Sunflower Seed Tempeh

Sunflower seed tempeh is vegan, keto and soy free

5 from 3 reviews

Sunflower seed tempeh is a delicious and nutritious soy-free tempeh. It is great keto-friendly vegetarian and vegan protein substitute. It is firm enough for a stir-fry, barbecue, or eat it fresh.




  1. Bring the sunflower seeds to a boil and simmer until the seeds are soft (about 1 hour).
  2. Drain the sunflower seeds and allow them to cool to just above room temperature.
  3. Mix the vinegar with the sunflower seeds (to lower the pH so that unwanted bacteria won’t grow).
  4. Sprinkle on the tempeh starter and mix well.
  5. Spread the sunflower seeds out in the fermentation container (or plastic bag.)
  6. Incubate at approximately 88 F (31 C).
  7. Check the seeds after 12 hours. At this point the mold will have started to grow and the tempeh will start generating its own heat. Depending on what you are using for incubation, you may need to lower the temperature.
  8. The tempeh will be done sometime between 24 and 48 hours. It’s done when the mold has thickened the sunflower seeds into a single dense mass. (There might be some grey or black mold spores too, but you want to stop incubation before there’s too much mold spores.)
  9. Refrigerate for up to 1 week.


Keywords: pumpkin seed, sesame seed, vegetarian, gluten free, soy free, keto, paleo, whole 30, nut free, egg free, dairy free, protein, Indonesian,