One biggest bane of keto diet is organic proteins. It is very difficult to get vegetarian organic proteins. Most commercial animal proteins are loaded with antibiotics and steroids making them harmful for a healthy diet. Tempeh is an Indonesian fermented soy patty and breadstick that are rich in protein, are vegetarian, and easy to digest as well. They give off characteristic ammonia flavors which are because of the breakdown of complex proteins into easy to digest amino acids. You can buy your starter culture at arishtam
Tempeh (fermented soya breadsticks)
- cooking pot
- baking oven/frying pan
- 400 gm soyabean whole try to source organic GMO free
- 25 ml vinegar can be replaced with leamon juice
- 3-4 gm koji used extensively across miso, soysauce
- Soak the soybean overnight. Cook soybean till it is soft. Using a pressure cooker for 30 minutes.
- strain off the excess water and add vinegar towards the end of the boil
- allow the beans to cool to body temperature
- add the koji/mold (you can buy koji from Arishtam)
- Take a perforated plastic bag (or a banana leaf) and wrap the soybean tightly in it. Leaving airgaps will cause the black spots to develop (it is safe but not pleasing to the eye)
- keep it in a warm place (~30 degree celcius) for about 12 to 24 hours
- The white mold will start growing on the grains. check if the texture becomes creamy to your taste and sourness as per taste.
- based on taste you can steam it, bake it or shallow fry it.