2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt freshly ground black pepper
Steps:
Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix
1 tablespoon smoked Hungarian paprika or 1 tablespoon regular paprika
2 teaspoons salt
1 tablespoon caraway seed
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
6 garlic cloves minced
2 8 ounce packages tempeh diced into 1-inch pieces
3 large Spanish onions thinly sliced about 6 cups
1 1/2 teaspoons hot Hungarian paprika
6 ounces tomato paste
2 tablespoons cornstarch dissolved in
4 tablespoons cold water
Steps:
Preheat oven to 400F
In large saucepan bring vegetable broth to a simmer Turn off heat; cover to keep warm
In medium bowl combine oil vinegar cider 1 tablespoon paprika salt 1 1/2 teaspoons caraway seeds 1/4 teaspoon thyme 1/2 teaspoon pepper and 1 tablespoon garlic Add diced tempeh and toss to coat
In large shallow baking dish place tempeh with liquid in single layer Bake uncovered until all liquid has been absorbed about 25 minutes Check often making sure cooking liquid does not burn
Meanwhile in large Dutch oven combine onions 1 1/2 teaspoons hot paprika caraway thyme and pepper and 1/4 cup hot broth Cover and cook over medium heat until onions are softened about 10 minutes Add tomato paste and stir well Reduce heat to low and cook covered 10 minutes
In small bowl dissolve cornstarch completely in cold water and add to hot broth Stir with whisk increase heat slightly and return mixture to a simmer Cook whisking until broth thickens about 2 minutes
Add broth to pan with onions and stir until mixture is well blended Remove tempeh from oven and add to pan along with remaining cooking liquid; stir well
Cover pan and bake stirring occasionally 45 minutes Serve hot