If you have been reading this blog consistently then you know that tempeh is one of my favorite ingredients to cook. I did not always have a favorable relationship with tempeh because the first time I looked at it I thought to myself ‘what am I to do with that?’ Remember that I had just switched from grilling turkey, chicken, sausage and beef to a vegetarian diet and could not fathom what to do with this STUFF!
I did what anybody else would do and I went to the internet and did a search on tempeh recipes. There were tons of them to choose from and my eyes got as big as saucers. From that first search to today I have made tempeh bacon, buffalo tempeh, tempeh tacos, tempeh meat(less) balls and as the video at the end of this post will show you I also made tempeh bolognese.
As a responsible blogger I cannot just tell you how great tempeh is because we all know there is more than likely another thought process out there that says fermented soy isn’t good for you. With that in mind I wanted to bring both arguments to you and let you decide what you put into your body and not just take my word for it.
I did some research on the benefits of tempeh and found a site titled Tempeh.Info. On the first page of the site it goes into the health effects of tempeh. I copied the following paragraph from the site, but you can also go[HERE] to get more information.
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones andsoy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
Here is the nutritional information for one cup of tempeh (~8oz but I usually serve myself only 4 oz)
My research for the negative effects of tempeh provided very little but it did turn up this point from VegetarianOrganicLife.com:
Despite the promise of soy foods, it’s important to not assume that all of them are healthful. Some are highly processed, made from genetically modified soybeans or contain substances in soy that have been isolated and added to foods and powders in too great a concentration, such as soy isolates in supplement form.
For optimum health and to maximize nutrient intake, it’s best to stay away from highly processed soy foods such as textured vegetable protein (TVP) andprocessed soy (imitation) meats (soy deli meats, soy sausages, tofu dogs, etc.) as well as soy products that have been made with conventionally grown soybeans. Most non-organic soy products available in the U.S., including soybean oil, have been made from soybeans with genetically modified organisms (GMOs).
You can also feel free to visit the site Weston A Price Foundation and read an article by Susan Fallon and Mary Enig PhD about the detriments of soy by clicking [HERE]
Consider yourself armed to make an education decision on your own. You know where I stand and so with that I will leave you with this video on how I made tempeh bolognese.