Gifted with freshly picked spicy peppers and harvesting tomatoes and onions from my own garden plot, I was excited to create this exceptionally fresh and fragrant recipe. It’s full of flavor and fitness that will whet your vegan, wellness whistle.

Spicy Spinach Pepper Tempeh Sauté

1 Tbs. olive oil
1 medium onion, finely chopped
2 small spicy red peppers, seeded and chopped
1 tsp. kosher salt
¼ tsp. black pepper, freshly ground
1 lb. ground tempeh
1 small tomato, chopped
1 Tbs. stoneground mustard
2 cups baby spinach

toasted pinenuts

Heat the oil until shimmering in a large skillet or Dutch oven.

Sauté the onions and peppers together with the salt and pepper until fragrant and beginning to soften.

Stir in the tempeh, tomato, and mustard.

Mix well, coating all surfaces of the tempeh with the oil and mustard, and breaking down the tomato with the back of a spoon.

Stir in the spinach and remove from heat, covering, allowing the spinach to wilt.

Once the spinach has wilted, about 5 minutes, remove the cover and stir all ingredients together to serve.

Garnish with toasted pine nuts, if desired.