Hello Tempayy, a protein source for vegans

Hyderabad: A high protein diet with enough liquids and green vegetables is the usual prescription from nutritional experts for a health living. However, unlike non-vegetarians, who have multiple food sources to meet their daily protein requirement, vegetarians often rely on dairy products like paneer and milk for proteins. To give vegetarian’s taste buds a much-needed […]

Hyderabad: A high protein diet with enough liquids and green vegetables is the usual prescription from nutritional experts for a health living. However, unlike non-vegetarians, who have multiple food sources to meet their daily protein requirement, vegetarians often rely on dairy products like paneer and milk for proteins.

To give vegetarian’s taste buds a much-needed change from traditional protein sources, Vegolution, a Bengaluru-based food startup has launched ‘Hello Tempayy’, a bean-based, easy to cook ingredient that can be adapted across cuisines and is now available in Hyderabad.

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Siddharth Ramasubramanian, founder and CEO of Vegolution, says “Firstly, we have to understand that tempayy is not a new thing, in fact, it has been around for centuries. Besides being easy to cook, it’s healthy and a rich source of protein (38 gms of protein for every 200 gms of tempayy), it’s fortified with Vitamin B-12 and iron. These products are gluten-free, dairy-free and good for your gut, making it a one-of-their kind superfood”.

Research by the startup has shown that vegetarians in India crave variety and struggle to meet their daily protein requirements. “We did very thorough research and it took us about eight months to get the product out in the market.

We found that many vegetarians often had to consume eggs and other animal-based food for protein. Before launching, we even cooked and tested the product to ensure that tempayy goes well with various Indian cuisines,” he said.

For details: https://www.veg-olution.com/

What is Tempayy?

Finding its roots in the traditional Javanese cuisine, tempayy is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus, is used in fermentation. Post-fermentation, the soybeans form a seamless white block, which is cut into cubes and packed for freshness.

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