Tempayy to tickle vegan’s taste buds
Hyderabad: A high protein diet with enough liquids and green vegetables is the usual prescription from nutritional experts for healthy 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 […]
Hyderabad: A high protein diet with enough liquids and green vegetables is the usual prescription from nutritional experts for healthy 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 the 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. The product is now available in Hyderabad.
Siddharth Ramasubramanian, Founder and CEO of Vegolution, says, “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 gm of protein for every 200 gm 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 a 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/
Tracing roots
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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