Broccoli Rabe with Tempeh

BROCCOLI RABE WITH TEMPEH AND FENNEL SEED

http://www.wholefoodsmarket.com/recipes/2929

Serves 4

Serve this over your favorite whole grain pasta. If you like spinach, try substituting 3 cups packed spinach leaves for the broccoli rabe.

Ingredients

1 bunch broccoli rabe, stems trimmed and leaves coarsely chopped--I just used baby broccoli or something because I couldn't find rabe unfortunately
1 medium yellow onion, chopped
3 cloves garlic, thinly sliced
1 teaspoon fennel seed--Whole Foods was out so I had to pass on this one unfortunately
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (8-ounce) package tempeh, grated on a box grater
2 cans (14 ounces each) no-salt-added diced tomatoes

Method

Heat a large pot of water to boiling over high heat. Add broccoli rabe and cook 1 minute. Drain and rinse under cold running water. Set aside.

Grated tempeh, to my best attempt without a grader. 

In a large, deep skillet over medium-high heat, bring 1/2 cup water to a simmer. Add onion and garlic and cook about 6 minutes or until onion is translucent and tender.

Sauteed onions and garlic.

Stir in fennel seed, oregano and red pepper and cook 1 minute, stirring frequently. Add grated tempeh, tomatoes and their juices, along with 1/2 cup water and bring to a boil.

The veggies and tempeh, a bit too liquidy though. 

So I added a corn starch mix to thicken it up. 

And the corn starch worked! It was much thicker after and didn't taste funky or anything!

Reduce heat and simmer 30 minutes to blend flavors. Remove from heat and stir in broccoli rabe. Serve immediately.

Nutrition

Per serving: 190 calories (60 from fat), 6g total fat, 1.5g saturated fat, 0mg cholesterol, 110mg sodium, 22g total carbohydrate (4g dietary fiber, 8g sugar), 15g protein

Served with some left over bow tie pasta! YUM!