Totally amazed at how much this smelled and tasted like real sausage. Don’t change the spices at all–they are perfect. My husband loved this dish. I don’t really like the real thing, so I simply thought it was good. The recipe is adapted from “Clean Eating” magazine’s Nov/Dec 2010 issue, the main change being my substitution of collard greens for sliced bell peppers (because I had collard greens in the fridge, but no bell peppers).
As with most pasta dishes, this came together fairly quickly. I also liked that I could cook this entire recipe with one large pot–but you need two colanders, one for the pasta and one for the greens.
- 3-4 cups uncooked whole-wheat penne pasta
- 8 oz tempeh, crumbled or diced
- 2 cloves garlic, minced
- 2 tsp fennel seeds
- ½ tsp paprika
- ⅛ tsp red chile flakes
- ½ medium onion, diced
- 1-2 cups chopped collard greens
- 3-4 cups spaghetti sauce of choice
- 1 tbsp dried oregano
- Cook penne, drain and set aside.
- Blanch collard greens for 2 minutes in boiling water, until they start to darken in color. Drain and set aside.
- Saute' tempeh and garlic for 3-4 minutes over medium heat or until browned. Reduce heat to medium-low and add fennel seeds, paprika and chile flakes. Continue to cook for 3-4 minutes, until fragrant, stirring frequently. Transfer tempeh to a bowl and return pan to heat.
- Increase heat to medium-high, and saute' onion for 2-3 minutes. Add tempeh mixture, stir to combine, and add spaghetti sauce and oregano. Allow to simmer for a few minutes, then add collard greens. Finally, add the penne and mix it all together.