Here's two loaves of peanut tempeh. Used 500 grams of raw blanched peanuts.
Here's what one loaf looks like when sliced.
Here's one way to serve peanut tempeh. Sliced thin, along with zucchini, cucumber, purple sweet potato, Yukon gold potato, red potato, and sliced red onions. Toss with EVOO, balsamic vinegar, smoked paprika, chili powder, kosher salt, and sucanat. Roasted at 400 degrees F for 25 minutes, stirred after 15 minutes.