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Recipe Category: Cheese-Ball
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Vegan Tempeh-Pimiento Cheese Balls Recipe
Ingredients
Makes 8 servings
- 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
- 2 tablespoons soy sauce
- ¾ cup chopped pecans
Method
- 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
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Full List of Cheese Recipes
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