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Tempeh with Broccolini, Yellow Peppers, and Smoked Paprika

Tempeh, a traditionally fermented soy product, is a better choice than unfermented soy. You'll find broccolini in most Asian markets, or substitute broccoli florets.

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Serves 4

Tempeh, a traditionally fermented soy product, is a better choice than unfermented soy. You’ll find broccolini in most Asian markets, or substitute broccoli florets.

1 lb. broccolini (sometimes called baby broccoli), ends trimmed

3 Tbs. olive oil, divided

2 yellow or orange bell peppers, seeded and cut into strips

1 small red onion, halved and thinly sliced

1 8-oz. package tempeh, cut into 1/2-inch cubes

1 tsp. smoked paprika

3 garlic cloves, minced

  1. Steam broccolini in large steamer until bright green and crisp-tender, about 5 minutes.
  2. While broccolini is steaming, heat 1 1/2 Tbs. olive oil in large skillet over medium heat. Add bell peppers, onion, and tempeh, and sauté until peppers are just tender and tempeh is beginning to brown, about 5 minutes. Stir in paprika and garlic, and cook, stirring constantly, about 1 minute more.
  3. Add broccolini, stirring well to mix with other ingredients. Cook 1-2 minutes to incorporate flavors. Season with salt and pepper.
  4. Transfer to large serving dish, drizzle with remaining olive oil, and serve immediately.

per serving: 273 cal; 15g pro; 17g total fat (3g sat fat); 21g carb; 0mg chol; 46mg sod; 4g fiber; 3g sugars

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