Tempeh: An Ancient Innovation
Posted on
March 28, 2025 by
The VRG Blog Editor
Tempeh Salad Sandwich photo by Hannah Kaminsky
Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture.
In the latest Vegan Journal, Seth Tibbott introduces several tempeh recipes including Finger Lickin’ Tempeh; Low-sodium Tempeh; Marian’s Tempeh Stroganoff; Tempeh Salad; and Tequila Tempeh.
Find the recipes here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_tempeh.php
Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/
