Broccoli Rabe with Tempeh and Fennel Seed
Serves 4
Time 40 min
Serve this over your favorite whole grain pasta. If you like spinach, try substituting 3 cups packed spinach leaves for the broccoli rabe.
Special Diets:
Ingredients
- 1 bunch broccoli rabe, stems trimmed and leaves coarsely chopped
- 1 yellow onion, chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red chile flakes
- 1 (8.0-ounce) package tempeh, grated on a box grater
- 2 (14.0-ounce) cans 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.
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 carbohydrates (4g dietary fiber, 8g sugar), 15g protein.
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.
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Ingredients
- 1 bunch broccoli rabe, stems trimmed and leaves coarsely chopped
- 1 yellow onion, chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red chile flakes
- 1 (8.0-ounce) package tempeh, grated on a box grater
- 2 (14.0-ounce) cans no-salt-added diced tomatoes