Other Legume

Legume

Other Legume

Non-soy tempeh uses chickpeas, black beans, or other legumes in the same fermented-cake format. Firm enough to fry and grill, with the base bean’s character showing through. A useful option when avoiding soy. Treat like soy tempeh in recipes—slice, brown, braise. Season assertively; some legumes read earthier than soy. Refrigerate and watch for sour spoilage the same way as soy cakes.

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Characteristics

Preparations

Bone InBonelessBraisedButterfliedRoasted

Traits

Bone In OptionFlavourfulLarge JointRoast Or BraiseVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 121

Amount per 100 g

  • Total Fat 0.77 g
  • Saturated Fat 0.2 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.21 g
  • Polyunsaturated Fat 0.3 g
  • Cholesterol 0 mg
  • Sodium 10.2 mg
  • Salt 0.02 g
  • Total Carbohydrate 18.9 g
  • Dietary Fibre 5.75 g
  • Total Sugars 2.02 g
  • Complex / starch 12 g
  • Protein 9.44 g
  • Water 66.7 g
Detailed nutrients

Other Legume of Tempeh: composition reflects this culinary part relative to the whole ingredient.

History

Markets sold tempeh as separate other legume forms so cooks could match prep to the dish.

Retail packing made other legume of tempeh a familiar labelled product.

Food service portioned other legume of tempeh for consistent yield.

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