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! There was a meaty pumpkin noodle bowl that sparked my interest, so I went to the kitchen to see how I could veganize it. I made a few swaps and used tempeh, as it’s a hearty form of protein that pairs nicely with pumpkin. The end result barely resembles the recipe that inspired it.
If you’re not a fan of the fermented taste of tempeh, steam it lightly for 5 or 10 minutes before marinading it. You can also let it simmer in a bath of water or stock for about half an hour before marinading it, as well. This will reduce the fermented flavor, and it also will allow the tempeh to absorb more of the marinade.
Tempeh and Pumpkin Noodle Bowl
- 8 ounce block tempeh
- 1 1/2 cups vegetable stock divided
- 3 tablespoons tamari divided
- 1 1/2 teaspoon onion powder divided
- 1 1/2 teaspoon garlic powder divided
- 1 teaspoon sea salt divided
- 1/2 teaspoon dried oregano
- 8 ounce package rice noodles
- 1 bunch kale or swiss chard chopped
- 1 teaspoon neutral flavored vegetable oil
- 1 yellow onion sliced
- 2 teaspoon olive oil
- 1 14- ounce can pumpkin puree
- 2 garlic cloves minced
- 1/2 teaspoon black pepper
- 12 fresh sage leaves minced, plus more for garnish
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.
Place the tempeh in a shallow dish. Mix together 1/2 cup of the broth, 1 tablespoon of tamari, 1/2 teaspoon of onion powder, teaspoon of garlic powder, teaspoon of sea salt, 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 the noodles and set aside until ready to use.
Add the rest of the stock, tamari, onion powder, garlic powder, and sea salt to a sauce pan long with the pumpkin, minced garlic cloves, black pepper, and the minced sage. Bring to a boil and then reduce heat to a simmer. Allow to thicken slightly.
Add 1 teaspoon oil to a large skillet, and cook the onion over medium-high heat, until it turns brown and starts to caramelize. This may take up to 10 minutes. If it sticks to the skillet deglaze the pan with a little of the tempeh marinade, Add the tempeh to the pan, reserving the marinade. Flip the tempeh occasionally so that it browns on both sides. If it sticks, deglaze the pan with the reserved marinade. Cook for about 10 minutes, or until the onions have caramelized nicely and the tempeh has browned on both sides. Remove tempeh from heat and set aside.
In a large bowl, mix together the cooked noodles, the pumpkin sauce, and the tempeh and onions.
Serve hot, garnished with fresh sage leaves, if desired.