Garlic Broccolini with Almonds and Spicy Tomato Tempeh

I love me some broccoli. But for some reason, I have fallen even more in love with broccoli’s skinnier cousin, broccolini.

I can’t quite put my finger on it, but there’s something about this broccoli breed that makes it superior. Maybe it’s the crisp, delicious stems or the extra tender tops, but whatever the reason, I could easily eat a bunch with some garlic, salt and pepper and call it dinner. And have been doing so recently.

This tempeh version is much more filling and I loved the addition of the sweetness of the almonds. This would be great served over pasta or polenta as well, but I had a bit of a polenta fail the other night, and chose to eat it with some leftover rice, too. Which also turned out to be a great option!

2 8 oz packages of organic multigrain tempeh, cubed

2 bunches broccolini

10 cloves garlic, minced (more if you like!)

1 cup cooked brown rice

3/4 cup chopped almonds

1/2 cup vegetable broth

1/4 cup soy sauce

1/4 cup red wine vinegar, plus 1 tsp

3 tbsp olive oil

2 tbsp tomato paste

1 tsp dried oregano

1 tsp chili powder

1/2 tsp garlic powder

1 cayenne pepper, minced

Sea salt and black pepper

For the tempeh, heat a little oil in a skillet over medium heat with the cayenne pepper for a minute
Whisk together, vegetable broth, soy sauce, tomato paste, oregano, chili powder garlic powder, sea salt and black pepper
Put tempeh in skillet and pour sauce mixture over
Cover and let cook over medium heat for 10 minutes, stirring and turning every two minutes
In another skillet, over medium heat, cook garlic in 3 tbsp oil for one minute
Add broccolini, and cook for two minutes
Add red wine vinegar, sea salt and black pepper and continue cooking for 6-8 minutes, stirring frequently until broccolini is bright green
Scoop out broccolini and most of the garlic, leaving some oil and garlic in the pan
Add almonds and cook over medium heat for about 5 minutes or until toasted
Toss broccolini, almonds and tempeh with rice and serve