📝 About This Recipe
Unlock a Mediterranean twist on a traditional Indonesian staple with this vibrant, protein-packed Lupini Tempeh. By swapping traditional soybeans for mineral-rich lupini beans, you create a firm, nutty, and incredibly versatile ferment with a stunning golden hue. This recipe bridges ancient fermentation techniques with modern superfoods, resulting in a savory powerhouse that boasts a superior texture and a clean, sophisticated flavor profile.
🥗 Ingredients
The Legume Base
- 2 cups Dry Sweet Lupini Beans (ensure they are 'sweet' variety to avoid lengthy debittering)
- 8 cups Water (for soaking and boiling)
- 2 tablespoons White Vinegar (to lower pH and encourage mold growth)
The Culture
- 1 teaspoon Tempeh Starter (Rhizopus oligosporus) (keep refrigerated until use)
- 1 tablespoon Rice Flour (used as a carrier for the starter)
Equipment & Preparation
- 3-4 pieces Perforated Plastic Bags (quart size, with holes poked every 1 inch)
- 1 Digital Thermometer (to monitor fermentation temperature)
👨🍳 Instructions
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1
Rinse the dry lupini beans thoroughly under cold water. Place them in a large bowl and cover with at least 4 inches of water. Soak for 12-24 hours until they have doubled in size.
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2
Drain the soaking water. If using whole beans with skins, gently squeeze the beans to pop the skins off. While not strictly necessary for lupini, removing the skins ensures a much better texture and allows the mycelium to penetrate deeper.
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3
Place the de-hulled beans in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 40-50 minutes. The beans should be tender but still have a firm 'al dente' bite; do not overcook them into a mush.
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4
Drain the cooked beans thoroughly. Return them to the warm pot (off the heat) and stir for 2-3 minutes to allow excess surface moisture to evaporate. This 'dry-off' phase is critical for preventing spoilage.
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5
Spread the beans onto a clean kitchen towel or a large baking sheet. Pat them dry with another towel. The beans must be dry to the touch and cooled to below 95°F (35°C) before inoculating.
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6
Transfer the cooled, dry beans to a clean mixing bowl. Sprinkle the white vinegar over the beans and toss thoroughly to distribute the acidity.
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7
In a small ramekin, mix the tempeh starter with the rice flour. This helps the tiny amount of spores coat the beans evenly.
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8
Sprinkle the starter mixture over the beans. Use a clean spoon to mix for at least 2 minutes, ensuring every single bean is inoculated with the spores.
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9
Pack the beans firmly into your perforated plastic bags. The bags should be about 1 to 1.5 inches thick once flattened. Press down to eliminate air pockets.
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10
Place the bags in an incubator (like an oven with the light on or a dehydrator) set to 85°F-90°F (30°C-32°C). Ensure there is airflow around the bags.
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11
Check the beans after 12 hours. Once the fermentation kicks in, the beans will generate their own heat. You may need to lower the external temperature to keep the beans from exceeding 95°F.
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12
After 24-48 hours, the beans should be completely bound together by a thick, white, fuzzy mycelium. The block should feel firm and smell nutty and mushroom-like.
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13
Remove from the incubator and let cool at room temperature for 2 hours to stop the fermentation process before refrigerating.
💡 Chef's Tips
Always use 'Sweet Lupini' beans to avoid the 5-day soaking process required for 'Bitter' varieties. Moisture is the enemy; if the beans are too wet when bagged, they will rot rather than ferment. If you see black spots, don't panic—these are just spores and are safe; however, slimy textures or ammonia smells mean the batch has failed. For a soy-free alternative to vinegar, use apple cider vinegar for a slightly fruitier undertone. Store your finished tempeh in the fridge for up to 10 days or freeze for up to 3 months.
🍽️ Serving Suggestions
Slice into thin 'bacon' strips, marinate in liquid smoke and maple syrup, and pan-fry until crispy. Cube and toss in a lemon-oregano marinade, then grill on skewers with bell peppers and red onion. Crumble into a Bolognese sauce for a high-protein, chunky plant-based pasta topper. Serve pan-seared over a bed of quinoa with a dollop of creamy tzatziki and fresh dill. Pair with a crisp, dry Pinot Grigio or a hoppy IPA to cut through the richness of the ferment.