Broccoli Rabe with Tempeh and Fennel Seed
3

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.

View user submitted photos
    Ingredients: 
    • 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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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 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.

    Recipe Discussion