Hi Terri, thanks for your question. I haven’t tried it with tempeh yet, but I definitely will now that you’ve asked. What I think you’d need to do is soak your tempeh for a few minutes in water to hydrate it so it’s softer (I would probably crumble it into small pieces and then add to a bowl of water for 5-10 minutes). Then drain well and blend with the other ingredients. Let me know if you give it a try and then when I do test the recipe, I’ll make sure to email you to let you know.

Hi Peg, thanks for sharing this! I’m sorry that the cooking time didn’t work for you, I’ve actually made these beans a few times in my Instant Pot and I set it on Beans/Chili for 8 minutes and it has worked every time. I wonder if maybe there’s a difference in our pots? I’ll give it another try next time I make these, and if it’s different for me I will update this recipe. Appreciate your feedback.

Hi Ivelina! You can try and I think it could work with small cucumbers, like Persian or English. You may need to soak them longer, like 2-3 days at least for best results. But the brine will soak in more if they’re cut. Hope that helps!

I’m so glad you liked them, Stephanie! It is a unique recipe, but a tasty one at that.

I doubted it would work, but it did and it was delicious!!!

You can leave it out if you’d like – the sugar is to balance the salt of the brine, but it’s optional.

You could try a very thin tahini, or just season it with citrus and herbs without the oil.

So glad you like it, Melinda! It’s been one of the most popular recipes on my site for many years, it’s a crowd pleaser.

Thanks for sharing, Anna! These sweet potatoes are a staple side dish in our house. I also love to put them in salads and grain bowls.