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Quick Faux Tempeh with Wild Garlic Brine

Print Recipe

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!