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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
Print Recipe

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!