Tossed Toasted Tempeh Recipe

Name: Tossed Toasted Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. pine nuts for garnish; 8 oz. tempeh, thinly sliced widthwise; 3 Tbs. olive oil; 8 oz. portobello mushrooms, stemmed, cleaned and thinly sliced; 1 bunch (about 12 oz.) broccoli rabe, well-rinsed; 1 Tbs. minced garlic; 9 oz. fresh linguine, preferably lemon-black pepper flavored; 1 Tbs. lemon juice; Salt and freshly ground black pepper to taste; 1/4 cup Parmesan cheese for garnish

Servings: persons

2 Tbs. pine nuts for garnish
8 oz. tempeh, thinly sliced widthwise
3 Tbs. olive oil
8 oz. portobello mushrooms, stemmed, cleaned and thinly sliced
1 bunch (about 12 oz.) broccoli rabe, well-rinsed
1 Tbs. minced garlic
9 oz. fresh linguine, preferably lemon-black pepper flavored
1 Tbs. lemon juice
Salt and freshly ground black pepper to taste
1/4 cup Parmesan cheese for garnish

1
Heat large skillet over medium heat, and toast pine nuts for about 2 minutes, stirring constantly to avoid burning.
2
Remove nuts from heat, and set aside.
3
Heat a large saucepan of lightly salted water.
4
Spray skillet lightly with nonstick cooking spray, and toast tempeh slices for 2 to 3 minutes, or until golden on each side.
5
Remove from heat, and set aside.
6
Heat 2 tablespoons oil in skillet, and saute portobello slices for 3 to 4 minutes, or until golden.
7
Add broccoli rabe and garlic, and saute just until broccoli rabe leaves begin to wilt, for 3 to 5 minutes.
8
Place fresh linguine into rapidly boiling water, and cook for 2 to 3 minutes, or until al dente.
9
Drain, and place in a large serving bowl.
10
Combine lemon juice and remaining 1 tablespoon olive oil, pour over linguine and toss to coat well.
11
Add greens, mushrooms and tempeh strips, and toss all together with salt and pepper.
12
Garnish with toasted pine nuts and Parmesan cheese, and serve.

1112

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. pine nuts for garnish, 8 oz. tempeh, thinly sliced widthwise, 3 Tbs. olive oil, 8 oz. portobello mushrooms, stemmed, cleaned and thinly sliced, and more.

Yes, Tossed Toasted Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tossed Toasted Tempeh

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