Smoky Garlic & Tomato Stew with Tempeh Chunks

Ingredients

• 3 tbsp extra-virgin olive oil

• 6 garlic cloves, crushed

• 1 red onion, finely sliced

• 3 x 400g tins chopped tomatoes

• 1 tsp tomato puree

• 2 tsp brown miso paste

• 4 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp ground black pepper

• 1 tsp fine salt

• 200g mushrooms, finely sliced

• 2 courgettes, finely sliced

• 200g spinach

• 3 x 200g blocks Better Nature Organic Tempeh, torn into chunks

Directions

• Step 1

  Heat 2 tbsp oil in a large frying pan, over medium heat. Add the garlic and onion, cook for a few minutes until they begin to brown.

• Step 2

  Add the chopped tomatoes, tomato puree, miso paste, 2 tsp smoked paprika, oregano, black pepper and 1/2 tsp salt to the frying pan. Cook for around 20 mins over a medium heat, until the sauce has started to reduce.

• Step 3

  Meanwhile, heat the oven to 200°C/ 180°C fan/ gas 6. Mix the tempeh with the remaining oil, smoked paprika and salt until fully coated.

• Step 4

  Spread the tempeh over a lined baking tray and cook in the oven for 15 mins, until browned and crisp.

• Step 5

  Once the sauce has cooked for 20 mins, add the mushrooms, courgettes and spinach then stir. Simmer for a further 10 mins until the vegetables are cooked through.

• Step 6

  Season the sauce to taste then serve with your choice of carb and top with crisp tempeh to serve.