Pumpkin Platter

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Healthy Happy Life


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1 package tempeh, 8 oz. -or- 3/4 package firm tofu, 8 oz.

1 Tbsp olive oil for skillet

1 cup soy sauce/apple cider mixture (half and half) for soaking

1/2 cup vegetable broth

1 can of organic pumpkin

2 Tbsp whole wheat flour

1/4 cup maple syrup

1/3 cup vegan worcheshire sauce

1 Tbsp chopped sage

1 Tbsp fresh orange zest

1 tsp cinnamon spice blend (cinnamon/cloves/nutmeg)

1 tsp garlic powder

1 tsp black pepper

salt to taste

dash cayenne (add more for a spicy pumpkin sauce)

optional: 1 Tbsp olive oil

1 1/2 cups crushed raw pecans/pecan meal -or- 1 1/2 cup crushed almonds/almond meal

1 cup whole wheat flour

1 tbsp vegan sugar

pinch of salt

Candied Onions

1 onion, sliced thin

3 Tbsp vegan sugar

1 Tbsp olive oil

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