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Broccoli Rabe Pasta with Tempeh Sausage

As vegan main courses go, this one is at the top of my list. It's hearty, satisfying and deeply delicious. Even the carnivores in your life will love it. 


extra virgin olive oil
1 red onion, thin half moon slices
sea salt
1/2 cup mirin
1/2 package tempeh/soy sausage, sliced into 1/4-inch thick half moon slices
1 bunch broccoli rabe, rinsed well, stems trimmed, left whole
10 ounces linguine
juice of 1 lemon
1/2 red bell pepper, roasted over an open flame, peeled, seeded, diced
4 lemon wedges

Place a generous amount of oil and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Add mirin and tempeh sausage and stir gently. Season lightly with salt, cover and reduce heat to very low, braising the tempeh for 7-9 minutes. 

Slice the broccoli rabe into bite-sized pieces, add a sprinkle of salt and replace the cover. Cook over low heat until the rabe wilts completely, 7-10 minutes.

While the tempeh cooks, bring a pot of water to a boil and cook the linguine al dente. Drain well and do not rinse pasta. 

Remove broccoli rabe mixture from heat, stir in lemon juice and combine with cooked pasta, stirring well. Serve garnished with red pepper and lemon wedges.

Makes 4-6 servings.


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