It was a busy morning at the Legion Park Farmer’s Market when we were introduced to Rohan and his late partner, Danny. Dressed in matching floral button-ups, their booth was surrounded with customers who seemed like friends, and it wasn’t just due to their witty banter—Rohan was frying up tasty tempeh, a fermented bean and mushroom cake. Developed in Indonesia, tempeh was a big part of Rohan’s diet in the coastal town of Byron Bay, Australia, but it wasn’t until he moved to a vegan household in Miami that he learned how to make it from scratch.
BeCultured tempeh is South Florida’s only local, non-soy, organic tempeh. Made fresh weekly, Rohan cooks each bean (adzuki, black bean, green lentil, and yellow split pea), sprinkles them with mycelium (a “friendly fungus”), and incubates each batch under controlled temperature over the course of a couple of days. The live culture feeds off of the beans, breaking them down and making their nutrients more bioavailable, while surrounding them with a soft, fluffy mushroom. The result is a protein-rich, versatile and delicious living food source.
AT THE KITCHEN
Rohan inoculates the beans with the starter culture, Rhizopus Oligosporus, to kick off the fermentation process. The result is a bar of tempeh, that offers from 23 to 30 grams of protein.