Rhapsody Natural Foods Organic BBQ Tempeh
A cultured, high protein food seasoned with BBQ sauce.
Rhapsody tempeh, organic tomato paste, organic sucanat (evaporated cane juice), organic sunflower oil, brown rice syrup, hickory smoke, garlic, and sea salt.
Rhapsody BBQ Tempeh is ready-to-eat and requires no additional preparation; you can eat them straight out of the bag.
Tempeh (pronounced tem-pay) is a traditional cultured high protein soy food originating from Indonesia. It is made from whole soybeans that are inoculated with natural spores from rice. The soybeans are then incubated for about 24 hours, and the result is tempeh. Because of this natural fermentation process, tempeh is one of the best sources of digestible vegetable protein, carbohydrate, and fat. In addition, it contains B vitamins, zinc, calcium, manganese, magnesium, iron, and fiber.
The Welters family run Rhapsody Natural Foods and make their tempeh in small batches in Cabot, using soybeans grown right over the border in Quebec, Canada, and certified organic by Ecocert Canada.
July 15, 2015 by Carmit
I love Rhapsody tempe! You have to like BBQ flavor to enjoy this one, it was a little too sweet for me, but still the texture and how it works with other ingredients in stir fry can't be beat!
July 29, 2014 by Jennifer
My husband and I have repeatedly tried tempeh over many years, and just never found one we liked...until now. And not just like, but love. This, as well as the Teriyaki flavor, make making a vegan or vegetarian meal so much easier. For this flavor, there is a great Veganomicon taco recipe that is delicious, and much faster, with this on hand. Thank you!
July 14, 2012 by Bridget
the bbq tempeh is AMAZING. i usually like to make my own bbq sauce but this sauce is killer! we just grate the tempeh, saute until it's browned, then throw it on a bun -- DELICIOUS!!! okay, sometimes we add some of claire's bread and butter pickles (http://farmerstoyou.com/product_info.php?cPath=26&products_id=58), but really, it is absolutely SO. DELICIOUS.
April 26, 2012 by Phoebe
We love this tempeh! We aren't usually big tempeh fans, but everyone in our family, from 12 to 60, loves this tempeh. We fry it up and serve hot for dinner, adn if there's any leftovers we put them in sandwiches and quesadillas for lunch the next day.