Maple Tempeh Tacos with Pumpkin Crema

3 tbsp maple syrup

1 tsp garlic powder

¼ tsp liquid smoke

1 8-oz package tempeh

3 large carrotspeeled, julienned

1 medium red onion

3 tbsp vegan buttermelted

2 tbsp brown sugar

3 cups kalestemmed, chopped

1 tbsp olive oil

½ tsp salt

1 cup vegan sour cream

2 tbsp pumpkin puree

1 tsp ground cinnamon

7 Sonora Soft Taco Tortillas

Preheat oven to 350 degrees F.

Combine maple syrup, garlic powder and liquid smoke in a mixing bowl. Stir until thoroughly mixed.

Crumble tempeh into bowl and stir until fully coated. Spread out into a single layer on a baking sheet.

Mix butter and brown sugar in a large mixing bowl. Add carrots and onions, toss to coat. Spread out into a single layer on a separate baking sheet.

Place both baking sheets in oven and bake for 20 minutes, stirring/turning both dishes every 5 minutes. Cook until golden/slightly crispy.

While other ingredients bake, place kale in a large bowl. Top with oil and salt and stir until softened, coated.

Stir together sour cream, pumpkin and cinnamon.

Build tacos using vegan-friendly Sonora Tortillas and top with pumpkin crema.