Marinated Tempeh With Red Peppers And Broccoli Rabe

Recipe Ingredients

		Marinade
4 teaspoons	20ml	Tamari
		= (or soy sauce or Bragg Liquid Aminos)
4 teaspoons	20ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Dijon or brown mustard
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Tempeh and Broccoli Rabe
8 oz	227g	Tempeh - cut 1/2" cubes
1/2 cup	73g / 2.6oz	Shallots - diced
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Broccoli rabe - washed well,
		And roughly-cut into bite-sized pieces
1 cup	146g / 5.1oz	Diced seeded red pepper
1 tablespoon	15ml	Minced garlic
4 teaspoons	20ml	Nutritional yeast flakes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 2 to 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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