Ingredients
Scale
- 400 g/14 oz tempeh
- 1/3 – 1/2 cup of rejuvelac *
- 1 tbsp vegan butter or tahini or cashew butter
- 1 tsp white miso
- 2 cloves of garlic
- 1 tbsp mustard
- 4 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 red onion, finely chopped
- salt, pepper
Instructions
- Cut tempeh into large cubes. Bring water (or vegetable broth) to a boil in a small pot, and add tempeh. Cover and let simmer for 10-15 minutes.
- Drain tempeh and let cool a bit. Once cold enough to handle, add steamed tempeh, rejuvelac, vegan butter or nut butter, miso, garlic, mustard, lemon juice, parsley and spices to a food processor and blend until creamy. Season with salt and pepper if needed.
- Transfer mixture to a bowl. Add chopped onion and mix well.
- Cover bowl with a cheesecloth and let sit at room temperature for 8-24 hours, so the spread can ferment. After fermentation place it in the fridge or serve right away. Enjoy!
Notes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Spread, Snack
- Cuisine: Vegan