Pumpkin Sage Pasta With Blackened Tempeh | VegNews

Ingredients

• 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
• 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