Lemon Broccolini and Smokey Tempeh Orecchiette

This dish has an incredible combination of great flavors. If you've never tried tempeh before, this is a great starter. Tempeh is fermented soybean pressed into cakes and in this case, flavored and sliced to taste like a smoked meat or bacon. Lightlife has a smokey tempeh that you can find in the plant-based refrigerator section (near the tofu and dairy-free cheeses) at almost any grocery store. Target and Walmart carry it too. The smokey flavor alonsgside the lemony broccolini, plus as much spice as you like with the red pepper flakes and finally the unusual texture of the orecchiette is really satisfying. This recipe is pretty quick and easy to prepare and works great for leftovers as well. We've adapted this recipe from a similar one by Makinze Gore at delish.com.

Prep time: 15 min.

Cook time: 20 min

Serves: 8

Ingredients

• 4-5 bunches of broccolini (can substitute broccoli rabe)

• 2 - 12oz. boxes orecchiette

• 2 - 6oz pkgs smokey tempeh (finely diced)

• 4 Tbsp. olive oil

• 4 cloves garlic (minced)

• 1.5 tsp kosher salt

• 1/2 tsp ground black pepper

• 1/2 tsp red pepper flakes (for medium spiciness)

• Juice of 3-4 lemons

• optional garnish: vegan parmesan

Directions

1. In a large pot of boiling water, add all of the broccolini. Be sure to submerged all of it and blanch for 3 minutes or until it is bright green and tender. Do NOT overcook, or your broccolini will appear unappetizing and brown.

2. Use tongs to drain the broccolini first in a colander and then use paper towels to absorb excess moisture. Save the pot of hot water for now.

3. Chop the broccolini into bite sized pieces and set aside.

4. Return the water to a boil and cook the pasta for 8 minutes, then drain in a colander.

5. In a large skillet, heat 3 tablespoons of olive oil on medium-high. Once hot, add the tempeh crumbles. Cook until the tempeh is brown and crispy (about 8 minutes), stirring occasionally with a spatula to scrape up the bottom. Remove from the heat and set aside.

6. Put your dutch oven or large pot back on the stove on medium-high and add 1 more tablespoon of olive oil. Once the oil is hot, add the garlic and cook for 1 minute until fragrant, then add the broccolini, salt, pepper, red pepper flakes, pasta, and lemon juice and stir thoroughly and then turn off the heat. This dish tastes great with or without vegan parmesan and is best served hot, right away as the broccolini color will yellow the longer it cooks or sits. Enjoy!