This nourishing soup is a riot of textures and flavours. The duo of tempeh and pinto beans makes each spoonful rich in protein.
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Tempting tempeh
If you’re curious about what goes into making a brick of tempeh, here’s a rundown: whole soybeans are soaked, cooked, left to ferment with a fungus, and then pressed into a firm, dense patty that is big on earthy, umami flavour. Typically, tempeh is denser in protein than tofu.
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