Marinated Tempeh With Red Peppers And Broccoli

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Marinated Tempeh With Red Peppers And Broccoli

 

Rabe Marinade:

4 teaspoons tamari or soy sauce or Bragg Liquid Aminos

4 teaspoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon minced garlic

1 teaspoon Dijon or brown mustard

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon freshly-ground black pepper

 

Tempeh and Broccoli Rabe:

8 ounces tempeh, cut 1/2 " cubes

1/2 cup shallots, diced

1 tablespoon olive oil

1 pound broccoli rabe, washed well, roughly-cut into bite-sized pieces

1 cup diced seeded red pepper

1 tablespoon minced garlic

4 teaspoons nutritional yeast flakes

salt to taste

freshly ground black pepper to taste

 

 

In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh

cubes and toss gently to thoroughly coat with the marinade. Cover, place the

bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more.

After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while

stirring often, for 8 to 10 minutes or until the tempeh is well browned and

crisp around the edges. Remove the skillet from the heat, transfer the tempeh to

a plate, and set aside.

Wipe out the skillet, return it to medium heat, and saute the shallots in the

olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to

saute the mixture for an additional 5 minutes. Add the red pepper and garlic and

saute an additional 3 minutes.

Add the reserved tempeh, nutritional yeast flakes, and season the mixture to

taste with salt and freshly ground black pepper. Stir well and continue to cook

the mixture an additional 1 to 2 minutes to allow the flavors to blend.

Serve as a main dish, side dish, or toss with cooked grains or pasta for a

heartier dish.

Serves 2 to 4.

 

 

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