Made on Syilx Okanagan People’s Territory with the knowledge from generations of Indonesian tempeh makers.
We are the vegetable vigilante, aka Vegilante.
A vigilante is a self-appointed doer of justice. A vegilante wields the power of vegetables to fulfill this calling.
Our mission is to empower you with every bite. We offer our community, a high protein plant-based product that doesn't pretend to be something it's not.
We've taken the long list of benefits that come from the tempeh fermentation and use it on adzuki beans, black beans, chickpeas and mung beans instead of soybeans. These blocks of tempeh offer a unique culinary experience with new flavours and textures.
This business is our contribution to nudging the world in the direction we want to see. Whatever label you've applied to yourself and your lifestyle, we believe that our tempeh will align with your values, excite your taste buds and help you discover new ways to experience food.
We use the moose as our logo since the moose is the largest herbivore in North America.
Tempeh is Tofu's younger, wiser, tastier sibling.
Our tempeh is hand-made in small batches with organic beans to ensure the best quality ferments a plant-enthusiasts can get.
Finally answer the question "Bro, like... wHeRe dO yOu GeT yOuR pRoTeIn FrOm?!".
Good for the Planet
Vegilante Tempeh is a sustainable high protein option with a low carbon footprint. Eat like you care.
Soybean Free options
On top of soybean we also ferment all organic adzuki beans, black beans and chickpeas. We have all the benefits of fermentation with new flavours and textures.
Where is Tempeh from?
Tempeh originates and has been perfected by Indonesian culture. Traditionally tempeh would have been made with soybeans and fermented in banana leaves. In Indonesia tempeh is often seen as affordable street food and is a staple that many love.
With globalization and the growth of the plant based movements we have seen tempeh companies, like ourselves, pop up around the world. Some of the newer tempeh trends include using different types of beans and pulses.
Regardless of where the business is, we all owe a debt to Indonesian tempeh makers for letting us learn from them. They are the ones that have cleared the path to us being able to run this business.
We will be delivering tempeh within Kelowna/West Kelowna/Lake Country. Orders put in throughout the week will be delivered on Saturday.
We currently don't ship out of town.
There's black on my tempeh!
Black on tempeh isn't a sign of spoilage, it's a sign of sporulation. We use a soy-free starter for our chickpea tempeh and it is more prone to ferment with grey/black spots. As per all the other products, it is perfectly fine to eat after proper cooking.
How do I store?
We distribute it frozen most of the time. We suggest keeping it frozen, thawing it in the fridge before cooking.
How do I cook tempeh?
We will have a section coming out with recipes, stay tuned!
Until then, we suggest thawing the product under refrigeration. Once thawed we suggest cutting it in big patties/thin slices/cubes. We suggest cooking until it is well cooked or golden cripsy on both sides. It can be cooked many ways, on the bbq, pan fried, deep fried, baked in the oven - the possibilities are endless.
We suggest adding moisture to it while cooking since tempeh is flavour sponge. It marinates really well and generally soaks up any flavour your throw at it.
Where can I get your product?
Kelowna - Frankie We Salute You, Start Fresh, Vegetarian Butcher, Planty of Nosh, Chickpeace, Boxcar
Vernon - Eat Good Market and Farm Bound, Pioneer Plates
West Kelowna - Fork Plant Based Markets, Mount Boucherie Winery Estate
Penticton - Gratify
Vancouver - Vegetarian Butcher
Farmer's market - Most plant based market close to Central Okanagan
Deliveries - Winter time in Kelowna
Other than our tradiotional tempeh, all of our other tempeh don't have soybeans in them. As it stands, the starter that we use for adzuki, black bean and mung bean is a soy-based starter. This means that the starter was grown on a substrate of soybeans and rice flour. Therefore those products aren't considered soy-free. Our chickpea uses a soy- free starter but is fermented at the same time in the same incubator as the other beans.
There isn't any gluten in the ingredients but we aren't currently working from a certified gluten free kitchen.
If you aren't happy with your product we will either replace it or refund you. It is important for us that you receive the quality you've paid for.
Get in touch with us.
Martin Rivard (FR/EN)
Looking to work with restaurants, caterers, food trucks, grocery stores, food distributors and anyone interested in plant-based eating.
Funding support provided, in part, by the BC Government’s Buy BC Partnership Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.