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Cheese-Free
Nut Ball From
PETA'S web site www.vegcooking.com
(Note: the web designer has added metric measurements.)
- 1 8-oz. (.22 kg)
pkg. tempeh
- 1/2 cup (120 ml) sliced almonds
- 2/3 cup (160 ml) vegan
mayonnaise
- 3 tbsp (45 ml) nutritional yeast
- 2 tbsp (30 ml) soy
sauce
- breadcrumbs (optional)
Cube the tempeh and steam for 20
minutes. Let cool. Meanwhile roast the almonds in a dry frying pan until
lightly browned, stirring frequently.
Place the tempeh, mayonnaise, yeast
and soy sauce in a food processor and process until smooth. Add a little water
if the mixture seems too dry. Refrigerate until firm. Shape the tempeh mixture
into a ball and roll it in the almonds. Add breadcrumbs if the mixture seems
too moist. Refrigerate for at least 2 hours. Serve with crackers and
vegetables. Serves 10.
Web Designer's Note: The nutritional yeast
gives this dish a remarkably "cheesy" taste - very
delicious.
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