Is everyone over pumpkin, yet? It seems like the internet gets flooded with pumpkin recipes in October, but I'm not so sure that they carry over through the winter. So many recipes I make seem to call for a half of a can of pumpkin, so often during the winter months, you can find some leftover pumpkin in a tupperware in the fridge. This is what you should do with that pumpkin!
My go-to dinner is usually a protein + greens. Often, I like an Asian flavor. I thought to myself, would pumpkin and tamari and peanut butter go together? There's only one way to find out.
Pumpkin Tempeh Triangles
- 1 package tempeh
- 1/2 cup pumpkin puree
- 3 tbs tamari or soy sauce
- 1 tsp sesame oil + 1 tbs for stir fry
- 1 tbs sriracha
- 1/4 cup peanut butter
- Cut tempeh in half, then cut triangles out of two squares.
- In a large sauce pan, cover tempeh in water and set to boil.
- Boil for 10 minutes.
- Drain and set tempeh aside.
- While tempeh is boiling, mix pumpkin, tamari, sesame oil, sriracha and peanut butter in a large bowl. You want a fairly thick consistency.
- Coat the tempeh in the sauce.
- Optional: Let sit in sauce for 30 minutes.
- Heat a large pan on medium/high.
- Put in remaining sesame oil.
- Pan fry tempeh for 5 minutes each side, or until edge gets crispy.
- Serve immediately over steamed greens/broccoli/kale/etc.
If you are resourceful, you can use your pan to stir-fry your greens while you're marinating the tempeh. The peanut pumpkin sauce becomes a crispy outer shell to these little triangles. Very tasty!
Throw an avocado on top and call it dinner!