A traditional Indonesian soy product created by fermenting split, cooked soybeans with a starter. As the tempeh ferments, a white mycelium of enzymes develops on the surface, making the soybeans more digestible as well as providing a healthy range of B vitamins, except B-12. Found in the refrigerator or freezer section of natural foods stores, tempeh is great in everything from sandwiches to salads to stews to casseroles.

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