1 Servings 12 min Cook
1 Tsp Olive Oil
1 Medium Carrots
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepperr
1 Cloves, minced Garlic
8 Oz Tempeh
1/2 Cup Vegetable Broth
1/2 Cup Tomatoes
1/2 Tsp, ground Cumin
1 Tsp Chili Powder
4 Cup Spinach
2 Tbsp Nutritional Yeast
1/4 Tsp Salt
1/4 Tsp, ground Pepper
Heat oil on medium-high in an uncovered pressure cooker (if using an electric pressure cooker, use the sauté, brown, or simmer function).
Add carrot, green pepper, and garlic and sauté for a few minutes.
Add tempeh, broth, crushed tomatoes, cumin, and chili powder.
Cover, bring to pressure and cook on high pressure for 3 minutes (if using an electric pressure cooker, cover, set on high for 3 minutes).
Allow for a natural release.
Remove the cover and stir in the spinach and nutritional yeast; simmer until spinach is just wilted.
Add salt and pepper, to taste (if desired).
Recipe inspired by: http://jlgoesvegan.