Toss this fall-inspired pasta from the Katie’s Healing Kitchen cookbook with roasted Brussels sprouts glazed in the same marinade used for the tempeh for a perfectly satiating, vegetable-packed autumn meal. What you need:For the balsamic glazed tempeh:1 (8-ounce) block tempeh, cut into 4 even chunks1 tablespoon olive oil1 tablespoon maple syrup6 tablespoons balsamic vinegar2 tablespoons tamari¼ teaspoon red chili flakes3 drops liquid smoke For the pumpkin sage sauce:2 tablespoons olive oil¼ teaspoon red chili flakes2 large shallots, chopped10 fresh sage leaves, cut into thin strips, plus more for garnish¼ cup tomato paste1 (15-ounce) can pumpkin2 cups non-dairy unflavored coconut cream⅓ cup nutritional yeast1½ teaspoons salt¾ pound pasta of choiceWhat you do: