Vegan Pumpkin Sage Pasta With Blackened Tempeh

Toss this fall-inspired pasta from the Katie’s Healing Kitchen cookbook with roasted Brussels sprouts glazed in the same marinade used for the tempeh for a perfectly satiating, vegetable-packed autumn meal. 

What you need:

For the balsamic glazed tempeh:
1 (8-ounce) block tempeh, cut into 4 even chunks
1 tablespoon olive oil
1 tablespoon maple syrup
6 tablespoons balsamic vinegar
2 tablespoons tamari
¼ teaspoon red chili flakes
3 drops liquid smoke

For the pumpkin sage sauce:
2 tablespoons olive oil
¼ teaspoon red chili flakes
2 large shallots, chopped
10 fresh sage leaves, cut into thin strips, plus more for garnish
¼ cup tomato paste
1 (15-ounce) can pumpkin
2 cups non-dairy unflavored coconut cream
⅓ cup nutritional yeast
1½ teaspoons salt
¾ pound pasta of choice

What you do:

  1. Preheat oven to 375 degrees. In a 9 x 9-inch baking dish, combine olive oil, maple syrup, balsamic vinegar, tamari, garlic, chili flakes, and liquid smoke.
  2. Cut tempeh chunks into large triangles. Cut triangles in half diagonally, creating thinner triangles. Add tempeh to marinade.
  3. Bake tempeh for 20 minutes. Remove from oven and flip, then bake for an additional 20 minutes. 
  4. For the pumpkin sage sauce, in a medium pot over medium heat, warm oil. Add chili flakes, shallots, and sage. Cook until shallot is translucent, about 10 minutes. Add tomato paste to pot, and stir until incorporated. Add pumpkin, coconut creamer, and nutritional yeast to pot, and stir once more. Bring to a gentle simmer, and let cook for 20 minutes. Add salt and stir. 
  5. Cook pasta according to package directions. Toss pasta with pumpkin sauce. Remove tempeh from oven and garnish pasta with tempeh triangles, drizzling any remaining glaze in pan over pasta and tempeh. Garnish with sage and serve.
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