Jumpstart Dinner Recipe #4: Spicy Tempeh & Broccoli Rabe with Rotelle

SPICY TEMPEH AND BROCCOLI RABE WITH ROTELLE

(adapted from Isa Chandra Moskowitz, Veganomicon)

Ingredients:

¾ lb pasta, rotelle or other mid-size pasta shape like penne or rotini

8 oz. tempeh cubed

Bunch of broccoli rabe (also known as broccoli raab, rape, or rapini)

Directions:

To cook the tempeh:

½ cup vegetable broth

1 tbsp soy sauce

2 tbsp tomato paste (can use ketchup in a pinch)

1 clove garlic, minced

1 tbsp fenned seeds, crushed or ground

½ tsp crushed red pepper flakes or to taste (know yourself)

1 tsp dried oregano

1 tsp red wine vinegar

To cook the broccoli rabe:

3 cloves garlic, minced

1 small onion, chopped small

¼ cup white wine, water, or veg broth

2 tsp red wine vinegar or balsamic vinegar

¼ tsp salt

Ground pepper

To assemble the dish:

Braise the tempeh in ½ cup or so veg broth whisked with the other ingredients, until it has absorbed the liquid, watching carefully to make sure it doesn’t burn and adding water as necessary.

Separately, cook the pasta.

In another pan, sauté the garlic and onion in the water, wine, or broth; then add more liquid and the vinegar, and steam the broccoli rabe until it is done.

Toss together the three parts—the pasta, the tempeh, and the broccoli rabe—in a pretty serving bowl.

Note: Good with nutritional yeast sprinkled on top. The walnuts and “Fake Fake” (mixture of nutritional yeast and walnuts, recipe available at this site) shown in the picture are not Jumpstart-compliant, but they are good for after Jumpstart.