Suggested use

In Indonesia, tempe is traditionally produced on open air and wrapped in banana leaves. Fresh tempe has a yeasty, mushroom-like aroma and a mild, nutty flavour. Just like fruits and veggies, fresh tempe is always best. Because it is a live product, it will continue to develop stronger flavours as it matures.

Tempeh is an exclent flavour sponge thanks to its porous nature. Unlike tofu, the fermentation process brings out a lot of savoury and nutty elements. The recomendation worthy way is to marinate it for a couple minutes in a warm marinade. It doesn’t take long for tempeh to absorb all that flavour. Than a heat can be used, so as frying, grilling, or baking. You can also add it to your favourite curry, salad, stir-fry, sushi, hamburger or wrap etc etc.


Unlike most fermented food that’s made with bacteria, tempe uses a mould cultures, mainly Rhizopus Oligosporus. It produces around the legumes or grains a white outer layer, as the mould’s mycelia spreads and grows in and around. In a result, this network of mycelia is what holds the product together into a patty-like consistency (just so as described in ‘Rhizome philosophy’ by Guatari&Deleuze 🙂


Sweet lupine is, unlike soy, local EU plant, which can be grown from Portugal up to Ireland or even Island (which is just covered by wild sort of lupine).

Sweet lupine can becone nearly anything in our kitchens. It gives milk, flour, cheese and meat alternatives. Itself the Lupine-TEMPE has plenty ways of usage, from dishes like hamburgers or rizotto to delicious sushi or crispy nuggets.

Cooked, it has an attractive nutty taste and the whole row of benefiting components, among others lutein, beta caroten, fibre, unsaturated fats, minerals and vitamins.

We add different seeds to lupine, to lift the level of protein up to 34%.


There is the whole wide palette of Lupine-TEMPE varieties and ways of use. As quite neutral substance, Lupine-TEMPE takes on different tastes of marinade or mixed in seasonings. But we have not to marinade it, when just naturally backed and smeared with fresh salt&garlic&oil mixture.

But generally, we don’t need to add any vitamins or minerals to it, as happens in most so called superfoods. They are naturally there, from lupine itself and through the sophisticated process of fermentation. The product is ORGANIC in the prime sense of the term.


Lupine-TEMPE becomes the key source of vitamin B12, which was until now contained just in flesh and is necessary for body functions. We are appliyng the newest scientific researches: through the synergy of starter-cultures, we are getting the highest value of B12 within the green-food market.


Against the mighty destroyer of our bodily functions – refined sugar (whis is contained in nearly all processed foods) are rising the fibres. They are either part of living organism and are called probiotics, or are the nutrition for the probiotic cultures and are called prebiotics. They are both healthy and are responsible for the cleaning of the body. Our TEMPE has 10,6% of the further ones.



We don’t offer the so called ‘fresh tempeh’ as some tempeh-workshops do, but just with finished fermentation process, to get the stable product and protect your health. It has to be heat-treated anyway, and we do it as slow-pasteurization, so you can eat it as you get it, without temporal change in texture and taste.


The enormous amount of soy, consumed especially by vegans and vegetarians, became the subject of debate. Generally, we have nothing against soy, if it is GMO free, bio and, from ecological point of view, consumed in large in the country of its origin. In some ways, the soy-tempeh is complementary with lupine-tempe, sharing the good qualities of fermented food.