Start by ensuring your black beans and brown rice are cooked and cooled.

In a food processor, combine the black beans and brown rice. Blend until you achieve a chunky paste.

Add the soy sauce, apple cider vinegar, and nutritional yeast to the mixture.

Sprinkle the tempeh starter into the mix and pulse lightly to combine.

Transfer the mixture into a parchment-lined dish, pressing it down firmly.

Set up your steamer basket over boiling water and place the dish inside. Steam for about 30 minutes.

Once steamed, let the tempeh cool to room temperature. Cover it with cheesecloth and allow it to ferment at room temperature for 24 to 48 hours.

After fermentation, your tempeh is ready to be used or stored.