Serge’s Tempeh Recipe

by Reece Thomson

healthy vegetarian sustainability Long-term volunteer Serge is a man of many talents. Breakfast wouldn’t be the same without him. He wakes up every morning before everyone else to ensure we have homemade bread every morning (which by the way, is mouth-wateringly good).

He whips up jam from the fruit we grow, and makes delicious yoghurt from our dairy cows, too.

Serge also does much more to help us maintain a healthy and balanced diet. Living in a vegetarian community, we need to make sure all our major food groups are covered. Protein is an important part of our diets.

Along with the amazing cheese that he makes for us, Serge has now taken on the job of making tempeh, so that we can have delicious protein-rich meals at lunch or dinner.

Serge was more than happy to share with us how he makes the tempeh so tasty. Check out the recipe below!

Tempeh Recipe

Makes 0.5 kilos (however, Serge makes 3 kilos for us at a time – aren’t we lucky?)


  • Soybeans (split)
  • 2.5 litres of water
  • 5 tablespoons white vinegar
  • 5 tablespoons tempeh culture


  • Large pot
  • Mixing spoon
  • Bag (to squeeze the air out of the mix)
  • Fan for cooling


  1. First we soak the split soybeans in water for 8 hours.
  2. Afterwards, wash the soybeans thoroughly.
  3. Add 2.5 litres of water and 1.5 tablespoon vinegar to soybeans.
  4. Boil together for roughly 2 hours until nice and soft.
  5. Discard the water.
  6. Dry and cool with a fan, but not for too long (maximum 20 minutes should be fine).
  7. Add ½ tablespoon of tempeh culture to the mix.
  8. Mix everything together in a big pot with a spoon.
  9. Place into a bag and squeeze all the air out of the mixture.
  10. Now we’re ready to place the mix into ziplock bags, be sure to make each parcel no more than 1.5cm thick.
  11. Make some small holes in the bag.
  12. And now we wait for 2 days for an amazing non-meat-based, protein-rich meal.
  13. After those days of waiting DIG IN and enjoy!

Our cook Pi Pen uses the tempeh in all sorts of recipes like stir-fries, soups, lasagnas, and more. So good.

We hope you enjoy this recipe and that you will see for yourselves – veggie food isn’t all that bad!

Reece is the daughter of one of our Life Coaches here at New Life and has visited us three times as a resident and also a volunteer. She contributes to the ZenMindBodyLife website.

healthy vegetarian sustainability

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