18h00 - 20h00, Coexist Community Kitchen, Mivart Street Studios , Unit 10, Epstein Building, Bristol BS5 6JF
Join Carmen and Ben for an evening dedicated to the art of tempeh-making.
In this collaborative workshop, Carmen from The Cooking Flea teams up with Ben from Tempeh Meades - an award-winning Bristol-based tempeh company - to explore all things tempeh, from fermentation to flavour.
Tempeh is the Indonesian superfood that continues to grow in popularity: naturally rich in protein and fibre, and celebrated for its gut-friendly fermented goodness.
During this workshop, you’ll learn:
How to make tempeh at home from scratch
The fundamentals of tempeh fermentation and troubleshooting
How to cook and use tempeh in a variety of delicious ways
What’s included: Ben will demonstrate how to make tempeh using traditional Indonesian methods, drawing on his expert knowledge and experience.
Carmen will then show you how to transform tempeh into creative, flavour-packed dishes, including, as an example, Korean-style tempeh, sweet crispy tempeh and/or similar.
The class will also include:
Everyone will have the chance to taste everything Carmen will prepare, alongside plenty of practical tips and tricks to help you recreate the recipes at home.
What you’ll take home:
This workshop is perfect for: Anyone curious about plant-based cooking, fermentation enthusiasts, seasoned tempeh lovers, or those keen to discover this remarkable ingredient and expand their vegan cooking repertoire.
Allergy information: this class is not suitable for attendees intolerant or allergic to soy, sesame, peanuts, sulphates, mustard and tree nuts.
Tickets are limited to keep the experience intimate.
18h00 - 20h00, Coexist Community Kitchen, Mivart Street Studios , Unit 10, Epstein Building, Bristol BS5 6JF
Join Carmen and Ben for an evening dedicated to the art of tempeh-making.
In this collaborative workshop, Carmen from The Cooking Flea teams up with Ben from Tempeh Meades - an award-winning Bristol-based tempeh company - to explore all things tempeh, from fermentation to flavour.
Tempeh is the Indonesian superfood that continues to grow in popularity: naturally rich in protein and fibre, and celebrated for its gut-friendly fermented goodness.
During this workshop, you’ll learn:
How to make tempeh at home from scratch
The fundamentals of tempeh fermentation and troubleshooting
How to cook and use tempeh in a variety of delicious ways
What’s included: Ben will demonstrate how to make tempeh using traditional Indonesian methods, drawing on his expert knowledge and experience.
Carmen will then show you how to transform tempeh into creative, flavour-packed dishes, including, as an example, Korean-style tempeh, sweet crispy tempeh and/or similar.
The class will also include:
Everyone will have the chance to taste everything Carmen will prepare, alongside plenty of practical tips and tricks to help you recreate the recipes at home.
What you’ll take home:
This workshop is perfect for: Anyone curious about plant-based cooking, fermentation enthusiasts, seasoned tempeh lovers, or those keen to discover this remarkable ingredient and expand their vegan cooking repertoire.
Allergy information: this class is not suitable for attendees intolerant or allergic to soy, sesame, peanuts, sulphates, mustard and tree nuts.
Tickets are limited to keep the experience intimate.
