Sautéed spinach and tempeh is a vegan + gluten-free recipe I turn to when times are tough—when I’m overly stressed or traveling or just don’t have the time or energy to cook. And times have been tough recently, creating a sense of whiplash, as I attempt to process one instance of injustice after another.
To stay in the work, to stay with the emotions that arise, and to stay committed to justice, I also commit to caring for myself with joy and ease. This recipe supports these related commitments. It supports my ongoing healing, the enactment of ecofeminism, and the need to refuel for long-term resilience and resistance.
These measurements are estimates, and ingredients can be adapted to what’s on hand:
- Spinach (or other greens)—full package or large bunch
- Tempeh—full package, diced or cut into strips
- Onion—1 small onion, diced
- Salt and Pepper—to taste
- Olive oil—1+ tablespoon for sautéing
- Garlic, tomatoes, peppers, pepper flakes, or other spices.
- 15 minutes, including preparation and cook time.
- Cut the onion and tempeh into bite-size bits, and add to a frying pan along with a generous amount of oil.
- Once the onions and tempeh begin to brown, add spinach, and continue sautéing until wilted.
- Sprinkle salt and pepper at any stage of the process or when serving, along with any optional add-ins. Or serve along with salsa, mustard, or other dips.
- Enjoy. This tasty, nutritious, and complete meal provides fuel for the road ahead.
This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “Three Chocolate Smoothies for Fueling the Road Ahead,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!