Recipe courtesy of Rich Roll, ultramarathoner and author of Finding Ultra: Rejecting Middle Age, Becoming One of the World's Fittest Men, and Discovering Myself.
Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.
Soak the tempeh in filtered water for at least 30 minutes. In a separate bowl, soak the sun-dried tomatoes and Brazil nuts for the same amount of time.
Crumble the presoaked tempeh into a large mixing bowl. You can use a meat pounder to get the consistency really fine, or just use your hands and crumble away. Add the barbecue sauce or marinade, beet, carrot, green beans, cilantro, salt, and cumin and mix until thoroughly combined.
In a medium skillet over medium heat, brown the shallot in the oil for 4 to 5 minutes. Add to the tempeh mixture. Using your hands, mix it all up and form a loaf shape in the center of a large rectangular baking dish or loaf pan. If the mixture feels wet, add the arrowroot, mix again, and reshape.
Preheat the oven to 350 degrees F.
In a large, dry cast-iron skillet, slightly blacken the cherry tomatoes on high heat. Transfer to a high-speed blender and add the oil, garlic, basil, and the drained sun-dried tomatoes and Brazil nuts. Purée until smooth.
Pour the sauce over the tempeh meat loaf. Cover with foil and bake for 40 minutes.