Nordic Tempeh is in many ways a new and unique food. Its taste, texture and appearance are unlike any other product. You simply must try it to get to know it. It is reasonable to describe it as an alternative to meat, because it is a good source of protein. But what sets it apart is the fact that it is not a meat imitation – it is its very own thing, a tasteful sensory boost to the world of plant-based products, proving that plant-based foods can succeed on their own merits, and not just as a faux-meat.
On the other hand, the craftsmanship of making tempeh is not exactly new. In fact, tempeh has been a staple food for centuries in Indonesia, where it originates from. Traditional Indonesian tempeh is made from soybeans. These are fermented with a combination of bacteria and fungi, to make the white mycelium 'bean cake' called tempeh.
We produce our tempeh in Denmark using the traditional Indonesian fermentation methods. However, we have adapted them to function with the best organic legumes grown in the Nordics. Thus, we create a contemporary and sustainable product that meets our wishes for tasty, green and healthy food.
Our tempeh made from organic Danish fava beans and sea lettuce was developed in collaboration with the company 'Dansk Tang' (‘Danish Seaweed’), who harvests the seaweed locally. We are neighbours with them here in Anneberg Kulturpark - a stone's throw from the sea - where we have created a wonderful and inspiring food hub community.
The sea lettuce adds an extra dimension to the taste of this tempeh, without being overpowering. It is our newest variant, which has immediately become very popular.
It also won a gold medal and the title of 'Best in Class' at the Nordic Artisan Food Awards 2022, which we are naturally very proud of.
Fava beans* (99%), Sea lettuce
(0,5%), Vegan lactic acid culture, Rhizopus culture.
*organic
Energy 588 Kj
Energy 139 kcal
Fat 0,9 g
- of which saturates 0,17 g
Carbohydrate 22 g
- of which sugars 7,9 g
Dietary fiber 5,3 g
Protein 13,4 g
Salt 0,026 g
This tempeh consists of organic yellow and green split peas. It has the recognizable taste of peas, and is also characterized by being a little milder, sweeter and rounder in taste than our other varieties. It is a good 'beginner tempeh' and is suitable for almost all types of cooking and meals.
Distinguished by a high protein content, high dietary fibre content, low content of saturated fatty acids and very low salt content.
INGREDIENTS:
Yellow split pea* (69%), Green split pea (31%), Vegan lactic acid culture, Rhizopus culture. *organic
Energy 598 Kj
Energy 142 kcal
Fat 1,0 g
- of which saturates 0,2 g
Carbohydrate 26 g
- of which sugars 8,2 g
Dietary fiber 6,3 g
Protein 10,3 g
Salt 0,012 g
Our tempeh made from organic fava beans is the variant with the strongest taste. To begin with, it is actually very mild in taste, with fine notes of hazelnut and mushroom. However, it ripens quickly and becomes more strongly fermented in taste. Seasoned tempeh enthusiasts (like ourselves) just love it. It is really well suited to dishes, with a lot of flavor. Also suitable for being mixed into vegetarian pâtés and sauces, where it provides a good (umami) base. The texture is soft and tender, but it can be fried or grilled super crispy.
Distinguished by a high protein content, high dietary fibre content, low content of saturated fatty acids and very low salt content.
Fava beans* (99,5%), Vegan lactic acid culture, Rhizopus culture.
*organic
Energy 617 Kj
Energy 146 kcal
Fat 0,7 g
- of which saturates 0,14 g
Carbohydrate 20,6 g
- of which sugars 7,5 g
Dietary fiber 5,1 g
Protein 16,9 g
Salt 0,009 g
"I have now tasted your tempeh. I have been eating tempeh for many years, not often but occasionally.And yours is hands down the best tempeh I've ever tasted.”
- was a backer of our Crowdfunding campaign
