Description
An easy side with amazing garlicky flavor, this broccoli rabe with vegan tempeh sausage is both nutritious and absolutely mouthwatering.
Ingredients
Scale
Tempeh Sausage:
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Red Pepper Flakes
- 1 tsp Black Pepper
- 2 tsp Apple Cider Vinegar
- 2 Tbsp Liquid Aminos (or Soy Sauce)
- 1/4 Cup Vegetable Stock
- 1 Tbsp Fennel Seeds
- 1 Tbsp Olive Oil
- 1 8 oz. Package of Tempeh (Crumbled)
Broccoli Rabe:
- 2 Tbsp Olive Oil
- 3 Cloves of Garlic (Sliced)
- 1 Lb Broccoli Rabe (Roughly Chopped)
- 1 tsp Red Pepper Flake
- 1/4 Cup Water
Instructions
- In a small bowl add the paprika, garlic powder, red pepper flake, black pepper, apple cider vinegar, liquid aminos (or soy sauce) and vegetable stock. Whisk to combine.
- Crumble the tempeh and prepare the garlic and broccoli rabe as directed above.
- In a dry skillet over medium/high heat, toast the fennel seeds for approximately 1 minute. Stir occasionally.
- When the fennel is toasted and fragrant, add 1 Tbsp olive oil to the pan along with the crumbled tempeh. Stir occasionally until the tempeh starts to brown, approx. 3 minutes. Pour the sauce over the browned tempeh and stir until the tempeh is completely coated and the liquid has dissolved. Transfer to a bowl and set aside. Wipe out the skillet.
- Over medium/high heat, add 2 Tbsps olive oil to the skillet along with the sliced garlic. Sauté the garlic until it starts to brown, approx. 1 minute. Add the chopped broccoli rabe as well as 1 tsp red pepper flake and ¼ cup water and cover, allowing the broccoli rabe to steam. Approximately 2 minutes or until the broccoli rabe is wilted.
- Uncover the broccoli rabe and allow any excess liquid to evaporate, stir occasionally. Add the prepared tempeh “sausage” and stir to incorporate.
- Serve warm as a side, over pasta or in a sandwich. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Notes
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