Tempeh With Broccolini, Bell Peppers and Spanish Smoked Paprika

Tofu can replace tempeh if preferred. For a meal-in-a-bowl serve over steamed short grain brown rice, whole wheat pasta, quinoa, etc. From Better Nutrition magazine. Only a few changes were made from the original recipe. Easy!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb  Broccolini, ends trimmed (sometimes called "baby broccoli")
• 1 1⁄2 tablespoons  grapeseed oil
• 1⁄2 medium yellow bell peppers or 1⁄2 medium orange bell pepper, seeded, membrane removed and cut into strips
• 1⁄2 medium red bell pepper, membrane and seeds removed, cut into strips
• 1  small red onion, halved and thinly sliced
• 1 (8 ounce) package tempeh, cut into 1/2-inch cubes
• 1  teaspoon  spanish  smoked paprika
• 1 -2  garlic clove, minced
• 1⁄2 teaspoon dried oregano
•  salt and black pepper, to taste
• 1 1⁄2 tablespoons extra virgin olive oil
• 3  tablespoons  fresh flat leaf parsley or 3  tablespoons fresh basil, would be really good, too

Directions

1. Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes. Remove from steamer and immediately rinse under cold water.
2. While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
3. Add tempeh, and sauté until tempeh is browned, about 5 minutes. (I much prefer tempeh on the browned, crispy side.) Now add the bell peppers and onions, cooking another 3-4 minutes. Reduce heat if necessary to avoid burning.
4. Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
5. Add broccolini, stirring well to mix with other ingredients. Cook 1–2 minutes to incorporate flavors. Season with salt and pepper.
6. Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.