Broccoli Rabe & "Sausage" Parsnip Spiralized Pasta (Veganized from SkinnyTaste.com)

I spotted this yummy dish on one of my favorite non-vegan food blogs, SkinnyTaste.com.  

OMG! I'm such a horrible person for looking at carnist food blogs! I know, I know...get over it. 

The truth is, you can find inspiration and ideas EVERYWHERE, and I love taking traditional dishes and veganizing them.  It's so easy to do once you've been at this a while.  So I decided, it's something I wanted to do and share with you all - find great recipe ideas from other food bloggers, and show you how to veganize it!  

And who knows...maybe it will inspire some of their viewers to give these variations a try for a "Meatless Monday" or something like that.  Helping people eat more plants (and showing them how YUMMY you can make them) is always a good idea! :)

In her version of this recipe she used regular sausage and some other animal products.  I give you two vegan variations here.  Because, I used a vegan sausage to make it as close to the original recipe as possible, BUT I also know not everyone has access to mock meats, and some people just prefer to use a more wholesome, healthier alternative, so I've included a tempeh version as well.  

They are equally delicious!  Fraser devoured the Tofurkey sausage version, and I preferred the tempeh, so it worked out perfectly :)

Broccoli Rabe & "Sausage" Parsnip Spiralized Pasta (Veganized from SkinnyTaste.com)

Ingredients:

• 6 cups broccoli rabe, stems trimmed (this was about 1/2 bunch for me - it was a big bunch)
• 2 links Vegan sausage OR 1 package tempeh (cut into small cubes)
• 1/2 tsp dried oregano
• 2-3 parsnips, peeled and spiralized, noodles trimmed
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup unsalted (or low sodium) vegetable broth
• 1/2 cup Vegan grated parmesan style cheese

IF you're doing the tempeh version you'll also need....

• 2 Tbsp Vegan worchestershire sauce
• 2 tsp smoked paprika
• 1 Tbsp coconut oil (optional)

Instructions:

1. Chop broccoli rabe into 1-inch pieces and set aside.
2. Place a large skillet over low heat. Add the sausage or tempeh and oregano and begin to cook.  If using tempeh, add coconut oil, worchestershire, and smoked paprika and stir to combine.
3. After 2-3 minutes, turn the heat up to medium-low and add the broccoli rabe and parsnip noodles to the skillet with the garlic and red pepper flakes, then add broth and cook until the noodles are al dente, about 5 minutes.
4. Add the "cheese" and stir to combine.