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Vegetarian Foods/Questions on making tempeh


I want to try to make tempeh at home, have checked recipes online and it seems easy enough to do but I was wondering if rather than starting from dried soybeans, soaking, cooking, dehulling...I could rather use canned soybeans, wash them well, dehull and continue the recipe. Is there a reason to use dried soybeans?

Also, is dehulling really necessary? Like if soybeans were roughly processed in the food processor and hulls not removed, would it still work? Will confess I am not too glad to strip the beans of their fibers.


I have not made tempeh at home. I can only suggest that you make it from canned soybeans and do not dehull, and determine if you like the results. If not, you can make it from dried soybeans and dehull. Either way, or whatever process you use, take very good notes so you know what works best.


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My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, Ive written and edited several cookbooks, and I develop and teach cooking classes.


I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business. Im the author of Con Amore, a contemporary novel about food, love, and life Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics. I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site,, to learn more.

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