- For the sauce:
- 8 oz orzo
- For the tempeh
- 8 oz tempeh
- 1 tablespoon olive oil
- 1/2 teaspoon dried coriander
- 1/2 teaspoon anise seed (or fennel)
- 1 tablespoon soy sauce
- 2 teaspoons olive oil
- 1 small red onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes (dry ones, not the oil packed kind)
- 1/2 teaspoon dried rosemary
- 1 cup dry white wine wine
- 1/2 teaspoon salt
- Fresh black pepper
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 3 cups baby spinach
Cooking time 50mins
Adapted from theppk.com
To prepare the tempeh:
For time management, I steam the tempeh first, and prep the veggies, then rinse out the pot and boil salted water for the orzo. So, tear the tempeh into bite sized pieces and steam for 10 minutes. Set tempeh aside and proceed with the recipe.
Preheat a small pan over medium heat. Saute tempeh in oil for about 10 minutes, mashing the tempeh into crumbles with your spatula as you go. Add the spices and soy sauce, and saute another 2 minutes, then turn off the heat and cover until ready to use.
To prepare the pasta and sauce:
Boil orzo until al dente, then drain.
In the meantime, preheat a large pan over medium heat. Saute the onion in olive oil with a pinch of salt until soft, about 5 minutes. Add garlic and saute for 30 seconds more.
Add rosemary, wine and sundried tomatoes. Season with salt and pepper and turn the heat up to bring the sauce to a simmer. Let simmer until reduced by about half, 5 minutes or so.
Add broth and yeast and warm through. Then add the spinach in handfuls, letting each batch wilt before adding the next. Cook until spinach is thoroughly wilted then turn the heat off, add the orzo, mix well, and serve topped with tempeh crumbles.