List of Ingredients
- 1/2 tsp EVOO (or coconut oil - better for heating)
- 5 ox. tempeh, diced
- 1/2 medium red bell pepper, diced
- 1/4 medium red onion, diced
- 1/2 tsp. dried thyme
- Sea salt and ground pepper to taste
How to Cook
- Heat oil in medium skillet over medium-low heat.
- Add tempeh, bell pepper, onion, and thyme; cook, stirring frequently, for 3 or 4 minutes, or until vegetables are tender-crisp.
- Season with salt and pepper, if desired. Cook for 1 minute.
- Serve immediately.
