The rib eye of the plant kingdom
Boonzaak brings biodiversity back to the table and lets you taste how delicious local beans are. A healthy product with complex and varied flavors. Fresh tempeh made from different types of beans, which you only need to fry or steam briefly, but of course, you can also prepare it in the way you're used to.
Products
Healthy protein from low processed beans
Beans and a little mycelium. Nothing more. Beans in the form of tempeh are full of vitamins, fibers, and proteins that are easily processed by your body. We believe the protein transition can go hand in hand with gastronomy and doesn’t need to follow the trend of ultra-processed food.
Unique flavors; this is how delicious local beans are
Lemon bean, Frisian Forest bean, Schokker bean—each bean has its own flavor profile and texture that makes the tempeh unique. Fermentation unlocks complex flavors from the beans. This tempeh needs little else; it's the rib eye of the plant kingdom.
Tempeh
Tempe(h) originates from Java in Indonesia, where it is a daily staple. It is a fermented cake made mainly from beans, grains, and nuts. The molds occur naturally in Java, where the fermentation technique has been perfected. Tempeh has long been made from various ingredients. The name 'tempeh' refers both to the technique and the final product. The “h” at the end was added in the West to avoid confusion about the pronunciation.
Good for soil and farmer; biodiversity on your plate
Boonzaak brings biodiversity back to the table and lets you taste how delicious local beans are. A healthy product with complex and varied flavors. Tempeh made from different types of beans, which you only need to fry or steam briefly. Of course, you can also prepare it in the way you're used to.
Good for soil and farmer; biodiversity on your plate
Boonzaak brings biodiversity back to the table and lets you taste how delicious local beans are. A healthy product with complex and varied flavors. Tempeh made from different types of beans, which you only need to fry or steam briefly. Of course, you can also prepare it in the way you're used to.
Recipes
Tempeh in green brown
Gray pea tempeh - smoked Mushrooms - blackcurrant oil - wild garlic.
When autumn sets in, but leafy greens still fragrantly sway in the breeze. Gray pea tempeh sautéed after a marinade in miso and mushroom garum. Pickled ramson flowers and a spicy berry leaf oil add aroma to the earthy flavors on the plate. Our gray peas are grown by the Smak family in Lutjewinkel.
Blini with Krombek Tempeh
Curly bean tempeh- creme fraiche- dulse, lilac (seringe)
The blini of the low countries. Our very own krombek is creamy, yet bakes crispy.Baked briefly, it has the doughy structure of a blini or banana bread. Also very tasty on a sandwich, mild flavor and can even be used for sweet dishes.Our organic krombek beans are grown by farmer Jos Lamers between Lobith and Herwen.
Grey pea on fire
Gray pea tempeh - candied leeks - BBQ lemon - spruce oil
Gray pea tempeh from the fire and smoky lemon with a spicy oil from the forest. The gray pea has a special firm but tender bite and almost something fishy. On open fire or frying with a little oil, it doesn't need much more. Our gray peas are grown by the Smak family in Lutjewinkel.
Nuoc Cham Tempeh
Shocker green pea - Nuoc Cham - celery.
Classic vietnamese cuisine with the Schokker green pea! A quick combination to effortlessly put a star dish on the table. Use the North Sea caramel syrup in the Nuoc cham and marinate the tempeh in the Tempeh Oil with a good soy sauce and some fresh raw vegetables. Our Schokkers are grown by the Smak family in Lutjewinkel.
Salty and tempeh
Friesche forest bean tempeh - turnips - elderflower beurre blanc - samphire
Not fish on the skin, but tempeh fried to the core. Pair a Schokker or Krombek tempeh with salty vegetables and a butter sauce. Perfect vegetable pacer of a main course, around which you can build varying vegetables and sauces. Friesche forest beans are grown by Jan Steverink in Silvolde.
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