Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 30 minutes
8 ounces tempeh, cut into small cubes
1 cup diced onion
½ cup diced red bell pepper
2½ cups sliced mushrooms (baby portobello or other variety)
1 tablespoon balsamic vinegar
5 cups baby spinach
Black pepper to taste
Pinch of ground nutmeg
Heat a large nonstick skillet over medium-high heat and when hot, cook tempeh until browned, stirring often, about 5 minutes. Push the tempeh to the side of the pan, add the onion and bell pepper, and sauté for about 5 minutes. Add the mushrooms and cook, stirring often, for about 5 minutes more, until browned. Add the balsamic vinegar, reduce the heat and cover the pan, and cook for 3 minutes. Add spinach and cook for an additional 2 minutes until the spinach is heated through and starts to soften. Season with pepper and nutmeg.
TIP: Keeps well, so store the rest for tomorrow’s breakfast or lunch!
*Because it contains tempeh, this recipe is only for vegans or vegetarians who do not eat eggs.