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We've been experimenting again in our #Vegan kitchen. This time we've made #FreshTempeh using our #plasticfree method to make another #soyfree Tempeh. These amazing beans are from @hodmedods. They're British grown red #haricot beans. The resulting Tempeh is nutty and sweet with slight acid notes. The texture is creamy and crisp after being sautéd. We decided on sautéing the #Tempeh without marinating it to accompany some light miso soup made with seasonal vegetables. We used a light #miso mixed with @hodmedods umami fava bean paste. The fava bean paste gives it a rich, fruity, umami tang. To finish we sprinkled on some shichimi togarishi, garnished with spring onion.