Faux Tempeh (No Fermentation)

This version won’t have the earthy umami of real fermented tempeh. Bicarbonate helps break down structure slightly and gives a firmer set. Great option if you want a quick, protein-rich, soy-free tempeh substitute
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Ingredients
  

  • 1 cup dried green or brown lentils, or soybeans, black beans, etc. see notes below if using jarred products.
  • 1.5 cups water for blending
  • ¼ tsp baking soda or ½ tsp for a softer texture
  • Salt to taste

Optional spices

  • garlic powder, cumin, smoked paprika, black pepper

Instructions
 

Soak and Cook (Optional for Lentils)

  • Soak beans overnight (or quick soak with boiling water for 1–2 hrs). If using harder beans like chickpeas, cook until just tender.
  • Drain and rinse well.

Blend to a Smooth Batter

  • Add beans to a blender with 1.5 cups water and salt. Blend until completely smooth, scraping sides.
  • You can strain through cheesecloth if you want a smoother finish.

Cook and Thicken

  • Pour mixture into a saucepan and cook over **medium heat**, stirring constantly.
  • When mixture thickens to a soft dough (like thick porridge), remove from heat.
  • Stir in bicarbonate of soda and any spices (it may puff slightly as it reacts).

Set and Chill

  • Transfer to a greased or parchment-lined glass or silicone container.
  • Smooth the surface and let cool at room temp, then refrigerate overnight to firm up.

To Use

  • Slice and pan-fry, grill, or cube for salads or stir-fries.
  • Can be marinated after chilling for more flavour.

Notes

If using jarred products
  • 1½ cups cooked white beans or chickpeas  etc (drained and rinsed)
  • 1 cup water (adjust to get a thick, pourable batter)
Tried this recipe?Let us know how it was!

Quick Faux Tempeh with Wild Garlic Brine

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Equipment

  • Food processor or potato masher
  • Cheesecloth or parchment
  • Small tray or loaf tin

Ingredients
  

  • 1 cup cooked white beans or chickpeas jarred is fine, rinsed and drained
  • ½ tsp baking soda
  • 2 tbsp active wild garlic ferment brine
  • 1 tbsp fermented wild garlic optional: finely chopped
  • Salt to taste

Instructions
 

  • Mash or blend your beans with baking soda and wild garlic brine until you get a rough, sticky paste. It doesn’t need to be totally smooth.
  • Add salt to taste, and if you like, stir in chopped wild garlic for extra bite.
  • Press the mixture into a small tray lined with parchment. Smooth the top with a spatula.
  • Cover loosely with a clean cloth or lid — you want some airflow, not airtight.
  • Leave at room temperature for 24–36 hours (slightly warm spot preferred, ~24°C). You should see some firming, a light crust or drying at the top, and a tangy smell.

Notes

Slice and pan-fry like tofu
Marinate in tamari + vinegar
Crumble into grain bowls or salads
Notes & Tips:
Don’t expect mycelium (the white bloom from true tempeh) — this is more like a savoury, firm bean slab with a hint of fermentation.
You can add spices like smoked paprika or thyme to pair with wild garlic.
Keeps in the fridge for 3–5 days. For longer storage, freeze slices and pan-fry from frozen.
Tried this recipe?Let us know how it was!
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