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. 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.
ProductEN
Healthy, Unprocessed Proteins
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.
Local Beans Taste This Good
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.
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. 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.
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. 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.
Serving
Salade Minerale
Balade minerale pairs perfectly with summery herb salads. A salad reflects the garden throughout the seasons, with wildflowers and pickled spruce tips as the finishing touch. Each season the wild has its unique flavors. Along the Dutch coastline, various salty herbs and vegetables grow. Consider trying sea kale, sea beet, or sea fennel. And be sure to use a wonderfully salty lettuce.
Tempeh Caesar Salad – L’étable Fumé
With the creamy krombek bean tempeh from Boonzaak, crispy fried, you can easily make a surprising twist on the classic Caesar. Delicious in combination with the funky and umami terroir of L’étable Fumé. The dried ripe fruits and parmesan go hand in hand. Complete the salad with a dressing of rich olive oil and our herbal vinegar.
Tempeh in Green and Brown
Grauwe erwt Tempeh – Smoked Mushrooms – Blackcurrant Oil – Wild GarlicWhen autumn hits, but the green leaves still sway fragrantly in the wind. Grauwe erwt tempeh, pan-fried after a marinade in miso and mushroom garum. Pickled wild garlic flowers and a fragrant berry leaf oil add aroma to the earthy flavors on the plate. Our peas are grown by the Smak family in Lutjewinkel.
Blini with Krombek Tempeh
Krombek Tempeh – Crème Fraîche – Dulse, Lilac (Syringa)The blini of the lowlands. Our very own krombek bean is creamy but crisps up nicely when pan-fried. With a quick sear, it has the doughy texture of a blini or banana bread. It’s also delicious on a sandwich, with a mild flavor suitable even for sweet dishes. Our organic krombek beans are grown by farmer Jos Lamers between Lobith and Herwen.
Grauwe erwt on Fire
Grauwe erwt Tempeh – Confit Leek – BBQ Lemon – Spruce OilGrauwe erwt tempeh from the fire and smoky lemon with a herbal oil from the forest. Grauwe erwt has a remarkable firm yet tender texture, almost reminiscent of fish. It needs little more than open fire or a quick fry with a bit of oil. Our peas are grown by the Smak family in Lutjewinkel.
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