Tempeh Pumpkin Skillet with Mango Salsa | Vegan Recipe - Zucker&Jagdwurst

Ingredients

• 500 g (1 lb) hokkaido pumpkin
• 370 g (0.75 lb) tempeh (e.g., 2 packages mountain lentil tempeh from tempehmanufaktur)
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp ground cumin
• 1 tsp dried thyme
• salt
• pepper
• 1 onion
• 2 cloves garlic
• 10 g (0.33 oz) parsley
• 300 g (10.5 oz) chopped frozen spinach
• 150 g (5.25 oz) vegan sour cream
• 2 tbsp tahini
• 1 tbsp nutritional yeast
• 1 lemon
• nutmeg
• vegetable oil for cooking
• 50 g (1.75 oz) pine nuts
• 1 mango
• 1 small red onion
• 1 tsp sumac
• 1 tsp chili flakes
• lemon juice