INGREDIENTS:coconut spread

  • 2 tablespoons Earth Balance Organic Coconut Spread
  • ½ cup dry white wine
  • 1 small sweet onion, chopped fine
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 can pumpkin puree
  • 2 tablespoons Tessemae’s Mild Buffalo Sauce
  • 1/3 cup unflavored, unsweetened  soy or almond milk
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg


Melt Earth Balance spread + white wine in a saucepan over medium heat.  Add the onion and garlic and stir continuously until the onion is translucent (3 minutes).  Whisk in vegetable broth and bring to a boil; add the pumpkin puree, Tessemae wing sauce, soy milk, spices and continue stirring until mixture comes to a boil, then lower heat immediately.  Allow sauce to come to a simmer for 10 minutes to let flavors blend.

** Serve warm over whole wheat pasta **

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