TASTY and FOOLPROOF Soy-Free Buckwheat Tempeh made in the Instant Pot

tempeh starter culture

🥗Healthier: miso

💰Cheaper: none

Miso can impart similar umami flavors but won't replicate the fermentation process.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: none

Coconut aminos is a soy-free alternative with a similar taste.

sesame oil

🥗Healthier: flaxseed oil

💰Cheaper: none

Flaxseed oil is a healthy alternative but has a different flavor.

Rinse 170g buckwheat groats under cold water until clean.

Boil buckwheat in a pan filled just over half with water and 2 tablespoons of apple cider vinegar.

Once boiling, reduce heat to a simmer for 5-6 minutes until tender, then drain.

Spread the cooked buckwheat in a baking pan and flatten into an even layer, stirring every 5 minutes to let steam escape.

If the house is cold, place the baking pan in the oven at 180°C for about 10 minutes, stirring occasionally.

Transfer the cooked buckwheat to a mixing bowl and sprinkle with 1-2 teaspoons of gluten-free flour.

Mix in 1 teaspoon of tempeh starter culture until well combined.

Pack the mixture into a container with holes punched in it, ensuring it's not too tight for mycelium growth.

Set up the Instant Pot with a bit of water at the bottom and place the container on a rack inside.

Cover with the Instant Pot lid and use the yogurt setting for 24-30 hours, checking periodically for mycelium development.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens