Herbed tempeh with onions, garlic, breadcrumbs and fresh parsley, slow simmered in a light stock of white wine and vegetable broth, served with crisp broccoli rabe and perciatelli ( a thick tube spaghetti)
Smothered Tempeh with Garlic and Broccoli Rabe
1 bunch of broccoli rabe, leaves and ends trimmed
Perciatelli pasta for two, or a thick pasta of your choosing
6 tbl extra virgin olive oil, divided
5 garlic cloves, minced
1/4 cup panko breadcrumbs
2 tbl chopped fresh parsley, divided
1/4 cup rice or ap flour
1/4 tsp each dried thyme, sage, marjoram, salt and pepper
1 package tempeh, 1/4" slices
1 white onion, half moon slices
1/2 cup white wine
1 1/2 cup vegetable broth
salt and pepper
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 3-4 minutes. Remove from the water and set aside. Add the pasta to the same boiling water and cook for 13 minutes or according to the package instructions.
In a large saute pan, add 1 tbl of oil and the garlic and bring up to temperature. Saute for 1 minute then add the panko breadcrumbs. Toast until the garlic is fragrant and the breadcrumbs have browned. Add 1 tbl of chopped parsley and set the mixture aside.
In a cake pan or plate, combine the rice flour, dried herbs and salt and pepper. Coat the tempeh on both sides.
In the same saute pan, add 3 tbl of oil and saute the tempeh. When one side has browned, flip and add the onions to caramelize while the other side is browning. Add more oil if necessary. Season with salt and pepper. Once both sides have browned and the onions have softened, add the wine, making sure to scrap the bits off the bottom. Add the vegetable broth. Add the broccoli rabe on top of the tempeh. Cover and simmer over medium high heat for 5 minutes. Toss in the breadcrumb-garlic mixture and serve.
Spoon over pasta with a drizzle of olive oil, the remaining chopped parsley and some salt to taste.