West Indian Pumpkin with Jerk-Spiced Tempeh

(recipe from The New Vegan Cookbook by Lorna Sass)

For the tempeh:
8 oz. tempeh
3 Tbsp. soy sauce
2 Tbsp. vegetable oil, plus oil for preparing the pan
1/4 cup dark brown sugar
2 large cloves garlic, peeled and quartered
1 tsp. ground ginger
3/4 to 1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. salt
1 medium vidalia or other sweet onion, peeled and cut into eighths
Hot sauce

For the pumpkin:
1 Tbsp. vegetable oil
1 cup chopped onion
1 large green bell pepper, seeded and diced
One 15 oz. can diced tomatoes (with liquid)
1/2 to 1 cup unseasoned tomato juice, or water
3 to 4 Tbsp. marinade (reserved from the jerk-spiced tempeh)
1 to 2 tsp. curry powder
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground cloves
1/2 tsp. salt
2 1/2 lbs. calabaza pumpkin or butternut squash, peeled and cut into 3/4-inch cubes

With a fork, deeply prick the tempeh about 20 times on each side.  Cut into 1/2-inch dice.  Set aside.

In a blender, combine the soy sauce, oil, brown sugar, garlic, ginger, thyme, allspice, pepper, salt, and onion.  Puree until very smooth, about 1 minute.  Add hot sauce to taste.  Reserve 1/4 cup of the marinade.

Pour half of the remaining marinade into a storage container.  Add the diced tempeh.  Pour the rest of the marinade on top.  Cover, then shake gently to coat the tempeh evenly.  Set aside for 15 minutes (or refrigerate overnight).

While the tempeh is marinating, prepare the curried pumpkin:  Heat the oil in a large, heavy saucepan.  Cook the onion and green pepper over medium heat, stirring frequently, until softened, 4 to 5 minutes.  Stir in the tomatoes with their liquid, 1/2 cup tomato juice (or water), 3 Tbsp. of the reserved marinade, and the smaller amounts of curry, cinnamon, cloves, and salt.  Stir in the pumpkin.  Cover and simmer, stirring occasionally, until the pumpkin is tender, 20 to 25 minutes.  During this time, adjust the seasoning by adding more marinade and spices if you wish.  Add more tomato juice or water if the sauce becomes too thick.

While the pumpkin is cooking, preheat the oven to 425F.  Brush a large nonstick baking sheet or roasting pan with oil (if nonstick, line with oiled foil).  Spread the marinated tempeh in the pan in one layer.  (It's okay if some of the unabsorbed marinade ends up in the pan.)  Bake until the color deepens and the top of each piece feels fairly dry and is no longer sticky to the touch, 10 to 12 minutes.  (Do not cook the tempeh longer than 12 minutes, as it will dry out.)

To serve, spoon the curried pumpkin onto dinner plates and set the jerk-spiced tempeh on top.

(I used butternut squash for this recipe.  The spice of this is incredible!  The marinade for the tempeh is amazing!  I actually added all of the remaining marinade to the pumpkin mixture.  The recipe is written out so well - it sounds involved but is incrediby easy to follow.)