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Spicy Tempeh and Broccoli Rabe With Rotelle Recipe

Spicy Tempeh and Broccoli Rabe With Rotelle Recipe

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Spicy Tempeh and Broccoli Rabe With Rotelle

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Ingredients:

Serving

1/2 lb whole wheat spiral pasta
1 (15 oz) package tempeh, cubed
1/2 cup vegetable broth , plus
2 tbsp vegetable broth
2 tbsp soy sauce
2 tbsp tomato paste
1 garlic clove, pressed
1 tbsp fennel seed
1 tsp red pepper flakes (to taste)
1 1/2 tsp dried oregano
1/2 tsp red wine vinegar
1/4 cup olive oil
5 garlic cloves, sliced thinly
1 bunch broccoli rabe , tough stems trimmed, chopped coarsely (1/2-3/4 lb)
2 -3 tbsp white wine or 2 -3 tbsp water or 2 -3 tbsp vegetable broth
2 tsp red wine vinegar
salt & freshly ground black pepper

Directions:

Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/.
Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.02 Kcal (1047 kJ)
Calories from fat	146.74 Kcal
		% Daily Value*
Total Fat	16.3g	25%
Cholesterol	0.35mg	0%
Sodium	721.27mg	30%
Potassium	240.43mg	5%
Total Carbs	18.84g	6%
Sugars	2.73g	11%
Dietary Fiber	3.6g	14%
Protein	6.03g	12%
Vitamin C	23.8mg	40%
Vitamin A	2.9mg	95%
Iron	78.9mg	438%
Calcium	177.5mg	18%

Amount Per 100 g
Calories	113.54 Kcal (475 kJ)
Calories from fat	66.64 Kcal
		% Daily Value*
Total Fat	7.4g	25%
Cholesterol	0.16mg	0%
Sodium	327.55mg	30%
Potassium	109.19mg	5%
Total Carbs	8.55g	6%
Sugars	1.24g	11%
Dietary Fiber	1.63g	14%
Protein	2.74g	12%
Vitamin C	10.8mg	40%
Vitamin A	1.3mg	95%
Iron	35.8mg	438%
Calcium	80.6mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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