About 2 tablespoons extra-virgin olive oil
1 Red onion, cut into thin half -moon slices
1/2 Cup mirin
2(8-ounce) Packages tempeh sausage, sliced into 1/4-inch-thick half moon slices
1 Bunch broccoli rabe, rinsed well and stems trimmed
10 Ounces linguine
Juice of 1 lemon
1 Red bell pepper, roasted over an open flame, peeled, seeded and diced
4 Lemon wedges, for garnish
Place oil and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Add the mirin and tempeh sausage and stir gently. Season lightly with salt, cover and reduce the heat to very low, braising the tempeh for 7 to 9 minutes. Slice the broccoli rabe into bite-sized pieces, add to the skillet with a sprinkle of salt and recover. Cook over low heat until the rabe wilts completely, 7 to 10 minutes.
While the tempeh sausage cooks, bring a pot of water to a boil and cook linguine al dente. Drain well but do not rinse the pasta.
Remove the tempeh sausage mixture from the heat, stir in the lemon juice and combine with cooked pasta, stirring well. Serve garnished with the bell pepper and lemon wedges.
–Again NO broccoli rabe!!! Oh well I used collard greens instead.
This recipe is printed with permission from Christina Pirello