Now that Autumn is here, it’s time for all things pumpkin!  

 

Since Dennis and I bought a new house back in March, I’ve become an interior design junkie. I’ve been camped out on the sofa in front of endless HGTV shows while scouring eBay for great finds, and if you happen to be shopping with me and you lose me in the store, chances are I’m standing in front of the magazine rack searching the periodicals for design ideas. In order to get a quick fix, I recently subscribed to Better Homes and Gardens magazine. My first issue came with a thin magazine titled “All-Time Favorites 2012 Cookbook”. I immediately dropped it into the recycling bin knowing that none of the recipes would be vegan, but after a few minutes I pulled it back out again thinking there might be some good recipes I could veganize. And luckily there were! This recipe originally contained pork, which I replaced with tempeh. I also added greens and made a few ingredients swaps. I’m quite pleased with the end result, and I think you will be too!

 

Ingredients

  • 8 ounce block tempeh
  • 1 1/2 cups vegetable broth, divided
  • 2 tablespoons soy sauce, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 8 ounces package noodles (I used gluten-free rice noodles)
  • 1 bunch kale or swiss chard, chopped
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 2 teaspoon olive oil
  • 1 cup pumpkin puree
  • 12 fresh sage leaves, minced
  • Salt and pepper

 

Directions

  • Cut the tempeh into 8 rectangles and then cut each rectangle in half diagonally, making 16 triangles. If your tempeh is thick, you can cut them thinner, making 32 triangles. 
  • Steam the tempeh for five minutes in a steamer basket, a covered sauce pan with one cup of water, or in a glass dish with 1/2 cup of water in a microwave. Steaming tempeh ensures it will soak up the flavors of the marinade. 
  • Place the tempeh in a shallow dish. Mix together 1/2 cup of the broth, 1 tablespoon of soy sauce, onion powder, garlic powder and oregano, and pour it over the tempeh. Let marinade for 2 hours or overnight. 
  • In a large pot, cook the noodles according to the package. About three minutes before the noodles are done, add the greens to the pot. Drain and put noodles in a large bowl.
  • Add 1 teaspoon oil to a large skillet, and cook the onion over high heat, until it turns brown and starts to caramelize. If it sticks to the skillet, deglaze with a little broth. Remove onions from heat and add to the bowl with the noodles
  • Add the second teaspoon of oil to the same skillet and cook the tempeh over medium high heat, flipping occasionally so that it browns on most of the sides. If it starts to stick to the skillet, add some broth or marinade. Cook for about 10 minutes. Remove tempeh from heat and set aside. 
  • Add the  rest of the broth, 1/4 cup of the pumpkin, garlic, sage and 1 tablespoon of soy sauce to the skillet. Bring to a boil and cook uncovered for 2 or 3 minutes, until it reduces slightly. Remove sauce from heat. Poor the sauce on top of the noodles and toss so that they are throughly coated. Season with salt and pepper to taste.
  • Return the skillet to the heat once more and add the remaining 3/4 cup of pumpkin. Heat throughout. If it seems too thick or starts to stick, add a little broth to it.
  • Divide the noodles among 4 bowls. Top with tempeh triangles and pumpkin.

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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