Pumpkin Platter

More from this source
Healthy Happy Life

Comments

Add a comment

Ingredients

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

You might also like

Roasted Butternut Pumpkin Soup
Veggie Num Num
Halibut With Pepitas, Capers & Tomatoes
Cat Cora
Almost No-Bake Pumpkin Cream Pie With Maple Whi...
Joy The Baker
Spicy Pumpkin Seeds
Donal Skehan
Pumpkin Pie Cookies
Bakers Royale
Pumpkin Spice Cake With Cream Cheese Frosting
The Naptime Chef
Pumpkin Mac-N-Cheese
The Naptime Chef
Pumpkin Chip Cupcakes With Brown Sugar Buttercream
Love and Olive Oil
Spiced Pumpkin Coconut Milk Ice Cream
The Year In Food
Thai-Spiced Pumpkin Soup Recipe
101 Cookbooks