Tempeh Mince

Hey Isabela, it's normal for tempeh to be a little sticky, especially if there’s excess moisture. Try cooking a bit longer, or if your tempeh is naturally more 'moist', try baking it in the oven! :)

Hey Nox, oh no! It sounds like the mixture might have been over-processed. If you give the recipe another try, pulsing in shorter bursts to keep it crumbly could help you get more control over the texture. If your mixture has become too paste-like, you can spread it on toast, use it as a filling for wraps, or stir it into pasta or rice dishes for a hearty addition to avoid wasting it 🙌

Yayy happy taco Tuesday, John!

Gosh what a big compliment, Corridors, welcome to the world of tempeh! 😃

Hey Lily, tempeh is a fermented soybean product that originates from Indonesia. It's made by cooking and fermenting soybeans, resulting in a dense, nutty, and slightly earthy flavored cake or patty. It's a popular meat substitute in plant-based dishes because of its high protein content and versatility. If you'd prefer, you can use tofu instead :)

Hi Michelle, I'm thrilled to hear you enjoyed the flavor but sorry to learn that the texture wasn't quite right. The soy sauce is the main ingredient that contributes moisture to the tempeh blend, so I'm puzzled about why yours turned out wet. Could it be that your tempeh was steamed beforehand? That might introduce extra moisture.

In any case, you can cook off the excess moisture. Using a non-stick pan would be beneficial, and also make sure the heat setting isn't too high to prevent burning. Lowering the temperature a bit could allow the extra moisture more time to evaporate 😊

so kind pul team comments always

Thank YOU, Helena ☺️

Helena thankyou for your contribution 😄

😎