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Tempeh Sausage & Spinach Gnocchi BigOven - Save recipe or add to grocery list Yum
Tempeh Sausage & Spinach Gnocchi is a 20-minute, one-pan, whole food, plant-based dish that's sky high in fiber and protein. The crumbled tempeh is soft and chewy, and flavored with a smoky mix of sweet and spicy seasonings, blending the creamy spinach and flavorful bites of gnocchi into a quick and comforting meal.
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. I used a 12-in. cast iron skillet, and it was perfect. If your skillet is shallow, use a stock pan.
  2. Add crumbled tempeh, onion, garlic and vegetable broth to the pan. Bring to a boil. Add Liquid Bragg's, Worcestershire sauce, honey, Italian seasoning, smoked paprika and chili pepper flakes. Simmer on medium high for 10 minutes. Liquid should be in full boil.
  3. Once the liquid has reduced significantly, add the gnocchi. Continue to boil 2-3 minutes.
  4. If cooking in cast iron, remove from heat before adding the spinach. Stir as spinach turns bright green and softens. If working with stainless steel, heat for another minute, until spinach wilts.
  5. Taste it. If you need more sweet or smoky flavor, add it. Then salt and pepper to taste. (You probably won't need salt, but the pepper will make it pop!) Add more chili pepper flakes if you like heat.
Recipe Notes

Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

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