5 Step Pumpkin Platter: Thanksgiving Vegan Protein.

Tired of Tofurky? Try my protein-rich Vegan Pumpkin Platter which features my Pumpkin-Pecan Crusted Tempeh and Pumpkin-Almond Crusted Tofu. Also included on this festive platter: Golden Orchard Quinoa dome, maple roasted sugar pumpkin slivers and salted roasted chestnuts. Here's how to create this centerpiece-worthy platter in five steps...

New Traditions. To me, Thanksgiving is all about gathering family to feast on traditional festive foods. However, I strongly believe that 'tradition' needs a bit of graceful updating once in a while. By 'veganizing' my Thanksgiving I am forging a new trail of tradition. However, I keep my Thanksgiving menu vegan and traditional simply by staying in tune with delicious fall harvest flavors.

Fall Flavors: Veganized. I knew I wanted to serve tempeh and tofu at my vegan feast. So I decided to give them a boost of fall flavor. My inspiration: pumpkin! Pumpkin is one of (if not the most) symbolic food of Thanksgiving. Besides turkeys of course. But I prefer to think of turkeys as my feathered friends, rather than my main course. So pumpkins it is...

Yes, this Pumpkin Platter is intensive, but the results are well worth it - if you have the time, energy and heart to make it.

Pumpkin Platter in Five Steps:
1. Golden Orchard Quinoa - see recipe
2. Pumpkin-Crusted Protein Triangles (Tofu or Tempeh) - below
3. Roasted Sugar Pumpkin - below
4. Roasted Chestnuts - below
5. Platter Plating - below

Step One: Golden Orchard Cider Spiced Quinoa.

After you have prepared the quinoa, you can get started on the tempeh and/or tofu protein portion of the platter...

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Step Two: Protein Triangles
*You can choose one or both of the tofu/tempeh ingredient options.

Pumpkin Pecan Crusted Tempeh
-or-
Pumpkin Almond Crusted Tofu
vegan

Tempeh or Tofu
1 package tempeh, 8 oz.