Black Bean Tempeh (Soy-Free!)

You guys asked for high-protein and soy-free tempeh? It’s here!

This 3-ingredient black bean tempeh is just as delicious as the original soybean one. It’s nutty, holds together perfectly, and is great for soy-free recipes! Did I mention it becomes insanely delicious once marinated and cooked?

I’m sharing two methods to make it: with or without an Instant Pot. The IP method requires less active time and is a bit easier to make, plus you don’t have to soak the beans the night before, as opposed to the stovetop method. Both methods yield the exact same result though. What’s great about black bean tempeh is that you don’t have to peel the beans!

INGREDIENTS
1 cup (230g) dry black beans
3 cups (705ml) water
2 tsp (10ml) white rice vinegar
1/2 tsp tempeh starter

INSTRUCTIONS
INSTANT POT:

• Wash the black beans under cold water and drain. Place them in the Instant Pot liner and cover with the 3 cups water. Cover with the lid, set the valve to the SEAL position and pressure cook on manual for 30 minutes.
• Let the pressure release naturally for 20 minutes. Remove the lid and drain the beans.

STOVETOP:

• Soak the black beans in cold water overnight, or for at least 8 hours.
• The next day, drain the beans and place them in a large saucepan. Cover with about 5 cups water and bring to a boil over medium-high heat.
• Let it boil for about 10 minutes, then lower the heat, cover and let simmer for about 50 minutes. Test the beans from time to time to make sure they are not under or overcooked.
• Drain the beans.

NEXT:

• Place a clean kitchen towel on a large baking sheet. Transfer the drained beans to the kitchen towel and spread into an even layer. Let the beans drain and dry for 20-25 minutes.
• ....................................

For full intruction please see: fullofplants.com

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