Roast the pumpkin: preheat the oven to 425. Peel the pumpkin and remove all seeds, and cube the pumpkin into 1" bites. Toss the pumpkin with olive oil and place on a baking dish. Roast the pumpkin for 30 minutes, turning once halfway.

While the pumpkin is roasting, make the sauce: add the veganaise to a medium bowl. Dice the adobo peppers and add them along with the sauce to the veganaise, and stir well. Taste and add more heat or veganaise according to your liking. Set aside.

Remove from heat and place the roasted pumpkin in a large bowl. Rinse and drain the black beans, and add to the bowl. Using a potato masher or a fork, mash the pumpkin and black beans.

Add the cornmeal, oats, spices and pumpkin seeds, and mix well.

Heat the olive oil in a large frying pan over medium heat. Form the pumpkin mixture into patties, and cook, turning once, about 3-4 minutes per side.

Top with your favorite toppings and the chipotle sauce, and enjoy!