Tempeh Pumpkin Hash - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 small cooking pumpkin
• 8oz package tempeh, sliced into 32 pieces
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 lb Brussels sprouts, trimmed and quartered
• 2 tbsp liquid smoke
• 2 tsp paprika
• 1/2 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: sriracha to taste or serve with naturally sweetened cranberry sauce