Spicy Tempeh and Broccoli Rabe With Rotelle: A Vegan Delight

There’s something about the bitter edge of broccoli rabe perfectly balanced with the savory spice of tempeh that takes me back to my early days as a line cook. I remember experimenting with vegan versions of classic Italian dishes, determined to create plant-based options that were just as bold and satisfying. This recipe, with its hearty rotelle pasta and fiery kick of red pepper flakes, is a delicious reminder of that culinary exploration and the joy of discovering new flavor combinations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Vegan

Ingredients

• ½ lb whole wheat spiral pasta or ½ lb other spiral-shaped pasta

Spicy Fennel Tempeh

• 1 (15 ounce) package tempeh, cubed
• ½ cup vegetable broth, plus
• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 garlic clove, pressed
• 1 tablespoon fennel seed
• 1 teaspoon red pepper flakes (to taste)
• 1 ½ teaspoons dried oregano
• ½ teaspoon red wine vinegar

Broccoli Rabe

• ¼ cup olive oil
• 5 garlic cloves, sliced thinly
• 1 bunch broccoli rabe, tough stems trimmed, chopped coarsely (1/2-3/4 pound)
• 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

Equipment Needed

• Large pot
• Nonstick skillet
• Measuring cup
• Large serving bowl or cooking pot with lid

Instructions

1. Bring a large pot of salted water to a 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. This will prevent the pasta from sticking together while you prepare the other components.

2. While your pasta is boiling, prepare the tempeh. Place the tempeh in a large, nonstick skillet. This will help prevent sticking and ensure even browning.

3. In a measuring cup, whisk together the ½ cup vegetable broth, 2 tablespoons soy sauce, tomato paste, pressed garlic, fennel seeds, red pepper flakes, and dried oregano. The fennel seeds add a wonderful depth of flavor, so don’t skip them! Adjust the amount of red pepper flakes to your preferred spice level.

4. Pour the mixture 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 to ensure even cooking. The steaming process helps to soften the tempeh and allows it to absorb all those delicious flavors.

5. Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon. This creates a variety of textures in the final dish.

6. 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. Browning the tempeh adds a depth of flavor and a pleasant crispy texture. Be careful not to overcrowd the pan, or the tempeh will steam instead of brown.

7. Remove the tempeh from heat, add it to the cooked pasta, and keep covered.

8. Now for the broccoli rabe. Pour the remaining ¼ cup olive oil into the pan and add the thinly sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Watch carefully, as garlic can burn quickly.

9. Add the chopped broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes.

10. Sprinkle with 2-3 tablespoons water or vegetable broth 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). Steaming helps to tenderize the broccoli rabe while preserving its vibrant color.

11. Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. This concentrates the flavors.

12. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with 2 teaspoons red wine vinegar or balsamic vinegar, season with salt and pepper, and toss everything to mix. Taste and adjust seasonings as needed. The vinegar adds a brightness that balances the bitterness of the broccoli rabe.

Expert Tips & Tricks

• Taming the Bitterness: If you find broccoli rabe too bitter, blanch it in boiling water for a minute before sautéing. This helps mellow the flavor.
• Spice it Up: For extra heat, add a pinch of cayenne pepper along with the red pepper flakes.
• Make Ahead: The tempeh can be prepared a day in advance and stored in the refrigerator. This saves time on busy weeknights.

Serving & Storage Suggestions

Serve the Spicy Tempeh and Broccoli Rabe with Rotelle immediately for the best flavor and texture. A sprinkle of vegan parmesan cheese or a drizzle of good quality olive oil makes a nice finishing touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of vegetable broth or water if needed to prevent drying. While freezing is not recommended, it can be done; the texture will change when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555.1 kcal	N/A
Calories from Fat	235 g	42%
Total Fat	26.2 g	40%
Saturated Fat	4.4 g	22%
Cholesterol	0 mg	0%
Sodium	583.1 mg	24%
Total Carbohydrate	57.7 g	19%
Dietary Fiber	6.1 g	24%
Sugars	1.3 g	5%
Protein	30 g	59%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities. Brown rice pasta or quinoa pasta work well.
• Different Greens: If you can’t find broccoli rabe, try using spinach or kale. You may need to adjust the cooking time depending on the type of green you use.
• Other Proteins: Firm tofu or chickpeas can be substituted for the tempeh. If using tofu, press it well to remove excess moisture before cubing and stir-frying.
• Spice Level: Adjust the amount of red pepper flakes to control the heat level. You can also add a pinch of cayenne pepper for extra spice.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the tempeh and the broccoli rabe separately a day in advance. Store them in airtight containers in the refrigerator, and then combine them with the cooked pasta just before serving.

Q: What if I can’t find tempeh?
A: You can substitute with firm tofu, chickpeas, or even cannellini beans. Just adjust the cooking time accordingly.

Q: How do I reduce the bitterness of the broccoli rabe?
A: Blanching the broccoli rabe in boiling water for a minute before sautéing will help to mellow its flavor.

Q: Can I use a different type of pasta?
A: Absolutely! While spiral-shaped pasta works well, you can use any shape you prefer, such as penne, farfalle, or orecchiette.

Q: Is this recipe suitable for freezing?
A: Freezing is not recommended as it can alter the texture of the pasta and broccoli rabe, but if necessary, ensure it’s stored in an airtight freezer-safe container.

Final Thoughts

This Spicy Tempeh and Broccoli Rabe with Rotelle is more than just a recipe; it’s a flavorful journey that combines the best of Italian-inspired cuisine with plant-based goodness. I encourage you to give it a try, experiment with the variations, and make it your own. Don’t be afraid to adjust the spice level to your preference and share your creations with friends and family. Serve with a crisp Italian white wine for a complete and satisfying meal. Buon appetito!