One-Pot Creamy Masala Pumpkin Orzo with Tempeh Pancetta

Method

1. 1 Heat a wide, deep pan (large enough to cook the orzo later) over medium heat. Add sesame oil, then the tempeh cubes. Cook until golden on all sides. Turn off the heat. In a small bowl, mix maple syrup, soy sauce, and tomato paste, then pour over the tempeh. Stir to coat, then transfer the tempeh to a plate and set aside.
2. 2 In the same pan, add a drizzle of extra virgin olive oil. Sauté the onion, garlic, and sage for 2–3 minutes until soft and fragrant, scraping up any bits left from the tempeh.
3. 3 Stir in garam masala, cinnamon, and nutmeg. Add the orzo and toast for about a minute.
4. 4 Pour in 750 ml (3 cups) vegetable stock and cook, stirring occasionally.
5. 5 Blend the remaining 450 ml (2 cups) stock with the pumpkin purée until smooth, then pour it into the pan. Continue cooking until the orzo is al dente and creamy (add a splash more stock if needed).
6. 6 Turn off the heat, stir in the spinach until wilted, and add nutritional yeast. Season to taste.
7. 7 Top each bowl with the crispy tempeh pancetta, extra roasted pumpkin and a drizzle of olive oil.