A traditional Indonesian fermented high protein soyfood made in Cabot, Vermont. Made in small batches at our homestead-farm in Vermont. Certified organic soybeans; plant-based protein. Tempeh (pronounced tèm-pay) is a traditional, cultured soyfood from Indonesia. Tempeh is easy to digest, it is among the best providers of high-quality plant-based protein and low in saturated fats; free of cholesterol, and a good source of vitamins (especially B vitamins), minerals and trace elements (including magnesium, potassium, zinc, and manganese). The culturing process transforms the soybeans into a new food, called tempeh, with totally new characteristics. Because it has been fermented, the protein, carbohydrates, and fats are much easier to absorb by our bodies. Therefore, although a bean food, it does not behave the same way as regularly cooked, unfermented beans; it’s gentler on our digestive system.