If I am being completely honest… I don’t like tempeh. I have tried really hard to like this fermented soy product, but to no avail… Until now.
The reason tempeh is so great is that is a traditionally made fermented soy product. It is made by a natural culturing and controlled fermentation process that binds whole soybeans into a cake form. The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. Fermented foods are really important for maintaining optimal health as they provide good bacteria for our gut and are a great source of B12.
- 300g organic tempeh
- 300g cooked chickpeas
- 300g cooked brown lentils
- 3 tablespoons tomato paste
- 1 cup grilled eggplant marinated in olive oil
- 1/2 teaspoon pimenton (smoked sweet paprika)
- 1/4 cup ground flaxseeds
- 1 clove garlic
- 1 teaspoon grated fresh ginger
- salt and pepper to taste
- coconut oil for shallow frying
- Add all ingredients to your food processor and blend until just combined.
- Heat 1 tablespoon of coconut oil in a large heavy pan.
- Using 2 desert spoons form balls from the mixture and shallow fry for 5 minutes on either side over a medium heat.
- Serve with your favourite salad ingredients and relish with warm wholemeal flat bread.
- These can be baked in the oven as an alternative cooking method to shallow frying.