There’s not much I can say about this… I know there’s a Tempe Arizona, I remember not liking Pimiento loaf as a kid, or as an adult, and cheese is okay I guess if jacked. Now if that doesn’t make sense no worries, this delicious recipe will!
- 8 ounces tempeh, cut into 1⁄2-inch pieces
- 1 (2-ounce) jar chopped pimientos, drained
- 1⁄4 cup nutritional yeast
- 1⁄4 cup vegan mayonnaise, homemade or store-bought
- 2 tablespoons soy sauce
- ¾ cup chopped pecans
In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Set aside to cool. In a food processor, combine the cooled tempeh, pimientos, nutritional yeast, mayo, and soy sauce. Process until smooth.
Transfer the tempeh mixture to a bowl and refrigerate until firm and chilled, at least 2 hours or overnight. In a dry skillet, toast the pecans over medium heat until lightly toasted, about 5 minutes. Set aside to cool.
Shape the tempeh mixture into a ball, and roll it in the pecans, pressing the nuts slightly into the tempeh mixture so they stick. Refrigerate for at least 1 hour before serving. If not using right away, cover and keep refrigerated until needed. Properly stored, it will keep for 2 to 3 days… Makes 8 servings
