Loved it, the texture was interesting, absorbs the seasoning well, compared to chickpea tempeh.
Reviews by abillion’s vegan community
This is very different in texture from regular soybean tempeh. It has a good crunch when fried. Tempeh fries make a really good snack and its great for ekadasi!
If you like to venture into new type of tempeh, this buckwheat tempeh is surprisingly pleasant. I shallow fried it and then cooked it with my mixed grain porridge. Support local and reduce carbon footprint.
This is definitely not my cup of tea. The tempeh was chewy and it felt grainy. Would I eat it if someone served it? Yes. Would I buy it again? No. #veganuary
Angie learnt her tempeh making skills in Indonesia and she makes Tempeh from various organic non-GMO grains and legumes. This is her buckwheat tempeh. When it is delivered, it is still warm, straight out of the fermenter! It keeps well in the fridge for a few days or pop it into the freezer to keep for longer. Just pan fry it with a little oil to crispy perfection. I didn’t even add salt and it’s so tasty!
