Roasted Butternut Squash Breakfast Sandwich with Crushed Pecans, Grilled Shiitake and Poblanos on Pumpkin Ciabatta with Fresh Avocado and Maple Syrup

Ingredients

2 ½  cups roasted butternut squash cubed and cooled

1/4 cup cooked sliced shiitake mushroom

1/2 cup ground tempeh, sautéed until toasted brown and cooled

1 small roasted jalapeño pepper diced seeds removed and cooled

2 tbsp pumpkin purée

1/2 cup chopped pecans

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

3 tbsp real maple syrup

1 1/4 cup brad crumbs

1/2 tsp salt

1/8 tsp white pepper

Directions

In a large bowl combine all ingredients and work through with your hands until mixture holds firmly together like a snowball.  If mixture is too dry add additional pumpkin 1/2 tsp at a time.  If too wet add 1 tbsp breadcrumb at a time.  Form into desired patty size.  Heat a nonstick pan on medium heat with olive oil.  Cook each patty until slightly browned on each side (approx 2 minutes).  Serve on a toasted Vegan English muffin/ croissant/ old world bread.  Drizzle with maple syrup.

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