Vegan MoFo Day 9: Spicy Tempeh over Pasta

Spicy Tempeh over Pasta

4 oz Tempeh, cut into small pieces
1/4 cup water, plus more to prevent sticking
2 tsp soy sauce
1 clove garlic
2 tsp Italian herb mix (I use Penzey's pasta sprinkle, you can also just shake on various herbs separately)
1/2 tsp red pepper flakes
2 cups broccoli, cut into florets
6-8 canned artichoke hearts
1 cup spinach
1/4 cup marinara sauce
2 cups cooked pasta

Heat a large skillet over medium heat. Add tempeh, water, and soy sauce. Heat, stirring occasionally, until almost all the liquid has evaporated. Add garlic, herb mix, red pepper flakes, broccoli and some more water. Heat until the tempeh is browned and broccoli is tender, but still crisp. Add everything else and mix together until the spinach wilts.