Vegan MoFo 2013 | Italian Mac & Cheese With Tempeh and Broccoli Rabe

italianmacLately I’ve been eating so much tempeh. I used to never cook it, because I felt like I could never completely remove the bitterness, but steaming the heck out of it for 15 minutes seems to work. This creamy Italian-flavored mac is accompanied by noochy tempeh and sautéed broccoli rabe. It’s the result of me having a block of tempeh and wanting to do something other than buffalo tempeh wings


Italian Mac & Cheese with Tempeh and Broccoli Rabe
  1. 1/2 lb. raw, unsalted cashews
  2. 1/2 cup nondairy milk
  3. 1/3 rejuvelac (optional, use more milk if you don't have it on hand)
  4. 1 roasted red pepper
  5. 2 tbsp tomato paste
  6. 1/3 cup cheese substitute (I used Daiya)
  7. 1/4 cup nutritional yeast (increase to 1/3 cup if not using rejuvelac)
  8. 2 cloves of garlic
  9. 2 tsp italian seasoning
  10. 1/2 tsp red pepper flakes
  11. 1 tsp salt
  12. 1/2 a box of small shell pasta
  13. 1 block of tempeh
  14. Additional 1/4 cup nutritional yeast
  15. 1 bunch of broccoli rabe, washed and stems trimmed
  16. pinch of nutmeg
  17. Additional 1/2 tsp salt and 1/4 tsp cracked black pepper
  1. Combine cashews through salt in a blender and blend until smooth.
  2. Cube tempeh and steam for 15 minutes. Sautee in 1 1/2 tsp of canola oil in a cast iron skillet until browned. Add nutritional yeast to tempeh and toss to coat.
  3. Sautee broccoli rabe in 2 tsp oil and season with nutmeg and additional salt and black pepper.
  4. Boil pasta until al dente, drain, and toss with sauce in the same pot you used to boil the pasta (off the heat). Mix in broccoli rabe and top with tempeh. Garnish with scallions and serve immediately.
  • Share on Tumblr

Leave a Reply

Your email address will not be published. Required fields are marked *