Tempeh With Broccolini, Bell Peppers And Spanish Smoked Paprika

• 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

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 saute 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.

broccoli, grapeseed oil, yellow bell peppers, red bell pepper, red onion, spanish smoked paprika, garlic, oregano, salt, extra virgin olive oil, flat leaf parsley

Taken from www.food.com/recipe/tempeh-with-broccolini-bell-peppers-and-spanish-smoked-paprika-513993 (may not work)