Soybean tempeh is the most popular and widely enjoyed variety of tempeh around the world. In Indonesia and Japan, the average person eats load of soy, especially fermented soy products. Here at Gwen Tempeh we only use Australian organic soybeans to make our tempeh.

Soybean tempeh is very high in protein and has a complete protein profile including all 9 essential amino acids. Soybeans are also a great source of omega -3, B vitamins, nutrients and minerals. The original and (in our humble opinion) the best!

Tempeh vs Tofu
Tempeh (fermented soy) – approx. 19% protein.
Tofu (coagulated soy milk) – approx. 6% protein.

Made from organic Australian chickpeas, our extremely popular chickpea tempeh is great for use in burgers, salads, stir fries – in fact anything you can think of!

Enjoy the lovely flavour of chickpeas in tempeh form.

Our organic chickpea and red rice tempeh both looks and tastes beautiful! The addition of organic red rice brings a deliciously crunchy texture to the tempeh.

Lupins are increasingly popular in the plant-based protein space – a major source of protein, dietary fibre and essential amino acids. Most importantly, they also taste great!

This non GMO tempeh has a uniquely nutty flavour, well complemented by the inclusion of organic green peas and linseeds.