Vegan Wrap Rolls
Wash the spinach, remove stems and spin dry. Peel the shallot and garlic and finely chop. Saute shallot and garlic together in a hot pan in 1 tablespoon oil until translucent. Add the spinach and saute until the resulting liquid evaporates. Remove from the heat and season with salt and nutmeg. Rinse the peppers, halve, remove seeds and ribs and finely chop.
Chop tempeh finely and saute in a hot pan in 1 tablespoon oil until golden brown. Season with salt and Aleppo pepper and remove from the heat.
For the sauce: Mix the yogurt with the lemon zest and season with lemon juice and salt.
Warm the tortillas in a hot pan. Remove from the pan, brush with some sauce and top with the spinach, pepper and tempeh. Roll up and cut into approximately 4 pieces. Place on plates and garnish with watercress. Spoon a small dollop of sauce on each roll and serve the rest in a bowl. Serve garnished with Aleppo pepper.