Healthy Gut, Happy Life

we make artisanal tempeh for your gut health

Yellow Pea Tempeh
Chorizo
Yellow Pea Tempeh
Chipotle Chili Lime
Yellow Pea Tempeh
Sriracha Maple
Yellow Pea Tempeh
Spicy Honey Lemongrass
Garbanzo Bean Tempeh
Ragu
Yellow Pea Tempeh
Original

Where to Find Our Products

Fermentation Farm
1125 Victoria St R, Costa Mesa, CA 92627, USA

Mar Vista Farmers’ Market
3826 Grand View Blvd, Los Angeles, CA 90066, USA (Sundays 9AM-2PM)
Every 2nd and 4th Sunday of the month (follow us on Facebook and Instagram @bhogatempeh for our next appearance!)

OUR STORY

BHOGA is a Sanskirt word meaning: Enjoyment. We chose this name because we believe in the enjoyment of life and enjoying food should be part of that lifestyle.

Our mission is to introduce high quality artisanal tempeh as simply a good source of protein for everyone who enjoys good food.

The word “Tempeh” is derived from a local term “tape” or “tapai” which means fermentation. Traditionally tempeh is made with soybean, but here at BHOGA FOODS, our tempeh are crafted from non-soy legumes like yellow peas and garbanzo beans.

HOW IT'S MADE

SOAK
“Soaking beans for 24 hours results in acidification of the beans. This acidification, to the range of pH 4.5-5.3, does not affect the mold growth, but it does prevent the development of undesirable bacteria that might spoil the tempeh” – Art of Fermentation

COOK
Anti-nutrients in beans can be significantly reduced by soaking, cooking, and fermentation.

RHIZOPUS OLIGOSPORUS
Aka tempeh starter.
.

FERMENTATION (30-36 Hrs.)
Tempeh requires a warm & humid enviroment. Fermentation helps our body to digest and diminishes flatulence

WHY EAT TEMPEH

Easier to digest – The tempeh maintains the nutritional value of the ingredients it is made of, such as fiber, vitamins, etc. with the additional digestive benefit from enzymes that are produced in the fermentation process.

High fiber content – A serving of tempeh made of beans contains more fiber than most people typically consume daily. A 7 ounce serving of tempeh can contain as much as 16g of fiber. It is also a good source of plant based protein.

Natural antibiotics -The fermentation process in the making of tempeh produces natural antibiotic agents. Rhizopus mold produce natural, heat-stable antibiotic agents against some disease causing-organisms.

“Tempeh is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.” (draxe.com)

SPAGHETTI and RAGU

HOW TO ENJOY TEMPEH?

Check out our gallery

Ideas for Bhoga Tempeh:

TEMPEH TACOS TRIO
With All Three Marinated Yellow Pea Tempeh
TERIYAKI TEMPEH BALLS
With Yellow Pea Tempeh Original
TEMPEH PIZZA
With Garbanzo Tempeh Ragu
“BACONS” And EGG BREAKFAST
With Yellow Pea Tempeh in Sriracha Maple
TEMPEH SPRING ROLLS
With Yellow Pea Tempeh in Spicy Honey Lemongrass
TEMPEH MUSUBI
With Yellow Pea Tempeh in Sriracha Maple
TANDOORI TEMPEH
With Yellow Pea Tempeh Original
SPAGHETTI and RAGU
With Garbanzo Tempeh Ragu