea tempeh at home with just 3 ingredients and basic equipment! This soy-free tempeh ferments into a firm, sliceable cake with a mild mushroomy taste and zero bitterness. Use it in stir-fries, soups, sandwiches, and more!
Ingredients
- 1 cup (210 g) dry small chickpeas
- 1 tbsp (15 ml) white vinegar I used white rice vinegar
- 1 tsp tempeh starter
Instructions
- Soak the chickpeas. Place the dry chickpeas in a large bowl and cover with water. They should be fully submerged. Let them soak overnight.
- Drain them. The next day, drain and rinse the chickpeas under cold water.
- Cook them. Transfer the drained chickpeas to a large cooking pot. Cover with water (it should be about 2 inches (5 cm) higher than the chickpeas). Bring to a boil, then let simmer for 1 hour. Depending on the size of your chickpeas, it might take up to 1 and 1/2 hours. Chickpeas must be soft but not completely mushy.
- Drain them. Once the chickpeas are tender, drain them and leave them in the strainer for 30 minutes. After that, spread them on a baking sheet lined with a clean kitchen towel. Let the chickpeas drain and dry for 20-25 minutes.
- Inoculate with the starter. Transfer the chickpeas to a large mixing bowl. Add the white vinegar, and stir until all the chickpeas are "coated" with the vinegar. Sprinkle the tempeh starter over the beans and mix until well combined.
- Prick a freezer bag. Use a metal skewer or a fork, prick holes in a small freezer bag (I used a 7×8-inch bag) at about 1-inch (2.5 cm) intervals. This step is important for creating good air circulation and allowing the mold to grow.
- Fill the bag. Transfer the chickpeas to the freezer bag, then shape them into a loaf measuring about 5x8 inches, and about 1 and 1/3 inches (3.5 cm) thick. Then fold the remaining bag over the chickpeas to keep them tight.
- Incubate. Three ways to incubate the tempeh:Instant Pot: Arrange a rack inside the Instant Pot liner. Place the bag of chickpeas on it and close the Instant Pot lid. Set the Instant Pot mode to "Yogurt" ("Normal" mode) and set the timer to 32 hours.Yogurt maker: Place the bag of chickpeas inside your yogurt maker and set the timer to 32 hours.Oven: Turn on the oven light (don't turn on the heat). The oven temperature should reach approximately 85-90°F (30-35°C) for the best results. Place the tempeh inside the oven for 30-32 hours.
- After about 32 hours, you should see a thin layer of mold covering the chickpeas. At this point, you can turn off the Instant Pot, yogurt maker, or oven and let it ferment for another 6-8 hours. The tempeh will generate its own heat.
- Your tempeh is ready when it is fully covered with white mold and forms a solid cake, which usually happens at the 48-hour mark. It can be quicker if the temperature in your house is high.
- Raw tempeh will keep for up to a week in the refrigerator.
Notes
Cook the chickpeas until tender, but not overcooked.
The chickpeas must be fully cooked for two reasons. First, the mold won't grow properly on undercooked beans. And second, uncooked chickpeas will remain tough and unpleasant to eat, even after fermentation.Dry the chickpeas well.
For optimal mold growth, the chickpeas must not be too moist. Do not skip this step - spread them on a clean kitchen towel and let them dry for 20-25 minutes.Pack them tightly.
Transfer the chickpeas to a perforated freezer bag and pack them tightly, without mashing them. If there's too much space between chickpeas, mold may not grow properly, preventing them from binding into a firm block.Nutrition
Serving: 5 oz | Calories: 220 kcal | Carbohydrates: 27 g | Protein: 18 g | Fat: 3 g | Fiber: 8 g | Sugar: 4 g
