Plain Tempeh Flavors

Appalachian

Blend of Pinto Beans & Rice Middlins

A long range of ancient hills and soil, home to a migration and diversity of life and culture. The Pinto Bean is a familiar staple for southern Appalachia, and usually finds itself stewing in an infused broth of goodness. We’ve paired this pretty, pink bean with rice middlins, “broken rice,” another local staple typically used for grits. These two combined create a great texture and a savory depth.

• Creamy

• Earthy

• Versatile

Taurus

Blend of Chickpeas and Sea Island Red Peas

Dependable as the Astrological sign, a tried and true chickpea-forward tempeh. Named for the Turkish mountain range, the red peas are drought-tolerant, sustainable soil stabilizers. This earthy combo, beautifully bound by the fermentation process, packs a flavor that is great for Southern dishes, Mediterranean recipes, or to elevate any plate.

• Savory

• Bold

• Vegetal

Silk Road

Blend of Red Beans & Sesame Seeds

Silk Road is a metaphor to us, the extensive throughway that has taken shape as people who received new gifts reached even further. Central American beans and Asian seeds represent the complexity of travel and trade in a globalized world. Rojo chiquitos pack a complex sweetness that pairs well with stir fry dishes, coconut milk, or Latin cuisines. We like to think this one will be around for a while. 

• Mild Sweetness

• Hints of peanut

• Complex

Marinated products are a specialty item available only at the Farmers’ Markets and in limited supply. Examples include:

Tempeh Burgers

Pre-shaped burger patties marinated and ready to cook inside or throw on the grill.

Flavors vary: Santa Fe, BBQ, Berbere, Miso, Curry, Za’atar, etc.

Marinated and Ground

We dice up our tempeh finely and marinate for easy, flavorful preparation.

Flavors vary: Chorizo, Poke, Sage and Herb, etc.

Mind your beans.

Keep your tempeh refrigerated, and consume within 5 days of purchase or thawing. There are many ways to cook it; do not eat it raw.

Because our tempeh is a live product—meaning that the fermentation process has not been artificially halted—you’ll notice that over time it may sour some, which becomes the preference of the consumer. It might also change a bit in color, becoming yellower or developing black spots. The latter is called sporulation, which means the Rhizopus mold has created spores, which are safe for consumption. If the tempeh has gotten slimy or smells off, please discard.

Frozen tempeh can last for at least 6 months, but I suggest eating it within 4.