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Orecchiette with Seitan and Broccoli Rabe

A vegan main course that is a healthy take on the traditional pasta with broccoli rabe and sausage. Richly flavored and packed with protein, no one will miss the meat.

2 pounds broccoli rabe-rinsed well and drained
2 tablespoons extra virgin olive oil
1 onion, thin half moons
sea salt
1 pound seitan, coarsely minced
3-4 fresh garlic cloves, minced
generous pinch dried, crushed red pepper
1 pound orecchiette
1/4 cup extra virgin olive oil

To steam the rabe, place about 1 inch of water in a large pot. Bring to a rolling boil and add rabe, cover the pot and steam over high heat until bright green, about 1 minute. Drain and set aside. Heat olive oil in a skillet and saute onions with a pinch of salt, until translucent, 3-4 minutes.

Add the seitan and saute over low heat until browned, about 10 minutes. Stir in garlic, red pepper and season lightly with salt. Saute until garlic has softened, about 3 minutes. Slice broccoli rabe into small pieces and stir into the cooking seitan. Add a small amount of water to accumulate about 1/8 inch in the skillet. Cover and cook over low heat for 5-7 minutes more. While the sauce is cooking, bring a large pot of water to a boil and add pasta, cooking it al dente. Orecchiette takes a bit more time to cook to achieve a chewy tenderness, so be patient. Usually, they cook in about 15-18 minutes. When the pasta is ready, drain, but do not rinse. Simply transfer to a serving bowl and toss with seitan and rabe. 

Makes 6-8 servings


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