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Prep
Difficulty
Medium
Time
Estimate
over 1 hour
Marinate the tempeh first, this can even be done the night before. Cook the rice and start baking the pumpkin. Once the pumpkin is stuffed and in the oven. Prepare the salad. When the pumpkin is about 10 minutes from being cooked through, start cooking the tempeh. Reduce the sauce and serve with the salad and pumpkin.
Tempeh is soaked in a simple red wine marinade and then seared until glazed and lovely. Serve this as a vegan main dish for any holiday meal.
Wild Rice is decorated with onions, beets, apples, dried fruit and nuts. You can enjoy the stuffing without the pumpkin, but baked up inside it creates a magical main entree. Choose a large pie pumpkin, a couple of smaller ones or another type of winter squash. We tested the recipe with about a 3 pounder. Adjust the stuffing accordingly, adding more ingredients as needed to fill your squash. If you are starting this recipe with uncooked rice, here is the recipe to cook up the wild rice blend.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
