Tempeh With Broccolini, Bell Peppers and Spanish Smoked Paprika

• Broccolini↗1 lb

  ends trimmed (sometimes called "baby broccoli")

• grapeseed oil↗1 1⁄2 tablespoons
• medium yellow bell peppers or 1/2 medium orange bell pepper, seeded, membrane removed and cut into strips↗1⁄2

  seeded, membrane removed and cut into strips

• medium red bell pepper, membrane and seeds removed, cut into strips↗1⁄2

  membrane and seeds removed, cut into strips

• small red onion, halved and thinly sliced↗1
• tempeh↗1 ounce

  cut into 1/2-inch cubes

• spanish smoked paprika↗1 teaspoon
• garlic clove↗1 -2

  minced

• dried oregano↗1⁄2 teaspoon
• salt and black pepper

  to taste

• extra virgin olive oil↗1 1⁄2 tablespoons
• fresh flat leaf parsley or 3 tablespoons fresh basil, would be really good, too↗3 tablespoons

Step-by-step instructions

1. 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. 2

   While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.

3. 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. 4

   Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.

5. 5

   Add broccolini, stirring well to mix with other ingredients. Cook 1–2 minutes to incorporate flavors. Season with salt and pepper.

6. 6

   Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.