The future of food. Tempeh is a fantastic fermented plant based protein that originates from Indonesia. Tempeh is traditionally made with Soy beans and ‘Ragi’ (Indonesian for starter culture). Tempeh can also be made with any bean, seed, nut, grain or legume. The magic of the mycelium Rhizopus Oligisporous (the Tempeh starter) is the unsung ingredient and when cultured in the correct conditions for up to 35 hours it transforms the beans into a naturally meaty white bean block – that’s full of protein, fibre and gut friendly goodness. Tempeh’s is a great vehicle of flavour and it’s firm texture allows Tempeh to be a very versatile healthy meat replacement for all of our old favourite dishes.