A delightful pasta dish combining the robust flavors of tempeh and broccoli rabe with a zesty sauce.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
Adding a bit of olive oil to the pasta prevents it from clumping together.
In a skillet, combine the vegetable broth, soy sauce, tomato paste, minced garlic, fennel seeds, red pepper flakes, and oregano. Add the tempeh and cook over medium heat until the liquid is absorbed and the tempeh is tender.
Stir occasionally to ensure the tempeh absorbs the flavors evenly.
Heat olive oil in the skillet. Add the cooked tempeh and stir-fry until golden brown. Remove and set aside.
Ensure the skillet is hot before adding the tempeh for a nice sear.
In the same skillet, heat olive oil and sauté the sliced garlic until fragrant. Add the broccoli rabe and cook until tender. Sprinkle with red wine vinegar.
Cook the broccoli rabe in batches if needed to avoid overcrowding the skillet.
Combine the pasta, tempeh, and broccoli rabe in a serving bowl. Toss well to mix and serve warm.
Garnish with a sprinkle of nutritional yeast or fresh herbs for added flavor.
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