Assembly on the crossroads of a number of overlapping developments — be it the necessity to eat wholesome within the midst of a raging pandemic with simple zoonotic underpinnings or consistent with the ‘woke-ness’ of consuming ethically-sourced meals — is the new-fangled craze for plant-based, protein-loaded meat substitutes. One which has really gone into hyperbolic overdrive over the past couple of years.
This, with a spread of prefixes bandied about like ‘Inconceivable’, ‘Past’ and ‘Unthinkable’ connected to all the pieces from meat-free burgers to ‘faken-topped ’(pretend bacon) pizzas, out there primarily within the US.
Nearer residence in India too, we see all kinds of lab-grown, plant-based kebabs, sausages and extra from quite a few manufacturers. Can’t eat eggs? No worries! Whip up a vegan omelette with both Evo or vegetarian anda. Whereas the previous is constituted of protein remoted from lentils, the latter has moong dal and chickpeas to thank for its overwhelmed egg doppelganger countenance.
Fried & examined
However let’s take a pause and veer away from these ultra-futuristic ‘Frankenfoods’ and convey to the fore one plant-based meat substitute that has existed for hundreds of years. Patiently ready within the wings for its time to rise and shine. We’re speaking about tempeh. An historical, fermented soy cake of Javanese origin that’s lastly discovering a spot for itself within the solar. In all its prebiotic, vegan, gluten-free, and allegedly superfood glory.
Tempeh is made by a pure culturing and managed fermentation course of (aided by a starter tradition known as rhizopus oryzae) that binds the primary soaked, then boiled soybeans right into a cake kind. Mentioned to be filled with protein, fibre and good fat, thus giving vegetarians a much-needed protein-rich enhance. But, native producers of tempeh like Vegolution — a Bengaluru-based meals startup that retails its ready-to-cook, pre-marinated tempeh cubes as Hiya Tempayy, are detest to label it as ‘mock meat’.
“We’re not mock meat, however a brand new vegetarian meals that breaks the monotony of the identical previous decisions for protein,” says Siddharth Ramasubramanian, CEO and founding father of Hiya Tempayy. “Not like plant-based meats which have restricted purposes and are priced at a premium, tempeh opens up countless potentialities for every day use.”
Whereas consumed mostly in Indonesia as a snack within the type of kripik tempe crackers, the place thinly sliced tempeh is battered and deep-fried till crispy, tempeh is having fun with an outing like by no means earlier than within the Indian kitchen. From biryanis and ghee roasts to bhurjis and even a tempeh vada pav, its versatility is noteworthy.
Shankar Krishnamurthy, chef-owner of plenty of Hyderabad-based eating places like Fusion 9, says that he options tempeh on his menus as this can be very versatile and versatile as an ingredient, in kind and imbues flavour absorption. “It may be moulded to (swimsuit) any delicacies; be it Indian, Mediterranean, Arabic, or Oriental. It blends superbly with flavours from varied meals cultures,” he opines.
Intestine feeling
Apart from this adaptability, tempeh can also be believed to align with the entire “good for the intestine” prebiotic motion that’s grown exponentially over these final two immunity-obsessed pandemic years. Actually, we’ve not too long ago seen firms like Zoh Probiotics who’re into the bottled kombucha beverage enterprise additionally enter the Indian tempeh market with not simply their vary of plain and flavoured tempeh packs, but in addition a tempeh tradition starter package for individuals to experiment with at residence.
“As tempeh is a fermented meals, the prebiotic fibre that’s current permits for higher intestine digestion and interplay along with your intestine microbiome which can permit for extra short-chain fats acids manufacturing which really enhance the nice micro organism,” says nutritionist Ryan Fernando.
He additionally highlights an necessary facet that’s usually missed in our collective obsession with paneer as a non-meat protein supply. That being lactose intolerance. “I’m allergic to take advantage of like tens of millions of Indians who in all probability haven’t found this but. So, including fermented soya like tempeh (to at least one’s weight-reduction plan) is a higher choice than even tofu or paneer.”
Flipsides
However hype apart, an goal evaluation of tempeh within the context of its versatility as a protein-laden, plant-based meat substitute together with its seemingly too-good-to-be-true well being advantages does reveal just a few purple herrings. “Let’s be clear on one factor. There’s completely no menace of tempeh dislodging dairy-based proteins like paneer. And even its personal distant cousins like tofu and soya chaap — which could be very well-liked in North India — from the Indian eating desk within the foreseeable future,” says chef and TV presenter Vicky Ratnani. Who, though having cooked with tempeh previously, isn’t totally offered on its palatability and attraction. “I discover its funky, fermented aroma and crumbly texture a little bit of a problem to work my means round it to give you an attention-grabbing dish.” And whereas average consumption of soy-based merchandise is comparatively innocent, consultants subject a clarion name for going overboard. Particularly in consuming such self-proclaimed superfoods like tempeh. Lots of which can function an unintentional smokescreen of kinds because of their perceived ‘well being advantages’ which will go unchecked. “Soy is taken into account to be a goitrogenic meals. Which means, they will intrude with the functioning of the thyroid gland. I’d all the time advise individuals to test with their physician about consumption of soy if they’re on thyroid medicines,” warns sports activities nutritionist and health knowledgeable Kajal Bhatena.
Tempeh 2.0
And India is on the very forefront of the entire ‘tempeh subsequent gen’ bandwagon. One the place soy tempeh is slowly being supplemented with newer variations derived from different grains, legumes and pulses. Placing a spin is the not too long ago launched chickpea tempeh from Tempe Wala, a packaged retail model of tempeh that’s itself a spin-off from the favored Bengaluru eatery Vegan Warmth. An ethically sourced food-centric restaurant that was one of many first locations to begin experimenting by that includes soy tempeh on its menu a few years in the past. However recognising this must give you an entire slew of soy-free tempeh iterations is one thing that’s been within the works for the previous couple of months the world over. We’re seeing all the pieces from tempeh constituted of black beans and black-eyed peas to the extra exotic-sounding lupin beans and even the hipster-favoured, now ubiquitous quinoa getting into the fray!
