Spicy Tempeh with Broccoli Rabe

1 - pkg. tempeh, cubed (15 oz.)
1/2 C vegetable stock
2 T soy sauce
2 T gomato paste
1 - clove garlic, pressed
1 T fennel seeds
1 1/2 t crushed red pepper
1 1/2 t dried oregano
1/2 t red wine vinegar
1/4 C olive oil
5 - cloves garlic, sliced thinly
1 - bunch broccoli rabe, chopped coarsely
3 T white wine or water
2 t red wine vinegar or balsamic vinegar
0 - salt
0 - ground black pepper
1/2 lb. rotelle or other pasta

Boil the rotelle in salted water for about 10 minutes. Drain the pasta and set aside.

Put the tempeh in a large skillet. In a measuring cup, whisk together the vegetable stock, tomato paste, soy sauce, garlic, fennel seeds, crushed red pepper, and oregano. Pour 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.

Transfer the tempeh to a bowl and crumble about half of the cubes with the back of a spoon.

Clean the skillet, then add 2 tablespoons of olive oil and stir-fry the tempeh for 4-5 minutes, until it begins to brown. Remove and add to the pasta.

Pour the remaining olive oil into the pan and add the sliced garlic. After about a minute, add the broccoli rabe, stir to coat with oil, sprinkle a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8-10 minutes, until the broccoli rabe is bright green and its stems are tender.

Remove the cover and continue to saute for an additional minute or two, evaporating the liquid. Pour the broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

From Veganomicon