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Soy and legumes from Sweden, Peru and Australia
Outside Indonesia, researchers grow tempeh mould on local pulses instead of soybeans, such as faba beans and oats in Sweden or lupin (tarwi) in Peru. The beans are soaked, boiled briefly, cooled, mixed with Rhizopus spores and packed into pierced bags at 30 °C. Bitter lupins must first be soaked for days to reduce their toxic alkaloids.
| Dehulled faba beans100 g (dry) | Or faba beans with 8 % or 15 % whole-grain oats by wet weight[castaneda2025] |
| Sodium bicarbonate1 % of the dry beans | In the soaking water, to shorten boiling[castaneda2025] |
| Lactiplantibacillus plantarum (optional)0.1 g per 100 g | Added to the soak in one treatment[castaneda2025] |
| Rhizopus microsporus spore suspension (about 10^8 per mL)1 mL per 100 g wet beans | [castaneda2025] |
| Starter | Rhizopus microsporus spore suspension (faba bean study); commercial starters of R. oligosporus (lupin study) and R. oryzae (Australian study) |
Total time across the recorded steps: 8.2 days
What changes: Dehulled faba beans soak for 12 hours in water with a little baking soda
Output: soaked beans.
Microbes at work in this step
L. plantarum is added to the soak in some treatments; the finished tempeh from those soaks tasted more sour
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Outside Indonesia, researchers grow tempeh mould on local pulses instead of soybeans, such as faba beans and oats in Sweden or lupin (tarwi) in Peru. The beans are soaked, boiled briefly, cooled, mixed with Rhizopus spores and packed into pierced bags at 30 °C. Bitter lupins must first be soaked for days to reduce their toxic alkaloids. Made in 5 steps over 8.2 days. The longest step, debitter lupins (lupin only), takes 6.1 days (Alarcón R. et al. 2026). Rhizopus microsporus and Rhizopus oligosporus do most of the fermenting.
| Main step | 6.1 daysReported[alarcon2026] | Debitter lupins (lupin only) |
|---|---|---|
| Temperature | 25 °CReported[castaneda2025] | Soak the beans |
| Acidity | pH 3.5–4.5Reported[alarcon2026] | Boil briefly (and acidify, lupin study) |
Unlike Indonesian tempeh, these are made from pulses that grow in cooler climates, often in labs with pure spore cultures, perforated bags or foil and controlled incubators. Lupins need a long debittering soak first.
Bitter lupins are debittered before use to reduce their toxic alkaloids; one study soaked them for 5 days with frequent water changes (Alarcón 2026) and reports no alkaloid level for the tempeh. In a separate test, debittering left all eight lupin samples above the 200 mg/kg limit Australia and New Zealand set for lupin flour (Peloso 2026), so this is not a tested home method for bitter lupin. Faba beans contain L-DOPA, and also vicine and convicine, which can cause favism, an acute haemolytic anaemia, in people with G6PD deficiency (Khazaei 2019). Anyone with that deficiency should not eat ordinary faba bean tempeh.
Hazards the sources name: Quinolizidine alkaloids in lupin (plant toxins, not microbes); Vicine and convicine in faba beans, which can cause favism in people with G6PD deficiency (plant compounds, not microbes).
Every number is labelled with how it is known. How this atlas is made
Research on faba bean and oat tempeh in Sweden gives the reason for the shift. Soybean is seen as less sustainable in Northern Europe because of its reliance on imports and consumer links to deforestation, GMOs and allergens (Fernandez Castaneda 2025).
