It Ain't Meat,

And It's Not Trying To bE

Tempeh is a plant based protein that is as versatile as it is delicious.

It’s made using simple ingredients and centuries old fermentation techniques first developed in Indonesia. It utilizes the mycellium of the fungus Rhisopus oligosporous to ferment infinite permutations of beans, grains and seeds. 

Think of mycellium as the roots of a mushroom. As the mycellium grows through cracks between the beans through fermentation, it binds the beans into a solid cake that can be used in anything from tacos to

stir-fry to pasta sauce.

Unlike other plant-based proteins on the market. Chaotic Good Tempeh isn’t filled with mysterious binding agents and fillers


It's 100% bean. 100% mycelium.

100% nutritious + 100% delicious.


200% nutrilicious

(also 100% soy and gluten-free)



Rhizopus oligosporous mycellium grows with and supports benificial bacteria (what we call probiotics),  this combined with the elimination of phytic acid, which occurs during fermentation, increases the 

bioavailabily of nutrients.


 Through the fermentation process natural enzymes are released that make the beans more easily digestible. 

Fart facts

Flatulence inducing oligosaccharides such as raffinose and stachyose are reduced during the prefermentation and cooking process.


Tempeh is a great source of

pre-biotic fiber, which is food for beneficial bacteria. Food scientists and Nutritionists are increasingly researching "the gut". Many recent findings show evidence that one's stomach contains a cluster of nerves deemed "the second brain". Gut health (what you put into your body) has profound effects on your mental, physical, and spiritual health.

So What Do I Do With This Stuff?




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