Tempeh With Broccolini, Bell Peppers And Spanish Smoked Paprika - cooking recipe

Ingredients

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

Preparation

Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes. Remove from steamer and immediately rinse under cold water.
While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
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.
Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
Add broccolini, stirring well to mix with other ingredients. Cook 1-2 minutes to incorporate flavors. Season with salt and pepper.
Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.