You may have tasted it, but you still don't know what's behind its distinctive taste. And where did it land on the Czech market and on the plates of (not only) vegans? Let's take a look:

Tempeh is originally from Indonesia, where it is primarily made from boiled and fermented soybeans. Due to its high protein content and rich taste, it is a popular meat substitute and is often sold in pure, fermented or smoked versions.

How is it produced?

Cooked legumes (soybeans, lentils, beans, peas) are mixed with a fermentation starter containing live bacteria. These go to work, coating the legumes with a noble and beneficial white mould. The latter is actually a dense mycelium that binds the legumes together and holds them together in their final shape.

Why eat tempeh?

Tempeh is rich in protein and prebiotic fiber, which nourishes the beneficial bacteria in the gut and helps increase their numbers. Many of these gut bacteria then produce short-chain fatty acids, which have beneficial effects on the gut and our overall health.

Tempeh contains bone-friendly minerals including calcium, magnesium and phosphorus. And what's especially magical is that the fermentation process to create tempeh breaks down antinutrients that can hinder your intake of some of these minerals. This generally makes fermented foods easier to digest and the nutrients they provide easier for us to absorb.

And why do we make it from peas and lentils?

You won't find traditional soy tempeh in our e-shop, but a variant made from peas and lentils, which have been close to Czech culture since time immemorial. You may even know the saying Peas and hail, it's stupid, we have it every day... According to WILD & COCO peas, lentils and hail are definitely not stupid, on the contrary. These proto-raw foods provide the body with deep nourishment and necessary macro and micronutrients.

For example, peas...

...is rich in fiber and is one of the best sources of vegetable protein. It is also an important source of iron (not only) for vegans, which is needed for the production of red blood cells and the transport of oxygen throughout the body. Peas also contain magnesium, B vitamins and vitamin C.

Ingredients.

*= organic

Nutritional values per 100 g

Energy 684 kJ / 163 kcal

Fats 1.2 g

of which saturated 0.2g

Carbohydrates 24.7g

Of which sugars 2.4g

Fibre 0g

Protein 12.9g

Salt 0

With a low glycaemic index and high fibre content, peas are ideal for those who need to monitor their blood sugar levels. It contains starch in the form of amylose, which slows digestion and as a result can help improve blood sugar balance.

Peas are also rich in soluble fiber, which promotes digestive health, fuels beneficial gut microbes, can relieve constipation and helps manage cholesterol levels. It also contains minerals such as magnesium, potassium and calcium and vitamin C.

But we're not done yet: peas also contain phytonutrients that protect your precious heart and support cardiovascular function, as well as natural compounds called saponins that defend your body against certain types of cancer. Legumes overall have the power to reduce the risk of cancer due to their high levels of antioxidants.