Broccoli Rabe with Tempeh and Fennel Seed

Broccoli Rabe with Tempeh and Fennel Seed

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.

  • 1 bunch broccoli rabe, stems trimmed and leaves coarsely chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon fennel seed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (8-ounce) package tempeh, grated on a box grater
  • 2 (14-ounce) cans no-salt-added diced tomatoes
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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.

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

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

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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